mortimer@lemmy.world to Sourdough baking@lemmy.worldEnglish · 7 days agoMorning Loaflemmy.worldexternal-linkmessage-square8fedilinkarrow-up170arrow-down10
arrow-up170arrow-down1external-linkMorning Loaflemmy.worldmortimer@lemmy.world to Sourdough baking@lemmy.worldEnglish · 7 days agomessage-square8fedilink
minus-squaredesGroles@lemmy.worldMlinkfedilinkEnglisharrow-up2·6 days agoDo you always make them just with white bread flour, or do you sometimes vary it for kicks?
minus-squaremortimer@lemmy.worldOPlinkfedilinkEnglisharrow-up1·5 days agoI have varied it on occasion, but I like my bread edible. I know there’s a whole movement out there for “artisan” bread with seeds, olives, and small pieces of concrete mixed into the loaf, but I prefer something digestible.
Do you always make them just with white bread flour, or do you sometimes vary it for kicks?
I have varied it on occasion, but I like my bread edible. I know there’s a whole movement out there for “artisan” bread with seeds, olives, and small pieces of concrete mixed into the loaf, but I prefer something digestible.