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Laura Scott May 22
Love the sound of a good crust
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Joyce 10m
Getting back into the sourdough groove
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phil clayton May 17
Only a few weeks left of these beauties. Wild garlic & botton dairy Gouda. They WILL be available visitmalton food festival next weekend. @ Haxby bakehouse
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Minerva Sourdough May 17
I’m still on a quest to find my perfect flour mixture for bread and I’m thinking about mixing in some spelt flour when I bake this weekend. Anyone have experience with this? 🤔
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Llew 22h
🍕 70% hydration. Love how crust is puffier and makes your mouth less sore but it's more difficult to stretch. Guess my skills aren't on that level yet.
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Jake Arthur 19m
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sealbhóirbeag May 21
Stretch and fold every 30 mins
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Paul Phillips 5h
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James Hillery 2h
time. and bank holiday monday. 😉🤣
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Seitenbacher America 🇺🇸🥣 May 24
The smell of fresh all natural German sourdough bread belongs in your kitchen...
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Emma + Justin 15h
baking coming on in leaps + bounds. Cuts on this loaf came out exactly how I wanted them to.
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Petr Chutny 2h
Interested in Sourdough Baking? Check out a leaflet that I wrote about how to make your starter, how to care about it, bake Czech-style bread with it and even feed it in more advanced way! Get it here:
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𝐖𝐚𝐭𝐜𝐚𝐧𝐳 May 19
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Steven Taarland 🦄 💅 6h
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Sue Harvey May 19
First pic in a while...
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Phil Jackson 4h
One day I’ll bake sourdough bread that isn’t a weird shape and with a thicker crunchier crust. For now, I’ll settle for this. 👨🏼‍🍳
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tom studer 18h
Prepping the starter - making
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robin dickinson 23h
(sour)DoughZilla continues to rise after 4 hours of proving
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MessyBaker May 20
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sealbhóirbeag May 21
out of the oven one plain and one with chive flowers and olives
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