callcc@lemmy.world to Bready@lemmy.worldEnglish · 1 year agoWhite sourdough with pumpkin seedslemmy.worldimagemessage-square4fedilinkarrow-up130arrow-down10file-text
arrow-up130arrow-down1imageWhite sourdough with pumpkin seedslemmy.worldcallcc@lemmy.world to Bready@lemmy.worldEnglish · 1 year agomessage-square4fedilinkfile-text
minus-squareAllergicDuck@lemmy.worldlinkfedilinkEnglisharrow-up2·1 year agoWhen do you put in the seeds? Just at the start or during the shaping phase?
minus-squarecallcc@lemmy.worldOPlinkfedilinkEnglisharrow-up2·1 year agoHere I just put them in at the beginning. Depending on the seed type you nught wanna pre-soak them so they don’t rob the doughs water.
minus-squareAux@lemmy.worldMlinkfedilinkEnglisharrow-up1·1 year agoOr you can toast them. Toasting will release oils from the seeds and these oils will cover them in a thin hydrophobic layer. The seeds will also taste a billion times better.
When do you put in the seeds? Just at the start or during the shaping phase?
Here I just put them in at the beginning. Depending on the seed type you nught wanna pre-soak them so they don’t rob the doughs water.
Or you can toast them. Toasting will release oils from the seeds and these oils will cover them in a thin hydrophobic layer. The seeds will also taste a billion times better.