LunarAP, to Bread
@LunarAP@pagan.plus avatar

Today's distractions include, baking , Fake Tunes by Bear Hands on and some

moira, to baking
@moira@mastodon.murkworks.net avatar

I made a recipe out of what I did last weekend to make the spinach feta baguette:

From: @solarbird
https://solarbird.net/blog/2024/05/23/experimental-spinach-feta-baguette/

thor, to random
@thor@berserker.town avatar

They sell like this at the local corner store. Turkish sourdough bread, they call it. It reminds me a bit of the best French bread. Doesn't quite reach up, but is miles ahead of what I can get at the nearest supermarket or bakery.

thor, (edited ) to random
@thor@berserker.town avatar

Store-bought vs home-made Norwegian brown

thor, (edited ) to random
@thor@berserker.town avatar

Okay versus amazing French

moira, to Bread
@moira@mastodon.murkworks.net avatar
moira,
@moira@mastodon.murkworks.net avatar

the already good crust really becomes an entity when toasted like this and i love that

moira,
@moira@mastodon.murkworks.net avatar

I’m now convinced that I was correct in thinking that the bread that inspired this one used dried spinach flakes. It really works here IMO.

Gonna have to do it again and actually measure how much spinach went in this time (lol)

moira,
@moira@mastodon.murkworks.net avatar

(my current measurement was “go down to Albertsons and grab one bundle of fresh off the produce rack and dry all of it.” it was two rounds in my dehydrator.)

(and that also was for one baguette)

moira, (edited ) to baking
@moira@mastodon.murkworks.net avatar

i am experimenting and do not know how this will go

(thread)

#baking #SpinachFeta #baguette

moira,
@moira@mastodon.murkworks.net avatar

I feel like I should toast the cumin in olive oil but I don't know how to toast so little cumin in olive oil

moira,
@moira@mastodon.murkworks.net avatar

k gonna try with small amounts of garlic powder and onion flakes on low which let’s be real can only go so wrong here

i hope

moira,
@moira@mastodon.murkworks.net avatar

i feel like this is an "until fragrant" situation

moira,
@moira@mastodon.murkworks.net avatar

and I think it stays out until the cheese goes in, and goes in with it. yes. I think that's right.

moira,
@moira@mastodon.murkworks.net avatar

okay this is nice and spongy now i think

time to meet the drys!

moira,
@moira@mastodon.murkworks.net avatar
moira,
@moira@mastodon.murkworks.net avatar

and to think I was worried about not having dried enough spinach

moira,
@moira@mastodon.murkworks.net avatar

it's such a small amount because i'm making one (1) baguette of this stuff so it's

smol

moira,
@moira@mastodon.murkworks.net avatar

Should I use egg glaze on this? That's not a baguette thing but this isn't really an ordinary baguette.

moira,
@moira@mastodon.murkworks.net avatar
moira,
@moira@mastodon.murkworks.net avatar

kinda thinking next time the spinach even through dry goes in with the cheese and olive-oil toasted seasonings

but we'll see

moira,
@moira@mastodon.murkworks.net avatar
moira,
@moira@mastodon.murkworks.net avatar

@JenYetAgain So do I! :D

I've never done this before and it's a mix of an assortment of recipes, i've no idea how it'll do

moira,
@moira@mastodon.murkworks.net avatar
moira,
@moira@mastodon.murkworks.net avatar
moira,
@moira@mastodon.murkworks.net avatar

hmmm fuck yeah it’s one of those breads that get better when you eat more

this is actually very tasty

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