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misen__'s profile
Mi'sen
Mi'sen
Mi'sen
@misen__

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Mi'sen

@misen__

I like to sit on my arse and relax. Genially mad. Romancing neurotypicals.

Sphere of Enjoyment
Joined October 2017

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    1. David Chapman‏ @Meaningness 16 Jan 2019
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      @St_Rev @sarahdoingthing three exostomachs deployed simultaneously by @_awbery_ (culture arrived yesterday)pic.twitter.com/tl797q3T6B

      1 reply 0 retweets 6 likes
    2. Chris Wage‏ @cwage 16 Jan 2019
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      Replying to @Meaningness @St_Rev and

      sourbread? kombucha? bioterrorism?

      2 replies 0 retweets 2 likes
    3. Charlie Awbery‏ @_awbery_ 16 Jan 2019
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      Replying to @cwage @Meaningness and

      L2R gluten free sourdough, rye sourdough, kefir. I am missing European bread. Not sure this will substitute, but worth a try.

      1 reply 0 retweets 2 likes
    4. Mi'sen‏ @misen__ 17 Jan 2019
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      Replying to @_awbery_ @cwage and

      keep us posted on bread related experiments. After listening to Nillson give a presentation about his new Nordic baking book, I feel inspired to get fat from bread in 2019. Should be fun.

      3 replies 0 retweets 1 like
    5. Charlie Awbery‏ @_awbery_ 20 Jan 2019
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      Replying to @misen__ @cwage and

      Gluten free loaf about to bake. Buckwheat, almond, oat, millet flours, some potato starch, brown rice gf sourdough starter. The recommended oven heat was 450* F for 50 mins. Seems high to me. I’m starting lower.pic.twitter.com/jiSgEZ46sE

      1 reply 0 retweets 3 likes
    6. Charlie Awbery‏ @_awbery_ 20 Jan 2019
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      Replying to @_awbery_ @misen__ and

      Verdict: not bad. A bit too crumbly. Going to replace rhe brown rice flour with teff next time.

      1 reply 0 retweets 2 likes
    7. Mi'sen‏ @misen__ 21 Jan 2019
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      Replying to @_awbery_ @cwage and

      I've never used teff. Sounds delicious though! I tasted a white sandwich loaf from a Danish bakery a few weeks ago, and I've been craving it since; he said he used kefir as a starter base, so I might give that a whirl.

      1 reply 0 retweets 0 likes
    8. Charlie Awbery‏ @_awbery_ 21 Jan 2019
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      Replying to @misen__ @cwage and

      Have also seen some kefir based recipes but haven’t tried them yet. Currently puzzling what’s up with the rye sourdough starter. It’s gone quiet.

      1 reply 0 retweets 0 likes
      Mi'sen‏ @misen__ 21 Jan 2019
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      Replying to @_awbery_

      Are you doing the cut/feed method? (Where you bin x% of the starter, and then add in flour/water so that each feed results in a mix of 1:1:1, starter:flour:water) IIRC it took me about 10 days of cut/feeding every 24hrs for the starter to be ‘strong enough’ — 🤷‍♂️ — to bake with.

      10:18 AM - 21 Jan 2019
      1 reply 0 retweets 0 likes
        1. Charlie Awbery‏ @_awbery_ 21 Jan 2019
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          Replying to @misen__

          Oh that’s very good to know. Yes, I’m using that method, but the instructions with the starter said 3-7 days.

          0 replies 0 retweets 0 likes
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