I'd rate myself as a competent baker of simple doughs (not enriched etc...) made with the OGs of flour water salt and yeast. It doesn't seem to matter if I use even quite considerable quantities of wholewheat/spelt - say 30% or so - my bakes typically have a golden hue. The delicious loaf in the background is the stock offering of a local bakery and the hue is far more grey-brown. What's the cause?

I typically use around 20% preferment in a commercial-yeast based formula, does the slower fermentation of the sourdough bakery loaf change the colour of the product?

I'm not unhappy with my baking, just curious!

Made red burger buns for the first time (used beet powder). Making blue buns next 🍔!

First time trying out sourdough. Serena Neel's recipe from Youtube

I have another loaf cold fermenting for an extra 24 hours that I'll make tomorrow. First loaf down and many more to come!

I have been combining cottage cheese with blueberries and putting it in the air fryer for 7 mins. It one of my favorite meals.

My son wasn't the biggest fan of the seeds, but it made it perfect for dipping in soup. Also makes for a yummy pb&j.

Thinking my starter needs to mature a bit more / need to allow a bit longer for bulk fermentation. Overall a very tasty loaf with a beautiful exterior and a slightly dense crumb.

Had to try this out so I made a small boule. It was also spur of the moment so I made it in the morning and baked at night. I was amazed it turned out so great with such minimal work and forethought. After two pieces for breakfast.

Second attempt at a FWSY recipe this one is the white bread with poolish modified to include 10% whole wheat because I like the flavor.

Put my fold-seams on the bottom on accident so no pretty ear and rise was okay, also didnt add additional yeast and increased fermentation time after folding pleasantly surprised at the result!!

I used to bake bread. A LOT - Like 2-3 times a week. But that was 20 years and 2 kids ago. I have since lost my recipe, which I received from someone I no longer wish to be in contact with. This recipe was amazing - I think they call it a master recipe. You could easily swap out the liquid or sweetener and add anything you wanted (spices, garlic, raisins, etc) and it always came out great. I cannot find this recipe online for the life of me. I've found similar, but all have you start with all the water combined with the yeast and sugar at the beginning. I know I was not bringing up tomato juice, apple juice, or beer to 110ish degrees and adding it all in to my yeast and sugar. 90% sure I started with a little water and then added the rest of the liquid right before the flour. Does this seem familiar to anyone? Any idea what would happen if I started out with say...a half cup of warm water to get the yeast activated and then switched to other liquid of choice for the rest? I feel like I've lived a whole life since the last time I baked and could use a little help getting back to it. TYI

Hi, i was wondering if people can give me their best whole wheat breads sugar free recipes and tips, i have just discovered my mom is diabetics and i want to be able to help her eat different types of bread wich are not easily accesible in my country, so if anyone can help i will be eternally gratefull!

Any tips if anyone is going through the same will be greatly appreciated!

Came home from work yesterday and found a small jar sitting on my doormat with a sticky note taped to it.

The note said: "Hi neighbor! I've seen you through your kitchen window struggling with your bread for months now lol. This is my 10-year-old starter. Her name is Bertha. She's very forgiving — treat her well and she'll treat you well. Happy baking!"

I literally teared up. I've been baking sourdough for about 4 months and my starter has died on me twice. I was honestly about to give up.

Anyway, I fed Bertha last night and this morning she had already doubled. I'm baking with her this weekend and I'm genuinely excited in a way I haven't felt since my very first loaf.

It's crazy how something as simple as a jar of flour and water can connect people. I've lived in this neighborhood for 3 years and never even said more than "hi" to this neighbor. Now we're going to bake together next week.

Just wanted to share because this community has been so helpful and I finally feel like I'm not alone in this hobby.

Shoutout to all the kind neighbors and fellow bakers out there. You make this world a better place. ❤️

Now I just need to figure out what to bake first with Bertha. Suggestions welcome!

First time getting it right, happy days ehehe