Thursday, January 12, 2012

Recipe development

So as I have mentioned else where that I am trying to develop a recipe for multigrain bread that is more diabetic friendly. I started with a recipe that I got from America's Test Kitchen and felt that though it had good texture it was using just a bit to much white flour. Now since I have just two people at home to eat this bread it takes time between batches. The bread is very high in fiber and so is more filling and with the side effects of high fiber foods it takes time to get through the two loaves. So as things sit it is taking about one week per batch.

Why is it taking so long between batches? I'm not one to waste food. The amount of waste that is generated by people developing recipes is disgusting. I have know chefs that will make a entree and feel that after tasting it feel that it is off on seasoning. So into the trash it goes. I'm not going to throw two loaves of bread or any thing that I create into the trash just because it's not perfect. The bread is edible so until I need more bread I'm not starting the next test batch. It does make good french toast and croutons.

The first problem that I have found is that the loaves are on the small side. They are not large enough to make a suitable sandwich bread which was my original goal. Even though it may cost more per loaf I am looking to get away from grocery store "whole grain breads."

I don't have nutritional information on any of the recipes that I develop since I don't have a lab to test for it and I no expert. I just take what I learn an use it to develop what I make. Of course I'm not done developing the current project. I would post a linc to the original ATK recipe but their web site requires registration to view it. Fell free to look it up via google.

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