Damper cooked in the Ashes of the Campfire
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but...that looked like a rock :/
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he beats the damper.... now i know why his wife left him
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Really like your video!
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It should be mentioned that you can't use any beer. Most beers in Aus (and around the world) are pasteurised, killing the yeast. Nearly all craft brews won't be pasteurised though, which (thankfully) there are heaps of these days.
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yum.. nice charcoal for breakfast ;] i dont want aids plox
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Great video!
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woah! im new to this and so curious! im just a little confused... is their ash left on the bread when you eat it? do you taste the ash at all? wouldnt the ash bake into the crust while the dough's still soft? thanks for the video, i'd love to go to australia one day! XD
mishybear 10 months ago
@mishybear The dough forms a crust as it bakes, the excess ash is brushed off the crust when the dough is removed. Sure a tiny bit of the fine ash powder remains on the crust, but hey, charcoal is good for your teeth and ash aids digestion, we evolved over millions of years with ash in our diet. Enjoy!
diamtour 10 months ago
Thanks Kazdiman, love your site too!
diamtour 11 months ago
Thanks Kazdiman, love your site too!
diamtour 11 months ago
Coopers Pale Ale is excellent, as is Coopers Sparkling Ale. The one I used in the clip was Fargher Lager, which is brewed in Burra South Australia and named after Ross and Jane Fargher who are the proprietors of Nilpinna Station and the Prairie Hotel at Parachilna in the Flinders Ranges
diamtour 1 year ago
Hi seatedcrab, so long as you use non toxic timber, follow the way I did it in so far as placing the damper on white ash not red coals, it works brilliantly and the crust of the dough keeps the ash out, so the flavor is predominately delicious bread with an ever so slight smoke, like from a wood oven. The beauty of this technique is you get a lovely moist crumb and a firm crust - good luck!!
diamtour 1 year ago