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Rory Cellan-Jones Aug 11
Been on a bit of a bakeathon this weekend
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SourdoughSeekers Aug 17
Ok, after a lot of faffing around with Bread Sheeran this week we’re finally getting ready to bake something. 😀 Just going for a basic white sourdough boule. Wish us luck! 🍀
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Zachary Clark Aug 18
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Bartlett Academy Library 23h
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Rory Cellan-Jones Aug 17
This weekend’s bake, focaccia and a bog standard for a family lunch
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Bungo 15h
Need some help here. We have a microbakery and want to find some way to retard the bread over night. 1sy choice was a large fridge. Looked at baking retarders but they seem quite pricey. Anyone have any suggestions ?
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Claire 5h
Replying to @clairelovescake
However, there were holes! Tiny holes. There is hope! The quest continues. Headed in the right direction.
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Greg Szydlo Aug 18
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sara Aug 14
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Chris Spence Aug 17
Replying to @tophlammiepie
Not displeased by the result so far….
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Breadshare Bakery Aug 17
So pleased to have hosted members from MECOPP for a pizza making workshop today
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Challenger Breadware 9h
"Bakers are now seeking out ancient grains and single origin wheat to make the best sourdough in the world, but it’s not just to appease the hipsters, it’s to fix health problems."
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The Tom and Topher Experiment Aug 16
Love me some &co 🥪 ❤️
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The Wedding Pizza Co 3h
What to do with 3 day old sourdough dough that has been in the fridge? My first loaf! @ Balsall Common
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Pain_de_Seattle Aug 13
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Savio Law Aug 11
I hope you taste as good as you look...
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Jenna Jäske Aug 18
I made this, and it is perfect!
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Beau 8h
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Ile Sáenz Aug 18
Fresh out of the oven.
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Ottaross H. Rossawa Aug 18
Two baguettes out of the oven, ready for cheese duty along side the baked Camembert.
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