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Plum Pulp from Wine Making... will it make bread? Cake? Ideas?
Del the cat:
No water or milk... the pulp was plenty wet enough, juice was still squeezing out of it.
Just flour sugar, pinch of salt and the pulp.
'Knocking back' is when you let it rise to about twice the size (that took about 4 hours) as it wasn't very warm) then knead it some more ... it knocks it back to nearer the original size.
You then let it rise again for an hour or so (depending on how warm it is) and then put it in the oven.
Oh, just remembered ... it had a tiny amount of cream but only 'cos I mixed it up in a bowl that Mrs Cat had whipped up some cream in previously! I like to save washing up so I grabbed the bowl thinking a little scraping of cream wouldn't hurt :laugh:
Del
Stoker:
That's real interesting Del.. Compost what normally happens
Thanks leroy
Chief RID:
Thanks for the explanation, Del. I have learned something else on this wonderful site.
sleek:
--- Quote from: Chief RID on August 09, 2015, 05:55:26 am ---I am quickly learning to enjoy your quick wit, JW. You have elevated this thread and those buns, Del. They look really good. If I find some ripe muscadines next weekend I may have to give the wine-bread combo a try. Del did you use a little water or milk to "knock it back", that's a new term for me?
--- End quote ---
This thread isnt the only thing elevated, looking at Del's buns...... so is my appetite!
JW_Halverson:
--- Quote from: Chief RID on August 10, 2015, 10:19:02 pm ---Thanks for the explanation, Del. I have learned something else on this wonderful site.
--- End quote ---
American bread makers refer to this as "punching it down".
Any way you slice it, Del is not one for loafing around, but quickly rises to the occasion. (I can hear him now referring to me, saying "What crust!")
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