u/bbtnopearl

Hi all! I’m a new baker and i’m not familiar with the chemistry of baking. I’ve been following this banana bread recipe I found and my loaves turn out beautiful every time!

I’ve heard that adding greek yogurt would add moisture and protein to the bread, as well as a little tang. I’m looking for advice on how I can incorporate yogurt into this recipe! Would I have to reduce the amount of butter, or adapt the recipe otherwise? How much yogurt would I need to add?

Thank you in advance!

Would love any advice to improve my coffee!

I’m not sure if it’s supposed to be so foamy. The beans were roasted about 2-3 weeks ago.

It came out a little sour, but i’m not sure if i’m supposed to grind any finer (this was on 44 clicks on the Kingrinder K7). It has a slightly astringent aftertaste as well.

Other notes: this is a 3 cup bialetti pot, i used preheated water, and 17g of medium roast beans.

TIA!