Post AzZPMptP1XamVIIkdc by jasmine@chaosfem.tw
 (DIR) More posts by jasmine@chaosfem.tw
 (DIR) Post #AzZPMptP1XamVIIkdc by jasmine@chaosfem.tw
       2025-10-24T18:25:35Z
       
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       this is my morning bread right now. it's easy enough to make it good enough that i can do it before i'm fully awake and before the ADHD meds kick in.1) set oven to convection at 200°C (or 220°C conventional—although i'm guessing here)2) put in a bowl and mix:2 dl wheat flour2 dl rye flour2 dl barley flour1 dl oat flour (not rolled oats/oatmeal! but actual finely milled flour)1 tsp salt1 tbsp baking powder (not just baking soda)3) mix mix mix. wow that's dusty! let's add liquids:1 dl fermented milk (like fil, viili, kefir, onaka etc)optional: 1–2 tbsp of melted fat (coconut oil!!!)and then, i add some water directly from the tap and mix, again and again, until the dough is wet and sticky, but still more solid than mashed potatoes4) with a spoon, throw balls of dough on a baking paper on a baking tray. fix their shape only if necessary to avoid thin pieces that would get baked too quickly.5) put in oven, wait 10–15 minutes. check with a potato/cake tester skewer if they're still sticky inside. if not: done!
       
 (DIR) Post #AzZPMqu9GFmbdterRI by Archivist@social.linux.pizza
       2025-10-25T14:20:01Z
       
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       @jasmine I have to admit that I am a lousy baker in that I don't measure anything, and having several flours is too rich for my very thin wallet, but I use olive oil and add thyme, rosemary, and tarragon to the dough and I love the flavour of it. I eat it with vegetable soup like a medieval peasant and use some dough from the day before to save on yeast costs
       
 (DIR) Post #AzZPMyEc0ZJMNOHno8 by jasmine@chaosfem.tw
       2025-10-24T18:51:38Z
       
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       oh maybe this matters: i use less salty salts. herbal salt mixes work really well for example
       
 (DIR) Post #AzZPN6fqdBqoYB5fN2 by jasmine@chaosfem.tw
       2025-10-24T19:03:39Z
       
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       specifying the exact amount of fluids to add to a dough is a bit precarious, i think. some kinds of flours are drier than others. old flour is also drier. how finely milled it is also matters.on top of that i really don't like having to measure super exactly when scooping flour. and sometimes i improvise and throw in an egg or two. all fermented milks are not equal. there's also plain milk, or yogurts, or quarg. maybe i'll throw some garlic and butter, or some shredded carrots in there. learning how the finished dough should act is a lot better than trying to figure out an exact amount of water imo
       
 (DIR) Post #AzasAZBiOgU136KQzo by jasmine@chaosfem.tw
       2025-10-26T07:17:20Z
       
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       @Archivist yes, money is why i'm using less of the oat flour tbh. only reason i don't stick to just wheat is that it seems to affect my body negatively, like, the skin around my mouth flares red and i get some acne, and any inflammations seem to get slightly worse just in generalon the bright side, even if the initial cost is bigger when buying four bags of flour, they last four times longer than just one... so it's still a lot cheaper than buying bread someone already baked :akko_smile2: