Attempted Pan de Cristal today. Not my first attempt but probably my best thus far. There was actually SOME decent rise (though the height could have been better), and the crumb was there. It also tasted great.

Recipe based on King Arthur's recipe.

#Baking #Breadsky

Pain au Levain from the King Arthur bread book and my sourdough starter. Can’t wait to try! #breadsky

Tartine #sourdough Boule with a twist #breadsky

Chas Robertson's recipes

📸 mine (lol)

One fresh sandwich loaf now out and cooling. Made from scratch. #breadsky

🍜 Red Lobster Garlic Cheese Biscuits

On the table in 41 minutes.

forktionary.com/recipe/red-lobster-garlic-cheese-biscuits

#foodsky #breadsky #homecooking

Crumb photo of my multi-seeded sourdough using a Tartine levain, 15% scalded home milled Einkorn wheat, 5% scalded home milled cracked Einkorn wheat, chopped sage, olive oil, 80% very strong white Canadian flour and 75g mixed seeds. 
#sourdough #bread #breadsky #canadian

Out of the oven - multi-seeded sourdough using a Tartine levain, 15% scalded home milled Einkorn wheat, 5% scalded home milled cracked Einkorn wheat, chopped sage, olive oil, 80% very strong white Canadian flour and 75g mixed seeds. 
#sourdough #bread #breadsky #canadian

I love your #breadsky posts!

#bakesky #breadsky

Just out of the oven.

'Pain de Mie' from a recipe by renowned French baker, Michel Suas.

Managed to download a copy as the book requires taking out a small mortgage #Breadsky

Amazing that such bread can be made with only the slightest amount of yeast.

Multi-seeded sourdough using a Tartine levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled Einkorn wheat, 5% scalded home milled cracked Einkorn wheat, chopped sage, olive oil, 80% very strong white Canadian flour and 75g mixed seeds. 
#sourdough #bread #breadsky #canadian

GAZE UPON MY PRETZELS AND TREMBLE

#BAKING, #BREAD, #PRETZEL, #BREADSKY, #SOFTPRETZEL, #FOOD, #YOUCANEATIT

Fed Horace wholemeal and this is what he did in five hours.

#food #cooking #baking #bread #sourdough #starter #breadsky

FOCACCIA
First sourdough focaccia today. Used a basic recipe, changed the liquid to onion water, and sautéed some sliced leeks and rehydrated onions (used to make the onion water) in oil with thyme, added to the dough after bulk ferment and before overnight cold retard. 👌
#BreadSky #Sourdough