The past days I looked at each and every picture of Ninja I have ever taken… I kept around 80 000 of those. There were so many pictures that I have totally forgotten about, pictures I found too difficult to process and look amazing now, with what I picked up over the past 10 years.
And looked at new cuts of pictures I really liked am that totally focussed my attention.
Fortunately I found a few broken ones that I could easily fix, since I have backups of backups of backups 😆
I am aiming at getting more organized and am looking at a professional storage solution now. Wanted to get a more suitable solution to easily access my photos and files even when I am on the road.
Also my yeast dough project has come a long way. I made natural yeast from yeast that is already inside wheat itself and made some super delicious „Brötchen“//Rolle and Pizza dough. I think the one I made the past day with a seven day matured yeast dough was super amazing. Think it 2as the first pizza I would rate with 💯
I really love trying this stuff out. We got a lot of different flours to get my rolls from 87% and then I will work on bread 😆
Why I am doing this is because I saw a documentary on old craftsmanship. An old-school Baker made bread in his wooden stove and explained why it is important to have a slow maturing of the dough. The natural enzymes in the wheat make a bread that is well digestible and naturally destroy Alpha ATI. The industrial stuff that you get in many bakeries and supermarkets has artificial enzymes and no time to mature.
I saw a bakery that takes old kind grain and let’s the dough properly mature.
I really value this kind of approach that is actually meant to keep a high quality over a high profit and that is how it started.
I wanted to see if it really does make a difference and I was at first a bit disgusted by the smells of my fresh wheat sour dough. After like 10 days I thought ‚You can only throw it away or taste it“
I tried it and was like ‚OMG‘ and instantly had to bake something.
It was indeed extremely delicious and I am amazed what a huge difference it makes.