tag:blogger.com,1999:blog-555378767029432509.post6125430661413770209..comments2023-10-10T09:01:45.236-05:00Comments on See the Beauty in the Ordinary: Complex Combo: Sourdough Brown Bread with Molasses Bev Sullivanhttp://www.blogger.com/profile/11166226183771215593noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-555378767029432509.post-18381270776440104062018-11-03T09:01:45.999-05:002018-11-03T09:01:45.999-05:00Thanks for trying this recipe. I'm wondering u...Thanks for trying this recipe. I'm wondering using blackstrap molasses would give you more pronounced molasses flavor. I think it would also be possible to add more molasses to the dough. I enjoy the subtle flavor of molasses in the original recipe. Bev Sullivanhttps://www.blogger.com/profile/11166226183771215593noreply@blogger.comtag:blogger.com,1999:blog-555378767029432509.post-45123306844620650842018-10-29T09:50:21.856-05:002018-10-29T09:50:21.856-05:00I liked the texture of this bread but thought the ...I liked the texture of this bread but thought the flavor was a bit bland. You couldn't taste the molasses, which was disappointing. The texture is exactly as described. The crumb is moist, dense and fine, unlike an artisan sourdough that has many air pockets. There’s a bit of a chew when toasted. I added 2 tbsp of vital wheat gluten and 1 tsp of yeast to help with the rise. The first rise was 4 hours and the dough had doubled. The second rise in the pan was just over an hour and the dough had risen about 1″ over the sides of an 8×4-inch pan. There was no oven spring.Anonymousnoreply@blogger.com