Sourdough peach focaccia

Well, yeast water instead of actual sourdough starter, but it's still wild yeast and has the same result.

#NotSourdough #bread #dessert #food #FoodPics #MastoEats

Now, there are buns.

#bread #breadposting #notsourdough

Apple cinnamon focaccia made with wild yeast.

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Well, this doesn't make a lot of sense.

I decided since I have a pretty good wild yeast strain for baking bread with, I'd experiment making wine with it too. A 2L bottle of apple juice only costs about $2 so it's not like I'd be out much if it doesn't work.

So I tested it today after about 6 weeks fermenting, and...it's 23% ABV??? That can't be right.

#winemaking #yeastwater #notsourdough

"Sourdough" English muffins.

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Decided to test my hypothesis that Detroit-style pizza is basically focaccia with pepperoni, cheese and sauce. And well, I'm undecided but I think it's pretty close.

The cheese is a lot more browned than I expected (maybe I needed more, or at least use mozarella (I was out)), and it needed more sauce than a classic pizza, but...it was incredible all the same. Light, crispy, full of flavour, just what you want out of a pizza.

#pizza #notsourdough #food #foodpics #MastoEats

Fresh from the oven, "sourdough" raisin bread made with yeast water and raisins soaked in cider.

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This crumb is just gorgeous. I'm really proud of it.

Made with wild yeast (raisin water) and 20% dark rye.

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So as something of an experiment, I tried substituting oat flour (made by running rolled oats through a food processor) for bread flour in my usual wild yeast artisan loaf. It turned out amazing.

Just look at that crust! A perfect golden brown, and for all that the dough was denser than I expected, it had good oven spring.

All in all, very happy with it. Tastes as good as you'd expect.

#bread #breadposting #wildyeast #notsourdough #MastoEats

This morning's bread turned out A-MA-ZING! I'm so happy with how it turned out. The crust isn't too heavy, interior is soft with a good crumb, and the taste has depth and a noticeable tanginess.

25% whole wheat with #gingerbug wild yeast and an overnight fermentation in the fridge.

#notsourdough #bread #breadposting #foodpics #MastoEats