What are you baking today (2026)?

Yesterday was a big batch of sourdough
I needed to get rid of the left over yoghurt making liquid :)
All portioned in roughly 200 gr pieces and in the fridge.
It seems about the right size to make into pizza (like I did), baby rolls/baquettes, skillet bread etc
Daily fresh bread :hungry:
 
badjak said:
Yesterday was a big batch of sourdough
I needed to get rid of the left over yoghurt making liquid :)
All portioned in roughly 200 gr pieces and in the fridge.
It seems about the right size to make into pizza (like I did), baby rolls/baquettes, skillet bread etc
Daily fresh bread :hungry:
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Do you use the whey in your bread regularly? Still looking for a whey to use mine 🙂
 
I made a batch of my regular 30% wholewheat flatbread and couldn't get to it for a few days - well, best part of a week tbh - fridged it and it still worked fine - had a distinct hint of a sourdough flavour and had less elasticity.
 
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Z-Cook said:
Do you use the whey in your bread regularly? Still looking for a whey to use mine 🙂
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This is the 2nd time.
First time was 100% wholewheat, because I had no bread or AP flour*
I brought up the hydration, but not enough. The bread (mainly flat bread) was tasty, but dense

This time about 60 wholewheat, 40 bread flour.

I don't really notice a difference in taste when using the whey, but it beats throwing it out


* I did actually have AP flour but I only found that back by accident after I bought bread flour
 
badjak said:
This time about 60 wholewheat, 40 bread flour.
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Flatbread or shaped loaves/rolls?
I make flatbread the most and rolls rather than loaves. I buy loaves from the bakery or shop.

badjak said:
I don't really notice a difference in taste when using the whey, but it beats throwing it out
Click to expand...
Certainly does - which is why I asked. The local village dogs won't drink it either 😅
 
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