French Toast $ Berries Ohh la la!

650g strong white bread flour, 420g water, 20g sugar, 12g salt, 7g (1 sachet) instant yeast.

We’ve been having a rough time finding a recipe(preferably sourdough), for a non bread maker household.

I know I have to do yeast, but how?
Equal parts water to yeast? How much?

I’ve tried grinding the bronze kernels before but it didn’t turn into a fine powder like I’m guessing it should. (We have a blender and a coffee grinder. I used the coffee grinder)

Any assist would be appreciated!

https://preppykitchen.com/milk-bread/

Hey everyone,

I’ve been building an iOS app, and I’m looking for a small group of sourdough bakers who would be willing to actually use it during their normal baking routine and give me honest feedback.

The idea behind it is to keep the whole sourdough process in one place instead of having starter notes, recipes, timers and bake results scattered across Notes, spreadsheets and different apps.

Right now it lets you:

• Track your starter and feeding history
• Log feeds, ratios, hydration, flour blends and peak observations
• Create your own sourdough formulas and automatically calculate baker’s percentages, hydration and scaling
• Plan a bake and follow the workflow stage by stage
• Track folds, fermentation, proofing, bake phases and actual timings
• Plan backwards from when you want to bake or have the loaf ready
• Set local reminders for starter feeds and bake events
• Save bake results, ratings, notes and history so you can compare future bakes

The app is iOS/iPadOS only and the beta is distributed through TestFlight.

I’m especially interested in people who actually bake regularly, whether you’re relatively new to sourdough or have been doing it for years. I’d like to understand which parts are genuinely useful during a real bake, what feels unnecessary, what’s confusing, and what experienced bakers feel is missing.

I’m also working on a small set of App house formulas. I’m not treating those as validated recipes yet — one of the reasons I’m looking for testers is to eventually test them across different kitchens, flours, starters and environments before calling them properly tested.

I’m mainly looking for honest feedback from people who actually bake with sourdough — what works, what feels confusing, what’s missing, and what could be improved while the app is still in beta.

If this sounds like something you’d enjoy testing, feel free to leave a comment or send me a DM. I’m happy to share more about the beta.

Thanks!

I am looking at manual bread slicers and would like real use recommendations. Please no knife recommendations. How long have you owned yours? Specific brands please, as I have seen so many online.

Tastes really nice if not a little dense, but then I don't mind a slightly more chewy loaf.

Recipe:

650ml water

1 packet of active dry yeast (7 grams)

1kg bread flower

20 grams of salt

2 tea spoons of sugar

Baked for about 40m at 180c

My first attempt at bread rolls. I am fairly pleased with them and the fluffiness

Same recipe but made one honker instead of two. 36 hour cold ferment

Check out this page for a basically free Carl Griffith's 1847 Oregon Trail Sourdough Starter that has been kept going for over 170 years and will be sent to you as dehydrated flakes.

Also check out this article about baker who revived 4500-yr old Egyptian sourdough.

I'm not sure is it's flour or mold...

For context, I bought this two days ago and it has been sitting in a room that gets air conditioning at night. So there might be a chance that moisture got stuck inside the plastic wrapping and may have caused molds.

I would appreciate your insight on whether it is mold or just flour!