First #bread bake of the year 🍞😋
A British baker who lives and works in Mexico City criticized Mexican bread, setting off a shit storm
Chinese bread has a lot in common with Mexican bread (they probably share the same colonial roots) and I am tired of European bread colonialism.
I don’t talk shit about sourdough (well I do but only in safe spaces)
1. Not everyone likes dense and crusty bread
2. Dense and crusty bread is not the only bread
3. European baking is not the only baking
4. Bread occupies a different place in other food cultures (we don’t eat them as a main, we eat them as a snack)
I know, I know, but I started the dough yesterday. This is a hybrid matnakash and a hybrid fougasse.
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Em :official_verified:
and 1 other
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Bannock: An Ancient Indigenous Bread 🇨🇦🍞
Bannock is a flatbread, simple and nourishing, traditionally prepared by Indigenous peoples of Canada. Cooked over a campfire or in a pan, it is a staple food in many communities. Today, it is found in many variations, reflecting the richness and diversity of Indigenous culinary culture. 🇨🇦 #Canada #Bannock #IndigenousCuisine #Bread #Tradition
Bannock: An Ancient Indigenous Bread 🇨🇦🍞
Bannock is a flatbread, simple and nourishing, traditionally prepared by Indigenous peoples of Canada. Cooked over a campfire or in a pan, it is a staple food in many communities. Today, it is found in many variations, reflecting the richness and diversity of Indigenous culinary culture. 🇨🇦 #Canada #Bannock #IndigenousCuisine #Bread #Tradition
Some families pass down recipes.
This family passed down a 600 year old oven.
This #bakery in Altamura, Puglia has been firing since 1391 and still turns out Pane di Altamura the way #medieval families did it: durum wheat, slow rise…
Bon appétite!
@CultureExploreX #globalmuseum #bread #Italy
Not to brag*, but I slapped together the dough last night when I was tired. Put the bread in the fridge, baked it after work today while I was making dinner.
Looks ok!
*) absolutely bragging here
Update: the #sourdough #bread came out really well!
Not to brag*, but I slapped together the dough last night when I was tired. Put the bread in the fridge, baked it after work today while I was making dinner.
Looks ok!
*) absolutely bragging here
hypebot
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STOP OCCUPATION 🍉 S. Costa
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A week ago, I screwed up when folding a mash made from soughdough starter into a batch of dough, and forgot to save a portion aside. All my yeasties gone! So I started over with 50/50 rye and water. For days on end there was no action. I halved the batch several times, folding the discard into morning crepes.
Today it finally took off. Bread tomorrow!
#Cooking #Bread #Baking #Sourdough
A week ago, I screwed up when folding a mash made from soughdough starter into a batch of dough, and forgot to save a portion aside. All my yeasties gone! So I started over with 50/50 rye and water. For days on end there was no action. I halved the batch several times, folding the discard into morning crepes.
Today it finally took off. Bread tomorrow!
#Cooking #Bread #Baking #Sourdough
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Tiago Mendes-Costa :mastodon:
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✨ A Sprinkle of JoyousJoyness ✨
Bread makes me happy!
Have a JoyousJoyfulJoyness day!
✨ A Sprinkle of JoyousJoyness ✨
Bread makes me happy!
Have a JoyousJoyfulJoyness day!
Mike [SEC=OFFICIAL]
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Aww yeah! That’s the texture I was after.
Aww yeah! That’s the texture I was after.
The bakery, which specializes in sourdough, is small in size but big in heart as it aims to spread its love for all things bread. https://www.japantimes.co.jp/life/2025/07/27/food-drink/pide-bakery-sourdough-kamakura/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #bread #kamakura #snacks
Mike [SEC=OFFICIAL]
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I've been experimenting with a bit of a different method of doing my sourdough and have been getting good results. This one I baked this morning is slightly more holey than I'd like, but it tastes great!
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