The development of this bread formulation is running hand-in-hand with the acquiring of expertise in the brewing of UmQombothi. For the latter we have gathered around us a formidable team of expert advisors from the shop floor of our local Pick ‘n Pay led by the Mangaliso, Chief Shelf Packer. The combined sampling of our first attempt was greeted with some praise, albeit condescending. Having eased a certain reticence to give good critical comment, we subsequently learnt a lot. Needless to say, we came away humbled but encouraged. More about that some other time.
We were more comfortable with developing the bread formula, albeit a little concerned how our culture would take to the slightly sour alcoholic brew. Despite our concerns, it thrived and leavened the dough with exceptional vigour – in fact it had a party. The oven spring was incredible and the taste slightly sweet with a subtle hint of flavours from the UmQombothi. The crumb was very like that of our standard white sourdough offering, both in structure and texture.
Verdict:
Very encouraging all round but we need to work on developing a more distinctive and identifiable flavour – building a stronger character. That we will certainly continue to do!
Ingredients:
White Flour with some Wholegrain Rye, Maize Meal, Malted Sorghum, Salt, UmQombothi and a tipsy sourdough culture
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