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I used caraway in something the other week. Was yummy.
I have also been struggling a bit for volume with my sourdough (though the crumb's been great). Am just using a rye starter, with maybe 75% strong white, rest wholemeal.
I'm thinking that relocating my second stage prove to the fridge might give more structure. Any views?
dumps-
I'm thinking that relocating my second stage prove to the fridge might
give more structure. Any views?>@Dumps, I have been doing second prove overnight in the refrigerator and am happy with the results. Give it a go.
pharoahsanders
Caraway seed, that's the answer, it's kinda aniseed-y but mellower. Popular in Germany where it's called kümmelbrot or something like that @schick