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Tommy's adventurous life

A blog by Tomster

  • entries
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    221

About this blog

Life is change, life is an adventure. 

With this blog I would like to give you a tiny insight into my more or less adventurous life. A look through the keyhole, so to speak.

You will get to know my preferences as well as some of my passions. 

Stay tuned ...

:Tommy:

Entries in this blog

Tommy meets erotic | 1

insights Tommy meets erotic | 1

There's much more than you can see at the first glance.  The last entries were dedicated to my hobby of baking.  This blog entry is dedicated to my passion for erotic photography and art.  I myself am not a photographer or painter, but I have been in the focus of their art a number of times. With this experience I look at this kind of art from a different perspective. Although I have always been fascinated by erotic art, I appreciate the work of the models and artists much more no
Tomster

Tomster

5
Baking Recipes - Mother Earth Bread

baking Baking Recipes - Mother Earth Bread

Mother Earth Bread Ingredients: 250 g wheat flour type 550 250 g spelt flour type 630 300 g water (20 °C / 68 °F) 15 g sea salt 200 g Lievito Madre  Preparation: Mix flour, water and salt to a homogeneous dough (6 minutes slow, 3 minutes fast). Let it rest for 30 minutes. Add the Livieto Madre and knead until the dough is homogeneous (3 minutes fast). Let it rest for 10 minutes. Shape a round loaf of bread and put it into a well floured proofing basket.
Tomster

Tomster

3
Baking 101 [Part 5] - Lievito Madre

baking Baking 101 [Part 5] - Lievito Madre

Italian blood flows through my veins ... ... at least twenty-five percent. That's why I invited the Italian mother of all yeasts to my bakery.   Lievito Madre Lievito = yeast Madre = mother Although I am a patient person, I want a quick result this time. It usually takes 25 days to make a Lievito Madre. However, my biological experiment shall only take 5 days. Lievito Madre belongs to the sour dough family. It is milder in taste, less acidic and the yeasts a
Tomster

Tomster

0
Baking 101 [Part 4] - Sourdough starter

baking Baking 101 [Part 4] - Sourdough starter

How to make sourdough starter from scratch What Is a Sourdough Starter? A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You don't need any fancy ingredients to "capture" the wild yeast or get it going - it's already there in the flour. After a day or two, bubbles will start to form in t
Tomster

Tomster

2
Baking 101 [Part 3] - Yeasts and suchlike

baking Baking 101 [Part 3] - Yeasts and suchlike

It's getting wild now. When I started my first blog (which was moved by @JoelR to the Secret Chamber of Wisdom), I already talked briefly about yeast. I'm sure all of you have heard of yeast. I suppose, however, that many of you don't know where yeast actually comes from.  Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus kingdom. It is assumed that the first yeast originated hundreds of millions of years ago. Yeast is used in baking as a leavening
Tomster

Tomster

3
Baking 101 [Part 2] - Equipment

baking Baking 101 [Part 2] - Equipment

It is advantageous to be well equipped ... ... but often less important when baking.   What you absolutely need for baking is, of course, besides the ingredients, an oven.  If you want to bake one of my bread recipes, you should have at least the following tools (I assume you have a few bowls.) Precise kitchen scale (0,1 g to 2 kg)   Digital kitchen probe thermometer   It's good to have the following tools in addition. "bread stone"
Tomster

Tomster

2
Baking 101 [Part 1] - Flour

baking Baking 101 [Part 1] - Flour

Flour Types Those who followed my old blog already know that there are different kinds of flour. These are not only limited to the types of grain, but also to the so-called extraction rate. The extraction rate describes the percentage of the whole grain contained in the flour (weight percentage). At the same time, it is a measure of how well the separation of shell and flour body has been achieved in the grinding process. The higher the extraction rate, the higher the flour type, and t
Tomster

Tomster

0
Healthy lifestyle and ecological life

Healthy lifestyle and ecological life

Healthy lifestyle and ecological life is not an adventure - it's merely a challenge. Maybe you have already read it somewhere in the forum, besides my daily exercises a healthy nutrition is important to me. I even convinced my husband and our boys of that some time ago.  My nutrition has no chemical ingredients, nutritional supplements or finished products. When traveling it is sometimes more difficult to find suitable restaurants that cook everything from scratch. I then ask the
Tomster

Tomster

0
Who am I?

Who am I?

No, the guy in the photo isn't me. This is Dustin McNeer. I just love his smile, his physics. I was born and grew up in Munich, Bavaria. Bavaria is part of Germany, Germany is part of Europe. My origin is a part of me and I don't want to deny my roots, but I don't feel as Bavarian or as German. I don't want to think within those boundaries. I'm just a human being, living on earth - not more, not less. At some point I found out that I was not only interested in women, but also in men. T
Tomster

Tomster

9

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