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bread juice - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • bread juice

    Anyone ever heard of juice being used in lieu of water in bread? I want to use cucumber juice in the ancienne recipe, but am unsure if the yeast will feed on it.. Beet juice? When Mum makes pancakes, she uses orange juice instead of milk, and they're awesome..

  • #2
    Re: bread juice

    RB,

    Never tried the substitution myself, but there is a baker in Toronto who uses water left over from wine making in his breads, and it seems to work if you fancy purple bread. My feeling is that there shouldn't be much of a downside, but I'd worry about very high acid juices affecting the rise. I'd start by cutting any juice 50/50 with water and go from there. Hey, after all, it's only one batch of bread. Give it a shot. I'd like to hear the results.

    The yeast doesn't really feed on water; it feeds on the starches and sugars in the grain that must be hydrated for the process to begin. Flour itself has dormant yeast present in the dry state; add water and the rise begins. This is a small part of making your own sourdough starter.

    Jim
    Last edited by CanuckJim; 06-13-2007, 02:54 AM. Reason: incomplete
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: bread juice

      So I made the cucumber bread.. Used the good ol' Ancienne recipe, substituting water with cucumber juice.. Actually it was more like 20 percent juice, seventy heavily infused cucumber water.. It was very subtle, but definitely noticeable.. The bread had a fresh taste. Yes, it was fresh bread, but it tasted fresher somehow.. I'm going to try again with more cucumber.. The ladies definitely loved it.. Sorry not to include photos of the hole structure, but i can assure you, it was magnificent.
      Last edited by redbricknick; 06-22-2007, 09:02 PM.

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