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meatballs
@meatballs
Breadmakers get some stick from some quarters but my take is... If it means I eat properly fermented bread rather than anything made via the chorleywood process, it's a win. My top tip: The manufacturers want recipes that are consistent no matter what quality ingredients people use - so they include sugar, milk powder and other things to make up for poor quality flour. Don't. Buy decent flour and yeast and just use those, water, salt and perhaps a little olive oil or butter. You'll get much better results.
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James
@theref
or...
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meatballs
@meatballs
If you make your (or cheese), keep any whey and use it instead of some of the water. It makes a beautiful crust. It freezes too, so you can wait until you have enough.
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