#Experiment: Two identical #SourdoughBread, one with and one without my #BreadSpice. I also soaked steel cut oats and added them.
Baked together on a pizza stone. Preheated to 260 °C/500 °F. After 25 minutes I let the steam out and lowered the temperature to 245 °C/475 °F.
#HomeBaking #Sourdough
Baked together on a pizza stone. Preheated to 260 °C/500 °F. After 25 minutes I let the steam out and lowered the temperature to 245 °C/475 °F.
#HomeBaking #Sourdough
August 15, 2026 at 12:05 AM
#Experiment: Two identical #SourdoughBread, one with and one without my #BreadSpice. I also soaked steel cut oats and added them.
Baked together on a pizza stone. Preheated to 260 °C/500 °F. After 25 minutes I let the steam out and lowered the temperature to 245 °C/475 °F.
#HomeBaking #Sourdough
Baked together on a pizza stone. Preheated to 260 °C/500 °F. After 25 minutes I let the steam out and lowered the temperature to 245 °C/475 °F.
#HomeBaking #Sourdough
Another 20/20/60 Rye/Spelt/Bread flour #SourdoughBread from my #SepplSourdough starter.
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
August 6, 2026 at 5:05 PM
Another 20/20/60 Rye/Spelt/Bread flour #SourdoughBread from my #SepplSourdough starter.
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
Post with the full context: www.deviantart.com/breadspice/a...
January 26, 2025 at 5:18 AM
Post with the full context: www.deviantart.com/breadspice/a...
(The only reason I can have bread I make myself is "bread spice" which includes caraway. Go figure.)
(If you'd like some breadspice, hmu, pop by my place with a container and I'll share)
(If you'd like some breadspice, hmu, pop by my place with a container and I'll share)
May 3, 2025 at 12:47 AM
(The only reason I can have bread I make myself is "bread spice" which includes caraway. Go figure.)
(If you'd like some breadspice, hmu, pop by my place with a container and I'll share)
(If you'd like some breadspice, hmu, pop by my place with a container and I'll share)
Different every time!
I find it more manageable to use more water for the starter than recipes say; ~1:1.2 and because I soak my seed mix, there ends up being more than 75-80% water in my final mix. Always breadspice, always extra gluten (Protein! Bounce!).
I fine tune consistency in the end.
I find it more manageable to use more water for the starter than recipes say; ~1:1.2 and because I soak my seed mix, there ends up being more than 75-80% water in my final mix. Always breadspice, always extra gluten (Protein! Bounce!).
I fine tune consistency in the end.
November 7, 2023 at 7:13 PM
Different every time!
I find it more manageable to use more water for the starter than recipes say; ~1:1.2 and because I soak my seed mix, there ends up being more than 75-80% water in my final mix. Always breadspice, always extra gluten (Protein! Bounce!).
I fine tune consistency in the end.
I find it more manageable to use more water for the starter than recipes say; ~1:1.2 and because I soak my seed mix, there ends up being more than 75-80% water in my final mix. Always breadspice, always extra gluten (Protein! Bounce!).
I fine tune consistency in the end.