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.

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!

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 :)

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

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/

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

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!!

Tried making these tonight and I’m still figuring out how to get them just right. They taste good, but I feel like I could improve the texture and shape.

What would you change or do differently next time? Any tips are appreciated

I have been on a fried dough kick and thought I would give chalupas a try! They are not fried pitas! Lmao

Baked some loafs yesterday! One plain artisan and two Italian cheese, garlic, and rosemary.

First time making them and boy are they soft, and did not take very long

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.