this post was submitted on 10 Dec 2023
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Lemmy Bread

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submitted 11 months ago* (last edited 11 months ago) by TheChriggu@feddit.de to c/lemmybread@lemmy.world
 

I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.

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[–] afraid_of_zombies@lemmy.world 5 points 11 months ago (1 children)

Me: so I have been getting into baking a bit

Everyone in my life: oh like sour dough?

Me: sigh

One day I will find a week of my life with nothing to do and I will attempt it.

[–] reverendsteveii@lemm.ee 1 points 10 months ago (1 children)

It's like an hour's work stretched out over two to three days. Nothing to be afraid of.

[–] afraid_of_zombies@lemmy.world 1 points 10 months ago

I just don't want to tie up all my equipment for multiple days just to get a loaf that doesn't taste good.

[–] spacecowboy@sh.itjust.works 2 points 11 months ago (1 children)

How many weeks are you at?

[–] TheChriggu@feddit.de 3 points 11 months ago

I started at the end of summer 2021. So I'm probably in the 110s to 120ies right now. I can't tell exactly.