I’ve been having a real damn issue with these stupid holes in my bread:
All the virgin cold press olive oil keeps dripping through on to my fingers.
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Aww…poor thing. Here’s the world’s smallest violin, playing just for you…
Seriously, if you don’t like licking olive oil off your fingers or sopping it up with more bread, feel free to send the rest of the loaf over to me. I can solve that dilemma for you!
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heheh just kidding. I love it!
Nice pic!
I have been using this Pretzel recipe, or a variant there of, for years. I’ll substitute with sour dough starter. I go the baking soda route.
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Just…a little more…to the left…there, there…yeah, that’s perfect. Mmmm.
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Smoke?
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ROBLMAO! (bed, rather than floor)
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Just started a couple loaves of bread following the King Arthur extra tangy sour dough recipe. I wanted to break loose the proofing baskets and have something extra pretty for my girlfriend’s birthday dinner. Thought I might dust the top with some golden flax seeds too.
I’ve had both wonderful results with this recipe and ghost crust issues. The dreaded ghost crust!
Also have some sourdough buttermilk waffle batter enculturating. There will be fried chicken and waffles for breakfast tomorrow (chicken has been in the buttermilk/vinegar/habanero mixture for about 12 hours already.)
Rainy days!
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That sounds amazing!
Wanna know the difference?? I ate half of one of these - about 250g of flour - and feel neither full, nor hungry, nor anything. Just forgot all about eating any more.
“Commendably digestible” - that’s sourdough with organic ingredients!
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