jendeferHaving eaten the crust off my bread first, I inadvertently had Australia left on my plate. The white cheddar morsel even makes for a decent Tasmania.
Mute Dog BrewingI milled some wheat to attempt making a loaf of bread using my wild 'abbey' yeast culture to leave it. Going to treat it kind of like a sourdough.
Thomas ZahrWell chuffed. Because of reasons fermented at room temp, about 28 C …
#bread #brot #sourdough #LievitoMadre #Sauerteig @[email protected]
Thomas =:-)Well chuffed. Because of reasons fermented at room temp, about 28 C …
#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken
KataExperimenting with focaccia art, conclusions after two trials:
1. Yeasted dough is better for art than sourdough.
2. The green of the scallion is better for stems and leaves than chives and basil.
3. I can make a pretty decent sourdough focaccia.
#food #focaccia #focacciaArt #sourdough
(First two pics: first attempt with yeasted dough and scallion. Second two pics: second attempt with sourdough and herbs)
Making my second loaf of sourdough bread from the new starter tonight. The first loaf didn't grow so much, but neither was it too dense. It tasted better than store-bought, but didn't have much tang. We'll see how this second one tastes tomorrow morning.
Sourdough2021Crumb photos of my 2 multi-seeded sourdough using a Colorado levain, 15% scalded home milled Spelt wheat, 5% scalded home milled cracked black wheat, sage, 80% very strong white Canadian flour and 70g mixed seeds. Same batch, slightly different bannetons!
#sourdough #bread #breadsky #canadian
MikaA slice of my own sourdough-bread and some butter. Heaven. 🤤
I am a simple mind.
Out of the oven - multi-seeded sourdough using a Colorado levain, 15% scalded home milled Spelt wheat, 5% scalded home milled cracked black wheat, sage, 80% very strong white Canadian flour and 70g mixed seeds.
#sourdough #bread #breadsky #canadian
Dining and CookingFirst loaf success
First time making sourdough. However I’m very familiar with yeast health and temperature due to home brewing beer and homemade pizzas for last few years. 450g flour, 300g water, 100g starter at peak level, 10g salt. Mixed to 73* 3 stretch and folds, 5 hour bulk ferment at 72* kitchen temp, preshaped 1 hour rest, [...]
#dining #cooking #diet #food #Sourdough #Bread #sourdoughbread
https://www.diningandcooking.com/2689103/first-loaf-success-3/
