Spice OTW ~ Cumin or Jeera ~ wk17

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www.pataks.co.uk/cooking/spices/cumin.php

I found the name jeera on a ingredients list of a recipe that in the photo looked like my Spicy Kumara/Pumpkin and Beans.

Here is some information about cumin:

www.pataks.co.uk/cooking/spices/cumin.php

We had Spicy Pumpkin & Beans last night and I enjoy it very much.

Here is a photo of the dish I mentioned.

cookingwithrinku.blogspot.com/2007/05/p-is-for-palak-rajma.html

www.hearthandhome.proboards44.com/index.cgi?action=display&board=finance&thread=1175587764&page=1

The recipe on cookingwith rinku has faults but the picture looks lovely.

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From "In Madeleine's Kitchen" 1984 with
introduction by James Beard

This "leaven" as she describes it is unusual because it uses cumin as the key to "sour" the starter.

"For each batch of bread you will need 2 c. flour for the leaven. The making of the leaven takes 3 days, so plan your bread 3 days before you serve it, 4 days, if you like your bread day-old."

DAY ONE: 1/2 envelope dry yeast
1 c. all-purpose flour(12% protein)
1/4 tsp. cumin powder
2/3 c. lukewarm water

Mix ingredients into a semi-liquid batter.Let stand at room temperature in bowl covered with cheesecloth 24 hrs.

DAY TWO: Add 1 c. flour and enough lukewarm water to make your batter semi-liquid again. Cover and let stand at room temperature for another 24 hrs.

DAY THREE: Finish the bread. Add to the leaven as much flour as is called for in each of the recipes you use. Knead well.

note* She uses all-purpose flour, in general, for her breads: 12 - 14% protein.

Although it would be more convenient to use a glass covered container for this procedure, I'd follow her direction about the covering, and not cover with plastic or a tight-fitting lid.

This woman has given the world the benefit of her talent, and has the ability to teach with passion and dedication.

I believe we should share something good.

From: www.countrylife.net/pages/recipes/553.html