Lmst

Is burnt food really that bad for you? How to avoid the risks

The air outside is crisp — but your meal shouldn’t be. Frigid temps often drive cravings for warm, comforting and high-calorie foods. That’s one reason why peo…
#dining #cooking #diet #food #Nutrition #antioxidants #Bread #cancer #chemicals #exclusive #Food&Drink #health #Meat #nutrition #science #smoke #Vegetables #Vitamins #winter
https://www.diningandcooking.com/2502386/is-burnt-food-really-that-bad-for-you-how-to-avoid-the-risks/

Weekend mode on ☺️

#bread #cooking

A freshly baked loaf of bread, about a kilo, resting on a wavy rack.

The Guitar Man 👨‍🚀
#Bread
https://www.youtube.com/watch?v=v9o4U9iVGro

Hello bakers of the Fediverse. 🥖🍞:blobwave: :sourdough:
A friend who moved out of the US left me her sourdough starter.
Question is this: can I combine it with my own sourdough starter?
Would the yeast and bacteria all coexist? Or would I be creating a sourdough Thunderdome?
A boost for reach would be much appreciated.
#sourdough
#baking
#bread
#breadbaking

it is a lot easier to make incorrect bread than correct bread.

for the past few weeks i’ve been working on improving my sourdough so that it rises taller, has more big air pockets inside, and is less dense.

i haven’t changed any ingredients. the secret is in the handling practices. big generous fold-overs once every half hour, instead of mechanical mixing with a dough hook. rising in the fridge overnight, instead of rising in a warm place, so the yeast doesn’t run out of gas

results are promising. 🫡

#food #baking #bread

A very dark brown loaf of sourdough bread, dusted lightly with flour on top. it snaps and crackles loudly as it cools

I got back to baking sourdough bread after a 4-year break.

I baked this loaf with organic Italian flour from Mulino Marino. I absolutely love their flours! For this one, I used a blend of: 180 g wholemeal Setaccio, 140 g Tipo 2 (Buratto), and 130 g strong white flour, Manitoba-style (Furia Italiana). Dough hydration: 76%. The cold re…
#dining #cooking #diet #food #Sourdough #Bread #sourdoughbread
https://www.diningandcooking.com/2501888/i-got-back-to-baking-sourdough-bread-after-a-4-year-break/

Bruschettas with slices of country bread, mayonnaise, white cabbage, cherry tomatoes, Emmental cheese, oregano, and garlic quatriple…
Well, it was really tasty… Bon appétit to everyone…

#bruschettas #toast #slices #jlbouzou #cabbage #veggie #vegetables #loaf #bread #emmentalcheese #tomatoes #tasty #yummy #food #garlic #cherrytomatoes #snack #bonappétit #crust #crusty #homemadecooking #cooking

A small, sunny composition: a bright yellow, rounded-square plate sits on a weathered wooden tabletop, the warm grain and knots of the wood running horizontally beneath it. On the plate are four rustic crostini or bruschetta-like toasts, their crusts browned and slightly charred at the edges. Each toast is generously topped with melted, glossy cheese that pools and stretches across the surface, wedges of roasted or fresh tomato, and scattered flecks of green herbs — likely basil or parsley — plus a drizzle of olive oil that catches the light.

The pieces are arranged casually rather than perfectly: one shows a bite or a torn corner, suggesting someone has already sampled them. Soft, natural light coming from the upper left highlights the textures — the bubbly, golden cheese, the plump tomato flesh, the rough crunchy crust — and casts gentle shadows on the plate and table. The overall mood is warm and inviting, a simple, homey snack presented with an effortless rustic charm.

Crumb shot of my multi-seeded sourdough using a San Francisco levain, 15% scalded home milled Emmer wheat, 5% scalded home milled cracked black wheat, seaweed, 80% very strong white Canadian flour and 65g mixed seeds.  #sourdough #bread #breadsky #canadian

Crumb shot showing the open texture, seeds and seaweed.

Black sesame banana bread #food #bread #bananaBread #baking #blackSesame #sesame

Loaf of banana and black sesame bread sliced with one loaf down to show the marbling.

Out of the oven - multi-seeded sourdough using a San Francisco levain, 15% scalded home milled Emmer wheat, 5% scalded home milled cracked black wheat, seaweed, 80% very strong white Canadian flour and 65g mixed seeds.  #sourdough #bread #breadsky #canadian

Out of the oven batards showing seeds, seaweed and gluten strands.

Cheddar cornbread in a cast iron skillet, with a drizzle of honey on a slice.

#Food #Cooking #Baking #Bread #Vegetarian

A cast iron skillet full of cornbread with a slice missing.

The missing slice on a plate, with honey drizzled over it.

I’ve been building this levain for over a week and I’m embarking on Ken Forkish’s Pain de Campagne tomorrow. I’m so excited #bread #baking #levain #bakergal

Black sesame banana bread in the oven https://www.littlesweetbaker.com/black-sesame-banana-bread/ #food #bread #baking #bananaBread

Multi-seeded sourdough using a San Francisco levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled Emmer wheat, 5% scalded home milled cracked black wheat, seaweed, 80% very strong white Canadian flour and 65g mixed seeds.  #sourdough #bread #breadsky #canadian #rye

Sourdough in a batard banneton showing seeds and seaweed.

A co-op bakery in Birmingham needs help with their move to a new premises:

https://www.crowdfunder.co.uk/p/help-loaf-move-to-the-stirchley-co-operative

#cooperative #solidarity #Birmingham #bread

Crumb shot of my multi-seeded sourdough using a San Francisco levain, 15% scalded home milled YQ wheat, 5% scalded home milled cracked rye, sage, lemon zest, 80% very strong white Canadian flour and 65g mixed seeds.  #sourdough #bread #breadsky #canadian #rye

Out of the oven - multi-seeded sourdough using a San Francisco levain, 15% scalded home milled YQ wheat, 5% scalded home milled cracked rye, sage, lemon zest, 80% very strong white Canadian flour and 65g mixed seeds.  #sourdough #bread #breadsky #canadian #rye

Golden sourdough batard showing seeds and gluten strands.

Experiment – Local vs. Italian Flour in Breadmaking

Although I’ve had success with both homemade yeast breads and sourdough in the past, lately (now in the summer in the southern hemisphere) I’ve been disappointed with a few bakes, whether in terms of crumb structure or oven spring. Since I follow some international baking pages, I started wond…
#dining #cooking #diet #food #Bread #homemade #HomemadeBread
https://www.diningandcooking.com/2499178/experiment-local-vs-italian-flour-in-breadmaking/

Tiger Milk Bread from King Arthur Baking

Made a TRIPLE batch and did momentarily worry that i would overload my 6qt mixer, but she’s a strong beast.

Recipe took most of an afternoon, even though you’d think most of the time would be hands off for rising 😆

It’s supposed to be baked in a Pullman pan and while that’s nice, I don’t have that, what I do have are two nice bakers with lids - that’ll do!
Because of this, didn’t follow forming the loaves to a T - hoping it still produced a nice swirl though.

These are comfort loaves - I didn’t have time for a card to be delivered, and where do you get flowers nowadays? But fresh bread, to sit around the kitchen table with, rip a piece off and slather in butter while sharing memories - that I can do.

#tigerbread #milkbread #baking #bread #homebaker

Multi-seeded sourdough using a San Francisco levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled YQ wheat, 5% scalded home milled cracked rye, lemon zest, 80% very strong white Canadian flour and 65g mixed seeds.  #sourdough #bread #breadsky #canadian #rye

#Bread

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