I'm thinking of having a basic session for friends, for them to really taste breads and learn to appreciate good bread. Most of us Malaysians do not eat bread for their intrinsic flavour but, rather, use them as a platform for fillings and spreads which become the stars.
Suggestions are welcome on how I should approach this. Should I have blind tasting? Commercial white bread vs homemade white organic bread? Have a variety of 'brown' breads? Fully sourdough breads?
What should I highlight as points to watch out for?
Chewiness and moistness of the crumb.
Intensity and pleasantness of the smell and taste.
Colour of the crumb....but I think I'll generally skip appearance for the time-being. LOL, I can't provide a perfect aesthetic example, anyway.
What else?
Would appreciate inputs. Thanks!
Suggestions are welcome on how I should approach this. Should I have blind tasting? Commercial white bread vs homemade white organic bread? Have a variety of 'brown' breads? Fully sourdough breads?
What should I highlight as points to watch out for?
Chewiness and moistness of the crumb.
Intensity and pleasantness of the smell and taste.
Colour of the crumb....but I think I'll generally skip appearance for the time-being. LOL, I can't provide a perfect aesthetic example, anyway.
What else?
Would appreciate inputs. Thanks!
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Replies
this is how it all starts, teach those around you.
A range from industrial to artisan, sourdough to yeast fermented; tasting, aromas, mouth feel etc ... all the things you said. Of course you'll have to guide them as many won't know what they are to appreciate.
Give samples to take away.
Print out a few handouts with some nutritional "fact boxes" as well.
That's just for starters, others will chip in.
Yes, yes...handout notes....never thought of that. What a great suggestion! And, yes, the part of me guiding them.....
Thank you.
[taking down notes]
However, sampling by the slice may be a bit too much for some. We have smaller stomachs here.
make sure you get some quality butter for such session and time to have few very fresh loafs or rolls to taste.
Good bread just need some good butter, if any at all....
...but ms sweet tooth here just discovered agave nectar....yum!..wait, wait! I'm not the one doing the tasting here.....
....and hubby just made 4 jars of The Best Marmalade Ever from leftover chinese new year mandarin oranges.
Good luck with the tasting TP, I did one on rice a few years back and most of the Aussies couldn't tell the difference between a high grade rice and dog rice.
regards
Bill
Too funny!
[quote=Bill44]Agave nectar eh? Over here we call it Tequila :)
Good luck with the tasting TP, I did one on rice a few years back and most of the Aussies couldn't tell the difference between a high grade rice and dog rice.
regards
Bill
[/quote]