u/christanhooper

1 cup warm water

1/4 cup avocado oil

1/2 cup sourdough starter

3 cups AP flour

2 tablespoons vital wheat gluten

1 teaspoon sugar

1 teaspoon salt

1 teaspoon yeast

1 1/2 lb and light setting

Sourdough starter: 1/2 cup (120g)

Water: 3/4 cup (180ml), lukewarm (I stirred in a tablespoon of buttermilk powder)

Unsalted butter: 2 tbsp (28g), softened

Bread flour or all-purpose flour: 3 cups (360g)

Sugar or honey: 1 tbsp

Salt: 1 tsp

Yeast: 1 tsp

Cornmeal: 2-3 tbsp (for dusting)

I let the dough run through the Bread Machine cycles and took out after the last rise. I measured out 2 oz dough balls. Rolled them in cornmeal and placed them on parchment paper.

I preheated my oven and stone to 450 F. Placed the balls on the stone and patted them down. For 4 minutes in the over, I weighed them down with a flat sheet pan (that also preheated) and then removed the pan, flipped them and let them bake for another 4 minutes.

1 cup warm water
1/4 cup olive oil
1/2 cup sourdough starter
1 tablespoon honey
2 1/2 cups AP flour
1/2 cup cornmeal
2 tablespoons vital wheat gluten
1 teaspoon yeast
1 teaspoon salt

It’s taken several years to accumulate. I’m always shocked when I see one because I can’t let them go 😂

1 Cup Warm Water

2 Tablespoons olive oil

1/2 cup sourdough starter

1 Tablespoon honey

2 1/2 Cups AP Flour

1/2 Cup cornmeal

1 Tablespoon vital wheat gluten

1 teaspoon salt

1 teaspoon yeast

She loves to jump out and scare me too 😂

Taking the job very seriously

1.5 lb Standard White Bread:

1 cup warm water
1/2 cup sourdough starter
1/4 melted butter
3 cups AP flour
1 tablespoon vital wheat gluten
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt

Baked on light and 1.5 lb setting in bread machine.