#bread making

[onekindredspirit]

Sunday morning Sourdough loaves Organic flour Hand made

[ryeisenberg]

Homemade Overnight New York-Style Bagels

This might be one of my favorite recipes I’ve ever developed. So excited for you all to try it!

[tragoidi]

[petermorwood]

Just out of the oven, a no-knead loaf.

If there was sound you'd hear the faint crackling as it cools.

If there was scent, you would know how good it smells.

As it is, you can look at this...

...and imagine how good it's going to taste.

:->

ETA: the recipe's here.

There are a couple of other posts about it, look for the tag #no-knead bread / #no-knead loaf, which include examples made without a cast-iron pot, one in Pyrex, the other in a Romertopf chicken brick. Both worked just fine.

[meandtheveggies]

oh he’s just such a little man!!!

[dark-corner-cunning]

Bread from the Hollow: A Mountain Witch’s Sourdough Spell 🍞

Lately, I’ve been downright beside myself with everything sourdough—can’t get enough of it. My house has turned into a full-blown mountain bakery, with flour dusting every surface and loaves rising like quiet prayers in every warm corner. I’ve been handing out bread loaves like love notes, tucking warm rounds into the arms of folks I love, each one a blessing wrapped in brown paper and sealed with a "Made With Love" sticker. And like any true mountain witch, I’ve been folding my magic into the dough—sealing every loaf with workings of Nourishment, Prosperity, and Protection.

In the old mountain ways, the hearth was the heart of the home—and the kitchen, a place where magic and meal danced together in the same pot. The Granny witches of these hills knew food fed more than the belly—it fed the bones, the heart, the soul. Prayers were pinched into biscuits, healing stirred slow into stews, and intention rose right alongside the dough.

Bread, most of all, held a certain power. Sacred and sustaining, it carried the alchemy of time, patience, and hands that know. It brings to mind that line from the movie Red Riding Hood (2016), when the old grandmother says, “All sorrows are lessened with bread.” Ain’t that the truth? There’s something in a loaf—humble and golden—that soothes grief, mends tired hearts, and reminds us we still belong to something warm and good.

The rise of the dough ain’t just science—it’s a slow kind of resurrection. A fermentation of hope.

So, this here is my sourdough bread spell—born of love, flour, and fire. It calls on the element of Earth to ground, the element of Fire to transform, and the living, breathing spirit of fermentation to wake what’s been lying dormant. Like any true cunning magic, it’s both spell and sustenance, meant to bless the body and charm the soul.

May your hands stay warm, your belly stay full, and your spirit never go without.

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Sourdough Spell for Nourishment, Prosperity, and Protection

(For one loaf)

🌾 Magical Ingredients & Their Witchery

Sourdough Starter – Your living familiar. A spirit in a jar. Represents legacy, renewal, and transformation. Carries your energy over time. Feed it like kin.

Flour – The body of the spell. Represents abundance, stability, and foundation. Choose with care. Wheat flour ties to old harvest rites.

Water – The connector. Binds and activates. Use clean or blessed water. Represents intuition, flow, and emotional nourishment.

Salt – The protector. Banishes unwanted energies and holds the spirit of the bread intact. Represents boundaries, purification, and grounding.

Time (fermentation) – The unseen worker. Represents patience, transformation, and the will to become.

Fire (baking) – The final spellwork. Transforms potential into being. Represents will, passion, and manifestation.

Sourdough Recipe:

120 grams sourdough starter

400 grams of flour

250 grams of warm water

9 grams of salt

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Working The Spell

1. Morning Intention

Before you begin, light a candle near your prep space. Wash your hands in cool water with a pinch of salt to clear your energy. Speak aloud:

"As I mix, I mend. As I knead, I weave. As I bake, I bless."

2. Mixing the Dough

Combine your starter, flour, water, and salt in a large bowl. As you stir, chant softly or silently:

"Flour and water, womb of stone,

Feed the spirit, flesh, and bone.

Salt to shield, and time to bless—

May all I need come to possess."

Focus on your intention: Are you baking for strength? For protection? For steady income? Pour that into your hands as you knead.

3. Folding & Fermenting

Every time you fold your dough, whisper a small charm. You might say:

"Rise with power, rise with grace,

Bless this home, this heart, this place."

Cover the dough and leave it to rest. Let the spirit of fermentation do its quiet magic... I do let my loaves ferment overnight in the fridge.

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✒️ Scoring the Sigil

When your dough is ready for baking, dust the top with flour and score it with a blade. This is where you carve your sigil of intent—it can be a simple crossroads ( + ) for protection, a rune for wealth, or your own mark created for this working.

As you score, say:

"By cut and curve, I shape this spell—

Let all be done, and all be well."

I chose a crossroads symbol for protection.

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🔥 Baking the Bread

Slide your loaf into the hot oven. As it bakes, sit with the scent. Visualize your intent rising and solidifying in the world. Let it fill your space with warmth and quiet power.

When the loaf is done and cooled, hold it in your hands. Say:

"From flame and flour, crust and crumb,

The spell is sealed. So, mote it becomes."

Wrap it up and then share it—or savor it—as an act of sacred nourishment.

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When you pull that golden loaf from the oven, know this, darlin’—you’ve stirred up a quiet kind of wonder. You’ve fed more than just belly-hunger; you’ve nourished spirit and home, weaving care into every crumb and tucking a bit of spellcraft into the crust. This one’s for you, reader—a gift from my hearth to yours, baked up with magic and love. May each slice bring you comfort and blessing, and may your hearth never be without warmth, wonder, or witchery.

[ghettogardener]

I decided to take a serious social media break after the tiktok ban. I was devastated by the ban, then equally devastated that it became trumptok upon return.

I deleted it off my phone. I do have rednote, but it's not the same. I deactivated facebook and instagram. I am done.

I refuse to be sucked into an anxious angry hole for the next four years, like I was for his first four. I am terrified of the future now, so I have to take a break.

Instead of spending my time scrolling, I am focusing on learning new things, spending time with family and friends, experiencing life.

Here is what I've done so far!

I got a breadmaker for xmas. I am having the most fun with this thing! I have made four loaves so far, three white bread and one cinnamon raisin.

I joined Costco for the savings of bulk buying, and I have a new appreciation for cooking at home.

I am taking it back to basics, depression era shit. Baking bread, making hearty beef and bean soups, Rice and beans based dishes aplenty!

I look forward to dusting off my camera and going out into nature. I am excited to finally finish the half dozen craft projects I have started. I am itching to get my seeds planted indoors, in preparation for the spring.

We will survive a trump presidency. We just have to look inward. Stick together. We got this!

[life-spire]

[copperbadge]

Hey Sam!

I recently purchased a second hand bread machine, and I know you like to bake! (I got King Authur's Flour per your recommendation.) I was wondering if you have any recipes or tips and tricks for bread making? I don't have an oven in my apartment so sadly that's not an option for me 😔

Without an oven, a bread machine is a great acquisition! You can often also make rice, oatmeal, and sometimes even yogurt in a bread machine, depending on the model. If the machine didn't come with a manual, try googling for it, or googling the model name and "recipes" to see what else people have done with theirs. It's great you bought KA flour, because materials really do make the difference -- good flour and yeast are key. Freshness can matter with yeast so buy something with a long expiration date, and keep the yeast somewhere cool, dry, and dark.

For bread making, there are two main things I always think about: you are nurturing yeast, which is a living thing, and you're forming gluten (presumably, if you're not cooking gluten-free). The yeast wants to have food and be warm, so you want to use pretty warm water (most machine recipes say something very specific like 115-125F or similar, but it should be warmer than your skin and not so hot it hurts your skin, that's how I measure it). Sugar helps feed yeast, so often there will be sugar or honey in a recipe even if it's not a "sweet" bread. If you're using older yeast, adding a bit more sugar can help it work. Meanwhile, protein helps support gluten formation, so milk or milk powder are common ingredients often listed as optional but which are very helpful. If you have a stove, you can even make milk bread, which is one of the best, fluffiest kinds -- google "hokkaido milk bread" for recipes. Nearly any bread recipe that doesn't have a super long rise or need to be shaped can be made in a bread machine, but often (especially on the King Arthur site) a recipe will include special tips for adjusting it for a machine.

Specifically for bread machines, the bread can stay warm in the pan for a bit, but the longer it cools in the pan the more likely it is to form condensation, which leads to moisture on the surface of the crust in contact with the metal. That dries out pretty quickly if you leave it out for a bit, but moisture reduces the shelf life of homemade bread a LOT (moisture feeds mold). Your best bet is to remove the bread as soon as it's cool enough to handle -- it used to be the hardest part of making machine bread was getting it out of the damn pan, but they may have gotten better since I had one -- and wrap it in a tea towel or leave it out to cool completely before putting it in a package of some kind. I used to keep mine in the fridge because without preservatives it can mold quickly. These days most breads I bake included a few spoonfuls of King Arthur Bread and Cake Enhancer, which is a mild preservative and worth every penny -- it makes the bread softer, with better crumb, and it stays good for longer. There are other brands you can get cheaper on amazon, probably, but I've only ever used KA so I can't speak to their efficacy. It's generally not sold in stores.

Okay, two last things: one, I always put the bread machine on the floor when I was making bread in it, because it rocks back and forth a bit when kneading and I have had machines "walk" off the counter before. The floor or a wide table are best. Two, bread is difficult and even a machine for making it isn't perfect, so you may fail when you first start out. Even if you don't fail the first time, you may not get a good loaf at some point, and that's the nature of yeasted breads. Don't take it personally -- and don't give up! After a while, you start to notice if something seems "off" but it takes time to learn that sense.

Happy baking! I hope it goes well for you.

[punkbakerchristine]

cinnamon babka 🍂🍁

[meandtheveggies]

made bagels!! 🥯

[broodygaming]

Full bread mode! I got a cute little bread box and made some sandwich bread and cheese buns.

I did a mix of sourdough starter and normal yeast and it tastes great. I think my mother struggles with the full sourdough taste so I’m trying to ease her into it haha. But Ava (my goat) is making a full half gallon a day so I’ve got baking to doooo. I made bread and chocolate pudding yesterday and today I’m gonna make some soft honey cheese spread.

[abolishthefed]

[laura-bitoni88]

Cheese Stout Beer Bread

[ruralbeans]

I present to you: slug loaf