The Bubbo wrote:
> Pandora wrote:
> > "The Bubbo" writes:
> >>I have this bread recipe chugging away in the machine right now. I added a
> >> palmful (about a tablespoon) of crystalized ginger chunks and had to use
> >> honey instead of molasses as I am out of molasses.
> >>
> >> It's on its first rise right now, should be done by 11. Very excited, I'll
> >> keep you posted.
> >
> > Have you made it with sourdough?
> > Pandora
>
> nope, no sourdough. I've not worked with sourdough starter yet, but I might
> start soon.
>
> Final verdict on the bread..."meh". It was okay but not nearly as exciting as
> I had hoped. It was good with cherry jam though.

I don't think ginger is compatable with yeast breads, especially not
the strong yeastiness of sourdough... the two Alpha/Machismo flavors
clash, mano y mano. However, ginger is good with quick breads.. I've
often added grated ginger to muffins, especially good in raisin bran
muffins. Naturally gingerbread contains no yeast either, neither
ginger snaps.... ginger snaps make an excellent crust for cheesecake,
as will candied ginger added to the cheese mixture, and/or blended with
pineapple jam as a topping.

Sheldon