Garlic bread is one of my favorite foods, but when I saw this one come out to the table, I was so in shock and instantly so happy 😍 I had never seen it in this form before!!! 10/10 would always eat again. 🍽: Garlic Bread with Mozzarella
Today's loaf - one of the things I don't understand fully is how proofed loaves can be so different and yet produce similar size and quality baked loaves. During last winter the proofed loaves were quite similar but with the blistering temperatures from our ongoing summer heatwave, controlling the fermentation has been difficult to say the least. I've lowered hydration some more (about 65%) and reduced the amount of starter to about 5%. Today's loaf when I took it out of the fridge looked sad, not much rise at all, and yet when I baked it, it rose beautifully. It'll be interesting when I cut it open to see how the crumb turns out. @jimchall@trevorjaywilson#sourdough#sourdoughbread#bread#homebaker#naturalyeast
Hello, friends. I’ve reached a tough place in being a small business owner + I thought it would make the most sense to turn to you. I’ve never been one to shy away from transparency, so it feels natural to ask for your advice - you, the ones that are THE reason I have a small business at all. At the same time, the topic of conversation I’m about to engage in is one I try to stay away from at all costs! (No pun intended...) • We know what it will take and how much it will cost to finish the work on the bakery — to get me out of baking a limited amount in my tiny house + bring us to the same table to break bread together in a space all our own and on a new + exciting level. But what it is going to take is a lot. And it’s doable. But it is heavy for me to shoulder. But I’m willing to if that’s what’s “right” and will make this thing happen. But I’ve not done any of this on my own. You all have been here walking alongside me every step, so I want to hear your voice + wisdom. Do we continue to move forward with the completion of our bakery keeping the financial burden to ourselves + plug away until it finally becomes a reality (knowing that it will take much longer this way) OR do we humbly ask you to join us by starting a Kickstarter campaign (something that I have been adamantly opposed to) to fast track this process + knock this thing out?? • I value your thoughts + wisdom. And, I’m grateful for the incredible community you all are that would bring me, a very private introvert, here to ask. As always, I can’t thank you enough for “breaking bread” with me here in this space. #loveyoumeanit
I'm just a sourdough starter with a face but I still love seeing the impact I can have on people. For many people fresh homemade bread is far from reasonable. They don't have the time or the thought of attempting it is way outside their comfort zone. There are children where I live who eat my fresh bread every week and regularly mention how much they love it. They are, sadly, in the minority and I wish I could show kids how fun and easy it can be to make bread at home. Maybe someday... But I'm still just a jar of starter and what can one jar of starter do? #sourdoughstarter#sourdough#sourdoughbread#bread#baking#realbread#calgary#yyc#breadmaking#breadtalk#sourdoughbaking
I follow instructions step by step and this is what I end up with. This does not look like lovely, airy country loaf. 🤦♀️😂😂😂 i am horrible at making bread. So here is my own challenge over the course of the next two months I will study bread. My course material will be Paul Hollywoods Bread, Essential Pepin, Baking with Julia and the New Family Cookbook by ATC. Between the 4 of them I am bound to figure this beast out! If you have any recommendations for a good bread book - I would love it! Because, clearly I need help 😂😂😂😂 how I can make a delicate croissant or puff pastry and completely fail at making a simple loaf of bread is beyond me! 😂😂😂 www.KatsCookBook.com ~ ~ ~ #email@example.com@testkitchen#katscookbook#challlenge#inspiration
Some more pics of our incredible eats at @stonyridgenz! Loved how everything was locally-sourced or even produced on the vineyard 🍇. The first pic is the Hawkes Bay slow-cooked lamb leg brick. Have you ever had lamb in the shape of a Lego? 😂 Well, it was delicious. And if that platter (peep my last post) wasn’t enough food, we also got an extra plate of bread with oil and hummus! 🍞 We were VERY hungry 😋.
55 minutes ago
BORÇ ÇORBASI, Rusların meşhur ulusal yemeği ve çorbası dır. Çorbanın ana malzemesi pancar dır. Mucizevi güce sahiptir. Ancak şeker oranı yüksek olduğu için pancar suyunun aşırı tüketmemek gerekir.Ispanak gillerden toprak altında yetişen antioksidan özelliğine sahip kök sebzedir. İltihap engelleyici, kansere karşı koruyucu, detoks etkisi olan, yüksek kan basıncını düşürücü, egzersiz öncesi dayanıklılık artırıcı, c vitamini destekleyici,kabızlık önleyici , sinir ve fonksiyonlarını güçlendirici(Potasyum), kemik,karaciğer, böbrek ve pankreas sağlığında destekleyici, kansızlığa koruyucu (Folik asit ve B vitamin)yapıya sahip olan sebzedir. Pancarı yoğurtlu ürünlerde, çorba yapımında, ekmek yapımında, salata yapımında, yoğurtlu soslarda kullanabilirsiniz. Ama öyle bir pişirme yöntemi var ki, anlatamam, ancak tadına baktığınızda anlarsınız. Pancarı, sebze yerine et yediğinizi zannedersiniz.. Bu konuda Haliç Üniversitesi öğretim üyesi MEHMET KAVANOZ hocama sonsuz şükranlarımı sunarım. #hekimoğluun#bread#food#healtyfood#baking#islimkebabı#borççorbası#soup#yoğurtlusos#beet#ekolfood#chefstablemutfakakademisi#sweet#yummy#baking#perceft#gurme#chef#master#travel#turizm#yemek#ekmek#fırın