Bready@lemmy.worldEnglish · 1 year ago

Sourdough bâtard with khorasan

sopuli.xyz

Sourdough bâtard with khorasan

sopuli.xyz

deegeese@sopuli.xyz to

Bready@lemmy.worldEnglish · 1 year ago

75% bread flour

15% whole khorasan

10% scalded whole khorasan

77.5% hydration

Baked with ice in a dutch oven.

Chat

deegeese@sopuli.xyzOP
link
fedilink
English
arrow-up
2·
edit-2
1 year ago
Where do you think the grain variety came from?

This one was grown in Utah I believe.

Bready@lemmy.world

bready@lemmy.world

Create a post

You are not logged in. However you can subscribe from another Fediverse account, for example Lemmy or Mastodon. To do this, paste the following into the search field of your instance: !bready@lemmy.world

Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they’re breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

Visibility: Public

This community can be federated to other instances and be posted/commented in by their users.

28 users / day
233 users / week
251 users / month
844 users / 6 months
1 local subscriber
1.18K subscribers
110 Posts
420 Comments
Modlog

mods:
Aux@lemmy.world