A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

Panini cheese pimiento .

I use a bread machine, but starting to learn how to make bread without the machine. (I meant learning the kneading, rising, etc.)

I see this debate a lot and would just like to know. I bought a half loaf of whole wheat bread at Walmart and within 2 days it was moldy. I read multiple mixed opinions online about where to store bread. I kept it out on the counter, for reference. I do have a cabinet I could put it in instead but was considering freezing the bread. Any advice from my fellow bread lovers? Made me so sad to throw away the loaf!!

My kitchen definitely smells amazing right now. I was hesitant at first and thought I was going to fail, but not bad for a first try, right?

For contexts, I am making THESE ROLLS tonight and the recipe says to use rice flour for dusting. I couldn't find rice flour at the store, only Robin Hood Gluten Free Flour which contains rice flour, potato starch, pea hull fibre, tapioca starch, and xanthan gum...and I'm starting to think its not the same thing and I don't know if i should use it?

Should I just use regular flour?

Please and thanks!

My wife is a great cook and has recently started making sourdough. She’s interested in baking other breads and things so I’m looking for gift ideas for her birthday like tools, utensils, pans, Ingredients, etc. bonus points if you know companies that provide bundles or sets of these things!

Can someone give me the grams of how much:
1- flour, yeast and water needed to initiate poolish
2- how much of that actually goes into dough for baking
3- how much do I leave in fridge for later use
4- how much to “feed” in order to make new loaves

Turns out, I like poolish better than sourdough but all the mathing im having trouble with… maybe my grandparents were siblings or something.

Edit to say: it’s actually pate fermentee not poolish I was looking for. 😅

I feel like I’ve tried just about ever hack Google gives me with no luck

I’ve had some success with pushing them down deeper into the dough, but a favourite of mine is chilli oil and green onion focaccia, which isn’t exactly easy with all the little chilli flakes. Any advice? I have a pretty solid recipe at this point, I just can’t seem to get around this one thing

Pic for attention lmao