| ▲ | malfist 2 hours ago | |
Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner. I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic. Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break. | ||
| ▲ | dessimus 22 minutes ago | parent | next [-] | |
>Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break. Come on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia. | ||
| ▲ | raddan an hour ago | parent | prev [-] | |
Wait, did I write this? Same, same, same. | ||