Okay, a few thoughts. One: I’m kinda obsessed with how to make the wood jelly work. I might end up deep diving on pH levels and such. If anyone has any suggestions here, I’m all ears. Two: Definitely worth trying another enriched dough with a more pungent wood, either that or just get led by alliteration — birch brioche anyone? Three: The smoked flour was surprisingly strong even doing it this less efficient way, I think you really have to go either smoked flour or infused fats, if you do them b
3:00
Okay, a few thoughts. One: I’m kinda obsessed with how to make the wood jelly work. I might end up deep diving on pH levels and such. If anyone has any suggestions here, I’m all ears. Two: Definitely worth trying another enriched dough with a more pungent wood, either that or just get led by alliteration — birch brioche anyone? Three: The smoked flour was surprisingly strong even doing it this less efficient way, I think you really have to go either smoked flour or infused fats, if you do them b
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