{"id":1421,"date":"2013-11-26T23:15:56","date_gmt":"2013-11-26T23:15:56","guid":{"rendered":"http:\/\/www.flourandwater.co.uk\/?p=1421"},"modified":"2014-02-18T13:38:46","modified_gmt":"2014-02-18T13:38:46","slug":"top-seed","status":"publish","type":"post","link":"https:\/\/www.flourandwater.co.uk\/blog\/top-seed\/","title":{"rendered":"Top seed"},"content":{"rendered":"

I often adapt recipes, for all sorts of reasons. It may be that I just make a substitution for an ingredient I don’t have or can’t easily get hold of. Sometimes, if the recipe is a complex one, and I’m feeling lazy, I’ll approach it in a more reckless manner than usual, throwing together what I think is a reasonable approximation of the original and relying on instinct to guide me. That’s what I did yesterday when I decided to have a go at an already-adapted recipe from Jeffrey Hamelman’s book Bread<\/em>.<\/p>\n

\"Rye<\/a><\/p>\n

Steve B, author of the now-discontinued (but still online) blog Bread cetera<\/a>, posted about his version of Hamelman’s five-grain levain a few years ago, and it looked good. I decided, without much forethought, to have a go myself. The Bread cetera recipe<\/a> was scaled to produce three loaves. I only wanted to make one but, rather than properly calculating the reduced amounts, I made some rough guesses and hoped for the best. This isn’t something I would normally do, but I just didn’t have the time or inclination to do my maths.<\/p>\n

\"Rye<\/a><\/p>\n

The results far exceeded my expectations. I made do with just two of the five grains in Hamelman’s original recipe (rye and linseed being all I had), but the loaf was a winner. The only problem now is trying to remember the proportions and timings so that I can recreate it.<\/p>\n

\"Rye<\/a><\/p>\n

Maybe there’s a lesson there to be learned. On the other hand, sometimes it’s exactly that spontaneous approach that produces great results.<\/p>\n

\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

I often adapt recipes, for all sorts of reasons. It may be that I just make a substitution for an ingredient I don’t have or can’t easily get hold of. Sometimes, if the recipe is a complex one, and I’m feeling lazy, I’ll approach it in a more reckless manner than usual, throwing together what read more…<\/a><\/p>\n","protected":false},"author":1,"featured_media":1425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1421"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=1421"}],"version-history":[{"count":13,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1421\/revisions"}],"predecessor-version":[{"id":1468,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1421\/revisions\/1468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media\/1425"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=1421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=1421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=1421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}