Make it eeeeeevry weekend. Give away 1/2 to 2/3 of them.

What to do with refuse from your sourdough feeding? Easy! Collect it and then do some freestyle sourdough leftover bread. Tastes even better than it looks!

First attempt at pizza roll ups. Not bad, need work, but tasty. 3/5* s

Used this recipe but cut the lemon and changed the filling to pizza stuff. https://youtu.be/eP-gFkNE4-A

Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

Accidentally left my dough in the proofer overnight. I wonder if it'll do a second rise. Time to find out.

I want to work there. It would feel so fulfilling. I would be so much fatter, eating all the scraps.

Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. https://youtu.be/eP-gFkNE4-A

The amateur bread adventures continue! This time I decided to make a banana bread as I had never tried one before. Turned out freaking delicious 😋 Also, what toppings/spreads are recommend to have on banana bread, Lemmy know 🙌

Absolute love this by Proof Bread. Living the dream: sourcing your own grain to mill to flour that you use in your own bakery to provide food for people.

It turned out really great and tasty! Was a little worried when making it as I didn't have everything the recipe asked for. As it wanted a loaf pan with a lid(?) Have never seen such, but it worked fine without 😊 A bit of a confidence boost tbh that it went so well for being the my first time. Look forward making more!

First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great.

Thanks for the inspiration from this community!

Sourdough bâtard popped a lovely ear

While it being a little more expensive, sooo worth it. Bread in picture is a fresh sourdough bread. Yummsy!

200g flour

5g baking powder

Pinch of salt

30g oil

125g milk

Truly idiot proof. You just mix and roll out, cut with a glass cup, and cook in a pan. One came out undercooked, just split in half and toast right in the pan, it was actually the best one of the lot

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

Source https://www.instagram.com/reel/C5gSxEUuRjf/

From the King Arthur Flour recipe. Really happy with the results.

No crumbshot yet, cooling. It's a bit of a frankenloaf as I didn't have enough flour but had already started the process.

about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration.

Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it's thing.

https://www.instagram.com/reel/C2FUsMEyJjq yewwooi on ig

cross-posted from: https://lemm.ee/post/23582539

They're an all sourdough bakery.

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

Followup to temperature profile with a probe in the loaf. The temperature inside the dutch oven was lower and steadier than I expected.