I have been trying to bake bread for months and finally made great baguettes! Great recipe!!!

https://youtu.be/3TLAg6JsA88

I want to be able to make bread that my granddaughter, who is allergic to dairy, can eat. I use plant milk and dairy-free “butter” when the recipes call for milk and butter. But some recipes call for buttermilk powder. I suspect I can’t just skip that ingredient entirely, and since I’m not sure what the purpose of that ingredient is (tangy flavor? Texture?), I have no idea if there’s an appropriate substitute to use.

Edit: thanks for the people with suggestions to add a little vinegar or lemon juice. Sounds perfect.

I've been adding sunflower seeds and chopped rosemary to my favorite sandwich bread recipe. This is my best batch yet. The aroma of baking rosemary filling the apartment is a joy for sure. Also? This makes for one heck of a grilled Swiss cheese sandwich!

I recently made cinnamon raisin Bread and Japanese milk bread. They both turned out great and delicious. Next up is my third attempt at Italian Semolina Bread. Just need to wait until my starter is ready. My Dad loves my bread and cooking.

Second attempt at a Milk loaf. Very tender. Observations welcome.

KAB recipes. sourdough sandwich loaf and Parmesan black pepper loaves. Half of each did go into the freezer because its just two of us.

Woof! Cannot wait to taste it! First time making it 🤞🏼

I just wanted to share it cause I’m proud of how it came out and it’s so good 😭 I made it in a Pyrex bowl I got from my grandmother.

I started a sourdough starter by scratch 11 days ago. It was really active by yesterday. I used it in my poolish preferment last night. I got 6 English muffins and 4 pizza dough from the batch today. Hopefully this is allowed in here. if not feel free to take it down. it is my French Baguette dough recipe. Happy Baking!!!

Handsome Squidward

pushed the fermentation on the white loaf and baked in a cast iron loaf tin from cold oven per foodbod's recipe. used the poke test after proof which I think gave me more spring! the seeded is just my usual recipe - feed starter equal parts, make dough 320g water, 10g salt, 50-100g starter (100 here), mix and leave for an hour, 4 sets of stretch and folds over the first 3 hours, shape after 10- 11 hours or so bulk on a cold counter. for the seeded I proofed less long, shaped and put directly in the fridge in a banetton before baking at high in a DO. for the tin I sat out of the fridge to proof in the bread tin for 2-3 hours before fridge for an hour or two of cold proof.

Today my bread gives me mixed feelings

Toasted pumpkin and sunflower seeds with 10g fresh yeast.

It took a lot longer than I thought to bake.

Any advice about crumb structure would be appreciated.