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rejuvenation | Instagram Shop
- AK AL AR AZ
- Trying to get those tiny bubbles!
- Megan Maxwell
- Is there anything better than taking the lid off of the dutch oven and seeing a perfect loaf?
- Home Exchange
- Cheviot Hills Homes
- Teacher Lounge
- WESTCHESTER NEW YORK
- Norfolk, Virginia
- Addittions
- Barbra Streisand
- After my last monumental failure.... a success
- Long bob layered haircuts
- Black Hawk Lodge at Black Hawk State Park, Rock Island, IL, ink and copic, 4x6
- Church History
- My addition to the COVID-19 baking frenzy. My best loaf yet!
- Inside the Shed
- Abandoned mansion for sale
- 78% hydration sourdough with 10% whole wheat flour. Other notes in the comments
Quella del lievito madre è unarte per veri appassionati! Conosci già tutti i suoi segreti? Vogliamo svelartene il primo, il più fondamentale! ✅ La farina è lingrediente principale del lievito madre, per questo è importante scegliere la tipologia corretta per avere i risultati desiderati. Per fare, ma anche per rinfrescare, il Lievito Madre meglio usare una farina di grano tenero 00 con una percentuale di proteine intorno al 14%-16%. Usare una farina integrale, invece, renderà il composto acido ed instabile. --- #molinocosma #lievitomadre #lievitazione #lievito #panefattoincasa #pane #bread #consigli #tips - @molino.cosma on Instagram
- My humble little garden, where the suburban lawn meets a native wildflower garden.
- Arley Hall
- Amana Colonies
- Cubes & Boxes - Living Room
- Big Bastard - Buttered Medjool Date, Maple, Oatmeal Sourdough
- Small abandoned chateau in France
- Bread & Company
- Dealing with depression and fatigue in graduate school, let my starter die, and didn’t bake for 6 months. Trying to get back in the game :)
- Took Carrie Fishers advice and turned my broken heart into art. I hope yall like it!
- My first Dutch oven bread, the FWSY Saturday. Any thoughts on the doughy bottom? Thank you bakers!
- Most recent loaves - 30% whole wheat sourdough at 81% hydration
- Beautiful Hotels
- My not-so-perfect scoring and shaping of this sourdough boule. Still tasted great though!
- Baking
- My quarantine loaves. San Francisco sourdough from Bread Alone. I have been making this recipe once a week for several months, it just gets better and better!!
- Rainy Fridays make for a good day of sourdough
- 105 Country Lane
- Bread tin
- Apothecary Jars
- Jacksonville, Alabama
- 72% Hydration white bread :)
- Billboards flying by
- Been there. Loved it!
- This has been my best oven spring ever. So proud of it.
- Amish Country
- Disney Villains
- Bread
- Switched from boules to batards a few weeks ago, finally got the spring down!
- coventry
- Made out of organic T80 stonemilled French flour with solid orgnic levain. 14 hours total fermentation time.
- Please pardon the mess in the background
- Castles
- A happy little WW/AP loaf
- CLOCHE Encounters of All Kinds...
- Weekend bakes
- Norfolk Wedding Inspiration
- Snyder, Texas
- Two fresh out the oven.
- Really small garden
- Old English pub, UK
- Pineapple buns
- corsets
- Fat rabbit
- First loaf with Einkorn
- Today’s sourdough. 9% rye, 9% wheat, 82% white, 100% delicious.
- Longstock, Hampshire, England. The perfect little Hampshire village (if you ignore the house prices!)
- Art in Lancashire
- CLIPART - VINTAGE
- I call this one Bread Pitt because it looks delicious!
- Second attempt at sourdough
- Rustic Chic Decor
- Quick rustic French loaf. I am happy now.
- Homemade bread
- They wont look pretty after the family is done with them
- cottages
- Last night bake. Anyone else freezes pre sliced bread to enjoy the rest of the week?
- And now, the agonizing wait for it to cool
- Weddings: Connect with us Online
- Pumpkin Seed Sourdough
- My goal is one loaf per week. This week’s is smelling amazing and I can’t wait to cut into it later.
- JuNK GyPSY Style
- Farm coloring pages
- [Homemade] Sourdough Bread
- Glad they didnt go with yet another stainless hood over the stove. [1280x853]
- Crail Harbour - art and photography
- This couldnt have been and better
- Old Dominion
- John Minton
- Free Concert Venues
- Bucks County, PA
My baby! - @nychuy on Instagram
Trying out some new recipes while staying at home! This is pretty much a slice of pizza stuffed inside a loaf of sourdough. Tomato paste, mozzarella, and parmesan with some fantastic flours from @subrosabakery @carolinaground and @kingarthurflour. General percentages are 25% white bread flour, 25% white whole wheat, and 50% WW around 78% hydration. The tomato paste definitely makes it a bit wet, so @hoffhop and I might have to eat the whole thing today 🤷♂️. Also some people have asked recently about where to start with sourdough, and @joseybakerbread has an 8-part series over on his Instagram that is an amazing resource to get started. Thanks Josey! Very highly recommended. #joseybakerbread #sourdough #pizza #rva #breadbosses @breadbosses - @adamhop on Instagram
- Sunday sourdough! Jalapeño Cheddar on left, plain on right. Scoring still needs a little practice but they will taste great!
- Laundry box
- Hey Breadit, I’m still fairly new to the fermentation game but my obsession has escalated quickly. Here’s my favorite thus far, two classic San Fran sour doughs. Also yes, that hole on the crust of the top loaf is because I got irritated that a bubble formed, so I flicked it.
- [Homemade] Chocolate Babka
- Metallic Dress
- My Crown Boules
- Addyson booth
- First sourdough attempt: FWSY Field Blend #2
- Sourdough Sunday. First loaf of a new batch of starter.
🌧☁️🌧☁️ - @searlo_ on Instagram
- Built a levain with starter straight from the fridge - loaves and crumb turned out beautiful!
- First loaf of 2018! FWSY overnight white I took to a New Year’s Day party
- Dream Houses
- Sourdough for the next few days
- San Francisco sourdough
- [Homemade] Rustic Loaf
Belated Valentines - @amyeyez on Instagram
- Today’s batch
- Another pink sourdough
- Winchester
- beading
- Saturday whole wheat from FWSY
- Todays haul: french bread baguettes and batards
- My first large order for loaves! Hopefully the first of many more 🤞🏼(6 bread bowls/1 sandwich loaf)
- Making a sourdough loaf for the family is probably one of the more rewarding feelings in life!
- Finally managed to break the code as to how to get a successful result (everytime) when scoring sourdough!
- Everything Bagel Bread!
- My first sourdough bread! My kids devoured it in 20 minutes
- I made a Sourdough loaf with a thing on it. Pretty good i think!
- Another Brick in the Wall
- New beer bread. Definitely an improvement on the last one.
- Progress pic: 40 minutes before and after
- Smells as it good as it looks!
- My fifth loaf: A seeded cranberry bread. I made lots of tiny slashes but the bread decided it needed a huge gash :/
- My first loaf of Bread from my Sourdough Starter
Baking bread [at home] using extra virgin olive oil, flour, water, yeast - #simplelife #organic #loafofbread #orodonvincenzo #tenutecristiano 💚🌱 - @orodonvincenzo on Instagram
- Give me some scoring ideas. Big fan of this classic.
- My first FWSY loaf. The Overnight White!
- One regular and one jalapeño cheddar sourdough loaf. My house is stupid hot but smells delicious!
- Columbia Metro Apartments for Rent
- The first time I had enough free time to spend all day making sourdough.
- Champagne Dom Perignon
- Yesterday’s quarantine sourdough loafs
- Long time creeper first time poster. Saturday white bread with ken forkish recipe
- My whole wheat sourdough loaf! (:
- Christmas time! My first “mass production”. Sourdough olive bread and raisin and pecan bread.
- Cozy little river and houses
- My prettiest sourdough yet!
- There is a flower growing on a ten foot high wall in my village. Taken from a ladder
- chapter 3 in the baguette chronicles coming along nicely! every day mo better
- Another day another loaf
- What’s your signature?
- I celebrated 2 months sober by making some sourdough. I can’t thank this community enough for all of your encouragement and advice.
- Finally got a good rise on my sourdough
- Sourdough fresh out of the oven
- Cold overnight proofing, baked loafs in the morning!
- 75% hydration sourdough bread with 20% Whole Wheat flour...👍
- Score deep everyone. Wonderful ears await.
- Came out soft and delicious
- FWSY Friday (Saturday) white
- In the words of Trevor J Wilson, like pulling apart clouds. I read his book called Open crumb mastery, and here is the wonderful results.
- Saturday White Bread take 2!
- Naturally leavened heirloom rye sourdough [homemade]
Every two weeks like clockwork: sandwich bread! This shiny, blistery crust was due to two long refrigerations during the bulk (see below for detail)! I used a mix of 30% @meadowlark_organics bolted wheat and added an additional 4% wheat bran for added flavor and texture. Feel free to use your own favorite wheat flour - super flexible! 🌾 Buttery, lightly sweetened with brown sugar, soft and tender 🥰 Ive simplified the recipe below; hope you give it a try! Recipe: My @usa_pan Pullman measures 13x4x4 (208cu-in). If you are using a pan loaf with a different dimension, see ingredient multipliers below: For one 8.5x4.5x4 tin (153cu-in): multiply each ingredient by 0.74 For one 9x5x4 tin (180cu-in): multiply each ingredient by 0.87 👍 Prepare 150g levain: overnight (1:5:5 --- 14g starter + 70g flour + 70g water) or in the early morning (1:1:1 --- 50g each starter, flour, water). Combine all ingredients in bowl of mixer and knead with dough hook 8-10 minutes on low (you can also mix in a big bowl by hand): 150g levain 575g mixed flour (I used 375g @kingarthurbaking all-purpose flour + 200g @meadowlark_organics bolted or use your fav whole wheat flour + 50g wheat bran) 380g water 13g sea salt 50g brown sugar 25g milk powder (*optional) Then knead in (slowly, a pat at a time) 75g softened butter. Continue kneading another 5 min until dough is well mixed. Bulk for 7-8 hrs at ~70°F (or at 75-78°F for 4 hrs). I was not able to do any coil folds for this particular dough due to my schedule, but you can throw in a coil or two throughout this bulk period. Basically, looking to rise ~double in volume. Retard in the fridge (38°F) overnight. Next morning, let dough come to room temp ~1 hr. Final shape and into parchment-lined tin. Final proof variable, approx 5-8 hrs at warm ~78-84°F, until dough rises up to the rim. I did an egg wash, then slashed and baked in preheated oven 400°F 25 min (spritz oven with a bit of water as dough goes in). Turn temp down to 350°F for another 30 min (may need ~10 min less bake time with smaller volumes). Covered with a towel and let cool overnight. Slice in the early morning and freeze 🥰❤️ - @fullproofbaking on Instagram
- Forkishs Overnight White - just out of the oven. I need to practice my shaping. I love hearing the crust sing.
- I only know how to make sourdough. But it’s the best bread I’ve ever had so why learn more?
- Sunday baking day
- Much better second loaf. Still working on getting the Saturday White down.
- Boats
- 70% hydration 2kg dough big loaf
- Real proud of today’s scoring
- Bread inspiration
- Why does my sourdough have a belly button?
- Baskets
- hair tattoo
- Mom, the newborn twins, and the older brother.
- Recently got into bread making. This is my latest bread.
- [Homemade] Artisan Bread
- Sofa Tables
- Trying to challenge myself with high hydration-- these are 85%
- Baskets
- Im glad my face wasnt showing, fuck were my teen years a rollercoaster of bad ideas and regretful clothing.
- BLM sourdough.
- Getting better with my Wire Monkey skills. 78% hydration with 90% unbleached and 10% dark rye flour.
- Just came out of the oven
- Orange cardamom sourdough! Not the best oven spring, but still pretty and very tasty. What are your favorite flavor combos for sourdough?
- Definitely one of the prettiest loaves I’ve ever made!
- Ive posted here about my adventures in bread baking before, but I was able to completely change the game with the addition of a $15 thrift store dutch oven
- These two boules were made less than a week apart. I think my technique has improved just a little!
- Three of the four horsemen of quarantine. Family ate the other while my back was turned
- Spray Painted Furniture
- Pain de Campagne
- First loaf! Pretty excited about how it turned out.
- My son had s great day of baking bread in his Dutch Ovens. His summer business. He’s 15!!!!!!
- Too dark? 50% spelt 50% white flour sourdough
- First loaf after reading FWSY. Saturday 75% wheat. No Dutch oven, but this bread is delicious. Can’t imagine it being better.
- My first attempt at tartine bread, one seeded, one plain.
- God, I love bread
- Breads
- First time playing with einkorn
- Historic Homes
- Sun dried tomatoes, mozzarella, basil, and oregano sourdough
- First time making sourdough!
- The late night loaves
- Bacon-cheddar-pepper loaf
- my 2 baby for today!
- Very chocolatey poolish
- [Homemade] Sourdough
- I wanna join in!
- In a year of using variations of the No Knead recipie, I finally had a loaf that failed to rise. I decided to bake it anyway just to see what happens (since I still consider myself a novice baker). It looks pretty, but I have a feeling it will be very very dense.
- I too received Flour Water Salt Yeast and a proofing basket for Christmas. For never baking a loaf of bread in my life, I’d say it turned out pretty good!
- Permanent creases from dropping the dough into the Dutch oven. How do you avoid creating folds without burning yourself? Using parchment paper wouldn’t get you a perfectly round boule either. Help!
- Sourdough fresh out of the oven.
- 2 loaves today turned out quite well I think! More pics + scoring details in imgur album in comments.
- Very happy with this weeks bake. Sourdough at around 68% hydration.
- Kardashian Beauty
- I cant believe this came out of my oven!
- Proud of this sourdough
- 40% einkorn flour. Never used it before, and it was really challenging to form. Flattened out after going into parchment. Had low expectations.
- Fresh NEIPA all beer sourdough
- Didnt get crumb shots. :( my Tgiving loaves. Details in comments.
- Sourdough loaves with a mix of flour and sprouted rye kernels (details in comments)
- Slowly but surely
- First attempt at Saturday white bread.
- Sourdough progression since CA SIP
- Alchemy Sourdough from Bonnie Ohara’s book - was scared for a while bc the dough was so sticky but it turned out well!
- Tartine Bread has Taught Me Much 😍
- Sourdough Pane Incamiciato
- KAF No-Knead Sourdough (with rye, wheat germ, honey n golden flaxseeds) & baked in pre-heated glass DO 230C/25min, 200C/12min,180C/3min
- Baked this dusty pair last night. Last bake before moving. Hope the new neighbors like bread.
- Christmas Eve loaves turned out great in my parents wonky oven! A pleasant surprise.
- After two years without an oven, here are my first two loaves in my new apartment! Im so happy.
- Waiting until cooled down is the hardest part
- My fear of failure makes me score my loaves the same way every time. It’s hard to prove I have made more than two loaves of bread.
- Baking about 6 loaves a week. Haven’t bought any this year.
- Some freshly baked rye bread to start the morning off
- Not my first sourdough loaves, but I’m really proud of myself for how well these turned out. Best batch yet. Crumb shot in the comments.
- Not only got an ear, but also a nose.
- First cook of 2020 for tomorrow’s breakfast
- Batard success.... finally! Needed to practice my shaping skills more it turns out.
- First loaves of sourdough with the starter I made! Using all my self control to let them cool before I cut into them to see how they are inside.
- Just what I was hoping for
- [Homemade] Rustic Italian loaf
- In the fridge all night. Just baked. Sourdough about 70% hydration. So much easier to score when the dough firms up during a long cold rise
- Thank you Mr. Forkish - FWSY: White bread with 80% Biga
- Brenda Vaccaro
- My latest sourdough bake...cause what else would a bored teenager do during quarantine?
- A loaf of Irish brown bread I made this summer.
- Trying to get into bread - 3rd attempt at sourdough finally worked!! More pictures in comments :)
- First pass at overnight white - very excited, and tasted great!
- Rye bread - tweaked a recipe to make up my own. Eager to see how these taste
- Just some sourdough bread, nothing special
- FSWY has changed my sourdoughs game. Cannot wait to see the inside!
- My first Sourdough from my starter named Bono.
- Second Attempt ! FWSY Saturday White
- My second batch of Saturday White from FWSY.
- Ear
- Not my first but I am beyond proud of these...behold my 31st and 32nd homemade sourdough loaves! Made these using the Tartine basic country white with a 79% hydration. SO FLUFFY!
- Playing with toppings: Sesame seeds (back), wheat germ and wheat bran (front)
- 5 years of Sourdough Progress
- First time using poolish. FLSY recipe. Getting better at my scoring. I am open to Any suggestions. About bread...
- My first loaf with my 6 day old starter - not mature enough yet?
- Back to basics with a simple no knead
- My latest sourdough loaf. What do you think?
- Two of a kind...
- Guess who made sourdoughs for a fundraising event that was later cancelled because of the coronas - me!
- I made FWSY pain au bacon. Maybe one of my favorite loaves. Tastes incredible.
- Tonights bake. Thoughts?
- Pumpkin loaf season 🎃
- Todays bounty (and first time getting any sort of ear!)
- Was going to be four complete loaves but had some toast waiting for the last batch. Sourdough day!
- New lame. Rainy morning sourdough.
- Out on the farm
- Sourdough loafs, fresh from the oven
- Valentines Day Rye!
- Quarter rye boule with oatmeal soaker, 70% hydration
- Fresh out the oven and ready to go to their new homes.
- My Saturday White Bread FWSY using my grandma’s 72 year old loaf pans. She doesn’t bake any longer and loves to see them used.
- Very happy with these four. Just about 70% hydration. 80% white bread four 20% whole wheat flour. All overnight rise. It was worth the wait
- Paris desserts
- This mornings bread bake. (Crumb in comments)
- Working on my shaping and scoring.
- White bread w/poolish, very excited that I finally got a decent ear
- Bread for farmers market
- Sourdough I made for family dinner!
- Sourdough with raisins, cranberries and cinnamon
- Sourdough bread baked this morning
- First FWSY Attempt (Saturday White): Need some help!
- My first rye sourdough boule! With molasses and orange essence. Can’t wait to cut into it.
- 100% naturally leavened, 30% whole wheat loaves from last night. First time scoring! Need a little more practice but very proud overall
- Tis the season...
- Improvement! FWSY Field Blend #1 a few months ago vs. this past weekend
- Trying for some dino spines. Next time Im going to cut bigger ones...
- My ugliest loaves are always the tastiest. Garlic Asiago Sourdough.
- In honor of all the humble bakers with not so picture perfect first bakes, i present my first photo worthy bread loaf after 8+mos of learning to make bread, and a lot of bricks. (Walnut kalamata loaf)
- 10% whole wheat poppy seed loaf
- [Homemade] Fresh Sourdough Rye Bread
- Its so pretty!!! (sourdough) Crumb pic to come once its cooled off
- Last weekend’s sourdough bake: spelt loaves, pesto loaves, seeded loaves, and a couple sandwich rolls. All 75% hydration and hand mixed.
- Bread
- Had my first paying customer yesterday! Made six sourdough from my home kitchen. The most dough I’ve handled at once which was a learning curve in itself, and I couldn’t be more proud. (80% bread flour, 10% red fife, 10% whole wheat and to some I added quinoa and hemp).
- Walnut Raisin Rye Bread
- Were Empty Nesters so I moved to 333g boules
- Second time making pain de campagne—shaping eludes me, but I made some improvements on height and texture!
- Baked bold.
Sunday Brunch & Bottomless Mimosa 10am~2pm We’re OPEN for outdoor dining only Lunch & Dinner For take-out orders ↙️ ☎️925-322-86 71 www.eatlokanta.com Stay Safe & Healthy! . . #downtownwalnutcreek #walnutcreek #mediterraneanfood #healthyfood #excellentservice #friendlystaff #walnutcreekeats #afiyetolsun #eastbayeats #sfeats #infatuationsf #eatersf #bayareaeats #bayareafood #bayareafoodie #lokantawalnutcreek #ilkcanogul #downtowndanville #downtownlafayette #downtownsanramon #downtownconcord - @lokanta_walnutcreek on Instagram
- Field blend #2 - with Rosemary and garlic confit
- Lots of seeds
