And that’s the yeast sponge, after two hours, dumped on top of the scald from list night, prior to mixing the final dough. I got busy so the timeline is far from accurate.
The mixed scald and starter, ready for overnight ferment last night.
IndieWeb and homemade sauerkraut. I wonder how ...
IndieWeb and homemade sauerkraut. I wonder how many other people are in this particular intersection?
2018-01-12
One million webmentions. Very pleased to have played my own tiny part in this.
Artificial intelligence?
One of the delights of naming people in Aperture is that – like humans – it will sometimes see a face where there is none.
Doesn’t look like much, but that’s the scald about to go into a very low oven for three hours. I’m a tad worried that it contains only 2g caraway.
#rye
The inevitable and welcome consequence of working up a leaven; a rye pancake.
Embarking on a fairly complex bread. Two starters, refreshed at the same time 10 hours ago, and the rye on the right has tripled while the wheat on the left has barely doubled. Same hydration.
Thanks @nickykylegarden, although I have also noticed ...
Thanks @nickykylegarden, although I have also noticed that there now seem to be a fair few small commercial companies in the UK and elsewhere that have taken up the burden of supplying varieties that really suit home growers.
Read it and weep (tears of joy). ...
Read it and weep (tears of joy). Bonnie Ohara of Alchemy Bread tells some of the story of her home-baking operation and how she has helped to create and nourish her local community. www.alchemybread.com/blog/2018…