c1f8e - 13d
First sandwich #sourdough loaf! Tastes amazing, pretty proud. #breadstr https://image.nostr.build/4223e2a842c8b80e2809bd99afcd8762743b25179e010b73a4202acc29b5534c.jpg
Kept seeing this chocolate sourdough around and wanted to try it. A little dark and a lot of work, but hopefully worth it. Learn more every time! #sourdough #breadstr https://image.nostr.build/2aaaf159d2d9ee3d3684cab975d3f777250cf9274a7ce8cefeb33c59d6c7bf2c.jpg
d9ff6 - 1y
Alright, anyone who does sourdough at high elevation, like 5,800ft? I'm going to try to start my starter in the next few days. I have lived at high elevation and baked without issue but sourdough has me slightly nervous. I had a starter years ago but it was gifted and we were only at 3,000ft not almost 6,000ft. Any tips/ tricks would be greatly appreciated! #grownostr #sourdough #highelevationbaking #baking #5800ft
f49a8 - 1y
Would you like to mention someone or link to a note within your note? NIP-21 defines a URL format that uses the scheme "nostr" Just like the URL in your web browser, use nostr: instead of https: and append a Nostr identifier, such as my npub identifer npub17jdgp2tjjpmnqaekjhe8czplw4k98hu7dzwq503k8nyqr26cd4msc897g3 or a note identifier such as note18ce05sl2vh83xhjnppyl0s5wze8qvzkerpxevhz3yseh9j07ghkq85l4ur. When put together, it will look like this: nostr:npub17jdgp2tjjpmnqaekjhe8czplw4k98hu7dzwq503k8nyqr26cd4msc897g3 describes how to create a #sourdough #culture in this note: nostr:note18ce05sl2vh83xhjnppyl0s5wze8qvzkerpxevhz3yseh9j07ghkq85l4ur #NIP-21: https://github.com/nostr-protocol/nips/blob/master/21.md #growNostr
Make you own #sourdough #culture 1. Mix some water and a flour of your choice together in a bowl ensuring you get much air into the mixture. The #sourdough #culture is an #aerobic process. Make sure the flour you use has nothing but flour in it. An "organic" flour is probably a wise choice. 2. Place some sort of screen on top of the bowl that will keep insects out but allow the air to flow through 3. Place the bowl outside 4. Mix air into it every two or three hours 5. Feed it once a day with a spoonful of flour while mixing much air into it 6. Do this until you see an active fermentation; you will see bubbles that were not made by mixing it. Sometimes it will be vigurous and will be unmistakable. It might take one day or more. I like to bring mine inside overnight. 7. Once you see active fermentation you may keep it inside, in a bowl with a towel over it. Maintenance: Feed it and mix air into once a day. Mix air into it a few times a day, but don't worry if you forget one day. This culture can be kept indefinitely. If you must leave it unattended for a number of days, place it into the refrigerator, or put some into a sealed container and place it into the freezer where it will last for a very long time. You may leave it in the refrigerator as long as you wish but it should be fed periodically; perhaps once a week. What to do with it? See my upcoming #sourdough #pancake instructions. #wildFermentation #growNostr
Make you own #sourdough #culture 1. mix some water and a flour of your choice together in a bowl ensuring you get much air into the mixture. The #sourdough #culture is an #aerobic process. 2. place some sort of screen on top of the bowl that will keep insects out but allow the air to flow through 3. Place the bowl outside 4. Mix air into it every two or three hours 5. Feed it once a day with a spoonful of flour while mixing much air into it 6. Do this until you see an active fermentation; you will see bubbles that were not made by mixing it. Sometimes it will be vigurous and will be unmistakable. It might take one day or more. I like to bring mine inside overnight. 7. Once you see active fermentation you may keep it inside, in a bowl with a towel over it. Maintenance: Feed it and mix air into once a day. Mix air into it a few times a day, but don't worry if you forget one day. This culture can be kept indefinitely. If you must leave it unattended for a number of days, place it into the refrigerator, or put some into a sealed container and place it into the freezer where it will last for a very long time. You may leave it in the refrigerator as long as you wish but it should be fed periodically; perhaps once a week. What to do with it? See my upcoming #sourdough #pancake instructions. #wildFermentation #growNostr
29e09 - 1y
Our once a week treat. White sourdough. Recipe is 625gr strong white flour. 250gr starter 10gr salt 360ml water #homesteading #sourdough #baking
12e42 - 1y
I made some things. #[0] #[1] #[2] #[3]
Oh fuck yeah! #sourdough #breadmaking #darkrye #rye #homesteading #grownostr
Awwww yissssss. Dark rye. Finally! Who wants some #sourdough? Honestly. This is about to get way out of hand. #baking #breadmaking #grownostr #homesteading https://i.imgur.com/7H9QzdT.jpg https://i.imgur.com/xFSzcWD.jpg
I made this #sourdough #culture while I was in Marmaris, Turkey last year. It's lazily maintained, but seems to come back to life when I feed it. Even though I've been eating #keto-friendly foods, I will revive it today and make some #sourdough #pancakes with it in our new home on Cozumel this weekend, after it's vigorously #fermenting again. Lots of butter and some local #honey will be perfect. I made a couple of cultures in the Mayan Riviera last year but they quickly became objectionable. Will create a culture on #Cozumel soon. Help #growNostr and reply or send me a message. https://void.cat/d/FrVs6Ap9uwy27fPsgwdva8.webp
101a1 - 1y
Here's my setup door sourdough baking days. Temperature controller and a light with an incandescent inside an oven. #grownostr #homesteading #sourdough
58542 - 1y
4 hour bulk fermentation #[0]°C, 1.5 hrs in bannetons #[1]°C and photo after 3.5hrs in the fridge @ 7°C (15hrs to go). Seeded sourdough (see recipe from previous posts) using a San Francisco starter, 5% cracked wheat, 25% home milled flour (using a Mockmill 100), 60g olive oil, zest 1 lemon, sage and 700g very strong Canadian white flour. #[2] #[3] #[4] #[5] #[6] #[7] #[8] #[9] #[10] #[11]
3b38d - 1y
$1 book: Starter #[0]: 100 #[1] #[2] #[3] #[4] in one Bread #[5] - Kindle edition by King, Rosemary. Cookbooks, Food & Wine https://www.amazon.com/Starter-Sourdough-Artisan-recipes-Cookbook-ebook/dp/B08CL1P97Y/ref=pb_pd_lutyp_m_wsixn_cp_v3b_sccl_18/137-0475303-7772538 #[6] #[7] #[8] #[9] #[10] #[11] #[12]
2dde2 - 1y
I'm quite happy with this second #[0] batch this week. Bread is 30% rye, 5% amaranth, the rest white wheat flour. With caraway seeds (which only work with rye flour).
f81a0 - 1y
Looks fantastic!!
738f6 - 1y
Ok, this is it. Literally the best Pizza Napolitano I ever eat. 🍕 The key component: the dough is sourdough and I bought a semi-professional pizza oven. After 72+ hours in fridge the dough got some magical flavors. 🥹 https://nostr.build/i/nostr.build_5ff0f5e88b63aaf7feadba9ec815c97535097583ba1358c300940d0229d2da4c.jpg #Pizza #sourdough #PizzaNapolitano
ba3be - 1y
Cold and cloudy here in the midwest…time to bake some bread. #Sourdough
