Any Home Bakers Here?

[ronott1]

Today will be day 3 of 3 trying to get a decent sourdough loaf... this is the first loaf,
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and last night's didn't look any better. I made 2 loaves yesterday, but only baked one. The other went into the fridge as a backup. Hopefully, this one will rise. The waste of time and excitement are what frustrate me the most when this happens.

They look good!

timing for oven spring is a tough one. Try letting it rise for an hour at 85F and then putting it into the fridge for an hour while the oven warms up and then baking the loaf.

 

[Blooie]

@ronott1 I’ve seen those….they look pretty slick!

 

[Lemon-Drop]

I have sworn to never make pasta again. Some disastrous and very frustrating attempts during lockdown took the desire out of me!! Maybe I can send off for an Italian mail order husband….

I love making gnocchi! It's quite easy and fun!

(I've also made a kind of 'egg noodle' penne-without grooves... so not really penne)

 

[pennyJo1960]

I had an extruder style from kitchenaid and now have roller attachments for making pasta.

I need to use it more!

I like my stand alone better as cannot cut from the kitchen aid attachment I have.

 

[Ons3Saam]

Today's attempt. Plain, crusty white made with dry Yeast.

 

[Sequel]

Today's attempt. Plain, crusty white made with dry Yeast.

Beautiful loaf!!!

 

[pennyJo1960]

I also have a cavetli maker but trying to find it ?

 

[Ons3Saam]

Beautiful loaf!!!

Thanks.

I've come to the conclusion that with the exception of weighing ingredients, I'm much better at winging it than following instructions. Whenever I follow any instructions my bread comes out looking and tasting like a rock. I do it by feel now and this is the result without fail.

 

[Lemon-Drop]

Going to make some sandwich bread in a couple minutes.

 

[Sequel]

Thanks.

I've come to the conclusion that with the exception of weighing ingredients, I'm much better at winging it than following instructions. Whenever I follow any instructions my bread comes out looking and tasting like a rock. I do it by feel now and this is the result without fail.

A loaf that looks like that is definitely a product of technique rather than mere recipe! Very well done!