Sourdough Pizzas (pepp, pepp/sausage, chicken Alfredo, & breakfast - sausage gravy with some eggs and cheese) 2 pain au levain 4 minis (1 plain, 1 cinnamon sugar raisin swirl, 2 cheddar jalapeno) 2 loaves (one slightly burnt) with chili crisp oil, green onions, cheddar, and mozzarella French bread (1 loaf missing as it was already gifted) Not pictured - 3 dozen sourdough cinnamon rolls lol after all that I forgot to snap a photo! Time for a nap 😊

This pain au levain didn’t turn out the best so while I know it’s not going to be a high score 😞 these are the loaves that benefit most from the BreadScore feedback! I’m happy with the oven spring but am wondering if it’s under proofed (I think slightly) or also just a shaping issue?

Making pizza dough for Detroit style pizza. Think Sicilian pizza dough, and the recipe I use is make it in one day. I made the dough tonight and letting it bulk ferment. Do I let it go to double then put in fridge or just to a percentage and put in fridge? I can't remember the rule. Old age can suck!

These are two plain sourdough and a Pane Siciliano with black sesame seeds subbed for the white. I used a coarse durum wheat that I already had, I threw it into the Vitamix and blended to a fine consistency

My neighbor and I have talked about getting together to teach each other our passion projects for over a year now. Well, today was the day. She and her sister joined me in my baking studio for an afternoon of sourdough baking. We used a very basic recipe and practiced shaping, scoring & baking a sourdough loaf. In between the process we mixed up a new batch and talked about fermentation. They took dough home in buckets to bake with tomorrow, a few borrowed tools, instructions and their freshly baked loaves from today. It was a sweet, rewarding afternoon and they were both so pleased with themselves! Kudos to @Henry Hunter from Crust & Crumb Academy for the great beginner recipe!