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May. 19th, 2020 08:00 amFor future reference, the whole wheat/oat pulp/all-purpose flour recipe variation last night did not work out as well as usual. Not sure whether the problem was switching to store brand all purpose flour from Whole Foods because I was out of King Arthur, using honey instead of maple syrup in the oat milk- I make oat milk first, then use the leftover 90-180 grams of oat pulp in the bread recipe- or using cinnamon and vanilla in the oat milk.
Pretty sure it's one of the first two, though. I've used vanilla in the oat milk before, and I only used a few dashes of cinnamon this time rather than a measured amount. The oat milk contained rolled oats from the same batch as the last few batches of oat milk, plus cold water, honey, vanilla extract from Penzeys, cinnamon, and the usual 1/8 teaspoon xanthan gum. Forgot to add a pinch of salt to the recipe, though. As for the bread recipe, that had whole milk from the same dairy as usual, raw honey from the same source as usual, SAF-Instant yeast from a recently opened bag that I've had in the freezer, melted butter of the same brand as usual, King Arthur whole wheat flour like the last 6-7 batches instead of King Arthur white whole wheat, Whole Foods store brand all purpose flour, the same amount of the same salt as usual, and two Pete and Gerry's eggs as always. Plus all the leftover oat pulp I could manage, which is to say most of a cup since the rest clung to the nut milk bag in small bits and got rinsed away instead of salvaged.
So unless something went wrong with the hens in this batch- and I don't think it did, because I used eggs from the same container to make pancakes and scrambled eggs a few days ago and that all tasted just fine- the big candidates here are the use of honey rather than maple in the oats, the use of different all-purpose flour, or additional cinnamon causing a 'flat' taste in the end product.
We shall see.
Pretty sure it's one of the first two, though. I've used vanilla in the oat milk before, and I only used a few dashes of cinnamon this time rather than a measured amount. The oat milk contained rolled oats from the same batch as the last few batches of oat milk, plus cold water, honey, vanilla extract from Penzeys, cinnamon, and the usual 1/8 teaspoon xanthan gum. Forgot to add a pinch of salt to the recipe, though. As for the bread recipe, that had whole milk from the same dairy as usual, raw honey from the same source as usual, SAF-Instant yeast from a recently opened bag that I've had in the freezer, melted butter of the same brand as usual, King Arthur whole wheat flour like the last 6-7 batches instead of King Arthur white whole wheat, Whole Foods store brand all purpose flour, the same amount of the same salt as usual, and two Pete and Gerry's eggs as always. Plus all the leftover oat pulp I could manage, which is to say most of a cup since the rest clung to the nut milk bag in small bits and got rinsed away instead of salvaged.
So unless something went wrong with the hens in this batch- and I don't think it did, because I used eggs from the same container to make pancakes and scrambled eggs a few days ago and that all tasted just fine- the big candidates here are the use of honey rather than maple in the oats, the use of different all-purpose flour, or additional cinnamon causing a 'flat' taste in the end product.
We shall see.
