Bread!

yabba said:
The pink is from a bit of pureed purple carrots, in case DdBob is worried about artificial coloring.

Interestingly, this bread is actually more sour than previous loaves. My hunch is that the extra sugar from the carrots provided a bit more easily fermented stuff for the lactic acid producing bacteria.


Ahh! missed opportunity! instead of crackers, I should have made pancakes with the leftover starter and put some on the bunnies head!
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That just proves that one does not need red #26 and Yellow # 14 to make colored bunny Bread. Nature has an answer and it's usually in non GMO form !
 
Gabriele bonci followed me on instagram, so I've won social media and can stop baking bread now
 
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I bake bread every weekend. After tons of trial and error, I found this:
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Cheers I'll check those out

pizzamaking.com has a forum with an incredible wealth of pizza making tips for loads of different types too, well worth a look if you like pizza. focaccia and so on as well
 
still workin' on them holes. this week is 4% buckwheat, 15% whole wheat, 80% hydro (sourdough) with a nice strong ear handle!

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Peen Simmons said:
Violence against the gluten-free. Nice work, Dr. NPR.
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today this is being paired with some really good cheesehead olive oil and a very informative (read: boring) lecture about the effects of temperature on lactobacilli metabolism. please consider tipping your lecturer, but just the tip.
 
sourdough, inspired by pane di matera/altnamura at least in the shaping if not anything else. I realised when i was shaping it that I'd messed up a bit, but it still appeared to rise ok so meh. hopefully it'll taste good

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