Sourdough baking deegeese • 3 days ago • 96%

- 75% bread flour - 25% khorasan flour - 80% hydration

Bready deegeese • 2 weeks ago • 94%

Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.

Bready deegeese • 3 months ago • 100%

Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

Lemmy Bread deegeese • 3 months ago • 97%

_edit:_ To those asking, tastes good, but slightly underproofed.

Meta deegeese • 3 months ago • 96%

I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.

Bready deegeese • 4 months ago • 100%

Sourdough bâtard popped a lovely ear

Bready deegeese • 5 months ago • 100%

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

Bay Area deegeese • 6 months ago • 77%

sfstandard.com

While the sponsored event is canceled, you can’t keep thousands of stoners away from Hippy Hill.

Lemmy Bread deegeese • 7 months ago • 100%

- 100g whole khorasan flour - 200g boiling water - 100g whole khorasan flour - 500g bread flour - 340g warm water - 200g starter - 16g salt > Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) *removed* dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size

FoodPorn deegeese • 7 months ago • 98%

- 100g whole khorasan flour - 200g boiling water - 100g whole khorasan flour - 500g bread flour - 340g warm water - 200g starter - 16g salt > Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) *removed* dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size

Unpopular Opinion deegeese • 7 months ago • 52%

I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.

Bready deegeese • 8 months ago • 100%

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

Sourdough baking deegeese • 10 months ago • 97%

75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold *removed* then baked in a dutch oven with ice.

Bready deegeese • 11 months ago • 94%

Bonus crumb shot: 

Bready deegeese • 11 months ago • 100%

75% bread flour 15% whole khorasan 10% scalded whole khorasan 77.5% hydration Baked with ice in a dutch oven.

Included 25% whole grain khorasan Baked with steam 37 minutes at 450°F

Voyager deegeese • 11 months ago • 100%

Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom. Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.

Sourdough baking deegeese • 11 months ago • 100%

- 80% bread flour - 10% scalded whole khorasan flour - 10% whole khorasan flour - 77.5% hydration - Bake 38 minutes at 450°F with steam

Bready deegeese • 1 year ago • 99%

3/4 bread flour, 1/4 bolted flour with 1.1% ash 75% hydration, 12.5% fermented flour, 2% salt Baked in a dutch oven with 30g ice at 450°F

FoodPorn deegeese • 1 year ago • 96%

Jamón Serrano on homemade sourdough spelt bread

FoodPorn deegeese • 1 year ago • 90%

Jamón Serrano on homemade spelt sourdough

Bready deegeese • 1 year ago • 100%

Got a good ear on this sourdough bâtard with 25% bolted spelt flour. 

Been making sourdough loaves with 25% bolted spelt flour. Continuing to work on my shaping technique. 

vim deegeese • 1 year ago • 100%

www.youtube.com

[Interview with an Emacs Enthusiast in 2023 [Colorized]](https://www.youtube.com/watch?v=urcL86UpqZc) You guys have no idea what you're missing out on with Emacs. [It can even run vim!](https://gist.github.com/dbrady/991366)

Bay Area deegeese • 1 year ago • 100%

Sad to read that SF's Anchor Brewing Company is discontinuing their best beer, the Christmas Ale, due to "increased costs". They're also ending national distribution outside California Reading between the lines, it sounds like part of a plan by owner Sapporo to slowly wind down the brand completely.