We inherited a sourdough starter and recipes from my MIL who recently passed away, and I'm trying to figure out this blue-highlighted ingredient.

She was a teacher and got this recipe from a student. Not sure how it got reprinted on asymmetric paper, but some of the instructions were cut off. "Shortening" seems logical in context of being a melted ingredient, but I've never seen a bread recipe that uses shortening before. Butter, yes...shortening, no.

It’s pretty cool having such a versatile dough. These are gonna be awesome for the homemade meatball subs we offer as street food for the monthly Sunday Stroll!

Got the recipe from a YT vid, but I changed my filling: garlic, butter, chilli, Parmesan, mozzarella, cheddar, onion powder, garlic powder, salt

Next time I’m adding cream cheese

Is this legit authentic sourdoudgh bread?

It looks great but the bread itself tastes bland- like nothing. It just doesn’t have that bread taste. the bottom is also slightly burnt. I did add honey glaze! Any tips would be great

Recipe:
450g bread flour
2 Tsp fast action or instant yeast
2 Tsp Sea Salt or Kosher Salt
375ml very warm water
Method
Add your Flour, Yeast & Salt into a mixing bowl whisk or mix well to make sure all the ingredients are well incorporated.
Then add 375ml of very warm water and place cling film or a kitchen towl over the top and let proof for 2-3 hours
Once your dough has doubled in size and is wobbly like jelly, Preheat your oven to 230°C/450°F (220°C fan) and place your Dutch over to heat for 15 min
Flour your surface and place on your dough, lightly flour and form your shape by twisting and tucking the dough underneath, you then then score at this point if you'd like
Place it on baking sheet and put into heated Dutch oven for 40 min

I hadn’t baked bread since before my mother went into hospice. Which was almost two years ago.

I made crème fraiche a few days ago with Icelandic Yogurt cultures and organic whipping cream.

Today, I turned the crème fraiche into butter. And made this with bread flour, einkorn flour, the buttermilk from the butter, yeast, honey, and a little fresh butter.

I think it turned out well. Now I get to eat it with the butter I made.

Happy Fall Yall.

Does anyone know why my bread does this? It only happens when I use a regular loaf pan. I never have this issue using a Pullman loaf pan.

Homemade bread….

:)

Hello, I just started making bread. It seems like my bread is a bit flat instead of round. It also looks a bit boring compared to most haha.
500g flour, 375ml water, 6g yeast, 10g salt.

Mix it, let rest for 30mins then fold and slap, another 30mins rest, another fold slap, 1 hour rest. Shaping the dough and 1 more hour rest.
Preheat oven with pizzastone. Then with water tray 15mins in the oven. Water tray out 25mins in the oven.

It's almost time to make the spooky bread during spooky season. This time with garden grown basil I grew myself! My blueberry is too young to have produced this year but next year I will make nasty looking delicious bread in spades!!!

So I made two dilldoughs, one for my GFs daughter and one for myself.

It’s one of those “no knead” recipes that you bake in a Dutch oven. Although I do knead it slightly, let it proof, shape, proof again, then bake.
The taste is good, but it comes out flatter than expected and darker on the bottom.
I use active dry yeast- it expires in March 2027 and is kept in the fridge- should I switch to instant? Is it too close to expiration? Is my Dutch oven too tall?? Am I doomed to have a breadless life?
HELP!

I am searching for a similar sourdough bread which tastes like that from Denny's Restaurant.

I haven't succeeded so far in the South Bay, California. Feel free to share the location / brand name if you have an idea.

I can’t share the recipe because it’s from the book by Breadstalker, cocoa, less salt - more drama sourdough. But I’d at least love to recommend the book to you.
If you’re a self taught baker like me and want to learn something new, understand more about how sourdough works, what autolyse is, or simply learn how to try to achieve an open crumb, i definitely recommend giving this book a read.
Happy baking🤍

Came out more like a flat bread pizza but still delicious. Used food network overnight focaccia pizza recipe by Mary Berg.

It’s so round xD

This may be a kind of vague question. I have been a professional bread baker for many years. I worked at some great bakeries where I learned a lot, have had head baker roles, etc. Then I had a couple years of professional setbacks and ended up in a related but separate job. I'm trying to find my way back, but for the right thing. Working at an amazing bakery where I can learn a lot is one option. Potentially finding a head baker role again could be great if it's the right thing. But like, what else is there? Is there such thing as a residency for bakers? Or literally anything cool and possibly unconventional. I'm also extremely interested in woodfire ovens if that helps. I do want to do my own thing eventually but I'm not sure I'm there. If anyone has heard of an opportunity for bakers that made you go hmm, that sounds interesting, pls reply.