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I cooked a whole heap of chickpeas the other day in the pressure cooker. This means that I end up with a lot of chickpea water and rather than throw it out I try to find ways to use it up.
And so this week’s loaves (Saturday 25 November) will be made with diluted chickpea water (about half and half). The chickpea water adds a bit of protein (and strength) to the dough and some lovely richness (a bit like a gently enriched dough). But you can’t taste it and it does nothing to colour the bread differently.
The other thing that has happened is that I’ve had some issues with my starter. My suspicion is that it is temperature related but I have a proofing drawer that keeps it at an ideal temperature (25-27ºC) ready for baking with. So I don’t quite know what is going on and I’m a bit worried the loaves will come out as unsellable frisbees so fingers crossed.
By the way, if you don’t like chickpeas I promise you won’t taste them. On the other hand, if you have a chickpea allergy then please stay away from the bread this week!
weighed out liquid (50% water, 50% chickpea water) ready for gentle heating in the morning to keep dough temperatures high enough
