#sourdough — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #sourdough, aggregated by home.social.
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I asked this Mennonite store we like bread from if they sold starter. They sold me this – I’m confused? https://www.diningandcooking.com/2643888/i-asked-this-mennonite-store-we-like-bread-from-if-they-sold-starter-they-sold-me-this-im-confused/ #Bread #Sourdough #SourdoughBread
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Crust ☑️
Crumb ❓Have to wait till it cools
#brot #bread #sourdough #LievitoMadre #Sauerteig #molke #whey @brotbacken
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My white flour sourdough recipe: https://www.diningandcooking.com/2643048/my-white-flour-sourdough-recipe/ #Bread #Sourdough #SourdoughBread
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Already quite transformed after half an hour rest and working in the salt
The tube is actually a breast milk container that I use for observing the rise of the dough
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Enough doomscrolling lets put on a loaf for the weekend
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looking to improve- why is it denser & tougher at the bottom? https://www.diningandcooking.com/2642136/looking-to-improve-why-is-it-denser-tougher-at-the-bottom/ #Bread #Sourdough #SourdoughBread
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looking to improve- why is it denser & tougher at the bottom? https://www.diningandcooking.com/2642136/looking-to-improve-why-is-it-denser-tougher-at-the-bottom/ #Bread #Sourdough #SourdoughBread
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looking to improve- why is it denser & tougher at the bottom? https://www.diningandcooking.com/2642136/looking-to-improve-why-is-it-denser-tougher-at-the-bottom/ #Bread #Sourdough #SourdoughBread
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Ok, and while I'm telling on myself... (see https://mastodon.nzoss.nz/@lightweight/116571051535627096) I have also got to admit that my #sourdough practice (a weekly ritual) has turned into a bit of a problem. Over a decade of evolution, I'm now making two weekly loaves of organic locally grown wheat + rye + amaranth (just a bit, for texture) with salted thick crust. Yes, I'm effectively creating a utopic crusty pretzel bread that's kind of a diet/restraint-killer. Sorry-not-sorry. Not sure how I live with myself.
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Ok, and while I'm telling on myself... (see https://mastodon.nzoss.nz/@lightweight/116571051535627096) I have also got to admit that my #sourdough practice (a weekly ritual) has turned into a bit of a problem. Over a decade of evolution, I'm now making two weekly loaves of organic locally grown wheat + rye + amaranth (just a bit, for texture) with salted thick crust. Yes, I'm effectively creating a utopic crusty pretzel bread that's kind of a diet/restraint-killer. Sorry-not-sorry. Not sure how I live with myself.
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Ok, and while I'm telling on myself... (see https://mastodon.nzoss.nz/@lightweight/116571051535627096) I have also got to admit that my #sourdough practice (a weekly ritual) has turned into a bit of a problem. Over a decade of evolution, I'm now making two weekly loaves of organic locally grown wheat + rye + amaranth (just a bit, for texture) with salted thick crust. Yes, I'm effectively creating a utopic crusty pretzel bread that's kind of a diet/restraint-killer. Sorry-not-sorry. Not sure how I live with myself.
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Ok, and while I'm telling on myself... (see https://mastodon.nzoss.nz/@lightweight/116571051535627096) I have also got to admit that my #sourdough practice (a weekly ritual) has turned into a bit of a problem. Over a decade of evolution, I'm now making two weekly loaves of organic locally grown wheat + rye + amaranth (just a bit, for texture) with salted thick crust. Yes, I'm effectively creating a utopic crusty pretzel bread that's kind of a diet/restraint-killer. Sorry-not-sorry. Not sure how I live with myself.
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Ok, and while I'm telling on myself... (see https://mastodon.nzoss.nz/@lightweight/116571051535627096) I have also got to admit that my #sourdough practice (a weekly ritual) has turned into a bit of a problem. Over a decade of evolution, I'm now making two weekly loaves of organic locally grown wheat + rye + amaranth (just a bit, for texture) with salted thick crust. Yes, I'm effectively creating a utopic crusty pretzel bread that's kind of a diet/restraint-killer. Sorry-not-sorry. Not sure how I live with myself.
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First ever loaf. Please be kind. https://www.diningandcooking.com/2641595/first-ever-loaf-please-be-kind/ #Bread #Sourdough #SourdoughBread
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First ever loaf. Please be kind. https://www.diningandcooking.com/2641595/first-ever-loaf-please-be-kind/ #Bread #Sourdough #SourdoughBread
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First ever loaf. Please be kind. https://www.diningandcooking.com/2641595/first-ever-loaf-please-be-kind/ #Bread #Sourdough #SourdoughBread
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100% Heritage Wholewheat Sourdough https://www.diningandcooking.com/2641311/100-heritage-wholewheat-sourdough/ #Bread #Sourdough #SourdoughBread
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100% Heritage Wholewheat Sourdough https://www.diningandcooking.com/2641311/100-heritage-wholewheat-sourdough/ #Bread #Sourdough #SourdoughBread
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100% Heritage Wholewheat Sourdough https://www.diningandcooking.com/2641311/100-heritage-wholewheat-sourdough/ #Bread #Sourdough #SourdoughBread
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Almost 2 years into sourdough and I still can’t reliably nail the “right moment” to bake. Anyone else? https://www.diningandcooking.com/2641006/almost-2-years-into-sourdough-and-i-still-cant-reliably-nail-the-right-moment-to-bake-anyone-else/ #Bread #Sourdough #SourdoughBread
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Almost 2 years into sourdough and I still can’t reliably nail the “right moment” to bake. Anyone else? https://www.diningandcooking.com/2641006/almost-2-years-into-sourdough-and-i-still-cant-reliably-nail-the-right-moment-to-bake-anyone-else/ #Bread #Sourdough #SourdoughBread
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Almost 2 years into sourdough and I still can’t reliably nail the “right moment” to bake. Anyone else? https://www.diningandcooking.com/2641006/almost-2-years-into-sourdough-and-i-still-cant-reliably-nail-the-right-moment-to-bake-anyone-else/ #Bread #Sourdough #SourdoughBread
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The Great Escape.
Sourdough raw dough overflows the baking pot before baking taking me completely by surprise.
The unexpected enthusiasm of the dough is I think because I started using de-chlorinated water for baking. -
The Great Escape.
Sourdough raw dough overflows the baking pot before baking taking me completely by surprise.
The unexpected enthusiasm of the dough is I think because I started using de-chlorinated water for baking. -
The Great Escape.
Sourdough raw dough overflows the baking pot before baking taking me completely by surprise.
The unexpected enthusiasm of the dough is I think because I started using de-chlorinated water for baking. -
The Great Escape.
Sourdough raw dough overflows the baking pot before baking taking me completely by surprise.
The unexpected enthusiasm of the dough is I think because I started using de-chlorinated water for baking. -
The Great Escape.
Sourdough raw dough overflows the baking pot before baking taking me completely by surprise.
The unexpected enthusiasm of the dough is I think because I started using de-chlorinated water for baking. -
After some failures here’s my 5th loaf… https://www.diningandcooking.com/2640157/after-some-failures-heres-my-5th-loaf/ #Bread #Sourdough #SourdoughBread
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After some failures here’s my 5th loaf… https://www.diningandcooking.com/2640157/after-some-failures-heres-my-5th-loaf/ #Bread #Sourdough #SourdoughBread
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After some failures here’s my 5th loaf… https://www.diningandcooking.com/2640157/after-some-failures-heres-my-5th-loaf/ #Bread #Sourdough #SourdoughBread