Craving of the Day
Craving of the Day
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- 11 Responses
- dasohr0
It's easy to make if you have some flour, water, salt and time.
- imbecile6
- lolmonospaced
- Have an upvoteduckseason
- Beautnb
- Sometimes you just have toFax_Benson
- sted0
- palimpsest4
QBN Sourdough Exchange?
- Looks like your starter was pretty lively.Continuity
- It was kicking! I recently moved and had to say goodbye to it. I'm starting a new one once I get properly settled.palimpsest
- looks fucking great. i can never be bothered to go through all the rigmarole to achieve that level.hans_glib
- mr "no-knead shove it in a tin and wait for a few hours" is more my style. no glamour, but tastes great.hans_glib
- Ace!OBBTKN
- I would love to get back to sourdough. Paused on it after the kiddo was born, hope to get back in the future but just can't be bothered right now sighskwiotsmith
- Great sourdough bread is one of life's great pleasuresdkoblesky
- the Swiss cheese of breadKrassy
- Who TF is DVing sourdough bread?Continuity
- Great ears, looks tasty. Slightly overbaked?ben_
- I like my baguettes "pas trop cuites" but I believe sourdough needs a hint of ash on the ears.palimpsest
- Since my move I found a "nordic" bakery close to home. Their crust is really dark but thicker so there's still some moisture left inside.palimpsest
- If I had my made my crust as dark as my bakery's the crumb would have been ruined. Is it the oven?palimpsest
- @Continuity
The content doesn't matter. There is no content. There is no context.palimpsest - What's the flour you used? I'm really inclined to guess ryeContinuity
- No, it's 100% wheat, there's only rye in the starter. It's Organic bread flour T65 (French classification. I'm a madlad I have the exact recipe for that one daypalimpsest
- The colors are off because of the shitty camera and lighting, it was less redish and a bit lighter.palimpsest
- Ahaaa, gotcha.Continuity
- I am baking bread this year, too. I‘m a CoVid bakerman.SimonFFM
- Gotta make that dough by any means necessary.palimpsest
- P, fair... so do I. That bakery you're used to likely has a great stone oven that your's (or mine) can't match.ben_
- Do any of you lot use something like a 'pizza steel' in your ovens?Nairn
- Dutch oven for bread. Pizza steel on the top rack for pizza.palimpsest
- @Nairn Well, the pizza steel helps a bit, but it can never make a home oven reach the kind of hellish temperatures a stone wood oven gets to.Continuity
- a_aachen0
Sourdough exchange? I`m in!
this is what I am baking one every three weeks... wild rye flour and grist...
- a_aachen1
aah shit...
- maquito1
Short line of coke and Dr. Pepper.
