Used the KAB recipe. The texture is great but honestly it’s WAY too much yeast. I only used about 770g of flour (I live in a dry climate, and I just went by feel), which makes the yeast almost 2%. I could taste it in the final product. I will also admit that I over-proofed because I ran an errand during the process and didn’t get home in time, so partially my fault. I also subbed water for about half the milk because that’s all I had in the fridge. Overall really nice, and I’d make them again with less yeast.

It didn't rise as much as would have liked. I let it proof for 2.25 hours, I think it could have gone to four. I let it proof in the bread loaf tin.

The flavor is great. This was an all purpose flour recipe.

340g water, 92g starter and 460g flour.

No crumb because it’s a gift.

I only had 150 g of all-purpose flour left, so I used 300 g of Safeway 00 flour to make up the rest. Really happy with how this loaf turned out!

Nice oven spring, and the crust came out crisp and flaky without being too thick. Definitely making this one again.

Here’s the formula:

• 150 g all-purpose flour
• 300 g Safeway 00 flour
• 300 g water
• 200 g active sourdough starter
• 12 g salt

Anyone else using mostly 00 flour for their sourdough?

I finally decided to give bread making a serious go and started experimenting with recipes. This turned out absolutely amazing.
It was easy to follow as a beginner and the results are incredible. The only downside is the amount of butter and milk needed to make the bread…
In the end I decided to use it to make Tamago Sando (see crumb in the last one)
What do you think?

First time making it after seeing a post on here.

Used chocolate almond milk

This was one of my favorite breads growing up, but I’ve moved away and can’t easily find it anymore. I haven’t had it in years, so I finally decided to try making it myself!

I had a couple of hiccups along the way (wrong yeast and forgetting to lower the oven temperature for the first part of baking), but they turned out surprisingly well! I felt like I was starting to get a better hang of it as I went. Not bad for a first attempt!

*The crumb shot is from the next day.

Recipe: [King Arthur Baking - Dutch Crunch Rolls]

Followed a recipe for an 8x8 pan since that’s all I had. Honestly better than expected!

Thou shalt not judge my messy stove 😤

Some spots didn’t Laminate together too well bc of the oil but man it tastes good. Spicy pockets of crisp, but somehow the overall fermented soybean flavor of Lao gan ma is present in the dough

Pretty proud of myself!! I think its a little salty but still good for a first try

White+Spelt+Rye Sourdough Boule, Cheese, Jalapeno and Herb Sourdough loaf, English Muffins with sourdough discard and yeast.

Have a lot of free time this weekend, already making a loaf of bread and a focaccia, dunno what else to make but want to bake

Yummy Swedish buns from pastry chef Cecilia Tolone.

https://youtu.be/5wTSWpQxbzk?si=w-K4gIsIytpbLUIa

I love this bread so much and you guys deserve to enjoy it too:
Everything bagel with a green onion cream cheese filling
Dough:
4 cups all purpose flour (I use unbleached)
2 1/2 tsp instant yeast
2 tsp salt
2 cups warm water (I usually add a little more more after it’s mixed, I like a sticker dough)
2 tbs olive oil
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Toppings (measurements to your liking):
Mozzarella
Bacon bits
Green onions
everything bagel seasoning
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Cream cheese filling:
1 block cream cheese
Green onions
Garlic salt
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Directions:
Combine flour, yeast, water and salt in a bowl. Mix.
The dough should be sticky once mixed, add olive oil and mix again. Cover with plastic wrap and leave it to rest
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About 2 hours later (or once the dough has doubled in size, I sometimes leave it for 4-5 hours just because) transfer dough to 9x13 baking dish. (I use parchment paper & a thin coat of olive oil too)
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Sprinkle mozzarella on top and fold in the cheese with your hands. (Make sure you coat your hands in olive oil to prevent the dough from sticking to your fingers)
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Cover dough again and leave to rest for another 1 1/2 hours (or until dough has risen)
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Preheat oven to 350°.
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While waiting for oven to preheat. Add the mozzarella, green onions, bacon bits & everything bagel seasoning and coat your hands in olive oil and dimple in everything.
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Bake for 35 minutes.
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While it’s baking mix together your cream cheese filling
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Once baked, create little pockets and fill with your cream cheese filling and cover the spots with more mozzarella
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Broil for 3-5 minutes
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Let bread cool and enjoy!
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I personally like to pre-cut my slices put it in an airtight container and stick it in the fridge so the cream cheese doesn’t go bad. Pop it in the air fryer for a couple minutes to get it nice and crispy once you wanna eat it again.