/Bread/

[Anonymous No.16340248]

I made bread today /ck/

500g flour, 350ml water, 2 packets on dried yeast, 10g salt

[Anonymous No.16340252]

*of dried yeast.

This is what it looked like rising.

[Anonymous No.16340257]

Nice

[Anonymous No.16340265]

This is the inside.

Anyway, discuss bread and show off breads you made.

[Anonymous No.16340269]

>>16340248
>breadfaggot

Kindly fuck off back to cuckkit.

[Anonymous No.16340284]

>>16340269
Is first time I made bread :( I want to share with frens

[Anonymous No.16340383]

>>16340284
Thanks for sharing. Im only good at making pizza dough I have no idea what watery consistency the bread should look like so your image helps.

[Anonymous No.16340401]

>>16340269
>reddit spacing
takes one to know one.

[Anonymous No.16340429]

>500g flour
>2 dried yeast

You only need one.
Been experimenting with bread making these past few weeks.

[Anonymous No.16340446]

>>16340429
Don't need to experiment to know that. It's right there on the fucking package.

[Anonymous No.16340454]

>>16340446
Those were two separate statements. I certainly admit that it doesn't read like that.

[Anonymous No.16340470]

>>16340383
Bread is super forgiving. Make pizza dough with lots of sugar and you get white bread

[Anonymous No.16340476]

Will an oven suffice or is it better to invest in a bread maker?

[Anonymous No.16340483]

>>16340476
Oven is normal.

[Anonymous No.16340526]

Some sourdough

900 g flour
600 g water
200 g rye-based starter
some honey
salt
spoon of olive oil

gets you 2 loaves

[ieatinmycar No.16340550]

>>16340248
Make your own starter, it's easy as shit.
>>16340269
Shut up, faggot.

[Anonymous No.16340560]

>>16340550
You can use starters that are are few weeks young but they really get their shit going in months. I Use 100% rye based starter, much more robust, gives good depth of flavor, increases bread moisture etc.

[Anonymous No.16340568]

>>16340248
Based and home bread pilled

>>16340269
Fuck off retard

[Anonymous No.16340597]

Made some hamburger buns yesterday for some smash burgers.

[Anonymous No.16340618]

>>16340265
>>16340257
>>16340248
Looks purdy good anon

>>16340526
Which you had a crumb shot but otherwise also good

>>16340550
Niiiiice - hope you had some fluffy insides


>>16340560
I want to add that using a starter (poolish) for pizza is also highly highly recommended for the same points

[Anonymous No.16340633]

It's been a few months since I last baked bread but I made these red bean buns for my grandma last week

[Anonymous No.16340658]

>>16340633
Looks great anon


With all these bottom of the barrel threads it's nice to see that there are a few souls on this board that can cook.

[Anonymous No.16341178]

>>16340383
Thanks fren. My raw dough was realy soft, if you tilt the bowl, it would wobble a bit with the bowl.

>>16340429
They were really old yeast so I figured I need to use more to make up for dead yeast. But you're right, they were still very alive even though it was expired.

>>16340550
>>16340560
Any starter tips? I just started one with a flour water mix and more flour on top. I just wait right? It looks really dry.

[Anonymous No.16341254]

>>16340248
bread

[Anonymous No.16342913]

rare thread on /ck/ where actual cooking is involved rather than racebaiting and low quality <nationality> really threads

[ieatinmycar No.16342963]

>>16341178
That's literally it. Do 1:1 ratio by weight of water and flour and leave out. Discard half each day and add more flour and water once or twice a day for like a week or two. After that stick it in the fridge and feed it every once in a while with a 1:1 ratio of flour and water.

[Anonymous No.16342968]

This was a bad weekend for /bread/. My apartment is already ungodly hot before having an oven cranked up to 500...

[Anonymous No.16344198]

>>16342963
>Discard half each day

Why would you do that?

[Anonymous No.16344688]

>>16340401
Why don't you check the archive before you got here and when digg was around.

[Anonymous No.16344864]

>>16342963
>Do 1:1 ratio by weight of water and flour
Apparently you can do double water, to set it off faster. I'm trying that right now, with going for each refresher back closer to a 1:1 ratio, over the next few days. First day seems promising, just have to stir it every now and then, because some water ends up on top after some hours and that's just sealing shit up.

[Anonymous No.16344898]

Whenever i make bread it doesn't rise enough. How do i make it rise anons?

[Anonymous No.16344907]

>>16340269
You're trying too hard to fit in, newfag zoom zoom.

[Anonymous No.16344925]

>>16344898
Depends on what you are doing. Something is clearly missing, so what are your steps?

[Anonymous No.16345082]

>>16340597
Very nice

[Anonymous No.16345090]

>>16340248
hi retard here
how long such bread can last in fridge/storage ?

[Anonymous No.16345141]

>>16344898
Try these:
Preheat to at least 450F and reduce the temp after 10-15 minutes, this helps with oven spring
Check your yeast, it could be old and it's good to have confirmation that it isn't the issue
If using sourdough starter, feed it first and wait until it's very bubbly before adding
Your house probably is warm enough in the summer, but in the cooler months it's common for bread to rise slower and lower
Don't skip the shaping step of baking. Before the final rise, if you're making any kind of wheat bread, don't be afraid to take it and tightly roll it into a ball or whatever to get it into the shape you want. If your yeast is healthy and it's not overproofed (don't let the first rise go too long either) it's going to seek out the rearranged sugar molecules and the dough will grow from there.

[Anonymous No.16345147]

>>16345090
Fridge will slowly stale the bread (dries it out), but freezing is a good way to prevent a fresh loaf from getting stale. It can last for months if you seal it well and then afterwards do a quick remake at a lower temp.

[Anonymous No.16345176]

[Anonymous No.16346079]

>>16340526
>>16342968
>>16345176
Nice breads anons

[Anonymous No.16346086]

Breadbros, how do you get the crust to stay crispy? My bread crust went soft after it cooled...

[Anonymous No.16346114]

>>16346086
Pour water into a hot bowl once the bread is in. During baking, spray water with a spray bottle right into the oven, close door to keep in the moisture

[Anonymous No.16346135]

Tried making bread last weekend for the first time, didn't have a dutch oven so used a cast iron pan covered with foil, with a waterbath in the oven.

[Anonymous No.16346137]

>>16346135
Turned out alright

[Anonymous No.16346183]

>>16346137
>>16346135

Dang that turned out pretty fuckin' awesome

[Anonymous No.16346334]

what happens if you make bread but you use orange juice instead of water

[Anonymous No.16346341]

>>16346334
orange bread, sounds delish

[Anonymous No.16346362]

>>16340248
no crust, no bread. try again faggot

[Anonymous No.16346368]

>>16346334
Could be a bit too acidic. Other than that, nothing.

[Anonymous No.16346369]

>>16346362
bad b8 m8

[Anonymous No.16346376]

>>16346369
Reminder that if this isn't how your crust looks like, your bread SUCKS COCK.

[Anonymous No.16346385]

>>16346376
Post your own selfmade bread.

[ieatinmycar No.16346387]

>>16346362
That looks burned.

[Anonymous No.16346393]

>>16346387
It's just the sugars and starch. It's a good thing.

[Anonymous No.16346395]

>>16346387
>what is the Maillard effect

>>16340248
this looks raw

[Anonymous No.16346398]

>>16346395
>this looks raw
Just no.

[Anonymous No.16346402]

>>16342968
very nice. We have a winner

[Anonymous No.16346411]

>>16346398
Get the fuck out of here you absolutely disgusting pleb and don't come back until you tasted good bread

[Anonymous No.16346414]

>>16346411
I'm German. I AM bread.

[Anonymous No.16346424]

>>16340248
70% hydration, absolute madlad. Even pizza dough doesnt need to go beyond 60%

[Anonymous No.16346429]

>>16346414
and yet you don't know how good bread is supposed to look and taste like.

[Anonymous No.16346437]

>>16346429
I certainly do.

[Anonymous No.16346441]

>>16346424
What?

Some of the best pizza dough is high hydration (65 - 70% ).

Working with high hydration dough can be annoying though.

[Anonymous No.16346464]

>>16346437
All of your comments and the bread you posted and deem fine suggest otherwise you absolute tastelet.

[Anonymous No.16346471]

>>16346464
I didn't post any bread.

[Anonymous No.16346479]

>>16346471
You posted this, which is enough to give away the fact that you are a clueless pleb. Being of X nationality means jackshit as is clearly evident by the likes of you.
>>16346398

[Anonymous No.16346487]

>>16346479
>to give away the fact that you are a clueless pleb
Says the one without knowing what they're saying.

[Anonymous No.16346492]

>>16340265
Oh this looks absolutely delightful
Is it still nice and spongy? It looks like it's pretty light.

[Anonymous No.16346497]

>>16346487
>>16346398
>Just no.

[Anonymous No.16346518]

>>16340265
Looks a bit too wet. But not that much. Just a little more flour next time.

[Anonymous No.16347190]

>>16340248
one packet would have been enough, don't measure out flour and water instead its best to judge by the consistency of the dough

[Anonymous No.16347202]

>>16347190
???????????????????
never baked a good loaf before clearly

[Anonymous No.16347205]

>>16342968
just use a grill

[Anonymous No.16347207]

>>16347190
>don't measure out flour and water
Hard disagree here. There are plenty of recipes where hydration matters

You aren't getting an airy light crumb with a low hydration dough ( like ciabatta for instance )

[Anonymous No.16347209]

>>16344198
you need to do that to feed the starter, you can just use the discard for pancakes thou

[Anonymous No.16347247]

70% White
30% Rye
85% Hyration
Some sesame and poppy seeds thrown in.

[Anonymous No.16347253]

>>16347247

Money shot.

[Anonymous No.16347266]

>>16347207
measuring the actual hydration of the dough by eye for accurate

[Anonymous No.16347440]

>>16347247
>no crust
you should be ashamed

[Anonymous No.16347472]

>>16340248
>yeast
Nope

[Anonymous No.16348468]

I make wild yeast sourdough every few weeks. This weekend I felt lazy and made a quick beer cheese (soda) bread (no yeast). It was pretty good.

[Anonymous No.16348477]

>>16348468
Anyone else just slightly jarred that fungus is literally everywhere?

[Anonymous No.16348582]

>>16348477
I suck cock btw not sure if that matters

[Anonymous No.16348585]

>>16348477
Don't Google what percentage of your body is foreign life forms...

[Anonymous No.16350007]

uuh idk

[Anonymous No.16350019]

>>16348585
Define foreign.

[Anonymous No.16350042]

>>16340248
also my first one ever.

[Anonymous No.16350049]

>>16350042
next time dont stop baking when the crust is only 20% done

[Anonymous No.16350050]

>>16350049
I just followed chef john's recipe...

[Anonymous No.16350064]

>>16350050
well, he's a chef and not a baker.
that said, his sourdough has quite a bit darker crust, but you can go even darker. it will just enhance the flavour even further.

[Anonymous No.16350077]

>>16350064
I was super inexperienced, and I think my oven is pretty shitty too because it doesn't have a fan and it always takes like min +10 to 15 mins to finish not just bread but pretty much everything. I didn't knew I have to rotate it then put it back either.

[Anonymous No.16350097]

>>16350077
keep baking and dont be afraid to brown the crust

[Anonymous No.16350538]

>>16348468
Here's one of my sourdough loaves.

[Anonymous No.16350540]

>>16350077
Get a cast iron dutch oven. Cheap but great for bread ( helps with heat retention, steam, etc).

[Anonymous No.16350542]

>>16348468
>>16350538
And another

[Anonymous No.16350561]

>>16348468
>>16350538
>>16350542
How about some focaccia?

[Anonymous No.16350622]

>>16347209
I'm not doing that and my starter and SD works. Dunno what you mean, really.

[Anonymous No.16350802]

>>16340257
Proofing/baking times?

[Anonymous No.16351107]

>>16350077
>>16350540
This will give you the best bang for your buck early on. Your bakes will be on a whole new level, and you'll still want to use it even if you get bored of making the same shape over and over because nothing will ever beat its convenience.

Since I'm here, here's my latest bread. It's one of the better ones I baked, but it's still far from perfect. I can't get a beautiful ear.

No matter what I do, my dough doesn't firm up like the ones I see in almost every sourdough bread video, and when I score it it almost immediately closes back so I don't get an ear as beautiful as this >>16350538

As with any bake, I think the reason I fail is probably a combination of multiple factors. My AP flour most likely doesn't support this much hydration (~83%), my knife isn't sharp enough to make a swift and stable cut, and I probably tend to overproof a little.

Anyways, here's my recipe in case you want to achieve something like pic related.

- 550g flour (400g AP, 100g whole wheat)
- 440g water
- 180g starter
- 14g salt

I take my starter out of the fridge in the morning, feed (1:1:1 ratio with warm water) it, and as it activates I sift my flour and mix it with water to autolyze. Once the starter is ready, I mix them with the salt for about 5 minutes with a stand mixer, and proceed to stretch and folds.

After 3 folds at 60-90 minute intervals, I lightly shape the dough into a boule, let it rest for 20mins, give it the final shaping, let it rest on the counter for 2 hours, and then put it in the fridge. The next morning I bake it in a dutch oven at 250c for 25mins and 200c for 12-15mins.

For this time I opted to skip the 2 hour bulk fermentation, and instead did 5 stretch and folds, and then immediately put it in the fridge after shaping. I like the result so I think I'll stick with this method from now on.

[Anonymous No.16351118]

>>16351107
And here's the inside

[Anonymous No.16351339]

Thanks to an anon who posted their dough recipe a few weeks ago. 4 day cold ferment turned out much nicer (easier to work, rises in oven, more airy). Hard to tell because the wheel kinda crushes the pizza at the cut, but the dough turned out with decent bubbles throughout. Crisped nicely. Good stuff.

Attempt #2 starting tonight. Gonna tweak a few things because we couldn't find the malt powder anon suggested; longer ferment maybe to help offset that.

>Inb4 topping choice
You didn't eat it. You shouldn't care. Bread thread.

[Anonymous No.16351418]

>>16350538
>>16350542
nice crust

>>16351107
could use some work, only the top of the crust is good

[Anonymous No.16351549]

>>16348468
>>16350542
>>16350561
>>16350538
fucking nice, anon
sourdough best bread btw

[Anonymous No.16352893]

>>16351107
You need bread flour. Ap just won't cut it for higher hydration. 12-13% protein

[Anonymous No.16352960]

>>16350561
ooooooooooooooo mama that looks delicious

>>16351118
amazing crumbshot

>>16351339
Looks good anon ( airy, crispy with some chew )

[Anonymous No.16353480]

Here's mine

[Anonymous No.16353490]

>>16353480
And the inside

[Anonymous No.16353892]

>>16353480
>>16353490
Very nice. Yeast or sourdough?

[Anonymous No.16353994]

>>16351339
Could you repost the recipe please?

[Anonymous No.16354006]

>>16340248
looks good anon

what weight is the yeast? i have a jar of yeast and want to duplicate your recipe.

[Anonymous No.16354018]

Looks nice OP.
I'd have a slice with some butter.

[Anonymous No.16354239]

How about my English muffins?

[Anonymous No.16354428]

Fresh Pretzels anyone?

[Anonymous No.16354434]

>>16354428
Same anon… pesto bread…

[Anonymous No.16354441]

>>16346497
I look like that, and I also say that

[Anonymous No.16354468]

>>16340269
>HURR COOKING ON THE COOKING BOARD?
>
>GO BACK TO REDDlT
Why don't you go fuck yourself?

[Anonymous No.16354815]

Is this a bread?

[Anonymous No.16354919]

>>16354815
Seems more like a pastry, but close enough to post, at any rate.

[Anonymous No.16354978]

As soon as I removed dough from my diet all the bloating was gone from my stomach and I stopped farting. I don't think bread is good for you at all.

[Anonymous No.16355024]

>>16354978
In my case it's not stomach issues, but the increased appetite, at least for white bread. When I eat white bread for breakfast I always seem to want to keep snacking throughout the day.

With sourdough bread I feel noticeably less hungry, and don't snack as much. It's a heavier, denser and more nutritious bread so it's more filling, and it doesn't spike your blood sugar as much as white bread so you don't crave for snacks that much either.

[Anonymous No.16355064]

>>16353892
Fresh yeast

[Anonymous No.16355221]

Learn baker's ratios and drop the exact measurements, voila now you can make a loaf of any size you want

[Anonymous No.16355699]

>>16354978
>I don't think bread is good for you at all.
No, it's just not good for YOU.

Do you have problems with pizza, or shit like that? Try leaving out specific grains. I have the same problems you're describing with oats in muesli, though nothing else, for example. It could also be the yeast itself in your case, or sourdough, or the fabled gluten.

[Anonymous No.16356264]

>>16354919
I really like kouginn amanns, because now its way too hot for croissants to proof them. In my country nobody really bothers with layered pastry, and the stuff you can buy in bakery were just mediocre at best. I love versatile this stuff is.

[Anonymous No.16356362]

>>16355699
Yes, I used to eat a lot of pizza, and it always sent me on a farting fest.

[Anonymous No.16356494]

>>16353994
>anon was slow as fuck
Sorry. I made the following deviations:
>used 7g Active Dry Yeast instead of instant, and added it into the warm water instead of the dry mix
>did not use malt powder at all, as I couldn't find it for sale here. Seems only DIY brewery shit has it here, $$$
>added some Italian seasoning to the dry mix on my second batch for a bit of flavor. Personally didn't need it but the gf said the crust was "bready". At least she's pretty.
Makes 4 medium sized pizzas. I froze 2 of the balls, put them in the fridge the day before and it went just fine.

Shape, stretch, bake at 500F on an aluminum pizza pan for about 4 minutes. The crust is cooked enough to handle without it sticking and has some rigidity. I do this because my pizza peel sucks and topping it beforehand makes it impossible to move. Top with what you want, cook for another 8-10mins. Wala.

I didn't want to post until I refined it a bit. Making a third batch now with a longer cold ferment. Eventually I'll do a non-phone post when I feel I've done it well enough.

[Anonymous No.16356973]

What can I make with sourdough discard?

[Anonymous No.16357535]

I was at a different grocery store from my normal one last weekend and they had wheat flour, so I decided to pick it up. Can I just substitute this for white flour, or does it require its own special recipe?

[Anonymous No.16358066]

>>16356494
Oh, nice. Thanks! I'll write it all down.

[Anonymous No.16358602]

I made some banana bread and came out ok :), does it count for this thread?

[Anonymous No.16359992]

>>16356264
I also made this from the leftover dough

[Anonymous No.16359999]

>>16357535
White flour is also wheat flour, but yes whole wheat flour does behave very differently. It doesn't take up water as well, so you're working with a much stickier dough and do want to be following recipes specific to whole wheat flour.

[Anonymous No.16360319]

I sort of wanna try making bread but 1) I'm trying to eat less carbs/gluten, and 2) it just doesn't seem worth it. For the money it would take to make and bake, I can just buy a good quality loaf.

[Anonymous No.16360330]

>>16360319
>I can just buy a good quality loaf.
kek, good one.

[Anonymous No.16360932]

>>16340248
Anyone know where to cop some burger bun pans- preferably non silicon or made in china. France or USA preferred.

[Anonymous No.16361250]

Can I play too?

[Anonymous No.16361257]

>>16361250
and with some smelly cheese

[Anonymous No.16361304]

So, any recipe I followed, no matter the source, always seems to have too much water for the dough...what am I doing wrong? I always use quite a bit less than it says in the recipes.

[Anonymous No.16362797]

>>16340248
wow, that's nice. great job

[Anonymous No.16363022]

>>16361304
I found my dough to be super sticky and hard to handle with high hydration, but throwing a bit of oil in near the end of mixing and before kneading, floured surface, then after the first minute or so of kneading, the stickiness subsides.
>t brainlet with no evidence other than "it just werks for me"

[Anonymous No.16363147]

oh nice, do we have an actual cooking thread on /ck/ again?

>>16346334
I've been wondering something very similar, while I wanted to try OJ as well, I have some onion+garlic pickle that the juice just tastes incredible, I've been wondering how it would turn out or if its a really bad idea overall

I usually add yogurt whey, not replacing all water, it turns out good but makes the gluten very loosey
another thing I'm wondering is smashing those very same garlic from the pickle to a more garlic taste bread

[Anonymous No.16363161]

>>16340252
what the heck, is that the growth while bulk rising? or how did you shape it?
also how long did it take to rise on dry yeast?

[Anonymous No.16364377]

Not much compared to what you folks have been doing, but I've been throwing a heap of minced garlic and parmesan cheese into store-bought wholemeal mixes. Cheating with a machine though. Pop it all in before work and come home to the result

[Anonymous No.16364498]

>>16340476
my breadmaker was crap, moisture on the window made shite texture and half the time when it mixed it would fail. i just use a stand mixer to knead
>>16340429
you can use as little yeast/sugar proofing as you want you just end up waiting longer to rise

[Anonymous No.16364549]

>>16344898
make sure yeast is good by proofing, if that is good then bread is too cold during rise, turn oven on for a few min at low temp and toss it in after you turned it off to keep it warm during rise phase. also dont put shit into bread that can kill yeast off (some spices, too hot water etc)

[Anonymous No.16364751]

>>16361304
when you knead it (on a floured surface) a lot of it should go from sticky to 'bouncy'

[Anonymous No.16364976]

>>16361304
Most every dough is sticky as hell before it gets worked. I knead in the bowl just to avoid having to clean shit off of a work surface. Keep kneading and just deal with the shit on your hands, or just use a machine. Once it comes together reasonably well and you leave the dough to rest for a few minutes, it should much prefer to stick to itself rather than sticking to you. Unless you work it way too hard and the surface breaks completely, then all the sticky ends will come and get you. Just don't do that.

[Anonymous No.16364983]

I made this earlier. It's a lot denser than I thought it would be, but I'm not sure what to do about that.

[Anonymous No.16366287]

What yields a better crust: baking the bread in a dutch oven, or baking the bread in a pan and spraying water on it or pouring water into a second hot pan on another rack?

[Anonymous No.16366292]

>>16344898
when you proof your loafs you're probably not warm and humid enough, turn on your oven and open the door to get the heat up a bit and simmer some water in a pot on the stove to bump up your humidity.

[Anonymous No.16366294]

>>16364983
knead it more, proof it better, use that much dough for two fluffy loafs instead of one brick

[Anonymous No.16366687]

>>16340265
Looks great! The great thing about baking your own bread that I've found is that unless something really basic goes wrong (like forgetting to add salt or doubling the proof time) even the 'mistake' loaves will be perfectly edible. Shaping is the hardest part of these free-form breads (meaning not baked in a loaf pan).

Ignore the critics here - trolls like >>16340269 are just jealous you can bake bread because they are too lazy or stupid to do it themselves.

[Anonymous No.16366699]

>>16364983
>>16366294
Also if there is rye or whole wheat flour you might need to add gluten as those flours do not readily form it like bread or AP flour does. Even with added gluten, rye or whole wheat loaves will be more dense than loaves made with bread or AP flour. How did it taste? In my experience even my 'failures' were still quite edible, tasty even in some cases even if they didn't look great.

[Anonymous No.16366725]

>>16344688
digg and slashdot before it were just as snarky, smug and elitist. man makes bread on cooking board and you tell him to go to website. gtfo.

[Anonymous No.16367042]

>>16340526
>>16340550
dangerously based

[Anonymous No.16367044]

>>16342968
winrar

[Anonymous No.16367071]

>>16340284
You did good. I always stayed away from baking until the least couple of years. I make all my own breads now, even sourdough.

[Anonymous No.16367087]

>>16340265
the crumb is a bit closed
id recommend a bit more proofing time.
Dutch oven baking will help with oven spring and develop a better crust

[Anonymous No.16367138]

>>16367071
99% of what I bake is sourdough. I've found sourdough to be much more forgiving than yeasted breads. Yeasted breads are more predictable but if you make a mistake it's much harder to fix.

[Anonymous No.16367237]

I want to find a cute girl and make a starter from her pussy juices, it's got to be possible.

[Anonymous No.16367897]

I'm about to make another bread loaf
thinking of adding either nuts crumbs, dried raisins, or both
tips on this? how much to put into it?

[Anonymous No.16367903]

>>16367897
Don't add raisins until you've finished kneading, then gently knead them in.

[Anonymous No.16368282]

>>16367903
so like, 30 minutes after the first knead, as to actually kneading?

also, I'm trying to add more sustenance to my bread, I tried eggs but they ended up tasting pretty eggy, are you supposed to replace water in the recipe to add them?

[Anonymous No.16368378]

>>16340269
bread == reddit

[Anonymous No.16368460]

>>16366699
Yeah, it's about 1/3 whole wheat, 2/3 AP flour. It tastes pretty nice, I like the nutty flavor that whole wheat adds. I noticed that it makes the dough a lot looser, but didn't really put two and two together about the density of the loaf at the end. I'll probably try a smaller loaf with less whole wheat next time, thanks for the advise.

[Anonymous No.16369608]

White bread is gay and bad for you

[Anonymous No.16369762]

Made sourdough, hadn't made any for a while and the starter had been in the fridge unfed for weeks, but it turned out okay anyway.