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#besan — Public Fediverse posts

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  1. @blind_mapmaker The flour mix for the sourdough I make is usually about 1/3 whole wheat and 2/3 white. The loaf I baked today I did 2/3 white, 1/6 whole, and 1/6 chickpea flour. The loaf turned out well, with a nice springiness. It didn't taste markedly different, but one thing I noticed while doing the folding stage on this high-hydration dough is that it had the same fresh smell I get when sprouting chickpeas.

    A successful experiment!

    #baking #bread #besan

  2. I got a lot of good ideas here and have now conducted my first experiment cooking with chickpea flour/besan: yellow squash fritter. I looked at a few different recipes online and then winged it, adding some salt, black pepper, garam masala, garlic powder, and turmeric to the mix of shredded squash, besan, and baking powder. I like how it all came together without needing a messy egg. And the smell of the batter was delicious even before cooking!

    #cooking #besan