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#sourdough

9 posts8 participants1 post today
Daniel<p>Volume up for some satisfying crispy crust sounds</p><p><a href="https://hachyderm.io/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://hachyderm.io/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a></p>
Daniel<p>Today’s loaf is probably the best plain sourdough loaf I’ve ever made. I was shocked at how gorgeous it was when it came out. I got a good rise and crumb on this. I think a combination of more upfront gluten development and gauging fermentation with an aliquot cup helped immensely. The crust also has nice bubbling on it and is super crispy. It was difficult waiting to cut into this one.<br><a href="https://hachyderm.io/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://hachyderm.io/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://hachyderm.io/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>
Kate Hildenbrand<p>Quite round, these.</p><p><a href="https://mstdn.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://mstdn.social/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>
Mar<p>And this was the result, once I eventually remembered what had I planned on doing.<br>I'm actually quite happy how it turned out! It's<br> one of the first times I get the proofing right.</p><p><a href="https://social.coop/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <br><a href="https://social.coop/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a></p>
kaybeeque 🍁💪💪🍁<p>This is an excellent resource for sourdough bread baking problems! I guarantee you will find something of interest or something you didn't know/hadn't considered with just a very small amount of browsing through these nicely organised links.</p><p>It is mostly text and any linked videos are germane and very short, focusing on a single technique or practice.</p><p>Highly Recommended! 👍👍</p><p><a href="https://fosstodon.org/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://fosstodon.org/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://fosstodon.org/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p><p><a href="https://thesourdoughjourney.com/encyclopedia/" rel="nofollow noopener" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">thesourdoughjourney.com/encycl</span><span class="invisible">opedia/</span></a></p>
kaybeeque 🍁💪💪🍁<p>I haven't completely defeated the summertime temperature ferment/proof demon but I think I finally at least have a leash on it! </p><p><a href="https://fosstodon.org/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://fosstodon.org/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://fosstodon.org/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>
RustyRing<p>Hermitcraft: Hermit Bread, Case 2</p><p>New and improved. (Or just as old, but different, as you prefer.)</p><p><a href="https://rustyring.blogspot.com/2025/07/hermitcraft-hermit-bread-case-2.html" rel="nofollow noopener" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">rustyring.blogspot.com/2025/07</span><span class="invisible">/hermitcraft-hermit-bread-case-2.html</span></a></p><p><a href="https://mastodon.scot/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a>, <a href="https://mastodon.scot/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a>, <a href="https://mastodon.scot/tags/hermitpractice" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>hermitpractice</span></a>, <a href="https://mastodon.scot/tags/hermitcraft" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>hermitcraft</span></a>, <a href="https://mastodon.scot/tags/OldSettler" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>OldSettler</span></a>, <a href="https://mastodon.scot/tags/recipe" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>recipe</span></a>, <a href="https://mastodon.scot/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a></p>
Ross of Ottawa<p>With the hot weather my sourdough bread making shifts a bit into managing energy and more time rising in the fridge. </p><p>The dough is pushing at the container top a bit after the overnight chill. It had six hours on countertop then eight overnight in the cold. </p><p>I'll probably take it out to rewarm for a couple of hours before forming loaves and baking early this afternoon. No hour-long baking-stone preheat when the AC is on though.</p><p><a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://mastodon.social/tags/breadposting" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>breadposting</span></a> <a href="https://mastodon.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a></p>
Observer<p>i tried to make little sourdough birds! i feel like their beaks look a little too much like a proboscis, but given how hard it can be to make small details with dough im fairly happy with how they turned out!</p><p><a href="https://mastodon.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a></p>
Earthy in EV heaven<p>Smiley sourdough.</p><p><a href="https://aus.social/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a> <a href="https://aus.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Sourdough</span></a></p>
AI6YR Ben<p>My son's third try at sourdough in Dutch Oven (with my help). 6 coals below, 20 coals above. Any more coals on bottom results in excessive toasting. Waiting for it to cool a bit before tasting! <a href="https://m.ai6yr.org/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://m.ai6yr.org/tags/dutchoven" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>dutchoven</span></a> <a href="https://m.ai6yr.org/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a></p>
Joshua Byrd 💽<p>I've been experimenting with a bit of a different method of doing my sourdough and have been getting good results. This one I baked this morning is slightly more holey than I'd like, but it tastes great!</p><p><a href="https://bne.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://bne.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://bne.social/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>
Ross of Ottawa<p>A couple of loaves of <a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> to restock.</p><p>Just loaf-pan loaves this time so I can use the toaster oven and avoid heating the house too much on a hot day.</p>
Urs Müller<p>Ausgebacken!<br><a href="https://mastodon.social/tags/MillLoaf" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>MillLoaf</span></a> <a href="https://mastodon.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Sourdough</span></a> <a href="https://mastodon.social/tags/urslisb%C3%A4ckerei" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>urslisbäckerei</span></a></p>
RusscamPhoto<p>Sourdough loaf number 230.</p><p><a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://mastodon.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://mastodon.social/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>
lutz_<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/brotbacken" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>brotbacken</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>sauerteig</span></a></span> <br><a href="https://bildung.social/tags/brotbacken" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>brotbacken</span></a> <a href="https://bildung.social/tags/sauerteig" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sauerteig</span></a> <br><a href="https://bildung.social/tags/BreadPosting" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>BreadPosting</span></a> <a href="https://bildung.social/tags/homebaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>homebaking</span></a> <a href="https://bildung.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> </p><p>Abendbrot.</p><p>Bei der <a href="https://bildung.social/tags/Hitze" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Hitze</span></a> in den vergangenen Tagen herrschte hier strenges Backverbot. Heute ist es deutlich kühler, also morgens schnell einen Teig zusammen gerührt und heute abend gibt es leckere Kartoffelbrötchen.</p><p>Und ich stelle mal wieder fest: </p><p>Backen macht glücklich… ;-)</p>
Kate Hildenbrand<p>A beautiful dough! The current heat makes it rise very quickly, too. I already filmed footage of how you can still get really good bread when every step goes wrong but decided to bake again today to hopefully also have a successful example to show in my episode on sourdough.</p><p><a href="https://mstdn.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://mstdn.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a></p>
AI6YR Ben<p>Sourdough, butter, our own honey. <a href="https://m.ai6yr.org/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://m.ai6yr.org/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a></p>
AI6YR Ben<p>Oh yeah, only a tiny bit of burnt crust, yummy! <a href="https://m.ai6yr.org/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://m.ai6yr.org/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a></p>
Trevor Burrows<p>Just mixed Jeffrey Hamelman's Five-grain levain, with liberties taken in the actual grains used. </p><p>Excited to bake this as it has a lot of fans on bread forums. Will also be nice to compare it to the basic seeded load in <a href="https://techhub.social/tags/RoseLevyBerenbaum" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>RoseLevyBerenbaum</span></a> Bread Bible.</p><p>Despite technically having 98% hydration, much of that is for the soaker and is absorbed by the seeds - it's actually quite a sturdy dough, mixed, not very wet at all!</p><p><a href="https://techhub.social/tags/Baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Baking</span></a> <a href="https://techhub.social/tags/Bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Bread</span></a> <a href="https://techhub.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Sourdough</span></a></p>