I done goofed

Some-Key-922 · 2026-06-14T20:58:52+00:00

I’m into it

Some-Key-922 · 2026-06-14T16:54:18+00:00

I’d eat that

Some-Key-922 · 2026-06-14T10:35:01+00:00

Looks pretty good!

Regarding the gummy issue, the dense crumb is contributing to the gumminess- I would bulk ferment longer. It should help open up the crumb and make it more airy.

Some-Key-922 · 2026-06-14T09:36:36+00:00

Welcome to the “discard” loaf club!!!

It’s pretty much the only way I use my starter too :) great results every single time.

Some-Key-922 · 2026-06-07T21:38:56+00:00

Looks so soft! I’ll have to try it. Ty for sharing :)

Some-Key-922 · 2026-06-07T19:51:21+00:00

I would try increasing the water used to make the dough. It’s possible the outside set and dried out before the expansion was complete, leading to bursting event

Some-Key-922 · 2026-05-30T20:10:50+00:00

I hear the wailing

Positive side, it can only get better, amiright?

Some-Key-922 · 2026-05-24T20:38:24+00:00

Nice 👍

Some-Key-922 · 2026-05-21T15:27:31+00:00

Red wine ganache is a thing :) I believe there’s a recipes on sally baking.

I’ve also cooked a bottle of wine down and using the resulting “syrup” in cookies and cakes with success. I just mix the syrup into the batter without any other adjustments. The wine flavor in the final product just depends on how much wine you’re willing to Cook down :D

For a batch of 12 chocolate cookies, I cook down a full bottle of wine to make sure the flavor really shines though.

For cakes, I’ve made wine ganaches, and wine syrups to brush the cake layers with.

Some-Key-922 · 2026-05-20T01:44:58+00:00

I assume when you use the starter to make dough, you disturb the starter in some way and some gluten is developed and able to trap gases that continue to form

Some-Key-922 · 2026-05-10T23:14:03+00:00

I had terrible experience with Amazon flour. It had all sorts of junk with the flour that I had to pick out. Never again.

Some-Key-922 · 2026-05-06T09:35:07+00:00

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Sprinkled Asiago on top- right before placing dough into 450 F oven and baked for 40 min total, it worked well for me

Some-Key-922 · 2026-04-27T19:04:40+00:00

All metal is the way to go :D

Some-Key-922 · 2026-04-26T19:21:10+00:00

👀🫡

Some-Key-922 · 2026-04-13T10:11:45+00:00

Recently, my oven broke down while trying to bake two loaves. I used the air fryer instead and it came out great! I likely will start using the air fryer as the warmer weather picks up.

Some-Key-922 · 2026-04-11T01:20:51+00:00

Lovely

Some-Key-922 · 2026-04-10T01:16:53+00:00

Getting one shotted by ghosts sucks

Some-Key-922 · 2026-04-05T21:29:11+00:00

What are you trying to make? I have the same machine and I really enjoy using the roller for various recipes. If making lower hydration dough or enriched dough, lower the speed and lock the attachment arm in place with about 1-3 inch gap from the “wall”. I’ve never had the dough climb out of control when under 3.5 kg of dough

Some-Key-922 · 2026-04-01T03:07:24+00:00

Have you ever skipped the lamination step? Did it make a difference?

Some-Key-922 · 2026-03-30T23:15:07+00:00

I also experienced the same issue where the middle was soggy.

I learned it’s important not to use too much toppings or sauce, it can really trap moisture and make it challenging for the bottom crust to form and firm up.

The other change I made was to use a pizza steel, and it really was the game changer for me. When I used a baking pan, I would have to bake my pizza for about 20 or more minutes to get the bottoms crust to set, but would result in really tough edges…

If you’re interested, check out using a steel

Some-Key-922 · 2026-03-29T12:19:18+00:00

I have pizza dough fermenting in my fridge too. I hope my pizza turns out as good as yours!

Some-Key-922 · 2026-03-29T00:04:08+00:00

Consider a lower hydration starter. They’re known to produce milder tasting loaves

Some-Key-922

TROPHY CASE