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Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia, During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.This breakthrough changed the agricultural landscape
Sourdough with 10% Lupin Flour – test bake 1.Date baked: 23rd April 2023.First, a thank you to Debra Wink and Derek Hughes for their valuable advice.This is a sourdough with 10% lupin flour. Lupin flour does not have any gluten, so experimentation is advised starting at a low per cent. The flour has a yellow colour and has high nutritional value.I mixed a 1500-gram dough by
I was lucky to get some winter red wheat (RGT Accroc) directly from the farm. I cleaned and stone milled enough berries to bake Debra Wink’s 100% whole-wheat sandwich bread. I had made this before with white wheat and wanted to get a better taste. I made two adjustments for this bake; use the red wheat and replace cold pressed walnut oil with toasted walnut oil. The difference
After reading and enjoying Gavin's (gavinc) bakes (here) of Debra Wink's whole wheat loaf bread.
100% whole grain sourdough with a three stage levain