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 🙂
Click to expand...
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.
Click to expand...
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 😅
 
Z-Cook said:
Flatbread or shaped loaves/rolls?
I make flatbread the most and rolls rather than loaves. I buy loaves from the bakery or shop.


Certainly does - which is why I asked. The local village dogs won't drink it either 😅
Click to expand...
I chop and change.
Yesterday was pita
Same dough, from the fridge.
Not that long on the counter to warm up.
Rolled out quite thin with part of my broom stick then into the uuni (not pre-heated) with the fire on high.
The thing blew up to about 4 or 5 cm :)
 
One big chocolate chip square to cut into bars. So much easier than making cookies...
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Here's an interesting outcome.
Post my pizza mushroom challenge extravaganza and a big bag of mozzarella, I made pizza again the other night - too boring to post in whatcha cooking - but did a little tweak to my usual. Lowered dough hydration to 65% from 68-70%, upped the yeast slightly and added 1/2 tsp baking powder in with the flour, lightly oiled the pan, brushed the crush with halfnhalf before baking.

Game changer. Why, you might ask?

I returned to the idea that you cannot compete with high temp 90-second-bake pizza ovens using a regular domestic oven. And the rationale behind higher hydration dough (esp Ken Forkish) is faulty logic which says that using commercial pizza long fermentation times and longer than 90 second pizza oven baking times when baking at home needs higher hydration dough to keep from drying out, to which I say, Non, not so. You just need a different dough that performs at domestic oven configurations and temps - bread dough for a 15-20 minute pizza bake that gives a soft chewy crust interior with a thin crispy lightly browned exterior. Pretty sure the baking soda/bicarb in the baking powder helps with that.

Recalling my flat bread recipe that uses yeast and bp and TastyReuben's baking powder pizza recipe posted for Barriehie a while back.


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