Recently found out that leftover sourdough starter with some salt and baking powder makes great crumpets. We've been having crumpets every day since then. #sourdough#sourdoughbaking#food#baking
Good morning, Mastodon! It's a lovely cool 53 degrees here in central Illinois, welcome relief from weeks of intense heat and humidity.
Since I've been under the weather with a recurring asthma issue that's kept me indoors far much this summer, I've been baking a lot of bread. Here's my most recent loaf. I'm still learning the art, craft, and science of this culinary skill--and it's been fun, too!
Since the heat index has kept me indoors for a long time this summer, I began working on making sourdough bread, something that many people did during the pandemic lockdown. I'd made bread before but never sourdough.
Quite an odyssey to make my own starter--quite temperature dependent. I really tinkered with it over a few weeks. Made my first bread yesterday. Here's a photo to show that we got a decent and edible product.
Later this weekend I had wanted to do some baking, but it seems that I won’t be baking any sourdough. My starter has fallen victim to Kahm yeast On the upside, I can now start a new one!
First loaf in the new house! It's a bit dark, as I'm still figuring out the oven. It cools down a lot slower than our old oven, so I think I should probably start at a lower temperature than I'm used to, instead of preheating super high and then turning down the temp when I put the bread in. I don't mind dark crusts though, so it's not a problem!
Accidental 85% hydration update: 1. Crumb of loaf 1 is actually great. 2. Loaf 2 actually came out pretty okay, so maybe I should start experimenting with high hydration loaves
The crumb of my sourdough bread is slowly getting where I want it to be. This loaf is slightly overproofed, because I overslept. Still very tasty, though!
On the upside, I can now start a new one! 
