Bored and baking
-
I agree, if you have never tried a buttermilk sour they have amazing flavor and aroma. It’s an old Italian method for ciabatta
-
This post is deleted!
-
I here you, man. I always bake bread, but it’s much more on an occasional basis than it is right now. In the last month, I’ve done rye bread, ciabatta, semolina bread, biscotti, farinata, pita, and I don’t know what all else.
-
Hi Guys, How do you add a picture to a post? Thanks
-
Chef hit reply, choose the ear marked photo icon.
Choose file or camera and up load the document.
I have problems with my cell, so sometimes I need to use the computer.Dave R Thanks There are times that all this new technology is over my head, but baking is not. Experimenting with sourdoughs. Anyone that wants a starter, just let me know, I keep a stock of dry starters on hand. It takes five days to revive it for baking. This is what I made two days ago.
-
Dave R Thanks There are times that all this new technology is over my head, but baking is not. Experimenting with sourdoughs. Anyone that wants a starter, just let me know, I keep a stock of dry starters on hand. It takes five days to revive it for baking. This is what I made two days ago.
Chef nice, but what’s with the hand in the background? Creepy.
-
skibumben That person is just irritated cause he isn’t able to eat the bread yet so they are drumming their fingers until the get to eat them!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
skibumben That person is just irritated cause he isn’t able to eat the bread yet so they are drumming their fingers until the get to eat them!
Jonathon True. Daughter waiting for me to take the picture so she could grab a loaf. She had the butter and knife ready to go.
-
Dave R Thanks There are times that all this new technology is over my head, but baking is not. Experimenting with sourdoughs. Anyone that wants a starter, just let me know, I keep a stock of dry starters on hand. It takes five days to revive it for baking. This is what I made two days ago.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
