I think I might be getting my sourdough mojo back.

[helenclayton@mas.to]

@elaterite yes, the bulk fermentation stage has been where I came unstuck and lost my confidence. I’ve been using starter for pancakes and focaccia and discard recipes but had almost stopped making loaves. My kitchen runs cold which doesn’t help. I’ve bought a proofing box and I think having consistency and control is a game changer for me.

[nead@social.vivaldi.net]

@helenclayton That looks like a loaf resting inside a sort of sleeve. Beautiful bread!

[helenclayton@mas.to]

@Nead ️

[icooiey@mastodon.green]

@helenclayton oh that’s gorgeous! Yum. Now I’m hungry again. Good bread is so wonderful.

[helenclayton@mas.to]

@IcooIey I could eat bread even when I’m not hungry!

[aegir@toot.wales]

@helenclayton Wow!

[helenclayton@mas.to]

@aegir I’m so pleased with it after getting disheartened with recent attempts. If I don’t mess up the fermentation I mess up the shaping. I think sourdough is like horses, it knows when you’re nervous!

[icooiey@mastodon.green]

@helenclayton this is a big problem for me. Currently have a cherry seed bread that’s so so good. A snacking bread!

[helenclayton@mas.to]

@IcooIey cherry seed? As in cherries and seeds? Sounds lovely.

Honestly I could probably live on bread and cheese (and wine) (and chocolate) (butter too).

[moonrabbit@sunny.garden]

@helenclayton
oh it's so pretty!!

[czarbucks@vmst.io]

@helenclayton

Wow, what a beauty! I can smell the aroma from here.