Regular recipe, added some olive oil for a softer crumb. Doesn’t seem to have done much. Maybe with larger rolls?
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls
I tried #WhisperMemo this week and compared it with #IOS dictation via #DraftsApp on a 14 Pro Max running 17.4. All the dictation was done in German and in my work environment, with a mixture of office, outside with and without wind and inside the factory.
The text was then sent to my daily note in Obsidian.
Whisper Memo: mostly works fine, the louder the environment, the more “approximate” the text. Which would be fine, but there is a marked delay between dictating and seeing the result, as Whisper Memo sends the text to a server somewhere.
The delay means, in a noisy environment, you can’t be confident that the text will be usable when you get it back eventually.
Drafts App: works fine, when it does not, you see it immediately. No ambiguity.
Both systems use comma rules different from what I would.
Overall, in German, I see no advantage over IOS from Whisper Memo.
Location: Köln
Height: 51,1
Coordinates: 50,93 - 6,92
Weather: 14 °C and cloudy
#checkin
Did bread this week
No change to the dough. Looks good. Waiting for a test.
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre
Crusty Rolls, one again
I’ve “struggled” with consistency. While results always tasted good, they always were good bread, they also always were different.
Sometimes the crumb, sometimes the crust, sometimes the rise, the taste, …
But now I’m getting there
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls
Renewed
Successfully restarted the sourdough starter with last weeks old dough.
The bread looks “normal”, which is a good thing.
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #WurzenBrot
Duck Rilettes
#Recipe
Confit duck legs in pork/goose fat with added carrot, celery, leek, onions, bay leaves and garlic. Add (quite a bit) of black pepper, all spice, dried chillies, yellow mustard seed, fennel seed to a spice grinder or mortar and then to the confit. Add a glass of dry white wine.
Simmer for 4 hours.
Shred all the solids bar the bay leaves and bones, salt (generously, after all this is eaten cold). Separate the liquid from the lard and add the liquid to the meet.
Fill the rilettes into jam jars and top up with some of the lard.
Serve with good (sourdough) bread and cornichon.
DO NOT DISCARD THE LARD, your fried potatoes and most stews will thank you for this.
Forgotten “Old Dough”
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls
Last week I baked some more Wurzenbrot www.zahr.koeln/2024/02/0… and forgot to keep back some of the old dough to use as starter. Merde.
So this week’s bread rolls started with a biga and then cold fermented over night.
They look good, smell good, and hope they also taste good.
Tarte au Citron
#tarte #baking #backen #torte
First try, smells heavenly. Tomorrow with a cup of coffee and some whipped cream.
Oh woe, oh wonder, giant Wurzenbrot
Last week I played around with the fermentation time of my Lievito Madre and in the end achieved a VERY crusty Chiabatta and forgot to take pictures.
This weekend back to Wurzenbrot/baguette. This beauty is 870g.
Just to bring me back down to earth, I forgot to keep back some of the dough as the starter for next week :-(
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #wurzenbrot