Public
- Public
- Network
- Groups
- Featured
- Popular
- People

Countertop viewed from above set up for dough dividing/shaping. On the right is a lightly floured silpat (with measurement scales). There is a dough knife and a flour sifter immediately at hand. This area is dough pour-out, separation and initial ball forming. On the left side the counter is completely clear with a clean marble-like surface that is excellent for 'scuffing' dough balls to tighten them. A tub of rice flour is barely visible in the top left.

Download link

Countertop viewed from above set up for dough dividing/shaping. On the right is a lightly floured silpat (with measurement scales). There is a dough knife and a flour sifter immediately at hand. This area is dough pour-out, separation and initial ball forming. On the left side the counter is completely clear with a clean marble-like surface that is excellent for 'scuffing' dough balls to tighten them. A tub of rice flour is barely visible in the top left.
https://cdn.fosstodon.org/media_attachments/files/113/645/471/997/077/249/original/edbad6b8cc3f90e4.jpg

Notices where this attachment appears

Embed this notice
kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 14-Dec-2024 05:20:07 JST kaybeeque

I'm going to divide and shape at 8am rather than 9am even though my kitchen in the winter generally tends to the high end of FWSY time estimates.
Time to get everything ready.

In conversation about 2 months ago from fosstodon.org permalink