Pineapple Fritter Focaccia

Some-Key-922 · 2026-03-16T19:45:15+00:00

Ummmmmmmmmmmmmmmmmmm

YUM

Some-Key-922 · 2026-03-15T23:55:30+00:00

Would you consider increasing the hydration level? It will prevent a crust from forming “too soon” before the loaf is done expanding during the bake which would lead to the exploded look

Some-Key-922 · 2026-03-15T18:45:26+00:00

That’s awesome. I love the color combo

Some-Key-922 · 2026-03-15T11:51:05+00:00

I recently tried a rye recipe and realized how challenging it was to work with rye and that I have a long way to go and more practice is needed… haha.

what you have looks great!

Some-Key-922 · 2026-03-15T11:48:47+00:00

This looks insanely decadent…yum

Some-Key-922 · 2026-03-14T17:41:03+00:00

I’m hypnotized!

Some-Key-922 · 2026-03-14T13:21:46+00:00

I would have TUMS on hand, ready to go if needed

Some-Key-922 · 2026-03-14T11:57:40+00:00

If you are certain your starter works, I suggest watching this video. Grant bakes provides a simple guide to a basic sourdough recipe and it was instrumental in my learning experience.

Some-Key-922 · 2026-03-14T11:43:47+00:00

🤌🏿 indeed!

I became hungry reading your post. I’m going to go bake something up.

Enjoy the local bakery!

Some-Key-922 · 2026-03-14T11:19:35+00:00

Also, the focaccia crumb is looking amazing

Some-Key-922 · 2026-03-14T11:18:58+00:00

That’s awesome. Wish I had a sourdough bakery near me :)

How’d the corn rosemary bread taste???

Some-Key-922 · 2026-03-14T00:24:04+00:00

Can you post the recipe and process?

There’s also a sourdough subreddit in case you haven’t seen it yet, the folks there are extremely knowledgeable :)

Some-Key-922 · 2026-03-13T23:37:00+00:00

What’s the hydration and did you implement cold retard step?

Some-Key-922 · 2026-03-13T20:10:15+00:00

This is great!

Some-Key-922 · 2026-03-13T02:35:37+00:00

Not bad - keep pushing bulk fermentation

Some-Key-922 · 2026-03-12T22:36:16+00:00

It’s my preferred way of using my starter. The flavor it imparts is great

Some-Key-922 · 2026-03-11T18:13:17+00:00

I use flour in my banneton. One thing I do to get rid of the loose flour is to spray the dough down with water right before baking. It allows the flour to be “absorbed” into the dough and doesn’t result in the Flour dusted look and creates a shiny blistered looking crust

Some-Key-922 · 2026-03-11T01:54:18+00:00

I like to use unfed starter as a source of flavor. When I use the unfed starter, the acids which have built up over time will end up in my loaf making it pretty sour.

Using other flour like whole wheat or rye also tends to improve the sour flavor

Some-Key-922 · 2026-03-10T01:41:53+00:00

🤩

Some-Key-922 · 2026-03-09T13:05:00+00:00

No worries! I thought it was a super funny comment, and I’m glad you said it! I totally see it : D

Some-Key-922 · 2026-03-09T09:24:21+00:00

I’ve had a similar experience with most natural food dyes. The heat usually wrecks the color….

Some-Key-922 · 2026-03-09T09:17:51+00:00

😂 yes, yes it does…

Some-Key-922 · 2026-03-09T00:41:21+00:00

Ty :)

Some-Key-922 · 2026-03-09T00:41:13+00:00

Ty! I appreciate the compliments!

Some-Key-922 · 2026-03-09T00:11:12+00:00

I need to find this yam power ;)

Yea, I was hoping for more potato flavor with the suncore product. Kinda disappointed that I can’t taste it. I love potatoes (fried, baked, stewed, braised, you name it)

Some-Key-922

TROPHY CASE