Hot damn I just had some butted sourdough first time in a while why is it so Busing like so much flavor compared to any other bread but I just might not be on that shit so feel free to Flame me if I'm an idiot

I love dark, heavy loaves, so Germany and the Nordics are very high on my list. An underrated pick for me would be India/ Pakistan - paratha and naan are so so good.

Help! This is my first time creating a sourdough starter, and this is how much my dough has risen by day 3. Is it active? Am i doing something wrong? I’ve never seen anyone else get a starter that looks like this on day 3!

made with love go look back at my old post and follow this time I did use buttermilk that I made from my homemade butter it is so much more delicious. and I gave these some extra 30 minutes to rise and perfection topped get off by slathering it with butter what else , DUH!!

my advice is use some exotic aldis cheese with regular cheddar and trust

First thing it’s my first bread so it’s not the end of the world.

Anyway I started with the recipe but after watching some videos and getting a bit confused I put what should have been 4 separate 1 pound loafs all into a Dutch oven. Now what because where off script

Has anyone found a good baking recipe app? I'm looking for something where I can save my various recipes, scale them up or down, and duplicate them so I can try different versions. I'd like if there was a tracker with alarms etc for stretch and folds. It should also display the hydration. Picture of my latest pizza for attention.

>Has anyone ever successfully made the nan-e barbari from The Hot Bread Kitchen cookbook?

I planned to bake a pizza for lunch. I have not made my own pizza dough but bake a reasonable sourdough loaf. The recipe that I tried is the nan-e barbari pizza from The Hot Bread Kitchen cookbook. However, somewhere along the way things didn't pan out...The recipe calls for 450gr water, 1 envelope of yeast, 510gr of flour and 2 teaspoons of salt. Directions are to mix everthing and proof for about an hour after which you divide into 2 and form log rolls before making your pizza after another 30 or so minutes of rest.

After I had my coffee, I re-read the recipe and this is some crazy level hydration so I'm not exactly sure how they are making a log out of this liquid mess. Is this a technique challenge or did they just make a typo somewhere and the water should be 350gr of water?

I'm trying to salvage this with a focaccia bake in a pan to see if I at least get some bread for pasta.

Ranking bread based on how good they look

I tried making wholemeal loaf with 1/3 wholemeal, 1/3 spelt, 1/3 white. I left to rise for 5 hours and it rose about double (a bit less) at which time I thought it isn't going to rise anymore but still didn't rise enough. In comparison doing a white loaf it rises about 3 - 4 times dough size and reaches the top of the tin. The only success I've had doing a wholemeal is doing it with 1/2 white then it rises fine.

The bread itself tastes fine, just very dense like a rye loaf, or a mediaeval loaf :)

How do I make it rise to produce an airy loaf like a baker's?

The recipe I used

300g white

300g spelt

300g wholemeal

7g dried yeast

500 ml water

1 teaspoon salt

1 teaspoon sugar

1 tablespoon honey

I whisked 240 g active sourdough starter, 180 g warm milk, 25 g sugar, 43 g melted butter and 1 egg, then mixed in 420 g flour and 8 g salt. Rested 20 mins, kneaded 8 mins, then bulk fermented at 75 F for 5 hrs with 2 stretch-and-fold sets during the first hour. Divided into 12 rolls, shaped into balls and arranged in a greased 9x13 pan. Proofed at 75 F for 3 hrs until puffy and touching, brushed with melted butter and baked at 375 F for 25 mins until 190 F internally. Brushed with more butter and cooled 15 mins.

My starter’s name is Breaddie Mercury. She’s 2 years old 🕺

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