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@eu.souzaw7: Nunca me vi no lugar da vítima, sempre fui o suspeito... #pedrin #musica #pavuna #status

souzaw7
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Friday 19 June 2026 17:21:46 GMT
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One week ago, I mixed flour and water together and hoped for the best... today Millie baked her very first loaf. 🤍She's definitely still young. Her oven spring wasn't quite as big as Margaret's, and her flavor is a little milder, but for only being a week old, I honestly think she did an amazing job. It's so fun watching a brand new starter grow stronger with every bake. I have a feeling this is just the beginning for Millie. Artisan Sourdough Makes 1 round loaf 100 g active sourdough starter 350 g filtered water 450 g bread flour 10 g fine sea salt Mix the starter and water. Add the flour and salt and mix until no dry flour remains. Rest for 30–45 minutes. Perform 3–4 sets of stretch and folds. Bulk ferment until the dough has increased about 60–70%. Pre-shape, rest 20 minutes, then shape into a tight boule. Cold proof overnight. Bake in a preheated Dutch oven at 425°F: 10 min expansion score 25 minutes covered 7- 10minutes uncovered Bake until the internal temperature reaches 207–210°F. #sourdough #sourdoughstarter #artisanbread #homebakery #breadmaking
One week ago, I mixed flour and water together and hoped for the best... today Millie baked her very first loaf. 🤍She's definitely still young. Her oven spring wasn't quite as big as Margaret's, and her flavor is a little milder, but for only being a week old, I honestly think she did an amazing job. It's so fun watching a brand new starter grow stronger with every bake. I have a feeling this is just the beginning for Millie. Artisan Sourdough Makes 1 round loaf 100 g active sourdough starter 350 g filtered water 450 g bread flour 10 g fine sea salt Mix the starter and water. Add the flour and salt and mix until no dry flour remains. Rest for 30–45 minutes. Perform 3–4 sets of stretch and folds. Bulk ferment until the dough has increased about 60–70%. Pre-shape, rest 20 minutes, then shape into a tight boule. Cold proof overnight. Bake in a preheated Dutch oven at 425°F: 10 min expansion score 25 minutes covered 7- 10minutes uncovered Bake until the internal temperature reaches 207–210°F. #sourdough #sourdoughstarter #artisanbread #homebakery #breadmaking

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