How it’s Going VS How it Started (2 years of weekly sourdough)by callmeleaves 18 Comments BonoboSweetie 12 months ago Nice 🙂 whyandoubleyoueh 12 months ago Still cutting your slices a bit big for my taste, but crumbshot is sexy prematurememoir 12 months ago Any tips for beginners based on what you’ve learned? UnfancyAntihero 12 months ago After mastery it, can you share us any of your top tips? fuzzius_navus 12 months ago I’m a bit worried you are using flour that is still a little too fresh – just look at those green shoots coming out the loaf!!Honestly, delicious looking loaf and excellent progress. CicadaOrnery9015 12 months ago I just love the little blisters on the outside ugh eesaitcho 12 months ago Amazing acorn! randomuser230945 12 months ago Care to share what has changed over time? Proofing, shaping, baking – all of the above? q-zip 12 months ago Beautiful! willybarrow 12 months ago A fine crumbshot Successful_Taro8587 12 months ago Wow very cool, any tips you can share? PepperBeeMan 12 months ago For a second there, I thought this sub collided with r/carnivorousplants PrudentStranger1890 12 months ago This inspired me to get back to making sourdough. This is amazing progress!! 👏 Dentifrice 12 months ago My crumb is still at your “2 years ago” lol rowingbacker 12 months ago If you’re doing a loaf a week… how are you managing your waistline!? I would love to have that much bread.. but I better not. nmacaroni 12 months ago Now I’m hungry. fuck-my-drag-right 12 months ago Imagine in 2 more years how your bread will be looking! Rice_Daddy 12 months ago Have you changed the recipe at all? Or was the crumb difference down to fermentation?Write A CommentYou must be logged in to post a comment.
whyandoubleyoueh 12 months ago Still cutting your slices a bit big for my taste, but crumbshot is sexy
fuzzius_navus 12 months ago I’m a bit worried you are using flour that is still a little too fresh – just look at those green shoots coming out the loaf!!Honestly, delicious looking loaf and excellent progress.
randomuser230945 12 months ago Care to share what has changed over time? Proofing, shaping, baking – all of the above?
PrudentStranger1890 12 months ago This inspired me to get back to making sourdough. This is amazing progress!! 👏
rowingbacker 12 months ago If you’re doing a loaf a week… how are you managing your waistline!? I would love to have that much bread.. but I better not.
Rice_Daddy 12 months ago Have you changed the recipe at all? Or was the crumb difference down to fermentation?
18 Comments
Nice 🙂
Still cutting your slices a bit big for my taste, but crumbshot is sexy
Any tips for beginners based on what you’ve learned?
After mastery it, can you share us any of your top tips?
I’m a bit worried you are using flour that is still a little too fresh – just look at those green shoots coming out the loaf!!
Honestly, delicious looking loaf and excellent progress.
I just love the little blisters on the outside ugh
Amazing acorn!
Care to share what has changed over time? Proofing, shaping, baking – all of the above?
Beautiful!
A fine crumbshot
Wow very cool, any tips you can share?
For a second there, I thought this sub collided with r/carnivorousplants
This inspired me to get back to making sourdough. This is amazing progress!! 👏
My crumb is still at your “2 years ago” lol
If you’re doing a loaf a week… how are you managing your waistline!? I would love to have that much bread.. but I better not.
Now I’m hungry.
Imagine in 2 more years how your bread will be looking!
Have you changed the recipe at all? Or was the crumb difference down to fermentation?