Of late we have been studying the Saga of Figgins and though the literary results are questionable, I am quite happy to report that the gastronomical side has been a resounding success. But I see the epic is still incomplete, we have covered muffins and pancakes but have spoken nary a word about actual bread! Dear me, how absolutely dreadful! My most obsequious apologies are due you, I am sure!
I have found Figgins to be a superb addition to my bread baking repertoire, and no I will not give you a tutorial, there are far better books, videos, and sites for that than this. The bread is softer, richer, and has a hint of sweetness (yes this is sourdough, strangely enough), which make it nice for light or sweet recipes, not so good for heavy or more sour ones. I use a basic french recipe (water, salt, yeast, sugar, flour) and add 2/3 cup starter and 1/4 tsp baking soda for each 4 cups of flour and have had good results (you may need to adjust the liquid or flour a tad to account for the starter and get the right dough consistency). I also added it to a honey oatmeal bread and it was a nice touch. If you have a sweet tooth and like white/sweet bread, this is definitely a keeper. If you are of a more 'serious' taste, you may want to stick with a traditional sourdough culture rather than Figgins.
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