We haven't done one of these in a while. It is Messed Up Monday! Share about struggles, times things didn’t right, and baking challenges. Because are you really baking sourdough if you don't have a few fails along the way? And sharing those mess ups is how we learn and improve together!

Made pizza tonight using my go to thin crust recipe (with yeast, sorry 😬), and decided to use 25% durum instead of all bread flour. It was sooo good! Highly recommend this swap if you like a crispy crust.

I hope everyone is having a good Saturday and a pleasant weekend! We've added 6 new members in the past week! Please welcome: @Suzie Cain , @Michelle Henry , @Kristen Friedlander , @Lanie Helgerson , @Linda Frucchione , @Noah Trent I've managed 2 bakes this week. I tested the reworked Pane Siciliano formula successfully. It still is producing a nice soft crumb and golden color even at reduced hydration, and the dough is much easier to handle. I'd recommend trying the recipe at the link above vs. the original unless you are using a freshly milled fine durum flour. I included a couple pictures here for reference. I also completed the test bake for our next bread as we continue to explore the continent of Europe. This is a tinned rye and spelt (or dinkel) tinned loaf that you'd find in northern Germany and other northern European countries. It represents the opposite end of the sourdough bread spectrum from a white flour, wild open crumb loaf. It is dark, dense, hearty, and rich. This is my first time baking a bread like this, but I'm now convinced every sourdough baker should try it at least once. Check out the pictures and let me know what you think! I'll be finalizing the formula and baking guide for this over the weekend to post on Monday. Thank you all! Keep baking!