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Callus is absolutely a good sign!

I'm so happy that Picotee starts growing now, although several weeks later than Happy Nymph. I also learned from Wiki that That's how it will look like:

My sourdough starters Feeding time! Each one has own feed. Zophie (Whole Wheat) / Phario (Dark Rye) / Trinity (Medium Rye+Linden Honey) / Mixy (7-Grain Flour+Chesnut Honey) / Rico (Rice+Apple+Grape) Different from last January, this January, my testers are some of my lovely, regular...

Zeedman, it's a normal Japanese milky bread, just added black sesame paste and powder (I have both). Tanzhong starter: 40g bread flour + 200g water, mix and cook with medium heat until it turns into like a sticky paste, let cool at least one hour Ingredients: Bread flour 580g (I usually use...

Photos are coming, sweet or savory, both are good.

Steve, if you use the Waffle machine to 'bake' croissant dough, the crioffle's crispy outside and soft inside might please you as well. I've tried that in my cafe, and people love them.

I've made some pet cookies today from few very cost-effective ingredients Chicken meaty bones (1Euro/kg) plus a bit chicken hearts, liver -- became meaty bone mash Carrots are on special offer, 2kg/79 cents, I got one bag to try the slow juicer with apples. The juice is used for making...

When I need to type a lot, I enjoy Rachmaninoff, feel like I am playing the same, just on keyboard.

Can't agree you more! especially balance between needs and wants. :D I will completely let go of varieties I don't truly need. Like last year, I'll toss the seeds into the wildlife garden area and let them grow as they please. I’ll focus on keeping just a few favorite varieties for each crop I...

I didn't know him until I watched Star Trek: Deep Space Nine, and wow, he is such an adorable character!

ZPTb02 Bread with Bacon ZPTb03 (a bread made with discard from three starters) The crust and crumb are both delicious. I don’t require a partially fancy, crunchy surface; to me, overall crispiness is more important. With its mild sourness, chewiness, and texture, it’s a lovely, humble daily...

The mini jungle were potted today and will stay in the greenhouse for hardening off. So, the empty greenhouse finally has some more colors. My next sowing will be peas for shoots. The multi-grain arrived, so I soaked some for cooking with rice and growing into cat grass later. After buying...

I don't take photos for all dishes, but tonight's omakase dinner party is also pretty successful. It's always challenging and interesting to be a chef and pastry chef at the same time. :D Today's Starter (after sparkling water and scone): homemade black sesame and pork burger, chicken...

Sourdough Starter No.3: Trinity Wild yeast developed from Fuji apple, rye flour #997, and Linden honey - to give her a boost, I added one scoop of my very energetic Rye starter 'Phario'. After 12 hours, she is already growing vigorously. Today's sourdough bread ZP02, with roasted bacon and...

Woke up at 5, made DH lunch and got back to sleep until 9 🤪

Coffee time, a simple milk coffee with one slice of wonderful sourdough bread

Sourdough bread is what I am learning (again) now. We are much more used to the softer Asian bread (richer dough, usually with butter, egg, sugar, and of course, yeast), but after moving to Germany, the local sourdough bread is much more common, more cost-effective (and with better quality than...

We used millet here for similar purposes.

Captain’s Log, Stardate 78499.8 We continue our exploration of the sourdough galaxy, charting the complexities of fermentation with determination and curiosity. Today, I made a critical adjustment to the fermentation mission aboard my vessel. To ensure a balanced and sustainable foundation for...

Most of our hens entered annual molting in late autumn, and now, it seems they slowly start laying again. This spring, we plan to add another 6 hens :D