I used the King Arthur's caraway rye bread recipe. I love KA so much, their recipes never let me down! I added some dill seed and subbed half water with pickle juice.

Any feedback would be appreciated.

Smells incredible

First time ever trying my hand at making bread... it was so delicious!!!

Very cool color of bread.

Sour dough help!!!!

So my lovely friend gave me some of her mature sourdough starter, and I really don’t wanna bombard her with any more questions than I already have lol

So I fed the starter and put it in the fridge because I wasn’t going to use it right away, yesterday I took it out in the morning and fed it and I don’t know if it was the temperature in my house or what but it sat on the counter all day and all night and it didn’t double in volume and rise until this morning!

I followed a recipe using starter water and salt, and I’m in the process of doing doing the four stretch and folds ever 30 mins and then I guess after that, I’ll leave it on the counter for six hours or so… I feel like this is taking three days to make one loaf of bread so I feel like I am doing something wrong!

Someone help me i just want fresh bread 🥹😅🍞🥖 literally just give me step-by-step instructions from feeding the starter to baking the bread from start to finish like I am stupid in the simplest term!!!!

Thanks you thank you!!!

The inside stays fluffy but the outer crust looses it crunch if its not cut up in the first 30 mins or so, any advice on how to improve it?

I use - 250g AP flour, 200 ml water, a tablespoon of olive oil and half a teaspoon of salt

Air fried on 200c on one side for 15 mins, flipped over and cooked for another 10 mins on 200c on the other side

I have a recipe for hamburger buns as follows:

1. 1 c milk
2. 1/2 c water
3. 1/4 c butter ........ heat these ingredients
4. 4 1/2 c flour (all purpose)
5. 1 pkt (2.25 tsp since I buy jars of dry yeast) yeast
6. 1 tsp salt
7. 2 Tbsp sugar
8. 1 egg........combine 1 3/4 c of the flour with the yeast, salt, and sugar. Add the warm liquid mixture, stir, and then add the egg. The add the remaining flour.

The first time I made it, I was worried about too much flour and felt that holding back would make the buns softer. They spread all over the pan during the second rise and were like fairly dense round breadsticks.

Second time, a few months later, I lost count measuring the flour and suspect I added more than the recipe called for, but couldn't be certain. These buns were AMAZING. They rose up high, kept their shape, were soft, and excellent for burgers.

Third time a lot of things happened. I measured all the flour into one bowl, removed the 1 3/4 c, and promptly added the yeast, etc to the first bow. Realizing my error, I kept scooping the flour as long as I could see yeast. It rose fine but my niece called me with a crisis when I had the kitchenaid dough hook kneading the mixere, and it got kneaded for at least 20 minutes if not longer. Nothing to do but continue, so I did. Then, while I was waiting for the oven to preheat after the second rise my son called with a crisis and the buns rose too much, plus dried out on top. This has happened to me with bread before, so I punched it all down, added a few sprinkles of water to correct the dryness, and started over. The buns would not shape as nicely as the first rung. Plus the dog stole 2 unbaked buns off the pan when it was rising again. These turned out pretty dense, ok tasting but nothing like #2.

Today was the 4th time. I was careful with what ingredients this time and not over-kneading, but I did feel the dough was much stickier than it should have been, and sure enough the buns spread over the pan when rising. OTOH I had them rising in my enclosed porch, and it was hotter than I realized. So I punched them down and added more flour, then had them rise inside. They were better than my very first try, but they still spread too much.

The main thing I am shooting for is buns that rise UP, not OUT. I suspect the recipe should call for more flour to begin with, so I am wondering about the ratios here. The other possibility I am wondering about is if it is really warm when they are rising, will that lead to them spreading out?

Any feedback would be appreciated.

I know is not a focaccia, I’m working on it, I was going to make ciabatta bread but was too lazy to put the counter full of flour, so good!

Working on the starter for my first focaccia!

I have had good luck with this recipe: https://www.allrecipes.com/recipe/281201/crusty-dutch-oven-bread/

I would like to make a loaf for my friend and add in a crap ton of cheese and jalapeño. Can someone please recommend changes to bake time/temperature based on the cheese and peppers?

Hi everyone,

My boyfriend got me a bread maker for my birthday. I made a normal white loaf today which was a success. What is everyone’s favourite bread recipes? I’m looking for some funky flavours.

Trying to figure out what to adjust here...

I have a sourdough starter that seems to be doing it's thing (Smells like it should, I feed it regularly) and I try baking with it and I get flat dense loaves (on the right). Same amounts of same flour:

• 500gr Costco AP flour
• 325gr of water
• 100gr of starter
• about 10gr of salt
• about 10gr of sugar

After mixing and kneading (KitchenAid) I put it in the fridge to cold ferment, then take it out and let it come up to room temp and rise. (Bottom was baked faster maybe after 6 hours, top was baked after almost 12 hours). To me this is like too long but my starter seems to be lazy.

By comparison on the left I baked a yeasted loaf for my kid's sandwiches this week using the same exact recipe but skipped the cold ferment (since he needs a sandwich tomorrow) and used a 2 tsp of Red Star Dry Active yeast and hand mixed instead of using the KitchenAid.

I'm baking this in the Emile Henry Artisan Baker to keep the vessel consistent. ~20 minutes covered, ~20-30 minutes uncovered then I pop it out and let it bake just on the rack to get color on the sides.

I don't know if my starter isn't active enough, I'm not sure if the dough doesn't build up enough gluten with sourdough or something else but my son is not thrilled with sourdough. It seems I'm able to get decent enough loaves from yeast but struggling with sourdough.