Buckwheat sourdough bread ( sopuli.xyz )
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
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Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
Accidentally left my dough in the proofer overnight. I wonder if it'll do a second rise. Time to find out.
I want to work there. It would feel so fulfilling. I would be so much fatter, eating all the scraps.
Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. https://youtu.be/eP-gFkNE4-A
It turned out really great and tasty! Was a little worried when making it as I didn't have everything the recipe asked for. As it wanted a loaf pan with a lid(?) Have never seen such, but it worked fine without 😊...
While it being a little more expensive, sooo worth it. Bread in picture is a fresh sourdough bread. Yummsy!
First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great....
Sourdough bâtard popped a lovely ear
200g flour...
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
https://lemmy.ca/pictrs/image/8b01dd32-cfd4-4ed9-b687-0a8e707259aa.jpeg...
Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.
King Arthur cinnamon star bread, very tasty not overly sweet.
https://programming.dev/pictrs/image/971ce1b1-fdb1-4b23-9de2-c2684c8b3b86.jpeg...
I wanted to demonstrate a harder bake and go full Maillard on this wheat. 77% hydration, 550 degrees in Emile Henry baker then immediately dropped to 450 for 45 minutes, lid off baker for another 17, with me intently focused for the last 5 minutes....
This is one I make often since it usually gives me good results.
Just some random Viennese pastry rolls made with sourdough starter instead of original yeast biga....
I love my bricks, but sometimes they just don't want to be contained :)
This is probable one of the best experiments I came up with so far. Oats just add a very nice flavour note to an already great rye bread. Full recipe is in my blog.