Bready

1398 readers

38 users here now

Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 2 years ago

MODERATORS

Aux

Bread friends! (lemmy.world)

submitted 4 days ago by Tinks to c/bready

4 comments fedilink hide all child comments

Just found this community and I'm so excited! Here are my loaves from 2 weeks ago - my second attempt at sourdough and I'm pretty pleased. I've lazily been feeding a starter for a year but finally worked up the gumption to use it. (Yes, I know how ridiculous that sounds!)

So excited to see more bread from you all and share recipes and tips! Currently I have a boule of this for my husband in a banneton in the fridge to be baked tomorrow. He's German and lives in America but misses his favorite bread so I'm determined to start making it for him!

Hope everyone's weekend loaves turn out wonderfully!

you are viewing a single comment's thread
view the rest of the comments

[–] Olap 2 points 4 days ago (1 children)

Well done indeed, crumb shots are what we love for a follow-up, and ingredient lists. Oils, sugars, salts, flours, milks, butters, water, yeasts, levains - we want it!

[–] Tinks 2 points 4 days ago

Aha! See! New to all this. I don't have a crumb shot currently as the 2nd loaf is in the freezer and the first is nommed, but when we pull out the loaf this week and cut into it I'll get one!

As for recipe, I followed this to the letter! I'm still learning what things should look, and feel like for sourdough so trying to not deviate from recipes until I have a better eye for things, ya know?