hi everyone i& #39;m going to uhmmm i think tweet a lot about baking a focaccia this weekend and i& #39;m going to keep all of my focaccia content in this thread ..................... stay tuned
i fed my starter a half hour or so ago, she is getting ready
i think this flour is a bread flour that has some whole wheat energy to it but iām not sure ..... it is not well-labeled .....
https://abs.twimg.com/emoji/v2/... draggable="false" alt="ā¤ļø" title="Rotes Herz" aria-label="Emoji: Rotes Herz">
i donāt know why it looks like this
https://abs.twimg.com/emoji/v2/... draggable="false" alt="š„³" title="Partying face" aria-label="Emoji: Partying face"> going to sleep in the fridge overnight
https://abs.twimg.com/emoji/v2/... draggable="false" alt="š„³" title="Partying face" aria-label="Emoji: Partying face">
https://abs.twimg.com/emoji/v2/... draggable="false" alt="š„³" title="Partying face" aria-label="Emoji: Partying face">
https://abs.twimg.com/emoji/v2/... draggable="false" alt="š“" title="Schlafendes Gesicht" aria-label="Emoji: Schlafendes Gesicht">
ok its cover came off a little while it was sleeping in the fridge and some of the edges got a little crusty so iāve flipped it over and the crusty part is on the bottom and now i am heating the oven up and just believing
ok cooked
https://abs.twimg.com/emoji/v2/... draggable="false" alt="ā
" title="Fettes weiĆes HƤkchen" aria-label="Emoji: Fettes weiĆes HƤkchen"> lots of holes