▲ 3 r/travel
Looking for travel destination end of nov/beginning of dec
Hello fellow travelers. We have an 18day vacation from 20th of nov until the 8th of dec planned but we don‘t know where we want to go yet. We are based in Austria and enjoy nature, hiking, food, culture but we are not super interested in cities. Since our year has been quite stressful with a heavy workload, we probably want to combine an active trip with a couple of days to relax (maybe some beach days?). I‘d say our budget is around 4000€ pP.
Any recommendations?
Places we have visited so far: Costa Rica, Tanzania, China, US southwest, BC Canada, most of European countries
Edit: since we don‘t have the opportunity for almost 3 weeks off often, we are most interested in longer distance destinations
u/viennaCo — 7 days ago
▲ 9 r/tiramisu
Putting whipped cream into Tiramisu is a crime
It doesn‘t belong there. There, I said it - that is all lol
u/viennaCo — 20 days ago
▲ 21 r/Sourdough
Sourdough sundays
300g bread flour
100g whole wheat flour
200g light Ruchmehl
450g water
12g salt
4g malt
120g Lievito Madre
Poppy seeds
40min of autolyse, add everything else and knead until successful window test. 2 stretch+folds followed by 2 coil folds 30min apart. BF for 3h40min, preshape, 30min rest, shape and cold ferment for 12h. bake at 230C for 35min and 210C for 15min
u/viennaCo — 2 months ago
▲ 78 r/brot
Sauerteigbrot mit kaltem Wasser
Nachdem mein Brot die letzte Woche immer in der Übergare war, hab ichs diesmal mit sehr kaltem Wasser gemacht. Nach 3h bulk wars trotzdem schon reif und ist am Ende sehr gut aufgegangen.
u/viennaCo — 2 months ago
▲ 6 r/Sourdough
How to get longer crispy crust?
I have been baking sourdough bread for a couple of months and overall I am satisfied with my progress. However, I wish my crust would stay crispy longer. Compared to artisan sourdough bread from the bakery, my bread loses its crisp and crunch only a couple of hours after getting it out of the oven. I almost has none left after it has cooled.
I have tried several things that are recommended: i already bake my bread to a darker crust (I prefer the flavor as well), which means I usually do 30min im my dutch oven with the lid closed (at around 240C and 20-30min without the lid at 215C.
I open the oven for around 30sek to let the steam out twice.
I leave the bread in the oven for another 10-15min with the oven being slightly open.
Do you have other techniques or methods?
u/viennaCo — 2 months ago
▲ 47 r/Roses
Our roses. Don‘t know what kind they are but they seem to be happy
u/viennaCo — 2 months ago
▲ 7 r/Sourdough
Baking without my tools and with the wrong flours
I am visiting my mom and so I don‘t have anything I usually use when baking bread. No thermometer, no clear bowl/box, no small glass for aliquot method, no dutch oven. Furthermore, mother’s oven is 55 years old and doesn‘t distribute heat evenly at all anymore.
Aaaand I didn‘t have the flour types I usually use, I just used what was available.
Surprisingly, the loaf came out better than expected lol.
330 g water
250 g white wheat flour (Type 700)
150 g spelt semi-white flour (Type 630) -> I only had type 700
100 g dark rye flour (Type 1150) -> I only had type 960
160 g sourdough starter
13 g salt
10 g honey
Combine everything, rest for 30min. 3 stretch and folds 30min apart. BF for 4 hrs total. Preshape, 30min rest, shape. Put banneton into fridge for 2hrs, then put it on the counter for 1hr while oven preheatet (to whatever temp, I don‘t know because the oven is ancient). Bake 40min covered with tin foil and 15min without foil.
u/viennaCo — 2 months ago
▲ 11 r/Sourdough
Three grain loaf (wheat spelt rye)
330 g water
250 g white wheat flour (Type 550)
150 g semi-white spelt flour (Type 630)
100 g dark rye flour (Type 1150)
160 g sourdough starter
13 g salt
5–10 g honey
3g malt
Mix everything together for 7 minutes, 3 stretch+folds every 30min. BF for a total of 4hrs at 26C dough temp. Preshape, rest for 30min, shape, cold ferment overnight and bake at 250C for 40min and 210C for 10min.
u/viennaCo — 2 months ago
Austrian Farmer‘s bread
400 g wheat flour (type 700)
80 g rye flour (type 1150)
20 g Einkorn flour
325 ml water (38°C / about 100°F)
100 g rye sourdough starter
2g malt
2g spices (fennel, aniseed,caraway)
14 g salt
Mix flours with 300g of water for 30min of autolyse. Then add the sourdough starter, 5min of pinch and folds. Add the remaining water and salt and 5min of rubaud method. After 30 min do one stretch and folds, then two rounds of coil folds every 30min. I let it sit at room temp for around 6hrs, my dough was around 26 degrees C. Preshape, let it sit for 30min and final shape. I put it in my fridge for another 2,5hrs.
Preheat the oven at 250C for 45min with my durch oven inside while the banneton sat on my counter.
Score the dough, put it in the dutch oven with 3 ice cubes and back for 30min closed and another 20min without the lid.
u/viennaCo — 3 months ago