Any Home Bakers Here?

I have a week old sponge in the fridge. I think I'm going to make a loaf with all-purpose and whole wheat combined. The sponge helps bring out the flavor of the yeast and flour wonderfully.
I also am reviving the dried sourdough starter. I'm hoping to make a sourdough loaf this weekend. I'm inexperienced with sourdough, so we'll see what happens. I'll likely use a recipe from here since they seem to be proven already.
 
Made fritatta and another round bread same recipe as last time but it's risen better.
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For just a plain old fashioned white bread, good for toast or sandwiches, I made this recipe yesterday...Gump Bread.

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I cut the recipe in half and made just 1 loaf and instead of baking it on a sheet, I baked it in a loaf pan. Nice mild flavor and a good shape for sandwiches.
 
Thank you. It was, all that time making it ten minutes to eat it. Made 6 chunky slices of posh pizza bread.
I've started off a sourdough starter too.
Once a person starts baking their own bread it is hard to buy it from a store!
 

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