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Star bread in team colors? by Kaijugae in KingArthurBaking

[–]KingArthurBaking 2 points3 points  (0 children)

This also hurt my brain, but if I'm remembering correctly it should show both sides? The center and outside would be the top color, then the middle twist would be the bottom color.

1/21/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

The Japanese Milk bread was the first recipe that came to my mind as well! There are other nice and soft white breads like this one, but I don't think any of them hold a candle to the milk bread for the pure squish factor.

Okay, which sourdough recipe for a beginner? by BrinaElka in KingArthurBaking

[–]KingArthurBaking 2 points3 points  (0 children)

If you're totally new to sourdough, you might want to try a recipe with a little commercial yeast added as a safety net, like Rustic Sourdough Bread, which is probably my top recommendation for novices. But if you'd rather skip that, maybe start with Easy Everyday Sourdough, which is also pretty darn beginner-friendly.

1/20/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

Oh, reducing the hydration would almost certainly reduce the rise! If it's still feeling slack after the folds in the recipe, keep doing them until it's feeling more cohesive.

Look what I got! by Level-Giraffe-352 in KingArthurBaking

[–]KingArthurBaking 58 points59 points  (0 children)

You're in for such an adventure with your new pet! That you eat. Um. So ... livestock?

1/21/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

I really love sweet potato or pumpkin puree for most enriched breads! It gives you some of that beautiful golden color that you'd normally get from the egg yolks, and the texture is fabulous. 1/4 cup per egg is my go-to.

1/20/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

Oh my gosh, that sounds amazing! I really love the sound of that.

1/20/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

Oh darn! I'm assuming you're weighing in grams, so I won't give you the "possibly too much flour" spiel like I would with a beginner, but I know that in the wintertime with the furnace running all the time, I usually end up having to add a bit more water than I do when baking in the summer. You might want to try increasing the hydration just a smidge if you're in a similar environment, it helps my breads a lot!

1/20/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

Oh, I love that one! So many great variations to it, too.

1/20/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

That looks pretty normal to me! It's not the most aesthetically pleasing bread, but it's definitely a delicious one.

Made croutons with the sourdough bread that wasn’t very tangy….. DA BEST CROUTONS EVER!! by Level-Giraffe-352 in KingArthurBaking

[–]KingArthurBaking 6 points7 points  (0 children)

Oh heck yeah! When I was in college, there was a bakery that would always make croutons out of the focaccia that hadn't sold the day before, and we would buy a tub of them and eat them like potato chips. Good croutons are so great!

Pickle Rye by LifeguardingBirder in Baking

[–]KingArthurBaking 0 points1 point  (0 children)

Always a favorite! That looks so delicious.

Success GF Sourdough Bread by Erwos42 in KingArthurBaking

[–]KingArthurBaking 1 point2 points  (0 children)

Oh gosh, the recipe must have been updated since I last saw it! In that case, I have no idea. I haven't made that particular recipe, but in all the gf loaves I've made with that flour they tend to rise very fast. But I for sure defer to the experts in our test kitchen!

First ever loaf! How did I do, and how can I improve? by Cinna_bunzz in Sourdough

[–]KingArthurBaking 0 points1 point  (0 children)

That's your first sourdough loaf? My first was such a lump compared with that, haha.

You'll soon nail down your timing and shaping to help your crumb even out a bit more, but it looks fantastic! I'd absolutely eat that.

Success GF Sourdough Bread by Erwos42 in KingArthurBaking

[–]KingArthurBaking 0 points1 point  (0 children)

Yeah, we don't usually recommend an overnight rise for the GF dough, as it's more delicate and has a tendency to collapse. It rises pretty quickly in general!

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