Kenobit @kenobit

15 posts14 participants0 posts today

Continued thread

**Álvaro R.** @xenodium@indieweb.social · 1d

Álvaro R. @xenodium@indieweb.social

Wilma is back :) #sourdough #baking #bread

This is a collage of four photos showing the progression of a sourdough starter rising in a glass over time. The sequence visually demonstrates the fermentation or proofing process, likely involving a sourdough starter or yeast dough.

1. **Top-left image**: A small ball of dough sits at the bottom of a clear glass. The dough appears dense, with no visible bubbles or expansion.

2. **Top-right image**: The dough has grown slightly and has a rough, somewhat expanded texture. A rubber band around the glass marks the dough's initial level. The glass is covered with a lid or plate.

3. **Bottom-left image**: The dough has expanded even more, growing upwards in the glass. Moisture droplets appear on the inside of the glass, indicating fermentation activity. The surface is puffier, and tiny air pockets are visible.

4. **Bottom-right image**: The dough has significantly expanded, doubling or tripling its original size. It is filled with air pockets and has an airy, sponge-like texture. A second rubber band marks the new height of the dough, highlighting its impressive rise.

The series illustrates the fermentation process, with yeast or bacteria creating gas, causing the dough to expand and develop a porous texture.

**sourdough dog phos** @phos@not.an.evilcyberhacker.net · 1d

sourdough dog phos @phos@not.an.evilcyberhacker.net

bread

Continued thread

**Solarbird** @moira@mastodon.murkworks.net · 2d

Solarbird @moira@mastodon.murkworks.net

round two!

the dehydrator loaded back up with spinach and the rest crumbled down to size in a glass preserves jar

#baking #bread #spinach

Continued thread

**Solarbird** @moira@mastodon.murkworks.net · 2d

Solarbird @moira@mastodon.murkworks.net

Pretty sure the non-baby fresh spinach dries faster than the baby style. Interesting. Fully dry, tho'!

lots of dried spinach leaf fragments, most still in a dehydrator, some next to it in a small glass jar.

#baking #bread #spinach

Continued thread

**kaybeeque** @kaybee335@fosstodon.org · 2d

kaybeeque @kaybee335@fosstodon.org

Somebody is incredibly chuffed with himself right now!!

Wow!

Two oval rustic white sourdough loaves cooling on a wire rack. The front one is beautifully split with a gorgeous ear.

The rear loaf has an enormous side ear that runs half the length. I thought it was going to split the rest of the way by itself but this dough really needs lame encouragement.

#bread

**Solarbird** @moira@mastodon.murkworks.net · 2d

Solarbird @moira@mastodon.murkworks.net

I think last time that I dried spinach myself I used baby spinach. Pretty sure in fact. But this is what I have this time so we’ll see if it’s better, worse, or the same.

on left a food dehydrator filled with torn up spinach leaves. on the right, whole spinach leaves in a blue colander, both sitting on a counter. bananas in a fruit basket in background for scale.

#baking #bread #spinach

Continued thread

**Luke** @luke@social.sdfeu.org · 2d

Luke @luke@social.sdfeu.org

And while the oven was hot made a quick loaf of #Bread too #Baking

Photo of a round “boule” loaf of bread on a cooling rack.

**Patrick Wu** @patrick@o0o.social · 2d

Patrick Wu @patrick@o0o.social

Don’t mind me, I think I am losing it

Two breadsticks are placed on a textured gray floor, with the word "BREADSTICK" prominently displayed above and below.

#meme #memes #shitpost

Continued thread

**AI6YR Ben** @ai6yr@m.ai6yr.org · 3d

AI6YR Ben @ai6yr@m.ai6yr.org

Fresh herbed beer bread! #bread #baking

Slice of hot bread on a cooling rack, with parsley sage rosemary and thyme

**Álvaro R.** @xenodium@indieweb.social · 3d *

3d *

Álvaro R. @xenodium@indieweb.social

First time reviving my #sourdough starter after keeping in the fridge while on holiday. A little nervous. Took me a good month and a half until it was properly active. Should be fine but let’s see #baking #bread

Replied in thread

**David Megginson** @david_megginson@mstdn.ca · 3d *

3d *

David Megginson @david_megginson@mstdn.ca

@Star12Mt Not hard:

Molasses bread

4 cups whole wheat flour
1½ cups lukewarm water
3 tsp yeast (could use less with a slow rise)
1 tsp granulated sugar
2 tsp salt
2 tbsp canola oil
2 tbsp molasses

Soak yeast and sugar in the water for 10 min. Add other ingredients. Knead in the KitchenAid with a bread hook for 10 min. Cover and proof for 2 hours. Place in well-oiled bread pan. Cover and proof until well risen. Bake at 350°F for 20 min then 425°F for 10 min.

#recipes #bread

**sourdough dog phos** @phos@not.an.evilcyberhacker.net · 4d

sourdough dog phos @phos@not.an.evilcyberhacker.net

Bread

**James Akers** @JamesAkers@expressional.social · 4d

James Akers @JamesAkers@expressional.social

What a fun an busy week. I managed to stuff the doodle I coated and pulled myself into an acrylic box with paracord. I think I could use a larger box in most areas... and a slightly different box design... But I am certainly excited about putting more doodles in boxes and making them way less fragile.

I also baked a few breads. I am currently on bread 14. Here is a photo of bread 12 (top with additives) and bread 13.5 (second bread of a kilogram flour starter mass) also with the same cashews an olives.
With bread 13, I have begun noticing my liquid starter will be all floating about 12 hours after I feed it on a good day. So for bread 13 I caught it at one of these moments of peak ripeness before inoculating the bread dough with it. I also have been going in the fridge at night and taking it out during the day for two days. The added time added to the bread's fluffyness an rise.

A liquid starter totally floating in a small jar on a white shelf

bread 12 is more solid and being held while bread 13.5 is sitting on the cutting board. Bread 13.5 has much bigger bubbles and more of them, while bread 12 is more dense, with less big bubbles

The brown, yellow, red and white doodle, with criss crossing paracord in a small acrylic box on a wood floor. The glass neon doodle is resting on the acrylic- gotta make that box a little bigger next time

Hand pulled and coated doodle in acrylic box held in place with paracord

#neon #sculpture #bread

**kaybeeque** @kaybee335@fosstodon.org · 5d

kaybeeque @kaybee335@fosstodon.org

Another shot at the buckwheat sourdough.

Put in extra folds (two) last night until I could "window-pane" the doughball.

Woke up to the first picture and figured I was set up for another fail. That's 4-5 times dough expansion and *extremely* bubbly.

A heavily floured counter and a variation in shaping (stretch to rectangle before folding in) helped immensely.

The pre-proof loaves look good and feel better than last week's so hopefully they won't turn into (tasty) frisbies again!

View down on dough about to be poured out for shaping in a 12 quart cambro.

It is over four times the original size from last night and there are very large active bubbles on the surface.

Top down view of two shaped loaves in oval bannetons on a heavily floured counter.

They are well formed and one has a bit of surface bubbling that will be popped before the 3-4hr proof.

#Bread

**Courtney Rosenthal** @courtney@pdx.social · 5d *

5d *

Courtney Rosenthal @courtney@pdx.social

(New server, new #introduction .)

I'm a newcomer to #portland #pdx. I moved here after living in #austin #austinTX for over 30 years.

I'm interested in #openSource #linux #selfHosted #homeAutomation #homeAssistant

I advocate for #civicTech #openData #communityTech

I like #libraries #classicalGuitar

I occasionally post photos of #cooking, #bread, #pizza, and Franklin the #cat. You're welcome.

A grey and black striped tabby cat, sitting very straight on the top of a square scratching post pillar. He's looking straight ahead, with an inscrutable look on his face.

**Ross of Ottawa** @ottaross@mastodon.social · 6d

Ross of Ottawa @ottaross@mastodon.social

Late in the day, but the #sourdough bread I started this afternoon was quite energetic and I managed to get loaves formed up just after supper and they're now out of the oven.