Heute im Backrausch: Zuerst ein Toast (mit #LievitoMadre nach BrotDoc‘s Rezept), und danach die Frühstücksbrötchen nach Jo Semola‘s Rezept vorbereitet. Morgen ist ja wieder Sonntag. Schönen Abend euch allen! o7
I‘m on a baking streak today. Toast (after BrotDoc‘s recipe with Lievito Madre) and then prepared breakfast bread rolls (based on Jo Semola‘s recipe), because tomorrow is sunday again. Have a great evening y‘all! o7 @EDBakingClub#sauerteig#BreadPosting#homebaking#sourdough#Bread
Hi I’m Nika (they/them) and my hobbies are gaming, cooking and baking, knitting and crocheting. I bake my own sourdough bread since 2015. I organise my life with a bullet journal.
I speak German and English.
My posts will be written in English most of the time.
Crumb shots of my seeded sourdough using a rye starter, 4% scalded home milled Emmer flour, 10% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, dried flowers & 60g seeds. This was beautiful and the crusts (as always) were the best bit! #sourdough#bread#breadposting#rye#canadian#sage#pulses#emmer#baking#wakelyns#driedflowers
It didn't really rise much in the fridge overnight, I thought it was supposed to? But it's currently warming up again on the bench. I'm determined to make this work.
Out of the oven - seeded sourdough using a Colorado starter, 7% scalded home milled rye flour, 7% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, dried flowers and 60g seeds. #sourdough#bread#breadposting#colorado#canadian#driedflowers#rye#pulses#wakelyns
Well, I couldn’t wait until tomorrow morning so the bagels are done! Well pleased with my first attempt. And they taste so good! I will certainly be making these again. #sourdough#bagels#baking#vegan#bread#breadposting
After 5.5hrs in the proofer @ 26°C and 2hrs so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge - multi-seeded sourdough using a rye starter, 9% scalded home milled Spelt flour, 5% scalded home milled Emmer flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped rosemary, lemon zest and 60g seeds. #sourdough#bread#breadposting#rye#canadian#lemon#rosemary#spelt#emmer
After 5.5hrs in the proofer @ 26°C and 2hrs so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge - multi-seeded sourdough using a Tartine starter, 10% scalded home milled Spelt flour, 2% scalded home milled Wakelyn’s Population wheat, 2% rye, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#tartine#canadian#driedflowers#sage#spelt
Crumb shots of my multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#colorado#canadian#driedflowers#sage#spelt
Crumb shots of my multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#colorado#canadian#driedflowers#sage#spelt
Crumb shots of my multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#colorado#canadian#driedflowers#sage#spelt
I love Spelt flour! It always seems to work well for me. Out of the oven - multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#colorado#canadian#driedflowers#sage#spelt
I love Spelt flour! It always seems to work well for me. Out of the oven - multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#colorado#canadian#driedflowers#sage#spelt
I love Spelt flour! It always seems to work well for me. Out of the oven - multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. #sourdough#bread#breadposting#colorado#canadian#driedflowers#sage#spelt
#Breadmaking day. I have three loaves in progress. Probably ready for the oven later this evening.
They're going to be a kind of kitchen sink batch, with a variety of grains, left over cereal bits, even some languishing cream and custard from the fridge. A clean-up batch.
Interesting thought about custard - one could probably make a knock-off, desert-island brioche using custard powder given the similarity to typical ingredients.