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Sansenai Owan

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since Sep 12, 2018
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Recent posts by Sansenai Owan

Tereza Okava wrote:it's essentially a dhokla you made!
https://nishkitchen.com/besan-dhokla-gram-flour-cake-video/
i love dhoklas. sometimes i ferment and sometimes i use rice or other flours, but it's good stuff (and also, protein!)




I see, i didn't realize that! I looked at the traditional recipes for making steamed dhoklas and i noticed there was the addition of leavening agents like citric acid or baking soda, but the lactic acid bacteria that fermented my dhokla eliminated the need for any of the two!
1 year ago
Hi, i am back with the result: steamed fermented chickpea flour cake. The cake held together very well and had the texture of a cake but much denser and drier. I thought i should clarify that when you go to make the main batch batter, you can add the starter first, the water to dilute it and then the flour and remaining water.
1 year ago
Sure, i will do so some time next week; from starter to batch to cooked product.
1 year ago
I know I'm late to this post but, on infrequent occasions i make various meals from fermented chickpea flour: flatbreads, steamed cake or socca/farinata. What i do is similar to making a sourdough bread starter - i first grab a small bowl, add the flour and break any clumps, then i add water a bit at a time until i have a smooth but not too viscous consistency, ignoring the smaller clumps as the water and bacteria will eat through them, (optional: i cover this bowl with a plate to keep any insects away), then i transfer the bowl to the oven without the light on or a kitchen cabinet, and in 2 or 3 days this starter will ferment, expand and rise significantly. Now you take a larger bowl to make the main batch, adding however much flour you need (and salt and spices if preferred), breaking the large clumps adding some water and then the starter, mixing those together roughly and adding the necessary remaining water once you have smooth batter. This batter should form visible bubbles, expand and rise overnight with a foamy inner mass. You can then whisk this batter for a few minutes and cook with it however you please.
1 year ago