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Tried a splash of pickle juice in my rye loaf on a whim
I was out of caraway seeds and had some leftover brine, so I swapped it for some of the water. The crust got way darker and the crumb was super moist, which I didn't expect at all. Has anyone else used a weird liquid swap that actually worked out?
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karenbailey1d ago
My buddy did something like that with the liquid from a jar of olives. He was making focaccia and just... poured it right in. The dough smelled so weird, like a martini, but it baked up with this amazing salty, savory crust. We ate the whole loaf in one sitting.
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