@joyousjoyness@mastodon.social avatar joyousjoyness , to random

My painting, "Carb Loading," part of the Culinary Critters Collection!

Check out the whole collection: https://www.joyousjoyness.com/collections/culinary-critters-collection

Painting titled "Carb Loading." At the center is a seal with big eyes eating a huge croissant and surrounded by large croissants. The background is purple.
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@HumToTable@sfba.social avatar HumToTable , to random

Hello bakers of the Fediverse. 🥖🍞:blobwave: :sourdough:
A friend who moved out of the US left me her sourdough starter.
Question is this: can I combine it with my own sourdough starter?
Would the yeast and bacteria all coexist? Or would I be creating a sourdough Thunderdome?
A boost for reach would be much appreciated.



@vga256@tomodori.net avatar vga256 , to random

it is a lot easier to make incorrect bread than correct bread.

for the past few weeks i’ve been working on improving my sourdough so that it rises taller, has more big air pockets inside, and is less dense.

i haven’t changed any ingredients. the secret is in the handling practices. big generous fold-overs once every half hour, instead of mechanical mixing with a dough hook. rising in the fridge overnight, instead of rising in a warm place, so the yeast doesn’t run out of gas

results are promising. 🫡

A very dark brown loaf of sourdough bread, dusted lightly with flour on top. it snaps and crackles loudly as it cools
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@faab64@freefree.ps avatar faab64 , to random

Baked buns and pita, using the bread maker for mixing it and baked in the oven.

30% oats, 70% T55 flour

Already ate 2 pita with butter and cheese, fresh out of the oven.

Mix of buns and pita I baked today.
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@JamesAkers@expressional.social avatar JamesAkers , to random

The big snowstorm this week has made it really easy to stay home and work on computer projects. Yeah I am vibe coding things a bit, but also learning about docker and codeberg and node.js in the process.

Is there a really good way to make a raspberry pi or other linux SBC servve a captive portal webpage of its own when not able to find a known wifi connection? I basically want to be able to change network manager over a webpage. Sometimes it works, but not on all wifi networks. Is RPi connect worth looking into? It would be nice to not be bound to a single company.

I cant be the only person with this issue, But I shall keep tinkering away at it. I ultimately want to make interconnected sculptures that run little webservers to control neon.

Also the snow has been very good for baking. Bread 43 was inspired by a Sundried tomato, pesto, burrata Ali had the other day. I shall bake the third mini loaf of it tonight :)

Bread already proofed sitting flat in a plastic container. The dough has sundried tomatoes in it and green swirls where the pesto is.
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@dnc@vive.im avatar dnc , to random

A little under fermented but almost nailed it? https://www.diningandcooking.com/2479426/a-little-under-fermented-but-almost-nailed-it/

A little under fermented but almost nailed it?
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@StephenBrooke@mastodon.social avatar StephenBrooke , to random

I usually bake heavy whole-grain Then I can just tell folks 'it's supposed to be like that.'

@DejahEntendu@dice.camp avatar DejahEntendu , to random

Attempt #3 at a soft sourdough loaf. Still hard on the outside. But probably not 1/2" deep this time (I hope). I'll cut into it tomorrow.

A sliced bread style loaf of sourdough bread. Fresh out of the oven on a cooling rack with all kinds of mess on the stove behind it. It is a lovely golden color.
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@Canadian_Eh@mas.to avatar Canadian_Eh Bot , to random

Bannock: An Ancient Indigenous Bread 🇨🇦🍞

Bannock is a flatbread, simple and nourishing, traditionally prepared by Indigenous peoples of Canada. Cooked over a campfire or in a pan, it is a staple food in many communities. Today, it is found in many variations, reflecting the richness and diversity of Indigenous culinary culture. 🇨🇦

https://www.thecanadianencyclopedia.ca/en/article/bannock

Bannock (also known as fry bread) with honey and cinnamon, 29 October 2013. Photo by jeffreyw on Flickr, licensed under Creative Commons: CC BY 2.0
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@mtothevizzah@mastodon.gamedev.place avatar mtothevizzah , to random

A little no-knead loaf from the weekend.

A loaf of no-knead bread.
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@faab64@freefree.ps avatar faab64 , to random

The baguettes came out really good.

Used the bread maker in pizza mode and ran it twice.

30% somul, 20% oat, 50% T65 flour.

With lots of seeds on the top.

Had one of them to early dinner with tuna salad. Shared with Mellie.

baguettes on the kitchen towel to cool of

baguettes on the kitchen towel to cool of
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@faab64@freefree.ps avatar faab64 , to random

Baked a lot of bread today.

Some pita and some baguette.

Used the bread maker to mix.

pita bread is done, baguettes getting ready for the oven
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@janettespeyer@flipboard.social avatar janettespeyer , to random

Bread’s 12,000-year journey from ancient flatbreads to sourdough starters and Gold Rush loaves. Includes an easy, historically inspired recipe. https://foodculturebites.com/breads-tasty-12000-year-story/

@mtothevizzah@mastodon.gamedev.place avatar mtothevizzah , (edited ) to random

Baking bread on this snowy day, four cups of rolled oats in these for some extra chew/bite. Loaves in rear are going stale for ricotta fritters tomorrow.

A man has made some bread.
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mtothevizzah OP ,
@mtothevizzah@mastodon.gamedev.place avatar

This is the same loaf I’ve been making for over thirty years from the Tassajara bread book. Much love to Ed Brown. https://en.wikipedia.org/wiki/Edward_Espe_Brown

@faab64@freefree.ps avatar faab64 , to random

Sharing mid day snack with Mellie.
Flat bread and peanut butter.

The new receipt for flat bread is not as good as Pita, but it's delicious and good for snacks.

flat bread with peanut butter and tea for snack before dinner
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@faab64@freefree.ps avatar faab64 , (edited ) to random

Baked some flat bread with oat and whole wheat flour.

It's much more work than loafs and has to knead it well but I like the option to make sandwiches.

It's like pitas, but thinner and not as uniform (I've never been good at it), but the important thing is the taste.

About 1200g of bread from 500g of whole-wheat and 300g of oatmeal flour.

weighed the bread, 1100g minus the 2 I shared with Mellie
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@Jeff@bluenoser.me avatar Jeff , to random

Today’s bread.

Rolled Oat bread from the “Out of Nova Scotia Kitchens” recipe book.

Recipe for rolled oats bread
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@dnc@vive.im avatar dnc , to random
@jamesfineart@mastodon.art avatar jamesfineart , to random Portuguese
@heinragas@mublog.nl avatar heinragas , to random Dutch

My first soda bread, after a recipe from the partner of our contractor. A bit wonky in shape, but not bad for a first attempt.

A wonky soda bread on a metal rack on a shiny black countertop
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@faab64@freefree.ps avatar faab64 , to random

Baking bread and it is raising really good.

The only difference from last time is that I added one table spoon of Turkish Yoghurt to it.

faab64 OP ,
@faab64@freefree.ps avatar
@jeffhorton@mstdn.ca avatar jeffhorton , to random

My wife and I were 'debating' this the other night. Post apocalypse, only 1 of these plants is the staple. Which do you choose?

Considerations include eating and boozing.