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Rene_lorraine

Chickpea enzyme in bread

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I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much. 

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At what point are you mixing the chickpeas and garlic and extras into the flour water and yeast dough? Are you rushing the process and putting it all in together?  Are you allowing it to rise sufficiently before punching it down and adding extras?  You need to explain where in the process the suspects are coming into the picture.

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Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

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Posted (edited)

Acidently you did a ancient Greek recipe.
This recipe comes from Cyprus to Cretan until Thracia.

Ingredients    Measure             Amount
Flour              6 cup                      660 gr
Oil                  1 tablespoon         10 gr
Chickpeas    1/4 cup                   45 gr
Wheat           1 tablespoon          5 gr
Salt                1 1/2 tablespoon  18 gr
Water             2 cup                       400 gr 

http://www.thefreshloaf.com/keyword/chickpea-leaven
https://www.cyprushighlights.com/en/2014/08/10/arkatena-omodous/
https://www.thehungrybites.com/chickpea-starter-cretan-traditional-bread-eftazimo/

Add this 

http://www.sewhistorically.com/chickpea-leavened-bread-without-commercial-yeast/


Edited by Damon ADD this (log)
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