SimonCoxThis weeks sourdough. Not quite the rise I was hoping for but not a bad taste for a left over mix of flours!
#seobread
#sourdough
#yeastmasters
Just knocked up a couple of sourdough baguettes - not perfect by a long way, but there will be ham, cheese and Dijon mustard in there tomorrow.
#yeastmasters
#seobread
Albert CardonaWatching dough become bread:
"Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography", Schott et al. 2023 (open access)
https://www.sciencedirect.com/science/article/pii/S0963996923008281
Colin Burgess@stojg looks delicious! #YeastMasters
Albert Cardona@albertrs @gatillepis Doncs 3 tasses de farina emmer* i una de farina de pizza. Una culleradeta de llevat sec en pols, una culleradeta de sal, un raig d'oli d'oliva, i dues tasses d'aigua. La meva recepta, aquí: https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread
* Emmer és en anglès. La Viquipèdia em diu: pisana (Triticum dicoccum), espelta bessona o blat midoner silvestre, a Itàlia també conegut com a farro (i d'on deriva la paraula farina).
#panarres i també al món anglès fan servir #YeastMasters
Counting our blessings; uncertain for how long we’ll be able to take simple things like freshly baked bread loaves for granted.
#YeastMasters #bread
#YeastMasters #bread
Sunday bread baguettes:
1.5 cups of dark rye flour
2.5 cups of white Canadian flour
1 tsp of dry yeast
1.75 cups of water
0.75 tsp of salt
Some cinnamon powder.
2 tbsp of panela brown sugar
Let it rise at least 3 hours (did it overnight).
Bake at 230 C for 27 minutes.
Dry on a rack for 20 min.
https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread
Hank G ☑️First recipe experiment for the day, needed for the second one, is a fresh sourdough rye bread. I’ve made sourdough for awhile but this is my first rye. In hindsight I want a stronger rye flour than I used but it’s still tasty. #recipes #bread #YeastMasters #CookingChallenge
It took an extra day but the fridge stored starter that hasn’t been fed for three years made a good Tartine country loaf after three days of restarting. I think I will do a fourth year of this experiment after all. #sourdough #bread #baking #YeastMasters
I'm on the third year of having a side batch of my sourdough starter unfed in the fridge. There is a "spore mode" the yeast goes into and becomes reactivated from. Years one and two the starter reactivated and I was able to make bread by the 3rd day. That's impossible if it was just basically a starter from scratch that happened to have remnants of the dead starter. Today is the third day, the day I'd be baking the loaf, and while the starter is more vigorous than it would be from scratch it is not ready for baking a loaf. I'll let it go on for one more day but the premise of infinite storage in spore mode in the fridge I think is out the window. It is still impressive that a mature starter can go two years between feedings and come back to full strength in 48 hours. I have enough starter to make it go for another 4-5 years but I think the point of the experiment is done now. #sourdough #bread #baking #YeastMasters