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Since the facility for uploading fully formatted Word and PDF documents has not been implemented, the details of this post can be found here and I have loaded (above and below) a pictographic shorthand version which lacks any explanation of the rationale.  The artwork covers the whole bread-making process of which the illustration above covers starter maintenance, elaboration into a levain, and then using the levain to initiate a batch of bread dough.  The linked paper covers only the starter maintenance and

What is the bEST no knead formula?  Best for large holes in crumb, high taste as a result of long fermentation, crust that is wonderful but will not break my jaw?    Thanks@

World Wide Bread Journey - Italian Bread - Pane Pomodoro from The Italian Baker

I made this bread yesterday and it was quite well received. I am happy with the taste, crust, score,and the rise. The crumb seems a little damp but that might just be the amount of olive oil.

I made these rolls for a lil trip to Chertsey QC last week. Usually I make these rolls with a sweet filling like Nutella+espresso or jam. Also, I wanted to try using buttermilk in the dough, and this resulted in lovely soft rolls!

Just sharing my 3rd bake with my new Challenger bread pan. Until recently I've been struggling with steaming in my oven but as you can see I think 'problem solved'!

I'm happy with the crust and flavor but I need to work on the rise - I'll be working with the starter feeding times.

This is my stand-by bread.  One of these days, I need to finalize a recipe and stick with it.  For this one, I eliminated the oat flour and reduced the buckwheat flour.  The sorghum, buckwheat, and barley flours were used for a mash, and buckwheat and oat groats were used in a hot water soaker.

Loaf flattened a bit versus springing, but the crumb turned out nice and moist and fairly open.  I keep wanting to make this a hearth loaf, but it's tricky getting it right with the level of gluten free flours.  I may just start keeping this a pan loaf.

Decided to try to make "traditional sourdough" style bread using CLAS and CY. Mostly standard formula, 25% whole wheat, 75% hydration: https://fgbc.dk/1oiv

I used a week-old CLAS from the fridge, and I pre-warmed it before mixing, like recommended for wheat doughs. It contained 5% of all flour for the bread, like recommended for 1st grade or high gluten flour. I reduced the yeast from recommended just a touch, since I didn't want to open a new packet, so 2.4g instead of 3 g IDY.

Number 2 son and his family are visiting. This is the first face-to-face family contact we have had in a year and a half. It's so nice. It's also an excuse to bake. Here's a sampling of what I've offered ...

Jewish sour rye and Berliner Landbrot

San Joaquin Sourdough Baguettes and Epis

Wanted to try something enriched with CLAS, and followed Rus Brot's interpretation of a 1940 Russian recipe for schneiken, meaning "snails" aka rolls - originally German in origin, as you might have guessed. Here is the formula with minimal instructions, since the video is only in Russian: https://fgbc.dk/1ofj