Good morning tooters. Another sleep in for me today & while I’m still a little itchy, I slept quite well. The non drowsy Claratyne doesn’t stop me from sleeping, it actually helps as it aids in lessening the itch. I feel pretty well rested & as I have no major morning jobs I think I’ll take myself off for a walk once I’ve finished my brekky of omelette & coffee.
It’s currently 20c & will be reaching 27c today, so still fairly warm for this time of year but very nice. I fed my sourdough starter this morning as well & that means there will be fresh bread on the agenda by tomorrow or maybe the next day - fingers crossed 
. I fed my kefir yesterday & that is still not fully awake either & should finish its ferment today.
Hope everyone has a great #Wednesday #HumpDay, stay safe out there 
. #Weather #ChickenDustMiteBites #Itchy 
#Exercise #Sourdough #Kefir
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#sourdough
Fresh baked sourdough | Apple iPhone 15 Pro 9mm f/2.8 (1/120 | f/2.8 | ISO 160)
Mini baguette
Shaping and cutting (still) need work
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette
Today’s freshly-baked sourdough loaf. Partly whole wheat with a little rye. #baking #bread #sourdough #sourdoughbread
#sourdough people please rate my first proper loaf. I'm aware that I shaped badly and didn't score deeply enough so it opened from underneath, but I'd appreciate any advice on texture
First loaf of sourdough is done!
This is our first loaf on "our" starter. The last two loaves were done from starter supplied by the teacher at the class in March. We've been feeding our starters for about a month now, so this feels like it's truly ours. :)
Hey friends, one last pic — an actual crumb shot of my whole-wheat sourdough from yesterday! i’m BLOWN AWAY at how open the structure is, as promised. i wish my regular sourdough breads came out like this! #breadPost #sourdough #Baking
Hello Lovely Peeps! 
This is just the thing for a quiet Sunday morning - watching a man make sourdough bread by himself in his own micro bakery / homestead in the middle of the woods. 
No refrigeration, no commercial yeast, only pre-industrial methods (beyond a mixer, because let's be real) - I found it interesting and soothing to watch the process from beginning to end. 
Finally!!! I finally have a loaf with proper ears!
#sourdough
Este es el aspecto de mi masa madre tras 36 horas de fermentación (anoche se me olvidó refrescarla 
). Creo que tiene buena pinta, pero no me convence su olor. No sé explicar a qué huele, pero no es lo que yo esperaba. ¿Alguien escapaz de describir a qué tiene que oler?
#masaMadre #fermenting #sourdough
First loaf of sourdough from new starter after my last starter went manky.
Looks the goods. Ready for lunch!
I made potato buns again but this time I used an egg substitute to reduce the cholesterol (and so I wouldn’t have to buy eggs). They look and smell just as good as the first time I made them!
In a bread baking sort of mood this weekend…
#sourdough #bread #food #homemade
Exiled NYer- Connie I had a very enjoyable day.
I stayed at home.
I didn’t even take Phoebe for her long walk today, the first time in nearly a month I’ve missed it!
I did make #sourdough bread.
I am really enjoying my new hobby.
I’m learning as much as I can about wild yeasts. Read a very good article, as a matter of fact, if you are interested.
https://practicalselfreliance.com/wild-yeast/
I’m very sorry I don’t have access to my Great Grandma’s grapes anymore since they’d be an excellent source of wild yeast with a family tie.
Perhaps I’ll contact the new owners and ask for a bunch this fall, if they didn’t *gasp* cut down the vine.
Maybe I don’t want to ask.
Anyway, the sourdough loaves came out great and I’m sure my daughter will love hers.
My #sourdough is bulk fermenting in the refrigerator because, why not?
It should be beautiful when I get up tomorrow!
Well.
HECK!!
When you have not only lost track of where your starter *is* in the process, not to mention how far along in that process it may BE, *then* you fall asleep?
Give up.
Scrap the starter.
Don’t add 1000 g of good bread flour to it only to make dense, overproofed “bread.”
Don’t do it.