Are you letting the levain grow on counter or in a warmer environment? Inside your stove with light on Works well for me. I also do autolyse in there too so both are same temp when mixed.
Seems to have really nice gluten development. Holding shape way better than mine ever does.
1 Like
So interesting how you get those bubbles every time.
FYI, Episode 4 of season 2 of The Chef Show is at a sourdough bakery. Covers a bunch of techniques.
1 Like
Are you holding the blade at an angle when you score the loaf? I’ve found that will give me a pretty good ear even if the loaf doesn’t rise particularly well.
Jesus that is pro level shit. Nice work!
1 Like
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.
Anyway
My neighbor gave me this
Which I turned into this:
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.
2 Likes
Hand me downs, lol
Oh totally. I was thinking I could probably make the same thing with nopales or yellow squash.
But it’s really cinnamon and vanilla bread 
1 Like
Wow you are becoming an artist. Nice work!
1 Like
1 Like
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.
1 Like
Those are some expert looking breads.
2 Likes
You are both pros now. Nice.
We got sick of sourdough so I froze my starter! God I hope it comes back to life!
I’ve asked for the Brod and Taylor for Xmas.
1 Like
First time making it. Recipe says it is. I don’t know what a Hawaiian roll is? Might be close.
Edit: lol looked up Hawaiian roll recipe and it’s nearly identical! Hmmm.
Ya apparently this is really close. It was so easy to make too.
It is so tasty. A little sweet, super soft. Might be my new favourite.
1 Like
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.
Hope I haven’t killed my starter by freezing it! 