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#sandwich

2 posts2 participants0 posts today
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Gardiner Bryant
This might look like a #Subway #sandwich, but it's not. This is from #DepotSubs in #Unity, #Maine.

This sandwich was positively bursting with flavor, the meats were of the highest quality (turkey, ham, and bacon), the bread was perfectly moist and seasoned to perfection, and the veggies were fresh and flavorful.

Paired with #Uglies brand Cheddar & Sour Cream flavored chips for a tart and delicious dinner!

#LocalSandwichShops #IndependentSandwichShop #localrestaurants #restaurant
#restaurant
Public
James Akers

Bread 8 update-

Sitting on the train to NJ to help some folks from Texas drive a box truck into downtown Brooklyn. In the box truck is the giant collaborative neon sign I made with Alicia, Jason and Marco in Texas. We are headed to Urbanglass where it will be installed (tomorrow) till May 5th. Then teaching neon inkscape patterns tonight at Urbanglass- busy day!

More on this later.

Bread 7 didn't really rise, and bread 8's rise wasn't spectacular, but I did get the additives to flour mass ratio to my liking (75% of the flour mass) and I am learning to really make a nice crust with the baking schedule.

I am playing with two different starters- one liquid and one stiff and dry. I wanna make breads with them. Bread 9 wont have buckwheat (it doesn't rise) and will have the olives, and pecans and maybe the gorgonzola of Bread 8.

Still a delicious salmon drilled cheese :)

Bread 8 dough bring kneaded
The darkened Carmel colored Bread 8. There is a big brown/ grey rip down the middle from the rise - revealing its dense buckwheat interior. Bread loaf sits on bamboo cutting board
A reveal of the cut into Bread 8. You can see the additives, but not too many rise bubbles. The interior is grey from the buckwheat (I only added 20 percent)
Salmon grilled cheese with Bread 8 slices on handmade white milkly cloudy glass plate
#bread#work#baking
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