Interesting. If one wasn't making _walnut_ bread but still wanted to tint any bread, other sources of tannins would work, right? So adding a little bit of an iron supplement tablet to some brewed tea, for example, should have the same effect? Or soaked grape or oak leaves, or crabapple juice, etc.?
very cool! i have tried for purple loaves twice-- with green tea and black tea as two different tannin sources. dough was a greyish blue, and the loaf similar, definitely not a crimson like your amazing image. the reaction of tannin&iron in the water was a dark purple, as in your photos (to my eye). curious why blue not more reddish? i added the tannin-iron liquid to porridge loaves, since i am trying to learn their ways...too many variables? fats in the butter? or maybe not enough iron in my reaction liquid?
wondering also about how the dough in a formula dictates the form it bakes in -- your porridge loaves are intended for loaf pans, as opposed to shaping into ...boules or something else. is that a best form/shape/process for that formula?
i made "porridge boules" and great, but there was a thick wettish layer below the upper crust. could be all sorts reasons on my end besides shape! but
Interesting. If one wasn't making _walnut_ bread but still wanted to tint any bread, other sources of tannins would work, right? So adding a little bit of an iron supplement tablet to some brewed tea, for example, should have the same effect? Or soaked grape or oak leaves, or crabapple juice, etc.?
So cool! I loved that purple loaf when I first saw it.
very cool! i have tried for purple loaves twice-- with green tea and black tea as two different tannin sources. dough was a greyish blue, and the loaf similar, definitely not a crimson like your amazing image. the reaction of tannin&iron in the water was a dark purple, as in your photos (to my eye). curious why blue not more reddish? i added the tannin-iron liquid to porridge loaves, since i am trying to learn their ways...too many variables? fats in the butter? or maybe not enough iron in my reaction liquid?
wondering also about how the dough in a formula dictates the form it bakes in -- your porridge loaves are intended for loaf pans, as opposed to shaping into ...boules or something else. is that a best form/shape/process for that formula?
i made "porridge boules" and great, but there was a thick wettish layer below the upper crust. could be all sorts reasons on my end besides shape! but
just curious, in general, about that
cheers!