Mark's Bread

[Guest guest]

I fail. I tried Mark's Bread recipe and tried to substitute for the

sorghum. ICK. I read in a few places that one can use millet or rice

for sorghum, so I used half and half. No no no. ICKTASTIC. Also, I

overproofed it terribly. It only took 20 minutes to totally rise and I

thought " no way! it says 70 mins " so I let it go a little while longer

and it overflowed. I baked it anyway, and the texture was fine - still

good today, but OMG, the flavour. The aftertaste about killed me. And

I found it overly salty.

 

So... next time, I don't make it unless I have sorghum. And I'll cut

back on the salt. And I'll listen to my own common sense on the

rising. I'm quite encouraged by this failure, actually.

 

Shannon

[Guest guest]

I only ever let mine rise for 30 minutes. If I don't have sorghum, I

substitute buckwheat, but it doesn't rise quite as much with buckwheat

as with sorghum.

 

Pam

 

On Thu, May 1, 2008 at 6:55 PM, Shannon <shanwest wrote:

I fail. I tried Mark's Bread recipe and tried to substitute for the

> sorghum. ICK. I read in a few places that one can use millet or rice

> for sorghum, so I used half and half. No no no. ICKTASTIC. Also, I

> overproofed it terribly. It only took 20 minutes to totally rise and I

> thought " no way! it says 70 mins " so I let it go a little while longer

> and it overflowed. I baked it anyway, and the texture was fine - still

> good today, but OMG, the flavour. The aftertaste about killed me. And

> I found it overly salty.

>

> So... next time, I don't make it unless I have sorghum. And I'll cut

> back on the salt. And I'll listen to my own common sense on the

> rising. I'm quite encouraged by this failure, actually.

>

> Shannon

>

>