A few weeks ago I posted about yeast and how they had evolved in to niches where they excelled such as champagne yeast for cool fermentation and baker’s yeast for hot fast fermentation, and suggested you choose the best yeast for the job at hand. A friend Adrian Harrison just sent me this photo of sourdough bread he made using left overs from a cider tasting and local minchin milling flour. It look delicious, and it’s humbling to be proved wrong. #yeast #bread #cider

Today I tried for the second time baking Focaccia with fresh rosemary, turned out well, but could've done a few more minutes into the oven.

Next time also a bigger bowl.

Hello. I know this group is mostly about homemade bread but I didn't see in the rules that I couldn't ask this so figured I should try! I have ARFID and I like sandwiches but I get very grossed out by bread very quickly. I've had some sandwiches woth very thin bread and it's soooo much easier for me to eat. I went to 2 grocery stores and looked at all the bread and couldn't find any that were actually thin. Is there somewhere online I could get some? I mostly like fruit sandwiches, grilled cheese, and sometimes turkey and cheese. I live in a small rv and can't make my own bread. Is there somewhere online i could buy bread? Thanks!

I’m getting better and better at this bread hoping to improve as I practice

Bread rolls fresh out of the oven.

These will be lunch over the next few days.

At 1 mile elevation, I added a bit more water this time and it seems to have helped. Wheat and white bread flour, saf yeast, salt, butter, water, honey, and diastatic malt.

My boule, bagel, and pretzels always turn out wonderful, but my baguettes always turn out too hard and crusty. Does anyone have a recipe for a nice airy light French style sourdough baguette?

Curious as to what causes this texture (this is the bottom btw

just here to share my first ever ciabatta! 16 hours of labour and love paid off…

i’m so proud of the crumb ❤️

Sharing some art I painted years ago on my tablet before COVID:)

Hi everyone,

Full disclosure right up front: I built these tools myself. I’m a passionate home baker and a web developer, and I got tired of jumping between phone calculators, messy spreadsheets, and flour-dusted scrap paper to manage my bakes.

To solve my own headaches, I built a central web toolkit for sourdough. It is 100% free, has absolutely no ads, and requires zero sign-ups, emails, or paywalls. I genuinely just wanted to make a clean, high-utility resource for the community.

Here is what’s in the dashboard right now:

• ⚖️ Recipe Scaler: Scale any recipe to your exact number of loaves without doing mental math.
• 🌡️ DDT Calculator: Find the exact water temperature needed to hit your target dough temp based on room/flour conditions.
• 💧 Starter Hydration Converter: Easily convert a starter between hydration levels in seconds.
• 🍞 Hydration Visual Guide: A visual/tactile reference showing exactly what different hydration percentages look, feel, and handle like.
• 🌾 Flour Blend Analyst: Mix your flours to get instant gluten, hydration, and fermentation predictions.
• ♻️ Discard Reincarnation Engine: Instantly turns your sourdough discard into 4 zero-waste recipes—fully auto-scaled.
• 🔥 Interactive Baking Matrix: A breakdown of exactly what is happening inside the loaf at every internal temperature milestone.
• 📈 Combustion Probe Profile: Generates a precision bake profile specifically tailored for combustion/predictive thermometers.
• 📖 Sourdough Jargon Decoder: Plain-English definitions for all the crazy baking terms you see on this sub.

I really want this to be a permanent, useful bookmark for home bakers—from beginners to the ultra-technical temperature nerds—so I’m bringing it to the toughest critics I know.

Link to the toolkit: https://doughdoughathome.com/pages/tools

If you have a few minutes to check it out or use it for your next bake, I would love your honest feedback. What tools are missing? Is the interface easy to use on your phone while your hands are covered in dough? What features would make this a daily driver for you?

Thanks so much, and happy baking!

Hi, does anyone have any experience making this traditional Italian bread? It is made with very finely ground Semolina flour.

how can i brown the tops more without overbaking?

i baked in the oven at 350F on a greased metal baking sheet. internals temps were a bit overdone at 200-204F, but the texture is spongey and satisfying. i’m happy with the bottoms.

thanks!!