GuillaumeGus@lemmy.dbzer0.com to

Bready@lemmy.worldEnglish · 2 months ago

Tested a new kind of bread for me

lemmy.dbzer0.com

2

62

Tested a new kind of bread for me

lemmy.dbzer0.com

GuillaumeGus@lemmy.dbzer0.com to

Bready@lemmy.worldEnglish · 2 months ago

2

Tried this recipe. A bit too sweet but really good.

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matelt@feddit.uk
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2 months ago
Tu m’étonnes avec 1/4 cup de sucre pfiou c’est plus du pain c’est de la brioche!
- GuillaumeGus@lemmy.dbzer0.comOP
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  2 months ago
  Les Américains mettent du sucre dans tout.

Bready@lemmy.world

bready@lemmy.world

You are not logged in. However you can subscribe from another Fediverse account, for example Lemmy or Mastodon. To do this, paste the following into the search field of your instance: !bready@lemmy.world

Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they’re breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

Visibility: Public

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