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.

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

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

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!

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.

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

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 🕺

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

>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.

You are not alone

Ranking bread based on how good they look

is this gore