#bread baking

[lustingfood]

Jalapeno Popper Loaf (x)

[academic-vampire]

Bread is a miracle

(Sorry to everyone who is gluten free)

[lena-cant]

Hi Tumblr. I often like to bake sourdough bread.

Please reblog so it gets more votes etc.etc.

Below the cut is a few pictures of bread I've baked as proof that I know what I'm doing at least a little bit

[daily-deliciousness]

Homemade cheesy breadsticks

[ncdweller]

Fresh out of the oven.

Cooler temps make heating up the kitchen more tolerable.

And with bread prices what they are, and the long list of ingredients, and with the next administration promising to cut budgets and regulations, I figure this is a wise move.

And the house smells great.

PS, it’s a yeast bread. I’m not responsible enough for sourdough.

[like-this-post-if-you]

Like this post if you've ever made homemade bread.

[killercooksblog]

KillerCook Baking Challenge

BREAD TIME BITCHES!

I was a little late on the sourdough starter trend during Covid so naturally I made a different kind of bread - and it took me multiple weeks to perfect.

Introducing - Shokupan bread, also known as Japanese Milk Bread! A bakery shop in Japan makes these breads with the added twist of a flavored spiral. I'm not that advanced (as per the last few weeks proved) but I was able to still make the spiral :)

I won't be mean though. For this KillerCook Baking Challenge, I challenge YOU to make a bread type of your choice! Focaccia, Sourdough, Challah, soda bread, sweet bread, whatever YOU want. I want to see what you make something delicious, comforting, and I want pictures of it!

The challenge: So whats the challenge for baking bread? ART! If you've ever seen the focaccia flower art, that's what I'm talking about. It doesn't have to be flowers, but I do want you to decorate the top or inside of the bread with something to give it that *chef's kiss.* To participate, you gotta submit a pic of your artisan bread to my submissions or ask box by 3:00 PM EST Saturday, August 3rd.

Can't wait to see how y'all butter my inbox/submission box up!

[the-solarpunk-activist]

Y'all know what's solarpunk? Or at least sustainable? A good sourdough starter. It requires flour, quite a bit of it to get started, but it's healthier for you, and you can use the discard after the initial start phase for all kinds of tasty things meaning no waste and less store bought pancakes, crackers, brownies, breads, etc.

Here's how you make a starter (disclaimer this is how i made it, I've noticed a lot of sourdough purists insisting u need to weigh everything every time you feed and you need a scale for all your recipes, etc i have done none of that and i don't have the energy for all that either)

You need:

Flour, i use unbleached but that's because i had a bag lying around i used for vegan cookies as a gift and i heard it works for starters, Harold (my starter) seems to like it so why change, but I've heard of people using literally any kind of flour

Water, enough to mix into a thick pancake batter consistency

If you feel weird wasting flour you can try the quarantiny starter idea from king Arthur's flour which uses only a tablespoon of flour and some water until it's active and then you bulk it up when you want to bake with it.

You're going to want to add your flour and water and mix until it's a thick pancake batter consistency, i started with a half cup of flour but i left on vacation and my grandma accidentally bulked it up so now it's up to like a cup.

Every 24 hours (not exact measurement and some people swear by feeding it every 12, i do 24 but it varies by person and starter) you are going to want to toss half (in the garbage at this stage) and mix in about the same amount of flour as the mixture you just tossed (ex. You estimate you tossed half cup of starter, add half cup of flour to remainder in jar) add enough water til you reach consistency. I've gotten told this doesn't work but my starter is happy and thriving so I'm sticking with it.

Once your starter is active and consistently doubling within 8 hours after feeding (you will notice it does this in the first few days, that's Bad Yeast do not use. Your starter will hit a slump and then come back to rising, that's good yeast. I recommend putting a rubber band or hair tie where it is after u feed so u can monitor rise easier) experts recommend waiting ten days from initial starter start date to use it, i waited three weeks. Toss all starter at feeding during this time.

ONCE UR STARTER IS ACTIVE then u can save all the stuff u were tossing in a jar in the fridge (i use an old spaghetti sauce jar, and my starter is also in a big olive jar lmao) and use it in recipes that doesn't require yeast, this is sourdough discard and you can find a ton of recipes online for it.

If you want to use it to bake bread, you will use it when it's at its peak rise area, usually double what it was when you feed it. This is the yeast being all active and happy which will rise your bread. I recommend this recipe for beginners:

I reduced the salt to 1 tsp and added probably around a cup and a half of whole wheat flour, i had it lying around and why not. Changes will depend on your elevation and what works for you, it's not a science which is why no recipe will work for literally everybody. Almost everybody's first sourdough bread will fail one way or another but 98% of the time it's still edible and you learn!!!

Feel free to ask questions :)

Edit: forgot to mention that you should keep your jar covered, but don't screw the lid on, i just use the flat part of a canning lid placed on top

[bouncinghedgehog]

[i-am-a-secret-ssshhh]

Somehow, I have succeeded in baking a loaf of bread that tastes like pancakes.

[hostofhorus999]

breadmaking side of tumblr i summon thee

I got a sourdough starter about four months ago and i do not know what im doing wrong but the bread isnt breading

Anyone have advice????

Or recipes????

Pretty sure this isng meant to be happening u guys

[comicdiaries]

My partner and I were watching a documentary about bread, and it made me really want to try making sourdough. My first few loaves came out perfectly, and I was like

but now that I've tried a number of different recipes, I've been humbled 😆

[blowery]

Still amazes me that this works.

[samwisethewitch]

Been experimenting with making my own sourdough bread at home because I have Celiac disease and gluten-free groceries are expensive.

I've made a fantastic (and very active!) sourdough starter with this recipe from Gluten Free on a Shoestring and used a bread recipe from the same blog to make a couple of loaves.

The first loaf was made with Bob's Red Mill all-purpose GF flour, and the second was made with the King Arthur brand GF baking flour. I like the texture on the second loaf better, but it didn't rise as much as I would like so next week I might toss some baking powder in there to give the yeast some help.

Advice from fellow gluten-free bakers is welcome. <3

[sailorspica]

my two inclusion loaves have been my greatest ever… could it be the strength from lamination? not incredible notetaking because these were my breaks while doing post-hurricane cleanup outside

400g white bread flour

280g water (70%): 260g (60%) water 1 + 20g (10%) water 2 in a shot glass

80g (20%) levain

8g (2%) salt – have been trying out more salt because i live in high humidity and it's supposed to retard fermentation but i do not have time for that

~110g sharp cheddar – i think it was less than half a 8oz block

22:00 – feed levain

08:30 – mix flour and water 1

09:00 – add levain + salt + water 2

09:30 – coil fold 1

10:00 – coil fold 2

10:30 – laminate cheese

12:00 – preshape

12:20 – shape -> cold ferment

22:00 – bake

[whatthehelloh]

I baked more bread. The boules are parmesan, roasted garlic and seeded sourdough, and the other is a pan de mie sourdough that I baked without the lid.