Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of November 10, 2024?
BakerAunt.I tried a slice tonight and it's good with a good crumb.
That is great looking bread, Joan. I wish that I could taste it. Did you use any yeast, or did you use only sourdough starter? I ask because I always chicken out and add some yeast to my sourdough bread, but, if I can get it really going, I am toying with trying it without yeast.
Thank you BakerAunt it was only sourdough starter.I am really happy with this recipe.It's a very forgiving recipe because when I was making it it was 12 am and I put everything in the mixer bowl and beat it , after realizing I didn't do it as the recipe said. I made this one before and added a little more starter than it called for .It calls for 50 gr. of starter and I put 70 gr. and reading the reviews some said they even put as much as 150 gr. so I'm going to up mine more next time.The taste was so good and sliced really well.
https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
I tasted the cake with no eggs and it's a keeper, really spicy.Next time I may not ice it but would probably do a drizzle.Very moist and would do good cupcakes.
Joan, both look so good!!!
Joan, your bread and cake look delicious!
I baked Len's Rye Semolina Buns on Friday, so that we could use them for chicken salad sandwiches at dinner.
Baked a loaf of white sourdough with increased starter 162 gr. Will cut later and see the interior.
Looks good, Joan.
I want a taste of Joan's bread!
I baked Whole Wheat Sourdough Cheese Crackers on Saturday, much to my husband's delight. He can now eat them again.
After dinner, I mixed up the dough for my adaptation (uses avocado oil in place of butter) of soft barley cookies. The dough needs to rest overnight in the refrigerator.
