Bready

20% whole wheat 80% bread flour, 65% hydration, 12hr preferment

Very fluffy, rose quite well. Not as acidic as most sourdough I’ve made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.

Made a pizza with it. I’d say the crust looks good lol. Will edit with taste when it’s cool.

Recipe here : https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Started making sourdough about 6 months ago. Scaled up my operations and started making 6 at a time. Here’s what I made recently, jalepeno cheddar.

I will definitely be making these again.

that last move from the banneton to the baking pan is perilous.

GF loaves are this Loopy Whisk recipe, except for that I replaced the sorghum and millet with buckwheat

80% high protein bread flour, 20% whole wheat flour. made according to king Arthur baking’s French-Style Country Loaf recipe (but with a Dutch oven)

Simple dinner rolls with a honey butter glaze.

Shiny! Recipe is King Arthur’s Amish Dinner Rolls

The result still came out fine!

I’ve been working on getting these down. Really happy with these.

Been doing both bulk fermentation and proofing in the fridge.

Ugly baby still had a nice sour taste. Had left it in the fridge for like 5-6 days.

I just learned how to cross post 😅

Made the King Arthur “Big and Bubbly Focaccia” recipe - new favorite way to make focaccia! It develops a fantastic crust while remaining springy and moist inside. Topped with rosemary and confit garlic, forgot to take a pic before we started digging in 😅

Recipe from newmexicofoodie.

Good crumb.

Inside:

Here’s the recipe I (mostly) followed

Today i had malt powder, and I added an egg wash. They look much better than last week’s batch.

Day 12 of being unemployed, i have made 3 batches of baguettes, 2 different tries at dutch oven loaves (neither came out well at all),a batch of sub rolls, a chocolate cake (was my son’s birthday last week), and today a batch of bagels.

Pretty standard no-knead recipe. This time though I replaced half the water with Erdinger alcohol free beer and rubbed some butter into the flour for a softer crust.

This was my time baking baguettes. Loaves on the left were the first, while the right being the final. You can see as the batches went on they came out better. I baked them 2 at a time on my pizza stone.

The recipe that I followed: https://tastesbetterfromscratch.com/focaccia/

I make these in my old GE Spectra electric oven. It’s worth about $300 these days. I just don’t feel like you need one of those expensive Ooni ovens.

Not a recent bake, but I’m quite proud of this loaf! Challah is one of the most fun breads to make imo, I love the shaping process and the results when I have French toast for breakfast 😋

I’m thinking this should be marked NSFW…

As-baked, riff on a Ken Forkish recipe.

I’ve had a hankering for a reuben sando for awhile and corned beef is on sale for St. Paddy’s, so I tried my hand at marbled rye. I’d say mission success. The outside layer was a little too thin and tore in a small spot during the second proof, and it wasn’t as dark as it should be because the cocoa powder poofed out and into my electrical socket, but that doesn’t detract from the taste.

Used Bake with Jack’s recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

I made bread for a few weeks, but the bread never rose properly. It was always rather flat and dense, and while tasting good, never really hit that spot. Today, I pulled the first really fluffy bread out of the oven and it turned out great. Really happy with it.

Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I’m all about pushing the envelope, so here we go.

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

finished off the dinner roll dough that’s been chilling in the fridge since last week. dipped in egg wash, rolled in topping, 1hr rise, careful egg brush, added sliced garlic, baked at 350F for 25 mins.

Here I was, contentedly living my life not making fucking bread, and y’all had to come along and tempt me with delicious rolls n shit. So now I’ve made a big fucking loaf of white bread and it’s goddamn delicious and all I can think about is making more motherfucking bread.

I make a loaf every two days for the family. Nothing fancy. Just some sourdough.

Yes, I’m the reason Pizza Hut and Papa John’s are closing locations. It was supposed to be round but I’m happy how it grabbed the baking stone and stretched a bit when pulling the peel back.

Tried this recipe. A bit too sweet but really good.

Sie haben viel besser geklappt, als ich gedacht hatte.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated were dipped in egg wash and then soo gently rolled in the topping.

Baked them a little longer than intended. Still taste good!

These came out very soft! First time I tried to make these, somehow it did not turn out good. I realized I wasn’t using enough flour.

I think that’s a Brittany Spears lyric.

30% Janie’s Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.

The boring stuff.

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

One for Sandwiches and one very dark batard.

Used King Arthurs Sourdough Discard Pizza (except I don’t have discard so it’s just Sourdough Pizza.)

Ended up with 7. Four are parbaked and will be frozen. The middle “rustic” one didn’t fit in the propfer.

Based on Binging with Babish KFC biscuits. https://www.babi.sh/recipes/KFC meal but that’s pay walled. Ffs Babish, he’s really fallen off. Pay wall, seriously? Put it into reader mode to get this.

It seems for every person with a starter there is a different way to feed it.

We got a new oven. Turns out the old one was extremely bad at temperature regulation.

A gift from 2025 me to 2026 me. Used them to make a rough approximation of the breakfast naans from the same book (bacon, cream cheese, coriander, and tomato & chilli jam; I replaced the bacon with some fried mushroom & lentil burger)

The nose didn’t stick, but it came out pretty nice.

Was baking some bread for family this morning and had a bunch of levain leftover that i didnt want to waste.

I wanted to try making something new and my wife had a big bag of matcha she wasn’t using. After researching several recipes I ended up going with this one.

Finer cornmeal for less grittiness, slightly more even shaping. Only three out of the dozen left for tomorrow. (First attempt.)

Last week I did not give my self enough time to allow a proper rise, and the recipe I have uses either soda or yeast leavening.

Recipe from thesourdoughbaker.com. The dough is fairly wet (69% hydration assuming 50% hydration starter), not that different from my standard sourdough loaf.

Blueberry, plain, and everything.

Spotted dick on the right, obviously. Both made with soy buttermilk.

I’m new to this and didn’t want to try something too difficult right off the bat. I was hoping to have some kind of homemade bread for breakfast without a huge time investment, and this turned out to be exactly what I hoped it would be. I didn’t have buttermilk, so I used water, apple cider vinegar, and some olive oil. I also threw in some chia seeds, hoping that would make it hold together a little better.

Recipe is as follows: * 500g Bread flour * 350g warm water * 10g salt * 50g sourdough starter

I had recently made a batch of apple butter and wanted to try making something with it. Some friends wanted to cook out so I decided why not bring some apple butter bread. The taste is close to banana or zucchini bread. Delicious, would recommend.

I’m not sure bread gets much more simple, but this, fresh out the oven with a little butter… perfect. I started with this recipe, but I have my own preferences so I’ll put my own version here.

Proofed and going into the oven:

Made scones to go with Chicken stew and had dough left over so threw this in a small tin. Very happy with how it turned out.

Getting real cute with it for my kid

Recipe. Tastes as good as it looks.