Second time making this, but using homemade tamarind. It was a lot less tangy than the concentrate I used last time. Still very good but I’d double the tamarind if using homemade next time. I also choked way back on the cayenne because I thought our cayenne was the extra spicy one, but would probably increase it a bit next time. 1/4 tsp instead of ~1/8?
Haven’t tasted it yet but looks good! 1 hour counter proof (to get it started) then a 13 hour fridge proof. It was a solid lump coming out of the fridge and I despaired, but it rose surprisingly well in the Dutch oven and actually looks like bread!
Subbed 1/4 tsp each onion powder & garlic powder in the shredded mushroom. Added fresh garlic when preparing with the bbq sauce. Paired with sautéed onions and peppers, on buns brushed with garlic oil and toasted.
Pretty good! - Used all stock < keep - Added mushroom seasoning < keep - Used 1/2 the amount of ham < keep - Used ~1c whole yellow peas as part of the total legumes < keep BUT cook separately and add at the end — they disappeared even though I added them towards the end
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