Micro.blog

jean
jean

It’s Micro Monday again! It’s been a while since we’ve done a roll call to help folks with shared interests find each other. This week’s topic is baking. Put down your spatula and leave a comment here so others can find and follow you. 🍞🧁

SimonWoods
SimonWoods

@jean I wrote today's tip for TIL earlier on today... I think there's a shared consciousness on this website 🙃

jean
jean

@simonwoods Microsynchronicity.

Portufraise
Portufraise

@jean Haven't been very constant in my baking, but it certainly is one of my main interests 😊

cliffordbeshers
cliffordbeshers

@jean In January 2020 (before lockdown!) I bought a Mockmill 100, some organic whole wheat and rye (not flour, berries), and started a sourdough culture. I had been making Jim Lahey's no-knead white bread for years and could do it in my sleep. It took 6-12 months before I was happy with my sourdough bread from freshly milled grain. Along the way, I also got pretty good at a no-fuss pizza recipe.

jeremycherfas
jeremycherfas

@jean Hi. My name is Jeremy and I’m a baker . . .

jeremycherfas
jeremycherfas

@cliffordbeshers I wish I could reliably source whole grains. I would home mill in a flash. But all there is in the shops here (Italy) are small packs of unknown varieties for cooking as whole grains. Delicious, but not what I am looking for.

cliffordbeshers
cliffordbeshers

@jeremycherfas I had to look hard for suppliers and I think any level of retail support is pretty recent. Azurestandard.com has been a big help. And i went a few hundred miles out of my way on a cros country trip to stop at breadtopia in Iowa. Central Milling in Utah is doing good things.

v
v

@jean I bake bread infrequently, and cookies seasonally.

And it’s just about that season.

agilelisa
agilelisa

@jean oh, yeah, I love baking, talking about baking, and looking at pictures of baked goods. Oh, and eating, too! 🍞

Bluetrainers
Bluetrainers

@jean i'm still in the 'heating-up' category. Would love to learn how to bake bread properly!

garo
garo

@jean 🥖🍕