One of the best things about Mastodon has been discovering and connecting with new communities by following hashtags. Most of the people I follow are people I’ve met through different tech communities (mostly iOS). Following hashtags like #lakelife#woodworking#DIY#wine and #breadposting has connected me to many people with similar interests that I probably wouldn’t have crossed paths with otherwise. And it’s brought welcome low-tech offline content into my feed.
Et voila! Vienna bread with a dutch crunch topping, hot out of the oven, with a pic of the book responsible. i’m flabbergasted by the oven spring on these! they inflated like balloons! #BreadPosting
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...).
Ok, das ist dann natürlich kommunikationstechnisch suboptimal. Ich hatte mich nur gewundert, dass die FAQ zur neuen Paywall des ploetzblog sehr umfangreich ausgefallen ist:
Baked a sweet yeast bread. It can be sliced or pulled apart. It has barely sugar in it so it tastes well with sweet or savoury toppings.
I portioned the dough in six pieces, formed a ball and flatten it to a rectangle. Afterwards I folded in the length-way edges and rolled the dough. #baking#bread#bakingBread#breadPosting
this weekend concluded a 2-year project to replace our horrible flimsy range featuring a broken burner and a dead oven igniter. we have finally joined the induction cult. and the oven’s inaugural #breadposting seems to have succeeded