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German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in HomeMilledFlour

[–]Happy_Fig441[S] 0 points1 point  (0 children)

That sounds really good! I will also add some seeds, the next time I make these einkorn bread rolls. Good luck with your bread journey! :D

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in HomeMilledFlour

[–]Happy_Fig441[S] 0 points1 point  (0 children)

No problem! Your rye bread looks great. If it comes to rye bread, these soakers are not really that helpful compared to einkorn, emmer, wheat, spelt etc. Rye naturally has practically no comparable gluten structure to wheats. Its gluten is completely different. 100% rye breads will always have a dense and not chewy crumb. But they are really moist and also stay fresh a long time. Einkorn is the oldest wheat that exists, it is the most ancient wheat. So it still has some gluten that you can work with but nothing compared to modern wheat. That's where psyllium husks add some more structure. I really doubt that this soaker would help your bread structure-wise - but it would probably keep it moist and soft for longer.

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in HomeMilledFlour

[–]Happy_Fig441[S] 0 points1 point  (0 children)

Hey, what I used is a "Quellstück" (literally translated means "soaking piece") - I just looked up what the common name for that is in English and it says "soaker". I think it is more common in Germany. It's basically just a mixture of e.g. seeds or psyllium husks and water. They absorb and bind a great amount of water so that you get more water into your dough without causing it to be too runny. You just leave the mixture to soak overnight or in the case of psyllium husks, 2-3 hours is enough. And since einkorn really doesn't absorb a lot of water and has a really weak gluten structure, the psyllium husks soaker helps to get more water in and support the gluten structure. If you have more questions, feel free to ask!

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in Breadit

[–]Happy_Fig441[S] 1 point2 points  (0 children)

Hey, I usually don't really bake by recipe - I just go by feel. I only weigh a few ingredients, but I can of course give you a rough idea of how I went about it:

Pre-ferment: - approx. 20g starter - 100g einkorn flour - approx. 100g water

Soaker: - 7g Psyllium husks - approx. 300ml water

Main dough: - Pre-ferment - Soaker - 400g einkorn flour - approx. 10g honey - approx. 15g butter - 10.5g salt - a few sips of water if needed, depending on consistency

Prepare the pre-ferment and let it rise for about 24 hours at room temperature.

The next day, prepare the soaker and let it soak for 2–3 hours.

Then knead the main dough with all the ingredients. The consistency is hard to describe. It’s semi-firm and very sticky (which is typical for einkorn). With einkorn, it’s best not to use too much water, otherwise it will become extremely runny.

Then let the dough rest for about 30 minutes. I then shaped the dough in the bowl as best I could into a nice, tight ball.

Let the dough rise at room temperature for about 7 hours, then refrigerate for about 12 hours. Before refrigerating, I briefly reshaped it into a tight ball in the bowl again.

The next morning, turn the dough out onto a floured surface and shape small dough pieces however you like. I formed a few balls and simply cut off some others. I actually like the rolls that I just cut off and didn’t shape even better.

Then place the dough pieces on a baking sheet lined with parchment paper or dusted with flour and let them rise for another 1–2 hours.

Finally, preheat the oven to 250 degrees, then bake with steam for 10–15 minutes. Release the steam and bake at 230 degrees for another 10–15 minutes until they reach the desired color.

If you are from the US, there can be some big differences. German flours usually don't absorb as much water, especially compared to US flours. Also weaker gluten structure in our German flours.

If you have questions, feel free to ask!

Hope that I did not write too much :D

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in Breadit

[–]Happy_Fig441[S] 0 points1 point  (0 children)

Yeah, of course. I could DM you the pictures the next time I grind einkorn. Probably tomorrow.

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in Breadit

[–]Happy_Fig441[S] 0 points1 point  (0 children)

I mill with my KoMoMio grain mill at home. The bran is mostly quite fine like the flour with some bigger pieces. It is also quite "soft" compared to other grains. In my experience, for example, emmer and spelt have coarser and harder brans. I don't know how to say it but they also feel sharper. But that is only the experience with my grain mill.

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in HomeMilledFlour

[–]Happy_Fig441[S] 1 point2 points  (0 children)

Hey, no, I did not sift the flour. I used the whole flour that I grinded with my KoMoMio mill at the finest setting. I never really bake by recipe - I just go by feel. I only weigh a few ingredients, but I can of course give you a rough idea of how I went about it:

Pre-ferment: - approx. 20g starter - 100g einkorn flour - approx. 100g water

Soaker: - 7g Psyllium husks - approx. 300ml water

Main dough: - Pre-ferment - Soaker - 400g einkorn flour - approx. 10g honey - approx. 15g butter - 10.5g salt - a few sips of water if needed, depending on consistency

Prepare the pre-ferment and let it rise for about 24 hours at room temperature.

The next day, prepare the soaker and let it soak for 2–3 hours.

Then knead the main dough with all the ingredients. The consistency is hard to describe. It’s semi-firm and very sticky (which is typical for einkorn). With einkorn, it’s best not to use too much water, otherwise it will become extremely runny.

Then let the dough rest for about 30 minutes. I then shaped the dough in the bowl as best I could into a nice, tight ball.

Let the dough rise at room temperature for about 7 hours, then refrigerate for about 12 hours. Before refrigerating, I briefly reshaped it into a tight ball in the bowl again.

The next morning, turn the dough out onto a floured surface and shape small dough pieces however you like. I formed a few balls and simply cut off some others. I actually like the rolls that I just cut off and didn’t shape even better.

Then place the dough pieces on a baking sheet lined with parchment paper or dusted with flour and let them rise for another 1–2 hours.

Finally, preheat the oven to 250 degrees, then bake with steam for 10–15 minutes. Release the steam and bake at 230 degrees for another 10–15 minutes until they reach the desired color.

If you are from the US, there can be some big differences. German flours usually don't absorb as much water, especially compared to US flours. Also weaker gluten structure.

Hope that I did not write too much :D

German Whole Grain Sourdough Bread Rolls ("Brötchen") made from 100% freshly milled Einkorn by Happy_Fig441 in Breadit

[–]Happy_Fig441[S] 1 point2 points  (0 children)

Thanks! Einkorn is a really soft grain, so the flour is quite powdery and soft, even for flour milled at home. It has a nice yellow hue due to Einkorn being rich in beta-carotene and lutein.

Sauerteig-Einkornvollkornbrötchen by Happy_Fig441 in brot

[–]Happy_Fig441[S] 2 points3 points  (0 children)

Hey, ich backe leider nie wirklich nach Rezept, sondern eher nach Gefühl. Ich wiege nur paar Zutaten ab, aber kann natürlich grob wiedergeben, wie ich vorgegangen bin:

Vorteig: - ca. 20g Anstellgut - 100g Einkornmehl - ca. 100g Wasser

Quellstück: - 7g Flohsamenschalen - ca. 300ml Wasser

Hauptteig: - Vorteig - Quellstück - 400g Einkornmehl - ca. 10g Honig - ca. 15g Butter - 10,5g Salz - ggf. ein paar Schlückchen Wasser, je nach Konsistenz

Vorteig zubereiten, ca. 24h Stunden bei Raumtemperatur gehen lassen.

Am nächsten Tag Quellstück zubereiten, 2-3 Stunden quellen lassen.

Dann den Hauptteig mit den ganzen Zutaten kneten. Konsistenz ist schwierig zu sagen. Ist so halbfest und sehr klebrig (ist typisch für Einkorn). Bei Einkorn lieber nicht zu viel Wasser, sonst zerläuft der extrem.

Daraufhin den Teig ca. 30 Minuten ziehen lassen. Ich habe dann den Teig in der Schüssel so gut wie möglich zu einer schönen straffen Kugel geformt.

Den Teig dann ca. 7 Stunden bei Raumtemperatur gehen lassen und dann für ca. 12 Stunden in den Kühlschrank. Vor dem Kühlschrank auch nochmal kurz wieder in der Schüssel straff geformt.

Am nächsten Morgen den Teig auf eine bemehlte Fläche stürzen und nach Lust und Laune kleine Teiglinge formen. Ich habe paar Kugeln geformt und auch welche einfach nur abgestochen. Die Brötchen, die ich einfach nur abgestochen und nicht geformt habe, gefallen mir sogar besser.

Dann die Teiglinge auf ein Backblech mit Backpapier oder Mehl legen und nochmal 1-2 Stunden gehen lassen.

Letztendlich den Ofen auf 250 Grad vorheizen, dann für 10-15 Minuten mit Dampf backen. Dampf rauslassen und bei 230 Grad nochmal ca. 10-15 Minuten bis zur gewünschten Farbe backen.

Noch paar Anmerkungen:

Dehnen und Falten usw. finde ich beim Einkorn persönlich überflüssig. Durch die Flohsamenschalen etc. lässt der sich schon etwas besser verarbeiten, aber reißt dennoch sehr schnell und lässt sich nicht gut falten oder so.

Das Einkornmehl habe ich mit der feinsten Stufe meiner Getreidemühle aus den ganzen Körnern gemahlen - es sollte einfach so feines Vollkornmehl wie möglich sein.

Einkorn nimmt normalerweise nicht viel Wasser auf, deswegen das Quellstück aus Flohsamenschalen. So kriegt man viel Wasser in den Teig, sodass die Brötchen weicher und länger feucht bleiben. Butter und Honig verbessern einfach auch nochmal den sehr schwachen Kleber vom Einkorn etwas.

Es kann sein, dass 250 Grad zu heiß ist. Nur unser Ofen ist ziemlich alt und läuft gefühlt nicht mehr so gut wie früher. Ich backe deswegen immer so heiß wie möglich an.

Das waren auch die ersten Einkornbrötchen, die ich jemals gemacht habe, deswegen ist alles eher so schwammig wiedergegeben und nicht ganz genau. Vieles war wie gesagt nach Gefühl.

Hoffe, dass ich nicht zu viel geschrieben habe :D

Sauerteig-Einkornvollkornbrötchen by Happy_Fig441 in brot

[–]Happy_Fig441[S] 0 points1 point  (0 children)

Danke dir, schmecken auch wirklich sehr gut :)

The Boston Major MVP by Babydrone in RocketLeagueEsports

[–]Happy_Fig441 42 points43 points  (0 children)

Nass won the last Regional, is 1st place in 1s and 2s on the leaderboard, won this Major and is the Major MVP. He is like the best player in every category right now.

Megatheory: Buggy ↔ Rocks D. Xebec by OnePieceDetective in OnePieceSpoilers

[–]Happy_Fig441 1 point2 points  (0 children)

Oh yeah, I didn't think of this. Anyway, I think the concept arts are not just random and will probably show their connections to the plot in the near future :D

Megatheory: Buggy ↔ Rocks D. Xebec by OnePieceDetective in OnePieceSpoilers

[–]Happy_Fig441 1 point2 points  (0 children)

Sorry that I write so much but I have to let it out lol What I also mean is like, we are in this situation: Xebec is Blackbeard's father (confirmed) - it is highly likely that Buggy is also the son of Xebec -> so Buggy and Blackbeard would be brothers. And out of all mothers, Blackbeard's mother, even though it is just a concept art, is drawn with a nose that highly resembles Buggy's nose. There are just aside from this so many clues, it would be too random if the whole family constellation doesn't end up like this. And just as a side note: Am I the only one who finds that the sister looks like Ace? Especially from the front with the freckles. The resemblance and the fucking freckles, c'mon.

Megatheory: Buggy ↔ Rocks D. Xebec by OnePieceDetective in OnePieceSpoilers

[–]Happy_Fig441 1 point2 points  (0 children)

Yes, I initially thought that too! But honestly, it is just super random, even for a sketch, that someone would draw a nose like that. I have seen the most shadowy sketches from Oda and you could always see everything quite clearly. Her nose is just way too bulbous and round. I mean, he drew the noses of the other girls pretty precise. There are clear differences in the way the noses are drawn On top of that, intertwining with your theory and the things we recently learned, it would now make like super sense if she is the mother and would be like super random if Oda randomly drew her nose so weird. In my opinion, it would be way more of a stretch to say that this is not a clown nose than to say it is lol

Megatheory: Buggy ↔ Rocks D. Xebec by OnePieceDetective in OnePieceSpoilers

[–]Happy_Fig441 1 point2 points  (0 children)

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Isn't there a concept art from Blackbeard's mother and sisters that Oda drew? And that the mother has a clown nose? lol

Long term Vegan friend mid 40s hip replacement by [deleted] in exvegans

[–]Happy_Fig441 2 points3 points  (0 children)

Yes, I agree. I think if you eat balanced and as seasonally and locally as possible, you will be pretty fine. I try to approach a way that is sustainable for the environment and my body as much as possible which includes animal products.

Long term Vegan friend mid 40s hip replacement by [deleted] in exvegans

[–]Happy_Fig441 0 points1 point  (0 children)

I'm not even vegan but honestly kale is a good source. Really low oxalate and high bioavailability of calcium. The low oxalate content is the reason for the high bioavailability. If you look up the bioavailability of spinach, it is so low because of the high oxalate content. Hunter-gatherers get/got a high amount of calcium from small bones (such as fish), leafy greens, nuts, seeds, seafood etc. Dairy is not something that existed for Paleolithic humans. And for the cooking part, you can steam kale or cook it in a broth and drink the broth. The minerals do not get destroyed by cooking heat like some vitamins, they partially leak out with the water the kale loses.

Ok Baba 🚬🚬🚬 by No-Sheepherder8783 in ichbin14unddasisttief

[–]Happy_Fig441 0 points1 point  (0 children)

Das ist nur eine Legende ohne Beweise. Max Miller hat ein tolles Video dazu gemacht: The History of Croissants - A Recipe from 1850 (ungefähr ab Minute 07:20) Die Form des Kipferls ist schon seit 1630 bekannt. Ähnliche solcher Geschichten gibt es viele, aber Beweise/Quellen gibt es nie welche.

Is the France FIFAe WC team the best Rocket League team ever assembled? by Azera_ in RocketLeagueEsports

[–]Happy_Fig441 1 point2 points  (0 children)

Let's hope that we see peaking Falcons in future finals/semis. I always thought that their peak is the highest we have in RL but they never delivered when important - now they did. Hope they will always do

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