So I’m not sure if this should go in here or the cooking thread. I mean the name of what I made has the word”bread” in it, but it really is more like cake.
My mom wasn’t a great cook, but she had the most amazing zucchini bread recipe. It’s the one recipe I demanded she share with me. This is NOT healthy. It is probably the least healthy thing I’ll eat all week, but fuck it’s good. Forget pumpkin shit, this is the recipe that reminds me of autumn in my childhood. I won’t go into it, but let’s just say I’ve got my weekly sugar intake covered.
Yeah this is a glorious looking bread, well done. My wife bakes challah sometimes and we’ve experimented with a few simple sweet breads, I should post them in here next time we make one. Nothing with this level of artistry though.
This thread has been dead lately. See if I can wake it up with my first attempt at Japanese Milk Bread. Just made the tangzhong and about to start the actual dough. Will post photos when cooked in a couple hours.
Took my starter out of freezer. Thawed it and added some water and BF. Let us sit out over night. Saw a few bubbles but no growth. Last night I fed it and this morning a few bubbles but still no growth. Tried a pour and feed this morning and putting it in oven with light on.
Seems to be alive. Took three rounds of feeding to come back though which is interesting as most of the online stuff suggests it should just instantly come back.
Any tips to supercharge my starter? Goofy you mentioned the one you got from baker was way stronger. I wonder what they do? I already use bf.
Question for the master breadmakers in this thread: What is the benefit of using your your own starter instead of yeast from the store (but doing everything else the same)? It is just fun and cool, or is there a benefit to the taste/texture/whatever of the final product?
