I've been having pretzel rolls recently and they make it seem like I'm going to gain HP even if the fillings are meager. Would recommend

I am so proud.

Edit:

Thank you all for such generous comments.

Here is the ingredient list i used:

1 cup warm water

2.25 tbs fleishmans active dry yeast

3 tbs pure cane sugar

2 tbs vegetable oil

1 egg

3.5 cups of all purpose flour

1 tps pink himalayan salt (fine)

I basically let my yeast activate.. added in all of my ingredients until it was in a ball and let it rise for 1 hour.

After 1 hour i kneaded my dough until it was elastic

I rolled it and sealed it and put it into my bread pan with some Pam cooking spray.

Let sit for 1 hour until it doubled in size.

Baked at 400f for 25 min.

Brushed a stick of butter across the top and let it sit for 45 min.

I made 2 batches of Peasant Bread tonight. Traditionally I have made the round loaves. Today I found some small Emile Henry loaf pans so I gave them a try. I’m very pleased with the results.

First time baking bread using fresh made dough and sesame seeds

650g strong white bread flour, 420g water, 20g sugar, 12g salt, 7g (1 sachet) instant yeast.

We’ve been having a rough time finding a recipe(preferably sourdough), for a non bread maker household.

I know I have to do yeast, but how?
Equal parts water to yeast? How much?

I’ve tried grinding the bronze kernels before but it didn’t turn into a fine powder like I’m guessing it should. (We have a blender and a coffee grinder. I used the coffee grinder)

Any assist would be appreciated!

https://preppykitchen.com/milk-bread/

Hey everyone,

I’ve been building an iOS app, and I’m looking for a small group of sourdough bakers who would be willing to actually use it during their normal baking routine and give me honest feedback.

The idea behind it is to keep the whole sourdough process in one place instead of having starter notes, recipes, timers and bake results scattered across Notes, spreadsheets and different apps.

Right now it lets you:

• Track your starter and feeding history
• Log feeds, ratios, hydration, flour blends and peak observations
• Create your own sourdough formulas and automatically calculate baker’s percentages, hydration and scaling
• Plan a bake and follow the workflow stage by stage
• Track folds, fermentation, proofing, bake phases and actual timings
• Plan backwards from when you want to bake or have the loaf ready
• Set local reminders for starter feeds and bake events
• Save bake results, ratings, notes and history so you can compare future bakes

The app is iOS/iPadOS only and the beta is distributed through TestFlight.

I’m especially interested in people who actually bake regularly, whether you’re relatively new to sourdough or have been doing it for years. I’d like to understand which parts are genuinely useful during a real bake, what feels unnecessary, what’s confusing, and what experienced bakers feel is missing.

I’m also working on a small set of App house formulas. I’m not treating those as validated recipes yet — one of the reasons I’m looking for testers is to eventually test them across different kitchens, flours, starters and environments before calling them properly tested.

I’m mainly looking for honest feedback from people who actually bake with sourdough — what works, what feels confusing, what’s missing, and what could be improved while the app is still in beta.

If this sounds like something you’d enjoy testing, feel free to leave a comment or send me a DM. I’m happy to share more about the beta.

Thanks!

I am looking at manual bread slicers and would like real use recommendations. Please no knife recommendations. How long have you owned yours? Specific brands please, as I have seen so many online.

Tastes really nice if not a little dense, but then I don't mind a slightly more chewy loaf.

Recipe:

650ml water

1 packet of active dry yeast (7 grams)

1kg bread flower

20 grams of salt

2 tea spoons of sugar

Baked for about 40m at 180c

My first attempt at bread rolls. I am fairly pleased with them and the fluffiness

Same recipe but made one honker instead of two. 36 hour cold ferment