Sunday, 16 December 2012
Trial and Error (Stone Milled Red Barley Rolls)
Even more surprising is when something I fully expect to work doesn't or when something turns out really interesting that I am sure is bound to fail. Witness these bread rolls. They were made for a film demo this past week, from hand ground whole red barley, sourdough starter and a touch of salt. I just left them in a springform pan overnight and baked them the next day. They are dense, but have an unbelievable flavor, sour and sweet and crumbly rather than chewy. With butter they will be amazing. I think they got wind that I was about to chuck them in the trash. Look at the expression on their faces. Bizarre, isn't it?