Also has anyone who didn't grow up with them mastered how to make hoppers (appa)? I crave this king of foods but it intimidates me greatlypic.twitter.com/iqaJkFYSTu
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Also has anyone who didn't grow up with them mastered how to make hoppers (appa)? I crave this king of foods but it intimidates me greatlypic.twitter.com/iqaJkFYSTu
The one thing to say in favor of sourdough is, because it depends so heavily on the local wild microflora, you can blame any failure on a microorganism, just like you do right now with every other aspect of your life
This looks gorgeous
I haven't abandoned it (8 years so far, quitters) but trying to make injera is my new fermenting thing.pic.twitter.com/9oI1E5Xo4B
I'm coming over
Never abandoned, still loving it. Sourdough by @RobinSloan: https://www.robinsloan.com/books/sourdough/ …pic.twitter.com/90nkXigsjK
Quimishbroit
I only threw out my sourdough starter because I didn't want to waste flour on it while it's scarce but now I may do it again.
I never got into sourdough, though I did make injera. But the real baking triumph was croissants!pic.twitter.com/sbqYXauL85
I have tried to make these so my hats off to you really means something. Look at those beauties
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