Jayne :wales_flag:🇪🇺🏳️🌈
boosted
TAVAlonia
and 1 other
boosted
Some people asked me for a recipe. Here you go:
Some people asked me for a recipe. Here you go:
Kevin Russell
boosted
My ten year-old grandson is a baker extraordinaire and a budding chocolatier. Here he is working on cream puffs with raspberries. I’ll follow-up with a post featuring his Dubai Chocolate. #grandkids #baking #food #FromTheKitchen 1/🧵
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My ten year-old grandson is a baker extraordinaire and a budding chocolatier. Here he is working on cream puffs with raspberries. I’ll follow-up with a post featuring his Dubai Chocolate. #grandkids #baking #food #FromTheKitchen 1/🧵
3 media
Melancholic Mediocrity :v_bi:
boosted
PUNKIN' BREAD #baking
PUNKIN' BREAD #baking
Saad Azim
and 3 others
boosted
Hello bakers of the Fediverse. 🥖🍞
A friend who moved out of the US left me her sourdough starter.
Question is this: can I combine it with my own sourdough starter?
Would the yeast and bacteria all coexist? Or would I be creating a sourdough Thunderdome?
A boost for reach would be much appreciated.
#sourdough
#baking
#bread
#breadbaking
The Doctor
boosted
it is a lot easier to make incorrect bread than correct bread.
for the past few weeks i’ve been working on improving my sourdough so that it rises taller, has more big air pockets inside, and is less dense.
i haven’t changed any ingredients. the secret is in the handling practices. big generous fold-overs once every half hour, instead of mechanical mixing wiyj a dough hook. rising in the fridge overnight, instead of rising in a warm place, so the yeast doesn’t run out of gas
results are promising. 🫡
Hello bakers of the Fediverse. 🥖🍞
A friend who moved out of the US left me her sourdough starter.
Question is this: can I combine it with my own sourdough starter?
Would the yeast and bacteria all coexist? Or would I be creating a sourdough Thunderdome?
A boost for reach would be much appreciated.
#sourdough
#baking
#bread
#breadbaking
it is a lot easier to make incorrect bread than correct bread.
for the past few weeks i’ve been working on improving my sourdough so that it rises taller, has more big air pockets inside, and is less dense.
i haven’t changed any ingredients. the secret is in the handling practices. big generous fold-overs once every half hour, instead of mechanical mixing wiyj a dough hook. rising in the fridge overnight, instead of rising in a warm place, so the yeast doesn’t run out of gas
results are promising. 🫡
Preparation for the contractor and his crew who will complete our seismic retrofit has commenced.
Peanut butter with chocolate and peanut butter chip cookies are cooling in case they need a snack.
Summer approves of this message.
Good morning, Mastodon.
#Baking
Today, given prunes are in season, I’ve been reseaching how to make an old (Waloon) favourite of mine, tarte au corin de prunes like my godmother use to make. I am happy to report that I have found an authentic recipy and I aim to give it a go when I get back home. I’ll be sure to let you know when I’ve tasted it.
#Baking #OldRecipes #Belgium