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Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.

Hi everyone. I am starting a small bread bakery business and would love any tips that you have. Specifically I am looking for which products sell the best and basic startup ideas/advice. Thank you very much in advance. 

For a colleague's birthday made cardamom knots, but increased the amount of dough and filling to also give babka a go. Adapted the recipe from https://myloveofbaking.com/sourdough-cardamom-knots/ (except used all milk and no water in the dough). Here is the actual formula I used: https://fgbc.dk/1fvt

So here is what I am considering the "final" version of my Sourdough.  This was my first attempt at really creating something of my own and not relying totally on someone else's formula.  

Hi, I have imported too much Flour, they have just arrived then I've realized that I have purchased double of the amount of what I need.  

Any bakery would like to buy some?  they are French Bagatelle Tradition T65 and Bagatelle gruau T45.  

Please contact me if interested:  rhe94538@yahoo.com

Hi guys

im New to sourdough  although I can maintain my starter in the past but now run into a snag. I have about 2.2 # of starter. How do I feed this. I’ve tried replacing one cup starter with 8oz flour and 8 Oz water but the results I get with the action is not near with the action when I was first feeding the starter.   Now it takes forever to ferment and bubbling is weak not as it was. 
what am I doing wrong 

thanks for any help 

My cousin recently shared a few videos of wool roll breads on YouTube. These are really pretty rolls, so I decided to try making them today. 

I made them using my TZ potato bread recipe since I’ve so many left from a 10lbs bag (only $1.87), filled them with Nutella+malted milk powder* for the wool roll bread and meat floss for the remaining few. 

My first post at TFL, blog or otherwise. Long time lurker. My favorite bread is ciabatta and my favorite form is the roll for sandwiches. I was buying the artisan rolls at Costco but wanted lighter, more ciabatta-like rolls. I found that making rolls is a lot harder than making ciabatta slippers, which I was getting pretty good at, thanks to TFL, before switching to rolls.

So I found these little pint size tubs online, 3" square on bottom, 4" square on top, 2 1/2" high, and thought these might work. So far, with 3 bakes, my rolls are more square.