#sourdoughstarter — Public Fediverse posts

Dear #lazyweb #lazymastodon I bought my wife a #sourdough baking set. I now need to get a #sourdoughstarter.

Anybody know where I can get one near #oakpark #Illinois (#Chicago)?

(Besides, obviously conjuring one out of thin air!)

Dear #lazyweb #lazymastodon I bought my wife a #sourdough baking set. I now need to get a #sourdoughstarter.

Anybody know where I can get one near #oakpark #Illinois (#Chicago)?

(Besides, obviously conjuring one out of thin air!)

Dear #lazyweb #lazymastodon I bought my wife a #sourdough baking set. I now need to get a #sourdoughstarter.

Anybody know where I can get one near #oakpark #Illinois (#Chicago)?

(Besides, obviously conjuring one out of thin air!)

Dear #lazyweb #lazymastodon I bought my wife a #sourdough baking set. I now need to get a #sourdoughstarter.

Anybody know where I can get one near #oakpark #Illinois (#Chicago)?

(Besides, obviously conjuring one out of thin air!)

Dear #lazyweb #lazymastodon I bought my wife a #sourdough baking set. I now need to get a #sourdoughstarter.

Anybody know where I can get one near #oakpark #Illinois (#Chicago)?

(Besides, obviously conjuring one out of thin air!)

The “Ridiculously Delicious” Italian Panettone I’m Serving During the Holidays https://www.diningandcooking.com/2381752/the-ridiculously-delicious-italian-panettone-im-serving-during-the-holidays/ #Butter #ChristmasSeason #Italia #Italian #ItalianFoodRecipes #ItalianRecipes #italiano #italy #LiquidIngredients #PanettoneRecipes #SourdoughStarter #TraditionalBread #Vanilla

Sometime this spring Quasimodough turned 5 (Yes, he's a #Covid baby). He's as bubbly as ever and still makes happy bread... although, like the #ShipOfTheseus, there's not much left of his original components.
#sourdough #SourdoughStarter

I'm back on my grind. Started 2 kinds of #sprouts. #sourdoughstarter & #homemadeyogurt.

Me & my family have severe #allergies, we'll be affected as regulations that protect food transparency are stripped.

Rebuilding the #chickencoop & adding more #urbangarden. We have #pawpaw #fig #beachplum #raspberry #blackberry #mulberry #blueberry #asparagus #horseradish #rhubarb #maple 1/8 acre space. We grow seasonal herbs/veggies. Plus loofah

Future: quail, rabbits, more trees. #leftisthomesteading

I'm back on my grind. Started 2 kinds of #sprouts. #sourdoughstarter & #homemadeyogurt.

Me & my family have severe #allergies, we'll be affected as regulations that protect food transparency are stripped.

Rebuilding the #chickencoop & adding more #urbangarden. We have #pawpaw #fig #beachplum #raspberry #blackberry #mulberry #blueberry #asparagus #horseradish #rhubarb #maple 1/8 acre space. We grow seasonal herbs/veggies. Plus loofah

Future: quail, rabbits, more trees. #leftisthomesteading

I'm back on my grind. Started 2 kinds of #sprouts. #sourdoughstarter & #homemadeyogurt.

Me & my family have severe #allergies, we'll be affected as regulations that protect food transparency are stripped.

Rebuilding the #chickencoop & adding more #urbangarden. We have #pawpaw #fig #beachplum #raspberry #blackberry #mulberry #blueberry #asparagus #horseradish #rhubarb #maple 1/8 acre space. We grow seasonal herbs/veggies. Plus loofah

Future: quail, rabbits, more trees. #leftisthomesteading

@actuallyautistic @actuallyadhd @actuallyaudhd

What's your #morningroutine?

Regardless of when I wake up, I stay in bed 'til 7am. I then strain my #kefir. Feed my #sourdoughstarter. Check my other #ferments. Feed the #dog and take him out to pee. Eat oatmeal with chia and flax seeds, banana and fermented apples. Drink a cup of kefir. Do my #duolingo. Hop on the #bike. Shower, get dressed and then out the door to run errands.

Outside of that #routine my day is a #shitshow

Jednak stary nie sprostał oczekiwaniom i nie podniósł się po krioterapii. Nowy nastawiony i pierwszy raz odpalił mi już trzeciego dnia 🤯 Jeszcze tylko zapachu brak…
#sourdoughstarter #zakwas

George (the sourdough starter) turns 4 tomorrow, to celebrate, we baked a loaf today & it got a crown 👑

#Sourdough #SourdoughBread #SourdoughStarter #SourdoughBaking #Baking #FreshBread #BreadBaking #BreadPosting

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

https://tavalonia.ca/vegan-chocolate-peanut-butter-babka-ish/
Got some #kitchenArts done today #baking #babka #vegan #bread #sourdoughstarter #silentSunday

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

The cat is obviously ready.

(I'm not though; I'm still building up a new sourdough starter, because the old one has gone weird. For the nerds: not smelly, or discoloured or in any other sense odd; it just won't get active when I add warm water and rye flour... and yes, I haven't changed the way I do this and I have an electric proofer for controlling the temperature*).

*I even checked that with the kitchen thermometer.

#CatsOfMastodon
#SourdoughStarter
#ChallengerBreadPan
#SleepingCat
#LapCat

Got the #sourdoughStarter to a very good frothy and bubbly mixture after a few weeks of tender loving care. It's made a wonderfully smooth and elastic dough ready for it's first rise. I shall have to get back up in three hours to prep it for its second and final rise. How's your #sourdough journey going? #breadMaking #HomeBaking #HomeBakedBread #sourdoughBread

E-Ink Equipped Sourdough Starter Jar - One of the unexpected side effects of our this pandemic is a sudden growth in the ... - https://hackaday.com/2021/07/03/e-ink-equipped-sourdough-starter-jar/ #timeofflightsensor #sourdoughstarter #cookinghacks #co2sensor #e-ink #esp32

Smart Lid Spies On Sourdough Starter, Sends Data Wirelessly - [Justin Lam] created a wonderfully-detailed writeup of his Smart Sourdough Lid project, which was cr... - https://hackaday.com/2021/03/04/smart-lid-spies-on-sourdough-starter-sends-data-wirelessly/ #sourdoughstarter #cookinghacks #3dprinted #sourdough #smartlid #esp8266 #ssd1306 #vl6180x #dht22 #oled #iot #tof

Engineering Your Way to Better Sourdough (and Other Fermented Goods) - Trent Fehl is an engineer who has worked for such illustrious outfits as SpaceX and Waymo. When he g... more: https://hackaday.com/2020/01/08/engineering-your-way-to-better-sourdough-and-other-fermented-goods/ #2019hackadaysuperconference #sourdoughstarter #chemistryhacks #cookinghacks #fermentation #peltierunit #sourdough #wildyeast #kombucha #peltier #yeast #cons