Hope you all enjoyed your xmas.
I have just read about an old technique in bread baking called "Skolding",
and wondered if any of you have tried this.
What the book explained was to take 10-30% of your grain and pour boiling
hot water on it and leave it standing over night.
The advantages should be a moist bread with lots of taste, as the skolding
helps to bring out taste and aroma from the grain.
The bread will also keep better and crumble less when you cut it.
If you skold more than 30% of the grain used the bred will turn out heavy
and compact.
I thought this sounded interesting and would like to try it out.
Regards
--
Jens P.Maudal e-mail: jens.maudal@c2i.net
Drammen
Norway
Greetings from "BottomsUp Brewery"
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My humble page: http://home.c2i.net/bottomsup/index.htm
Norbrygg: http://www.stud.ifi.uio.no/~ketilf/norbrygg.cgi
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