I’ve been very successful with the sourdough recipe I got this summer from a wood-fired baking workshop I took this summer at the historical Montgomery Inn in Toronto, offered by Chef Thor and George Brown College. That bread was a delicious revelation for me! Simple technique, delicious results. So I decided to try a variation and add apricots, golden raisins, currents to the cranberry and soak them with the walnuts with Cuban rum. The soaked fruits and nuts were certainly delicious as I tasted them a few time during the soaking period. the next morning, I proceeded with the regular recipe and method and since I added some fruits, I decided to do 3 small loaves instead of 2. I even used new-to-me bread moulds I got just last week from an area baker retiring after 20 years at the helm of him bread shoppe. My loaves baked as expected but the flavour was just a tad disappointing. Maybe my expectations were too high?
Taste-wise, I saw no benefit to rum-soaking the fruits, just an additional time in preparation and it’s not really worth it. Back to the original recipe, I’m sure I’ll find a better use for my Cuban rum!