Not quite as dark as planned
Success, nicely risen sourdough baguette. I’ve moved from 1050er (dark) to 550er a more sifted flour.
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette
Cottage #Bakery located in Piffard, NY just south of Rochester. Delivering freshly baked artisanal #pies, #breads, and #muffins to the greater #Rochester, NY area.
Profile Pic alt text: The central figure of the Ghost Cottage Bakery logo, a Catrina Calaveras in a green off the shoulder dress, crowned with lavender irises holding a tray of pies, breads, and muffins.
Header alt text: a close up photo of a jumble of my Everything Sourdough Crackers.
| Bakery Website | https://ghost-cottage-bakery.square.site |
| Pronouns | She/her |
Looks like the packing tape has the named "Untamed" on it and a web search shows a cat food company called "Untamed" in the UK so am guessing that's where this is from.
Not quite as dark as planned
Success, nicely risen sourdough baguette. I’ve moved from 1050er (dark) to 550er a more sifted flour.
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette
My wife's latest sourdough looks pretty effing good.
Made some dairy free spinach dip, from scratch, no soup mix packet. So of course I had to make some of my signature sourdough bread for ripping up to dip in it.
Such a yummy afternoon snack! This is about as open a crumb as I want in my sourdough, in fact this is a little too open for my tastes, but I was in a rush when I made this loaf so didn't press out as much air as I usually do before making my final loaf shape.
It's been a while but I got experimental today with some pumpkin flour I made from a large fall pumpkin we were gifted that I dehydrated then ground down.
Made some savory pumpkin buttermilk biscuits (in the US vernacular) to go with dinner tonight and for breakfast sandwiches next week.
There's also a bit of dried green onion, Dubliner cheese, and garlic in them. They came out pretty tasty. I think I can up the amount of cheese and garlic just a tad bit more though.
My revived sourdough starter is very lively. It seems that being dehydrated and stored for several years has done it no harm at all. Anyway, I used some of the discard to make a cinnamon raisin bread today. Waiting for it to cool before cutting didn’t really happen. It’s going to be great toasted for breakfast…if it lasts that long.