#bread
First recipe experiment for the day, needed for the second one, is a fresh sourdough rye bread. I’ve made sourdough for awhile but this is my first rye. In hindsight I want a stronger rye flour than I used but it’s still tasty. #recipes #bread #YeastMasters #CookingChallenge
Knead to Know was the latest hipster bakery in town. They supplied freshly baked, delicious ‘artisan’ breads, surprisingly cheap.
They also had popular workshops with silly names. ‘Baking for a better tomorrow’, that sort of thing.
When I was gifted a baking workshop, I was sarcastic. I quipped that they had a sourdough starter called ‘Knead to know basis’. Still, I was curious.
The instructor was prim, with round glasses and hair neatly pulled back. She explained to us that this was about taking pleasure in baking. She also mentioned that the best loaves would go on sale in the bakery.
So that’s how they keep their prices down, I thought wryly.
And then we got to it. Flour, yeast, basic ingredients. Mixing, getting your hands dirty.
And kneading. Pressing, pounding, squeezing the dough. It was... joyous. Ten minutes in, my hands were beginning to cramp, but I was ecstatic. So that’s what it was all about!
The instructor smiled and nodded in my direction. “Looks like we have another Knead to Know recruit!”
It took an extra day but the fridge stored starter that hasn’t been fed for three years made a good Tartine country loaf after three days of restarting. I think I will do a fourth year of this experiment after all. #sourdough #bread #baking #YeastMasters
I'm on the third year of having a side batch of my sourdough starter unfed in the fridge. There is a "spore mode" the yeast goes into and becomes reactivated from. Years one and two the starter reactivated and I was able to make bread by the 3rd day. That's impossible if it was just basically a starter from scratch that happened to have remnants of the dead starter. Today is the third day, the day I'd be baking the loaf, and while the starter is more vigorous than it would be from scratch it is not ready for baking a loaf. I'll let it go on for one more day but the premise of infinite storage in spore mode in the fridge I think is out the window. It is still impressive that a mature starter can go two years between feedings and come back to full strength in 48 hours. I have enough starter to make it go for another 4-5 years but I think the point of the experiment is done now. #sourdough #bread #baking #YeastMasters
Happy #Lammas / #Lughnasadh to all
@Pagans Of The Federation. Hope you're celebrating fine harvests of any type. I baked a loaf of yoghurt #bread. Imperfect, but not bad for a first try. #pagan
"God, this is white #bread," Mu'az, the joy of an injured father eating white bread at Al-Aqsa Martyrs Hospital in Deir al-#Balah in the center of the #Gaza Strip.
Video shared on telegram: https://t.me/newsvideofa/1921
#SaveGaza #StopIsrael #SaveTheChildren
#palestine #Israel #Occupation #Apartheid #Politics #PeaceNow #StopTheWar #CeasefireNow
Cue up that song from #Bread : "IF"
"...if the world should stop revolving
spinning slowly down to die
I'd spend the end with you
And when the world is through.
Then one by one the stars would all go out
Then you and I would simply fly away"
But it should make us think more than twice about mining other worlds and then adding all that extraterrestrial mass to the terrestrial mass.
♲ Matt Willemsen - 2024-03-29 05:23:16 GMT
Climate change has slowed Earth’s rotation — and could affect how we keep time
https://www.nature.com/articles/d41586-024-00932-w #ClimateChange #TimeKeeping #LeapSecond
https://www.bitchute.com/video/1o7ysr891I46/
#Bread and #Circuses, Shootings, Net Zero Carbon Lifeforms, Lethal Injections, Cyber Attacks, #EMPs and
