#sourdougbread
Live, measured metrics for the hashtag #sourdougbread from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #sourdougbread
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Day-by-day usage
measured · mastodon.social (Mastodon public tags API) · fetched 2026-11-15 16:32 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · mastodon.social (Mastodon public search API) · fetched 2026-11-15 16:32 UTCNo related tags with measured usage found for #sourdougbread.
Live pulse
measured · mastodon.social (Mastodon tag timeline) · fetched 2026-11-15 16:32 UTCEverything below is measured over the latest 4 public posts (spanning ~18406 hours).
Posting hours (UTC)
Languages: English (3) · Chinese (1)
Avg boosts / post: 0
Top of the latest posts
This loaf appears under-fermented, looking at its shape, and knowing that I didn't reach the intended volume based on the dough temperature. That said, it sure is tasty! 🤤 #Baking #BreadBaking #Sourdough #SourdougBread
Today's bread. I thought I killed the sourdough while being away for some days and braking my weekly baking routine, but seems that it is still working fine. #sourdougbread #meaningoflife
关于scalding，汤种，玉丹yudane，开水和面，Kochstück。。。 基本就是一个利用淀粉糊化反应，增加面粉吸水量的一个操作。一是使成品面包更湿润柔软，二是延长面包保存时间，不会隔天就发干不好吃。 我最近反复在试吐司方子，其中一个心得就是这些操作不一定是糊化面粉中的淀粉，也可以是面包里的其他谷物。以500克面粉的吐司为例，60克四谷麦片+藜麦+小米，加水将将没过，煮滚3分钟关火，加盖闷到冷，在黄油之前揉进水合好的面团里。我周日烤的吐司，密闭容器常温保存，今天周三，
#sourdougbread across platforms
every network with a public tag surfaceFollow #sourdougbread straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/sourdougbread