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BTD Forums  /  Cook Right 4 Your Type  /  Update on Miso Bread...
Posted by: Schluggell, Friday, April 20, 2007, 12:26pm
Well the guy whom was to deliver the goods - Decided not to do it never got to try it  :-/ ??)

So maybe I'll give a go at an experimental try over the weekend...

Anyone have any ideas - near as I can figure it must be a Sourdough Miso mixture...The Miso help the non-gluten dough to get activated by the Sourdough to rise. I am not convinced that just Miso would do this - Unless it is more of an Essene/Manna/Ezekiel Bread in texture.

I have several Misos at home at moment - but they are all the dark ones, a white miso would be the better choice however. maybe a splash of real Amazake would help and/or the dregs of Nigorizake....
Posted by: Vicki, Friday, April 20, 2007, 10:33pm; Reply: 1
Try downloading this free little book of recipes:
Posted by: Brighid45, Saturday, April 21, 2007, 4:27pm; Reply: 2
Hmm . . . it seems to me that if you use a miso with a lot of salt (and the darker misos tend to be pretty salty), it would inhibit the yeast from proofing and therefore slow down the fermentation of the sourdough. So your guess about using the milder white misos (which in my experience tend to be less salty) would probably work.

The amazake or nigorizake would definitely help, since they'd provide more sugar for the yeast beasties to consume and would get the sourdough working/fermenting faster.
Posted by: Alia Vo, Saturday, April 21, 2007, 11:21pm; Reply: 3
Thank you for the website, Vicki.

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