#my bread

[grungixfungi]

Fresh from the oven! :3

[lovethisfatcryptid]

I cried when I pulled these out of the oven because I cannot believe I made something that looks and smells this fucking delicious with my own two hands 🥹

[werewolfmack]

My dad got into baking sourdough this month, totally spontaneous. Why? Unknown. But now we get lots of bread. No complaints. Starring stray kitty who wants to sample some.

Bonus. Who tf left teeth marks on the bag? The culprit:

[finalguyfail]

The bread is gone.

[vesicapiscean]

okay. rosemary garlic rolls :D

it’s amazing what 3 cups of flour can do

[not-a-robot-i-swear]

Finally made a successful loaf of bread #mybread

[hyperfixpixistix]

Eggs are important guys :(

[quordleona03]

Today I am making a batch of gluten-free sourdough bread, from my own starter.

This is really meant for the Bread community, but I made the mistake of saving the draft.

Stage one - wake up the starter by adding some quinoa flour and sorghum flour, then adding hot water and mixing in the flours, the liquid that the yeast generated while the starter was in the fridge, and the old batter, to a smooth paste.

It looks pretty quiet now. You can literly count the bubbles from the newly-wakened yeast.

I also put some white quinoa in a bowl to wash - I nearly always add quinoa to my sourdough batter.

The next step is to put the rinsed quinoa in my rice cooker, with a spoonful of caraway seeds and a heaping spoonful of vegetable salt.

By the time the rice cooker tells me the quinoa is done, the starter may be ready to be divided.