#baking #bread@martinkubler

[jimmyb@mas.to]

@martinkubler @mrundkvist need to do that today myself… my sourdough starter is rubbish at the moment tho so think it will be a yeast bread today

[dreedo@witter.cz]

@mrundkvist @martinkubler taky jsem začal dělat domácí chleba. Žitný kvásek jsem založil v září a pořád ho dokrmuji. Je i chuťově lepší, než kupovaný a člověk zná přesné složení

[howisyourdog@cupoftea.social]

@mrundkvist @martinkubler delicious! Are they wholemeal?

[scottstarkey@hoosier.social]

@mrundkvist @martinkubler

Yum! I'll be right over!

[mrundkvist@archaeo.social]

@howisyourdog
These are mostly white wheat with a considerable proportion of whole-grain wheat. To which I added boiled cut wheat groats, like bulgur. And sourdough for flavour. I make different mixes every time.

[martinkubler@mastodon.nu]

@mrundkvist Nice! Just on my way back from Switzerland. Will have to wait until tomorrow to bake fresh bread.

[mrundkvist@archaeo.social]

@dreedo
Well done! I practise casual hookup sourdough: a week before I plan to bake, I mix some whole-grain flour with water in a jar and leave it on the counter. It's for flavour, not a raising agent.

[mrundkvist@archaeo.social]

@JimmyB
What if I told you... That you can put that starter in a yeast dough for flavour?

[jimmyb@mas.to]

@mrundkvist oh yes! Absolutely! I also just bake it flat on a low temperature with salt and rosemary and call it a cheese biscuit

[mrundkvist@archaeo.social]

@JimmyB
Give me some of that, baby, and I'll let you call me a cheese biscuit any time!

[jimmyb@mas.to]

@mrundkvist they’re robust but delicious…. I’m actually on a sourdough course while on a trip to Copenhagen this weekend so hoping to get some insights on why I can’t keep starter lively any more after years of no trouble

[madeindex@mastodon.social]

@mrundkvist
solid work
@martinkubler