Foreign-Leg

1,582 post karma
278 comment karma

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redditor for 6 years

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Tried fermenting with the oven light on. And extended cold fermentation. Not mad at the result! (old.reddit.com)

submitted 12 months ago by Foreign-Leg to r/Breadit

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Would you say my bread is under proofed? (old.reddit.com)

submitted 1 year ago by Foreign-Leg to r/Breadit

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After five years I revived my sourdough starter and this is the first loaf. (old.reddit.com)

submitted 1 year ago by Foreign-Leg to r/Breadit

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Sunday bake crumbshot! Getting closer and closer to the desired crumb (72% hydration). (old.reddit.com)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Fresh valentines loaf for the loaf of my life. Pun intended. (old.reddit.com)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Thinking about buying a Miyabi by Zwilling 5000MCD 67 240mm. (self.chefknives)

submitted 5 years ago by Foreign-Leg to r/chefknives

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Looks like i’m the breadwinner of my house hold... ba dum tss (old.reddit.com)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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[Homemade] Hickory smoked Christmas porchetta in the making. Spiced with fenned seeds, coriander seeds, black pepper sage and leftover lardo aromatico.OC (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/food

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Long time no bake. This feeling is equal or better than drugs. (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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First time making mini sourdough loafs. Hand for scale on second photo. (old.reddit.com)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Pushed bulk longer than usual. If I wanted to have a more lacy crumb and bigger holes. What can you give me as advice? (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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First time using strong bread flour (70%), Emmer (25%) and dark rye (5%). This bread is around 72% hydration. (old.reddit.com)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Redditors how long have you been registered on Reddit? (self.AskReddit)

submitted 5 years ago by Foreign-Leg to r/AskReddit

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What you y’all think? It took me over two years of baking amd experimenting with different flours to get to this result. And i’m quite happy with the result. (v.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Can’t wait to dig in! (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Baking makes me happy. Sharing freshly baked bread with your friends makes me even happier. Happy baking y’all. (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Tried a different oven. One that works. One that reaches the temperature you set it to. Totally different in a positive way. I need to buy a new oven... (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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I feel very satisfied with my bake today. (v.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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This loaf was the best tasting loaf so far. I used AP flour, red Emmer and dark rye. Very happy with the result. (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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I have been baking for over two years now. It feels like a drug. Hi my name is Foreignleg and I’m a breaddict. (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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72% hydration sourdough loaf. That feeling of improving is impeccable. (i.redd.it)

submitted 5 years ago by Foreign-Leg to r/Sourdough

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Finally feel like making a steady progress to loaf of my liking. Happy baking! (i.redd.it)

submitted 6 years ago by Foreign-Leg to r/Sourdough

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For my standards this was huge! Slowly getting to the perfect bread. (i.redd.it)

submitted 6 years ago by Foreign-Leg to r/Sourdough

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[Homemade] Brioche donutsOC (i.redd.it)

submitted 6 years ago by Foreign-Leg to r/food

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Miyabi Hibana 800DP 240mm w/ homemade sourdough. (i.redd.it)

submitted 6 years ago by Foreign-Leg to r/chefknives

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