First time getting it right, happy days ehehe

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.

I live in Central America and was able to source clay within 1 meter of oven site. Pizza was the first bake.

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!

My wife made her first attempt at making a pumpkin shaped sourdough loaf tonight!!

Until my husband lovingly bullied me into trying it again. I used to love bread making but then got hit with the gluten free stick. Put my bread making on the very back burner of my brain after a lot of expensive gf flour was wasted. I opened a micro bakery for my gf cookies and I kept having people ask if I do bread and after lots of hesitation I tried it again. And gosh darn it this time it worked! Happy bread making yall :)

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!

Hey guys! Rate my bao. Anyone here makes bao and can give me tips ? I could never get that really white colour. Please help

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

As a Brittany (France) resident, it surprised me how long I took before trying this recipe.

I made Kouign Amann, a pastry layered with grated ice cold butter, a little bit like croissants, but what’s interesting is that it’s also receives a layer of a mix of sugar + salt to coat it, that layer melts in the oven and gives a layer of melted caramel, Giving it a signature sweet + salty taste 😋.

I also love the resulting crown shape.

I followed this recipe for my Kouign Amanns: https://www.allrecipes.com/recipe/271049/kouign-amann/

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

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!!