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Garlic flowers and leaves used to line bannetons and decorate loaves- ispired by a recent post by the @sourdoughschool . Naturally leavened dough, 75% hydration with 20% freshly milled spelt. #naturallyleavened #fermentation #homebaker #artisanbaker #sourdough #garlic #wildgarlic #wildgarlicflowers #f52grams
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お知らせをさせていただきます!
本日、5月7日より
こちらのライ麦パンレシピを
富澤商店さんHPにて
公開していただいております。
@tomiz_by_tomizawashouten
今回はレーズン酵母を使用した、
ライ麦60%配合のパンレシピです。
ライ麦はちょっと…と苦手の方にも
美味しく召し上がっていただけるものに
なっています♪
食事パンとしてはもちろんですが、
おやつパンとして
クーベルチュールをのせて
さっと焼いて食べたら
ライ麦の香りと
チョコの香りが合わさり最高です♪
どうぞ宜しくお願い致します…!
#myrecipe#ryebread
#feedfeed
@thefeedfeed
#sourdough#naturallyleavened#wildyeast#homebaker#ガスオーブン#パン好き
#自家製酵母#発酵種#国産小麦
#ライ麦#レーズン酵母#ライ麦パン
#tomizレシピ#富澤商店#100周年記念
#おめでとうございます
This month I’m celebrating my first sourdough baking anniversary. It was last April when this remarkable journey started for me. Back then I firmly believed that nothing decent could be baked using sourdough starter instead of commercial yeast. My strong conviction, based on multiple negatives experiences, made me decline to try sourdough for years. Now I’m deeply sorry I’d been so stubborn for so long. Since my very first bake my opinion dramatically changed to such an extent that I’ll never ever go back to commercial yeast. Sourdough baking is a great challenge not to mention its taste and health characteristics. Happy baking to you all!