Good morning tooting friends. Slept incredibly well last night, I get super fidgety when I’m tired & I was that way by about 9.30pm last night probably due to the lovely walk yesterday. A little frost outside this morning, first I’ve seen this year although I know there’s been another one at least. Oven on as soon as I got up at 6am & I have freshly baked bread by 7.30am, smells awesome. I’ve already had eggs 🍳 for breakfast though, this will be lunch once it’s cooled. Gym first up today then a visit to my daughters to drop some things off & a coffee. I enjoyed yesterday so much I have it in mind to go for another walk this afternoon. I’ll see how I feel later.
Happy Monday everyone #MondayMorning#Sourdough#Baking#FeedlingGood
I've not made any sourdough bread for a while now and I let my starter die. I usually just scrounge some off my mate and get it going again but this time I thought I'd ask the local "artisan" bakery, and they were very happy to give me some starter! So I'll be trying a loaf soon to compare.
Immer vorgeheizt auf maximale Temperatur (bei meinem Ofen 275 Grad). Die Teiglinge kommen direkt auf den vorgeheizten Backstein. Anschließend kräftig schwaden. Nach Abschluss des Ofentriebs lasse ich den Dampf ab und regle die Temperatur auf ca. 230 Grad herunter.
Für Teiglinge von rund 95 Gramm rechne ich gut 20 Minuten Backzeit (je nach gewünschtem Bräunungsgrad)
@lutz_ Hmmmmm. Genau so! 🙂
Hier ist auch gerade ein Kuchen vom eigenen Rhabarber in den KS gewandert.
Machart: Faule-Weiber-Kuchen (ich kann nix dafür, heißt so...).
This rainy week has been challenging for #offgrid baking, it takes 25% of my battery to bake a #sourdough loaf, but I've managed to make 2. This one ran the battery down to 9%. #solarpunk
Ok, das ist dann natürlich kommunikationstechnisch suboptimal. Ich hatte mich nur gewundert, dass die FAQ zur neuen Paywall des ploetzblog sehr umfangreich ausgefallen ist: