Tested making a small loaf in the pellet oven. Turned out better than I thought it would.

Simple loaf. 80% hydration.

I recently built a Banana Bread Calculator that has been super helpful for baking banana bread. 🍌🍞 Just input the amount of flour you have, and it gives you the exact ingredient measurements to make perfect loaves. It even helps you experiment with add-ins like nuts or chocolate chips. If you want consistent, delicious results every time, check it out!

Here's my Banana Bread Calculator: https://asuratoom.com/banana-bread-calculator/

Yep, we’re getting there friends!

A fun little loaf for the kids included for breakfast. Tried something new, artisanal 1/3 wheat: mix, 3 stretch and folds and then a rest in the fridge overnight. Fresh baked for breakfast this morning.

I think I’m ready for my sourdough journey now. But that’s a topic for later.

What a wild experience. Each loaf a little better than the last. Having fun experimenting and not chasing perfection just yet!

One loaf in dutch oven, one shaped and baked free standing on a cookie sheet.

1/3 Whole Wheat, roughly 70% hydration

Hi! I’m looking for advice on sourdough starter. I’m really struggling and can’t get it right. What brand/type of whole wheat flour should I use? Just any advice would be great! Thank you!

I am considering buying one of these for my bread. Up to this point I have been using Dutch ovens. Does anyone have any advice as to which is a better appliance? I appreciate any help.

I’m sure I saw someone say they used to get their b vitamins from drinking a glass of warm water with 1/2tsp yeast and 1/2tsp sugar they’d left on the kitchen bench overnight. They get up to find a lovely yeasty drink with a froth on top in the morning. Can anyone concur?

And does anyone have specific recipes? I’ve done it with Edmonds Red lid yeast and it was just cloudy with grains at the bottom. The Yellow lid yeast was slightly better and had dissolved yeast at the bottom which quickly sinks again after stirring. Neither result are anything I’d rave about. In fact I wonder if I should be drinking it at all.

Does anyone have any knowledge that would be helpful?

I made wheat bread. Not sure if I proofed it for too long (3hours) or maybe I added too much flour. I did 3 cups of whole wheat flour, half teaspoon of instant yeast, 1 and half teaspoon of salt, and 1 3/4 of lukewarm water. Any advice on how to make less dense?

I’ve herd painting egg whites on your crust right after you bake it and putting it back in the oven for a few minutes keeps your crust crunchy.. but I also don’t want to fuck up the loaf I just put hours into making. Can anyone tell me if this is a real thing?