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Albert Cardona<a href="https://mastodont.cat/@albertrs" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@albertrs</a> <a href="https://kfem.cat/@gatillepis" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@gatillepis</a> Doncs 3 tasses de farina emmer* i una de farina de pizza. Una culleradeta de llevat sec en pols, una culleradeta de sal, un raig d'oli d'oliva, i dues tasses d'aigua. La meva recepta, aquí: <a href="https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread</a>* Emmer és en anglès. La Viquipèdia em diu: pisana (Triticum dicoccum), espelta bessona o blat midoner silvestre, a Itàlia també conegut com a farro (i d'on deriva la paraula farina).<a href="https://mastodont.cat/tags/panarres" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#panarres</a> i també al món anglès fan servir <a href="https://mastodont.cat/tags/YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a>

Albert CardonaCounting our blessings; uncertain for how long we’ll be able to take simple things like freshly baked bread loaves for granted. <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/bread" class="mention hashtag" rel="tag">#bread</a>

Albert CardonaSunday bread baguettes: 1.5 cups of dark rye flour 2.5 cups of white Canadian flour 1 tsp of dry yeast 1.75 cups of water 0.75 tsp of salt Some cinnamon powder. 2 tbsp of panela brown sugar Let it rise at least 3 hours (did it overnight). Bake at 230 C for 27 minutes. Dry on a rack for 20 min.<a href="https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread" target="_blank" rel="nofollow noopener noreferrer" translate="no">https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread</a><a href="https://mathstodon.xyz/tags/baking" class="mention hashtag" rel="tag">#baking</a> <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/bread" class="mention hashtag" rel="tag">#bread</a>

Hank G ☑️First recipe experiment for the day, needed for the second one, is a fresh sourdough rye bread. I’ve made sourdough for awhile but this is my first rye. In hindsight I want a stronger rye flour than I used but it’s still tasty. <a href="https://friendica.myportal.social/search?tag=recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#recipes</a> <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a> <a href="https://friendica.myportal.social/search?tag=CookingChallenge" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CookingChallenge</a>

Hank G ☑️It took an extra day but the fridge stored starter that hasn’t been fed for three years made a good Tartine country loaf after three days of restarting. I think I will do a fourth year of this experiment after all. <a href="https://friendica.myportal.social/search?tag=sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sourdough</a> <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a>

Hank G ☑️I'm on the third year of having a side batch of my sourdough starter unfed in the fridge. There is a "spore mode" the yeast goes into and becomes reactivated from. Years one and two the starter reactivated and I was able to make bread by the 3rd day. That's impossible if it was just basically a starter from scratch that happened to have remnants of the dead starter. Today is the third day, the day I'd be baking the loaf, and while the starter is more vigorous than it would be from scratch it is not ready for baking a loaf. I'll let it go on for one more day but the premise of infinite storage in spore mode in the fridge I think is out the window. It is still impressive that a mature starter can go two years between feedings and come back to full strength in 48 hours. I have enough starter to make it go for another 4-5 years but I think the point of the experiment is done now. <a href="https://friendica.myportal.social/search?tag=sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sourdough</a> <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a>

Albert Cardona“Tastes like cake”, says my son. And it should: celebratory bread baguettes made with egg, single cream and 1 tbsp of panela sugar.May we wake up tomorrow in a country with less istrionic, less cartoon villain, less incompetent, less cruel politicians in government.<a href="https://mathstodon.xyz/tags/ToryDeathParty" class="mention hashtag" rel="tag">#ToryDeathParty</a> <a href="https://mathstodon.xyz/tags/UK" class="mention hashtag" rel="tag">#UK</a> <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/baking" class="mention hashtag" rel="tag">#baking</a>

Albert Cardona<a href="https://mastodon.scot/@jbenjamint" class="u-url mention">@jbenjamint</a> They love it, particularly when fresh and still warm. My baguette bread recipe today included 1/4 dark rye flour, 2/4 whole spelt, 1/4 white pizza flour. 1 tsp of dry yeast, 1 tsp of salt, 2 tbsp of olive oil, and up to 2 cups of water. Mixed it last night and let it grow overnight.<a href="https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread" target="_blank" rel="nofollow noopener noreferrer" translate="no">https://albert.rierol.net/recipes.html#Fast%20baguettes%20for%20everyday%20bread</a> <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/baking" class="mention hashtag" rel="tag">#baking</a>

Albert Cardona<a href="https://mastodon.social/@TomaszSusul" class="u-url mention">@TomaszSusul</a> <a href="https://kolektiva.social/@tf" class="u-url mention">@tf</a> Lots of us bake. For me, it’s a daily ritual: arrive home from the afternoon schoolrun, mix flour, yeast, water, salt and olive oil swiftly, let it sit warm for 2 or 3 hours, roll the baguettes and bake them for breakfast the next day. Costs me less time than getting to the bakery and back, and I always get the bread I want, varied in its flours, texture and taste. All it takes is planning and patience.There’s also the tag <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> – imported from other corners of the internet.

Aleš RoubíčekA short photo report of my first attempt to bake bread. Cast iron on coals. Spelt flour ciabata. A bit burned. But hey, it still tastes great and I got a lot of experience to do better next time. <a href="https://indieweb.social/tags/YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a>

Albert Cardona<a href="https://sfba.social/@PaulWermer" class="u-url mention">@PaulWermer</a> <a href="https://wisskomm.social/@RolfAE" class="u-url mention">@RolfAE</a> <a href="https://urbanists.social/@straphanger" class="u-url mention">@straphanger</a> Not only market forces, also changes in habits and behaviours. As an amateur baker, the bread I make is order of magnitude cheaper than when bought at the bakery, but for my time; the flour is barely a factor in the cost so splurging in fancy flours is possible: a 1 kg of fancy flour only costs 2 to 3 times as much as 1 kg of plain flour. And despite that a fancy flour baguette comes at ~35 cents of raw material. No market force here.But what fraction of families bake at home, or cook at all for that matter, in the Western world? So the demand for good raw foods is low. Restaurants spice up and sell low quality stuff at high prices.But that cost of time is not a cost at all, it's not time wasted, it's family time, social time, being together time, lovely time that makes for good memories of companionship, warmth, cooperative behaviours, constructive life-long busyness, a reference lifestyle, immersed in good smells and flavors to anchor taste and preferences for decades to come.<a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/baking" class="mention hashtag" rel="tag">#baking</a> <a href="https://mathstodon.xyz/tags/bread" class="mention hashtag" rel="tag">#bread</a> <a href="https://mathstodon.xyz/tags/cereals" class="mention hashtag" rel="tag">#cereals</a>

Hank G ☑️I’m very stoked at how well my sourdough experiment went. I have a batch of starter I haven’t fed since 10 August 2021, over two years ago. I took a little out, fed it, let it sit for 2 days, fed it one more time, and ten hours later used it to make the overnight leaven for this morning’s bread. Crumb is a little tighter than normal but still a solid loaf. It’s as good or better than last year’s at ~1 year mark. I’ll give it a try again next year too. <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a> <a href="https://friendica.myportal.social/search?tag=sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sourdough</a> <a href="https://friendica.myportal.social/search?tag=food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a>

Albert Cardona<a href="https://drosophila.social/@MarcusStensmyr" class="u-url mention">@MarcusStensmyr</a> What a fun and interesting project. Reminds me of the time (2019) that Seamus Blackley and Serena Love extracted yeast from Egyptian pottery, procured old-fashioned wheat of the right variety, and baked conical bread on a fire pit, following the ancient style. <a href="https://www.smithsonianmag.com/smart-news/bread-was-made-using-4500-year-old-egyptian-yeast-180972842/" target="_blank" rel="nofollow noopener noreferrer" translate="no">https://www.smithsonianmag.com/smart-news/bread-was-made-using-4500-year-old-egyptian-yeast-180972842/</a>See the "Ancient yeast project" as told by Serena Love: <a href="https://www.e-a-a.org/EAA/Publications/Tea/TEA_72/Research/EAA/Navigation_Publications/Tea_72_content/Research.aspx" target="_blank" rel="nofollow noopener noreferrer" translate="no">https://www.e-a-a.org/EAA/Publications/Tea/TEA_72/Research/EAA/Navigation_Publications/Tea_72_content/Research.aspx</a>There's a paper on this by a different author, Adeline Bats (2020): <a href="https://www.sciencedirect.com/science/article/abs/pii/S2352409X20304223" target="_blank" rel="nofollow noopener noreferrer" translate="no">https://www.sciencedirect.com/science/article/abs/pii/S2352409X20304223</a><a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/bread" class="mention hashtag" rel="tag">#bread</a> <a href="https://mathstodon.xyz/tags/baking" class="mention hashtag" rel="tag">#baking</a>

Hank G ☑️I may have gone a little overboard on the read making today but I had some to make and some experiments I wanted to try. To use a Julia Child quote from Julie & Julia, “Pretty good…but not great…” :) Still pleased for being out of practice and it is delicious regardless. <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a> <a href="https://friendica.myportal.social/search?tag=sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sourdough</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a>

Albert Cardona<a href="https://social.targaryen.house/@keithalexander" class="u-url mention">@keithalexander</a> Fairly standard bread recipe:2 cups of plain white flour (~10% protein, ~3% fibre) 2 cups of strong whole wheat flower (~13% protein, ~11% fibre) Up to 2 cups of water 1 tsp of dry yeast 1 tsp of salt 1 tbsp of olive oil (to soften the crust) 1 tbsp of honeyMix it all, let it grow in a warm place (30 to 40C) for about 2 hours (or at room temperature for ~5 hours), then dump onto a flowered surface, knead to remove the bubbles, split into three, roll each into a baguette, let them raise in a warm place for 15 minutes, cook for 25 minutes at 230C, let them cool on a rack for at least 30 min.Using a baguette mould helps a lot; otherwise make them out of parchment paper like here: <a href="https://albert.rierol.net/recipes.html#French%20baguette%20sourdough" target="_blank" rel="nofollow noopener noreferrer" translate="no">https://albert.rierol.net/recipes.html#French%20baguette%20sourdough</a><a href="https://mathstodon.xyz/tags/bread" class="mention hashtag" rel="tag">#bread</a> <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a>

Albert CardonaSimple things. Looking forward to breakfast.Total work time: 16 minutes (including cleaning up). Total wall clock time: 4 hours. Estimated cost of ingredients: £0.3 (30 pence).<a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/bread" class="mention hashtag" rel="tag">#bread</a>

Albert CardonaMy fridge-forgotten sourdough isn’t dead—always pleasantly surprised by its resilience. Rose well merely by the window in full sun for a few hours.Split into 3 parts, yielded 2 baguettes and 1 pizza.<a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a>

Hank G ☑️<a href="https://mstdn.social/users/Dr_Bombay" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Dr_Bombay</a> My copy of "The Rye Baker" by Stanley Ginsberg arrived last night. I started perusing the introduction section and browsing the deliciously fascinating recipes. Thanks for bringing it to my attention! I've been an amateur <a href="https://friendica.myportal.social/search?tag=sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sourdough</a> bread maker for a while now and have two starters going, one "regular" gifted to me by a neighbor over a decade ago and a "COVID Memorial" one I started during COVID to help friends who kept asking me for sourdough advice get started on one since I never made one from scratch. Looks like I'll have to get started on a third for rye now :). I had no idea that rye baking isn't just a low gluten bread production process but a very different chemical network structure than what we do with gluten-based breads. So many of these look promising. I can't wait to have time and room in my calorie budget to start experimenting with this later this year. <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a> <a href="https://friendica.myportal.social/search?tag=RyeBread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#RyeBread</a> <a href="https://friendica.myportal.social/search?tag=ArtisanBaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ArtisanBaking</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a> <a href="https://bookshop.org/p/books/the-rye-baker-classic-breads-from-europe-and-america-stanley-ginsberg/8771839" rel="nofollow noopener noreferrer" target="_blank">The Rye Baker: Classic Breads from Europe and America a book by Stanley Ginsberg</a>

Hank G ☑️Because of schedules et al and an excess of sourdough "discard" I've decided to try to make a batch of bread to use up the "discard" in the way I see the cooks and bakers at Pasta Grannies etc. work: by feel. I did measurements for the sponge but otherwise it was together the sponge, discard, a bit of water, and gradually add flour and salt until it looked and tasted correct. I'm going to be doing rolls with it so it is a lot more forgiving than if I was doing a full sized loaf anyway. Now on to the no-knead stretch and fold and let the gluten develop itself :). <a href="https://friendica.myportal.social/search?tag=sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sourdough</a> <a href="https://friendica.myportal.social/search?tag=bread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bread</a> <a href="https://friendica.myportal.social/search?tag=YeastMasters" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YeastMasters</a> <a href="https://friendica.myportal.social/search?tag=BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://friendica.myportal.social/search?tag=baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a>

Albert CardonaNever get tired of the sense of joy that comes from crafting something nice by yourself.Stone ground whole wheat 1:1 white spelt, with sourdough starter.<a href="https://mathstodon.xyz/tags/baking" class="mention hashtag" rel="tag">#baking</a> <a href="https://mathstodon.xyz/tags/YeastMasters" class="mention hashtag" rel="tag">#YeastMasters</a> <a href="https://mathstodon.xyz/tags/sourdough" class="mention hashtag" rel="tag">#sourdough</a>

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