When your child refuses to eat the breakfast you bought from a local bakery, you are grateful that you’re addicted to sourdough and baked and brought a loaf with you to your Airbnb on holiday! 🙄🙄😅😂 #holiday#breadsnob#sourdough#addictedtosourdough
Breakfast this morning, I’m trying not to eat as many avocados as I used to eat because of the destruction that is being caused by intense production to pander to the modern obsession. I do love them though. I’m also wondering about mugs v cups. I don’t like drinking from a mug especially if it is black inside. At home I always use a cup, this one is part of a set gifted to me by my niece @artysparkly it’s just the right size for breakfast and I love it. The rest of the day I use an espresso cup, I don’t drink tea. Three times recently while visiting friends or family I have been told when I asked for a cup that they don’t own any cups only mugs. Is this the norm now? Small shots of coffee get a bit lost in a mug, it’s also instantly cold! Do I need to start carrying a cup in my handbag? I usually take one if I’m going to a self catering holiday let. On another note I’ve got a new toy, a compact Sony camera that will fit in my pocket ( with my cup maybe). If all the you tube videos are to be believed this is a seriously powerful little camera, I just need to remember all the settings. I’ve got the ISO wrong in this shot, it is grey this morning but not grey enough for a 1200 ISO. Oops. #avocado#breakfast#breakfastoftheday#myfavouritebreakfast#sourdough#sonyrx100vii#sonyimages
Enjoy a nice breakfast in the weekend 🤗This is two breakfast that we had lately. A sourdough bread with tomatoes, cheese, butter, smoked organic ham and cucumber. French toast with sugar, cinnamon and figs. On the other photo you can see the same kind of bread but with avocado, cheese, turkey and cress and açaí bowl with granola. Have a nice Saturday☀️ Njut av en trevlig frukost på helgen 🤗Detta är två frukostar som vi hade nyligen. Ett surdegsbröd från Bageri Petrus på Södermalm med tomater, ost, smör, rökt ekologisk skinka och gurka. Fattiga riddare med socker, kanel och fikon. På den andra bilden är det surdegsbröd men med avokado, ost, kalkon och krasse och en açaíbowl med granola. Ha en trevlig lördag☀️
Selam ahali!!! Güzel ekmek için un, su, maya yeterli. Bunların içinde sonucu etkileyen en önemli girdi ne diye soracak olursanız bana göre maya. Son 1 aydır günde 3 kez maya besliyorum ve ekmek hamurunu hangi oranda yapıyorsam aynısını uyguluyorum. 1:3:5 oranına denk geliyor ve hacim, kabuk, tad tam istediğim gibi.
Bununla birlikte un kalitesi olayın özü, şayet benim tabirimle piyasa unları kullanıyorsanız ilk başta işinizi kolaylaştıran katkılardan ötürü iyi sonuçlar alabilirsiniz lakin ne idüğü belirsiz unlar kişisel intiharınız olur. Üreticisi belli, tarım ilacı kullanılmayan yada organik un kullanmanızı naçizane öneririm. Atalık buğday eklediğiniz reçetelerden çok değişik tadlar yakalayabilirsiniz.
İyi haftasonları olsun, sevgiler
🍞 🥖 Fully stocked for the weekend 🍞 🥖 Here’s what we have on our shelves, baked fresh daily, using organic flour, wild yeast, sea salt and only natural ingredients !
Molasses and Sunflower Seed
Olive and Rosemary Bloomer
100% Rye and Fennel
Poppy Seed Bagel
Date and Walnut
Spice Apple + Sultana Sourdough
Monthly Special - Spent Grain + Mixed Seed
What a busy Saturday its been! Lets see, ive manged to: breakfast: work: laundry: cook: work abit more : bake cake: work again: bake focaccia: lunch and now work again.
And its already 4pm which means a quarter of my weekend's gone. O_o
Anyhow, lets talk about them dough. Ive made some #focaccia with my #sourdough discard, let it go through a 16hrs cold fermantation and finally topped them up with a good dose of EVOO, caramelised onion, cherry tomatoes, sea salt flakes and herb de provence.
Happy weekend y'olls!
MORE THAN JUST BREAD & MORE THAN JUST A SCHOOL.
Have you ever wondered why The Sourdough School is different or why we post pictures of bread & guts? It is because it is about more than just bread. The School is a research institute for the study of the nutrition and digestibility of bread. Run by @VanessaKimbell – baker, best-selling author, & is a regular contributor to the @bbcfoodprog Food Programme Vanessa is both a researcher and teacher. It is here at the Sourdough School that we research, develop and create sourdough bread - but it is more than just bread, and it’s more than just a school. Over the last few years, the gut microbiome and its role in supporting digestion and our mental and physical health has been one of our main areas of research for many years. Here at the school Vanessa has taken the most up to date scientific findings and applied them to sourdough and other fermented foods, working towards our mission to scientifically prove that sourdough and gut-friendly nutritious food can have a positive impact on our physical and mental health.
There are only a few places left on the 2020 summer term workshops. Take a look in the bio for more information, or get in touch and we will add you to the waiting list for the 2020 Autumn term Dates.