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Trying to stay motivated (lemmy.world)
submitted 3 days ago by to c/sourdough@lemmy.world
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After the past couple months of baking furiously, I can feel my interest waning, since I basically did what I set out to do.

Problem is, I was just given 50lbs of flour that I had previously asked for, so i gotta buckle down and keep at it. Oh, my partner has also been spreading the love around, and while people don't EXPECT bread, they do very eagerly anticipate it.

As usual, recipe is the tartine country loaf, this was part of a 2× batch. Instead of 200g whole wheat I did 100g whole wheat and 100g wheat germ. Tastes quite mild, overall a good batch

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[–] 7 points 3 days ago (1 child)

Good-looking loaf! If you need diversions, sourdough pizza is a slightly different beast, and the wide world of bread has horizons to explore. Try a tanzhong-based milk bread, or a green onion focaccia. Some benefit from the slow ferment of sourdough, and it can be interesting to balance starter with bloomed yeast

Also, you can take a break! Flour keeps pretty well

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