Raghfarm007
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How was your barbari made? With sourdough starter or commercial yeast? I am currently honing my barbari making skill with sourdough starter and overnight fermentation.Exactly, noon barbari only tastes good in Iran. I got that after buying it and also making it in a descent shape at home.
Barbari tastes better in Iran.
He is right..I used to get my Barbari bread in Montreal.. not the same..Afghans also have a slightly different version which I preferred.. but nothing like good old barbari fresh from bakery in Tehran..lolHow was your barbari made? With sourdough starter or commercial yeast? I am currently honing my barbari making skill with sourdough starter and overnight fermentation.
PS. Amazing! I am responding to an exactly-one-year-old post.
Any idea what sets them apart? I know Canadian wheat flour is very strong while Iranian "star" flour is on the weaker side.He is right..I used to get my Barbari bread in Montreal.. not the same..Afghans also have a slightly different version which I preferred.. but nothing like good old barbari fresh from bakery in Tehran..lol
Wow..you are serious about that..lol..Have no Idea why they can not get it right but I think it also has to do with the Oven and fact that they seem to be machine processed..As for taste I put Iranian Barbari and French Baggeds as the two tasty breads I ever had.Any idea what sets them apart? I know Canadian wheat flour is very strong while Iranian "star" flour is on the weaker side.
BTW, I am following this (https://www.thefreshloaf.com/node/36357/persianiranian-barbari-bread) nowadays.
Well they are good but I'm a tafton man and prefer it specially when it's baked the traditional wayWow..you are serious about that..lol..Have no Idea why they can not get it right but I think it also has to do with the Oven and fact that they seem to be machine processed..As for taste I put Iranian Barbari and French Baggeds as the two tasty breads I ever had.
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Personally i prefer sangak.Well they are good but I'm a tafton man and prefer it specially when it's baked the traditional way