today we have a Sourdough Beer bread

And the other one..has 30 grams of extra Virgin Olive oil ...for a softer crust.

Crumb reveal in 30 minutes

Look great nessy, Wife bake these this morning.

You both have some fine-looking loaves of bread there.

Nessie..you shouldn't tease a girl.like that.

Here wake and bake means something entirely different.lol

This is a monstah loaf of no-kneed white that we took out to our son's place last night. I figure with his boys it is at least half gone already!

Can hahdly wait to see those cut, Nessie!

Moosetrot

Moosie...what the total grams of flouah in yah loaf ?

All of mine are 800 grams of Total Flouah...makes a good size

Looks wondahful, Nessy

Don't have a gram scale...yet...Nessie! Wonderful Wifey says we used 4.75 cups. Biggest loaf we have made so fah. Had some of our Cranberry/Walnut toasted with plenty of buttah and honey for breakfast. A good way to staht a day.

Moosetrot

Here's the Beer Bread

Moosie....next loaf you make ..just substitute your beer...for the water...wicked good ! You won't be disappointed

Exactly what we did with a loaf of caraway rye! A bottle of Guinness Stout instead of the watah! We certainly were not disappointed! A really nice firm and moist loaf. Having Pastrami and Swiss on really good Rye today for Suppah...or maybe even lunch.

We've been using a probe thermometer to check when done. Works pretty slick and no guessing when to pull it out of the oven.

Moosetrot

More open crumb here...with the 3 % of extra Virgin Olive oil..very tasty too !

Looks like perfect Sourdough, Nessie! It is just aching for toasting, buttah, and Blackberry Jam!

Moosetrot

Grilled cheese and tomato...on a 1950 lodge cast iron griddle...

Used the olive oil loaf...oh my !

How did you get into breadmaking Nessy?
Was it similar to working with Bondo?

Well....I can thank covid for my bread baking journey.

I was at the grocery store one day...and there was no bread to be found.

But there was flour and commercial yeast.

So I hit the you tube channels and off I went.

On my Straight Razor Forum ...there was a guy that helped me a lot with The Sourdough stuff

Nice loaves Ness. I'll raise you two, fresh out of the oven. Regular white flour with a touch of rye for flavor. I haven't mastered the airy proof yet, mine are fairly dense, but soaked in butter, we don't mind. I've used the turkey track slashing since I started sourdough. My starter is now officially 3 years old.

Thanks K Snow.....as long as we're baking sourdough ...it's all good !