Nominated for August Image of the MonthSunday Morning - Almost Sunrise
Nominated for August Image of the MonthSunday Morning - Almost Sunrise
Good one.Nominated for August Image of the Month
Nominated for August Image of the Month
Agreed. It was on my list!Good one.
Nominated for August Image of the Month
Good one.
Agreed. It was on my list!
Stunning sunset.Week 35
Evening Walk in North Redington Beach
Captured and processed with Lightroom Camera on iPhone 8 Plus
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Dragonfly Posing
Captured with iPhone 8 Plus, no edits
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Week 35
Evening Walk in North Redington Beach
Captured and processed with Lightroom Camera on iPhone 8 Plus
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Week 36
Decided to capture and/or edit a photo a day in Hipstamatic X for the month of September.
Masks, Masks, Masks...
Cappuccino
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Week 20
Redington Beach Sunset
(Socially Distanced with Face Masks)
Captured and processed with Lightroom Camera on iPhone 8 Plus
Second Sourdough Flop
Nearly hard as a rock
Captured with iPhone native camera
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Fourth Loaf's The Charm?
Captured with SnapChat on iPhone 8 Plus; processed on same with Photos
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Been using the sourdough discard in various ways other than simply composting. Waffles were very good too.
This bread looks gorgeous!Week 23
One of Two This Year
Captured with iPhone 8 Plus; processed on same with Artomation
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Fourth Loaf's The Charm?
Captured with SnapChat on iPhone 8 Plus; processed on same with Photos
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Abandoned Hospital • Formerly Edward White Hospital
Captured with iPhone 8 Plus; processed on same with Photos
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Jen, the more you read about sourdough the more complicated it gets!
It's quite simple and you don't need to buy starters. I'll post you a how-to later and how to keep the dough alive.
I'm baking all kinds of bread bread now for nearly a year and by the time it's a no-brainer for me.
Only thing you really need is time and a little management when to start with baking your bread.
love the Hipsta edits Have you been selecting the filters or doing the shake’n’bake thing?
Thanks Tom... your encouragement a few months ago helped me "keep the faith"This bread looks gorgeous!
I like that this uses rye flour. With a lot of experimenting I have found I can eat rye. Wheat seems to be the culprit in my gastric problems. I’m wondering how a combo with the rye sourdough and rice and sorghum flour would be. It’s been years since I made bread. Maybe it’s time.Okay, here we go!
You need a bowl or something similar to hold about 1,5 liters of ingredients. During all the work do not close your vessel tight - just cover it with a lid or plate. Keep your stuff clean! And off you go.
1. day
- 50g wholemeal rye flour
- 50g water (around 37°C/98.6°F) increase water up to 60g if the dough is to firm
Mix the ingredients to get an even dough. Cover your vessel and let it rest for a day at room temperature (24°C/75.2°F also this is the temperature for the whole process)
2. day
add to your dough of the first day
- 50g wholemeal rye flour
- 50g water (around 37°C/98.6°F) increase water up to 60g if the dough is to firm
Mix dough from day one with flour and water to get a even dough. Cover your vessel and let it rest for a day.
3. day
- 50g wholemeal rye flour
- 50g water (around 37°C/98.6°F) increase water up to 60g if the dough is to firm
- 50g sourdough starter from day 2
Let it rest for about 12-14 hours till the volume of it doubled. You should see bubbles in the dough now and will smell sourly.
No it's time to the final step.
Now mix:
- 50g wholemeal rye flour
- 50g water (around 37°C/98.6°F) increase water up to 60g if the dough is to firm
- 10g (or a good soup spoon) sourdough starter from the previous step
There your go! You can put it in the fridge and add the same weight of wholemeal rye flour and water as your sourdough is every week.
This is now your sourdough.
When I run low on sourdough I take my rest of the dough and add equal parts of flour and water to it - done.
My cousin has same situation and brags up an elite pizzeria in her area that uses European flour that she can eat for that very reason. No chemical “help” in the flours production. It’s a shame we’ve resorted to treating things with substances that make people sick.Starzee Well, some people who have difficulties with bread made of wheat and produced industrial can cope with sourdough bread. Sourdough will decrease the amount of phytic acid which is contained in grains and our body is not good in coping with it. At rest of at least 6 hours for the dough will make bread more digestible.
And modern wheat is modified to be more fertile and to have a greater harvest.And that all because it's "the grain" - lot's of stuff is made of it.
I think rye isn't touched - yet - in that way, contains less phytic acid and therefore is more digestible.
BTW - you can also use rye sourdough and 'inject' it to make wheat sourdough! Works perfectly fine!