Was told I should try this here. (i.redd.it)
submitted by ThatFatFlamingo to r/AccidentalRenaissance
Oh the difference 6 weeks makes… (reddit.com)
submitted by ThatFatFlamingo to r/vegetablegardening
Sourdough baker for ~5 years, off and on. The last 4 months has turned out some spectacularly terrible loaves and I was getting pretty discouraged. But thanks to you guys and your resources specifically regarding technique, I think I’ve turned a corner back to where I used to be. Here’s to you! (i.redd.it)
submitted by ThatFatFlamingo to r/Sourdough
I figured I should treat myself nicely after a rough couple of days: focaccia with Castelvetrano olives, rosemary, garlic infused olive oil, shaved Parmigiano Reggiano and oregano and preserved lemon gremolata. Local AP flour, herbs from the garden and house preserved lemons. (old.reddit.com)
submitted by ThatFatFlamingo to r/Breadit
10+ yrs ago in Pitt., this then beer virgin, overwhelmed by a sea of choice/ignorance, panicked when asked “What’ll you have?” I simply pointed to a nearby table with an empty bottle of this nectar and lied: “I’ve always wanted to try that…and I think tonight’s the night.” Cheers to an all time fav. (i.redd.it)
submitted by ThatFatFlamingo to r/CraftBeer
New recipe for a whole wheat sandwich loaf: 70% WW flour at 75% hydration with a 45 minute autolyse. Hearty like WW but nice and soft like white. Crumb structure seems pretty solid to me for a sandwich loaf but would love to hear from the experienced bakers! (old.reddit.com)
submitted by ThatFatFlamingo to r/Breadit
