Suggestions for Community Bakes
Ever since the influx of new bakers from the Corona Virus our Community Bakes have exploded in one respect and digressed in another. By that I mean that much fewer bakers have participated, but those that did were extremely active. In an effort to have more bakers join the event we are reaching out to everyone that may possibly be interested, and soliciting comments and suggestions.
- What would you like to see in upcoming Community Bakes
- In your opinion, are there any deterrents in past Community Bakes that prevented you from participation
The goal of all Community Bakes is learning together and from each other to bake a specific bread better. If anyone feels “unqualified” to join in, please understand, these bakes are not a competition. Every baker of any skill level is welcome and encouraged to join in. When it comes to flops and silly questions I am probably at the top of the list :-)
If you would consider participating in our Community Bakes, let us know how we can improve.
Danny
The following are links to our Community Bakes
- Lake Champlain Sourdough [1] by Trevor Wilson
- Fifty-Fifty Whole Wheat Sourdough [2] by Maurizio Leo
- Soughdough Baguettes [3] by Maurizio Leo
- 1-2-3 Sourdough [4] by Flo Makanai
- Five-Grain Levain [5] by Jeffrey Hamelman
- Maurizio's Oat Porridge SD [6] by Maurizio Leo
- Community Bake - Pizza [7]
- Hamelman’s Swiss Farmhouse Bread - Yeast Water - Part 1 [8] by Jeffrey Hamelman
- Hamelman’s Swiss Farmhouse Bread - The Bread - Part 2 [9] by Jeffrey Hamelman
- Basic Open Crumb Sourdough [10] by Kristen of FullProofBaking
- The Approachable Loaf [11] by The Bread Lab (Whole Wheat Bread)
- Baguettes by Alfanso [12]
- Ciabatta [13]