Second pumpkin sourdough bread from scratch!The house smells aggressively like Fall!#bread #cooking #sourdough #pumpkin #fall
I put some vanilla ice cream on some slices of this bread and it was magical.
By the way, I used a "Cinderella pumpkin" for this instead of a regular carving pumpkin.
I should clarify that the smell feedback of the bread baking was fall scented candle, but roasting the pumpkin itself apparently smelled like a massive fart.I didn't add any spices this time, but I have enough dough leftover for one or two more loaves, so I might add something, depending on how the flavor goes.
On this #Halloween day, I have turned a pumpkin into sourdough bread! The pumpkin came from a local family farm operation.Details in the alt text for bread nerds who want you know what I did. I did not follow a recipe.Since we were expecting rain in So Cal today, I wanted to do something a little extra for the kids today.The house smells strongly like Fall scented candles.#bread #cooking #pumpkin #sourdough
Today's sourdough from scratch adventure is another one made with honey and olive oil but this time, I made it with a mix of honey and olive oil ...
(files.mastodon.online)
Today's sourdough from scratch adventure is another one made with honey and olive oil but this time, I made it with a mix of honey and olive oil brushed on the outside just before going into the oven and it gave it a glazed effect while still having decent oven spring.#cooking #bread #sourdough
I'm back on my #sourdough #bread baking shenanigans. For this one, I added both olive oil and honey to the dough.#cooking
This was one week earlier. It looks good but had very little oven spring. Part of that was also that I over proofed it a bit. To be clear, this wasn't a bad loaf at all. It's just been fun discovering how all the various gears and levers work for bread making.
I've been playing with hydration, adding olive oil, whole wheat vs bread flour ratios, how much to feed starter, and keeping it covered vs uncovered ...
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I've been playing with hydration, adding olive oil, whole wheat vs bread flour ratios, how much to feed starter, and keeping it covered vs uncovered longer. The bread got softer when I added olive oil and raised hydration but oven spring suffered. Backing off hydration a bit and feeding at a 1:2:2 or 1:3:3 brought back the oven spring.#bread #cooking #sourdough
@hackofalltrades The former. I didn't use bannetons for either of these this time.
This was a bread week. Here's two highlights. Both sourdough, but one was in the fridge for a week (the very bubbly one) and the other was one day but with olive oil, rosemary, and sage. Both smelled like glory. I wasn't expecting olive oil to make the bread softer, but that one ended up very soft.#bread #cooking #sourdough
Today's fresh loaf of #sourdough from scratch.#bread #cooking
What my #Bazzite background looks like right now.#Linux #SuperMario
@elmiko I'm planning on making bread on a routine of at least 1-2x/week. There's a lot of steps, but each individual step of the process is quick and spread out over hours and/or days, so it doesn't actually feel like much work at this point.
This is again with the sourdough start I did from scratch. This time I did an autoalyze, which made a nominal improvement (IMO, that step is very optional). This loaf slow fermented in the refrigerator for 5 days and had an impressive oven spring.
@OpenComputeDesign When it bought Activision
@nikatjef If you're trying to do this kind of math with Javascript, you're on your own 😅
I have to admit that when I work from home, I don't generally rack up 7 miles on my fitness band. 😅
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