this post was submitted on 26 Apr 2025
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Bready
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Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Holy moly, traces of TEA in a bread? Tell me about dear sir, and how impactful is the taste of this addition
The Idea comes from Ken Forkish's "Evolutions in Bread"
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can't taste it but you know when it's not there.
I've made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don't remember where the idea came from, but I've heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I'll post it (I think I miss r/breaddit most of all)
Hmm interesting stuffs. I might try that