Sourdough baking
The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.
The bread is made of white flour, and the only whole grain comes from the rye sourdough.
I'm curios if you ever made olive oil bread and how they compare texture and taste wise
I really like baking an oily bread that contains a lot of seeds. It‘s my go-to:
No sour-dough, but a lovely mix of sunflower, pumpkin, and linseeds. The recipe demands a good amount of olive oil as well, tastes absolutely gorgeous.
Very different bread compared to the lard bread though and hard to compare tbh.
Looks good! I make bread with seeds very often, but never thought of adding olive oil to it. Did you try both versions? Here is my version with sesame seed covered crust:
Aw that looks gorgeous! You should post that, either here or in another baking community!
I typically just follow the recipe and don't experiment. I find that adding (olive) oil helps with working the dough, makes it more elastic and less sticky. But taste-wise I cannot tell big differences tbh.
I use Crisco in my bread and it works great. Might be a good way to make this vegan.
Nice recommendation! Looking back at this bread, I think baking breads with lard makes little sense. I see how egg may be hard to substitute in a recipe, but afaik there‘s nothing special in lard that plant-based solid fat couldn’t replace.