On the left, the multigrain, on the right, the wholemeal. Obviously, I didn't spend much effort on this. I just wanted this noise to be over.
The mix was pretty much like yesterday's muffins] except there was no sweetener because I was trying for bread-ish from the harvest, and no eggs because we are flat out.
Both batches got:
- 1 cup of "origin" flour
- 1/2 cup of Protein Bread Flour
- the relevant harvest
- 1 cup shredded cheese
- about 1/4 cup of cream
- 1 teaspoon of psyllium husk mixed with 100ml of heated water
- 1 1/2 cups of coconut milk
To avoid clumping psyllium, mix the psyllium jelly with the "milk" you're using. I did that to see if it would work and - great success!
This was my first time using baking parchment in combination with bread pans and... well...
An attempt was made. It worked to contain the "bread", and that was fine. The loaves collapsed on themselves during the cool down, but I suspect it'll all taste the same.
Taste testing possibly this evening. Stay tuned.
The surviving starters are literally chilling out in the fridge whilst I attempt to find Sourdough Accessories.