Gregory's ServerIt can’t be possible to find a nicer place on our planet! Our visit to Sonogno, Switzerland. A walk up to the waterfall and around the village. #switzerland #sonogno #photography
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Open on mastodonapp.uk Sourdough2021Personal infoAbout:
Amateur baker, cook and sourdough maker. I’m Steve, a retired teacher living in Grantham, Lincolnshire, U.K. I have been baking bread since 1978 and sourdough since 2013. I am fanatical about healthy living, photography, listening to indie, pop and rock music. I love to travel, adore walking and enjoy keeping fit at the gym. Retirement is great and I love every minute of it. My free time allows me to keep busy with the things that I am passionate about. https://stwig7.wixsite.com/bread
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Crumb shots of my seeded sourdough using a Colorado starter, 7% scalded home milled rye flour, 7% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, dried flowers and 60g seeds. Crumb shots of my multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers. Out of the oven - Multi-seeded sourdough using a Colorado starter, 10% scalded home milled Red Lammas flour, 10% scalded home milled Emmer flour and 80% very strong white Canadian flour. Red Lammas seems to work well for me! Fresh out of the oven - multi-seeded sourdough using a Tartine starter, 20% scalded home milled red Lammas flour and 80% very strong white Canadian flour Crumb shots of my multi-seeded (7%) sourdough using a San Francisco starter, 10% scalded home milled Emmer flour, 15% scalded home milled rye flour, 10% home milled Spelt flour, 65% very strong white Canadian flour plus chopped sage and lemon zest. I must use this flour combination again! The sourdough has great oven spring and (I think) looks pretty good. Still seeking perfection! Multi-seeded (7%) sourdough using a San Francisco starter, 12.5% scalded home milled Spelt flour, 12.5% scalded home milled rye flour, very strong white Canadian flour plus chopped sage and lemon zest. Straight out of the oven - multi-seeded (7%) sourdough using an Alaskan starter, 10% scalded home milled Red Lammas flour, 10% scalded home milled rye flour, 5% scalded home milled Einkorn flour, very strong white Canadian flour plus chopped rosemary and lemon zest. Crumb shots of my seeded sourdough using a San Francisco starter, 10% of scalded home milled Spelt flour, 15% scalded home milled rye flour, very strong white Canadian flour plus chopped sage, lemon zest. Just out of the oven - multi-seeded sourdough using a rye starter, 15% of scalded home milled Spelt flour and 5% scalded home milled cracked rye wheat, 5% scalded home milled rye flour, very strong white Canadian flour plus chopped rosemary, lemon zest and dried flowers. Using Spelt flour always produces a cracking loaf for me! |
@sourdough2021
Pretty hard to go wrong in Switzerland! 😍