oyster69

Do you feel safe in a marina in the US?

Today’s Bread Porn.

Just out of the oven, 80% hydration. Will go with the cheese boards and other nibbles at the Gin bar later this afternoon.

Oh my! One hundred percent rye sourdough, cream cheese, smoked salmon, sliced red onion, capers, dill, lemon, salt and pepper with a...

The first batch of Christmas/seasonal pistachio biscotti. Excellent with an espresso!

One of the rye breads made in class used a really long autolyze with just the rye flour. Then just salt and "levin" (sour dough...

So, I’ve been away sailing for a month. I fed my starters before leaving and put them in the fridge. My starters are robust but, they...

Try an electric knife, works better then a hand held serrated knife.

That looks killer! My second risen and refered 1 hour. Bake tomorrow and eat for supper with salad, cheese and salami - :) Amazing...

So, I proofed this loaf of bread in the banneton top right corner. Bannetons usually come in a set of two with cloth liners that you may...

I use proofing baskets called a banneton to support the dough as they proof in the fridge overnight. They’re usually made of rattan or...

Baked these two yesterday.

Oh yeah, it’s good. Really good!

The bigger the boat the longer it takes to get away from the dock. Or to find a dock to return to.

Hello, Thanks for your interest in my sourdough starters, I have two. I’ve named them, Pliny the Elder and a more recent offshoot, Pliny...