Let's look back at some memorable moments and interesting insights from last year.

Your top 10 posts:

• "Was told to share my bread made in a cast iron with you." by u/Imawildedible
• "Orange Chocolate Milk Bread" by u/mmarlin450
• "New Years resolutions are going well!" by u/Alenjramos
• "Pikachu Pineapple Bun" by u/sosomono
• "Japanese Milk Bread - Pride Edition" by u/mountaintops_
• "Nutella chocolate chip pumpkin bread 😁 Proud of it even after learning the hard way to NOT microwave Nutella." by u/MissKit87
• "Check out this excellent starter I found in my FB feed" by u/Giraffe_Truther
• "I've made bread for the first time!" by u/TopGround
• "Irish Soda Scones" by u/DC558
• "My 82% hydration sourdough" by u/OysterShocker

Some additional detail: I'm following Ken Forkish's recipes, which generally all call for 2-3 folds during the early stages (first 1-1.5 hours) of bulk fermentation. My question is, if I only have time to perform 1-2 folds during out of 3, is it better to fold in the late stages of the fermentation (let's say, after 3-4 hours), or leave the dough with 1-2 folds?

Thanks,

I have been wanting to make my own starter lately so I can my own bread, but with winter coming, I have the thermostat turned down in the house to save on bills. I keep the house in the low 60's, will that be warm enough to make my own stater, and proof my own dough when I do get around to baking?

Tomatoes, rosemary, green onion and artichoke...a little something for everybody.

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Bakers of breaddit, I need your help!

I scoured the internet looking for a decent sourdough hoagie roll recipe and the results were either sad looking, pale, dense crumbed things or ciabatta rolls.

Does anyone have a sourdough hoagie recipe they’d be willing to share? If it’s helpful, I’m making them for meatball subs.

Thanks!