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  • Proofing 101: Yeasted Breads

    Have you ever tried to make a loaf of bread from scratch, only to find yourself confused and frustrated mid-process? Or maybe you made it through a recipe, but simply didn't like the result. Perhaps your bread turned out dense like a brick, or chewy like gum. If frustration has deterred you from making your own bread, look no further than today's blog post! Proofing- what does that mean? Proofing, fermenting, rising, doubling in size... all of these terms are generally synonymous with each other and can be used interchangeably. "Proofing" could be defined as activating yeast by the addition of liquid. But, that is a bit of an oversimplification, in my opinion. Yes, it is best practice to activate your yeast before incorporating it into a recipe. Also, when you allow your dough to rise, you are technically re-activating your yeast by feeding those cultures with the liquids, sugars, and proteins in the flour that your recipe calls for. That said, it's a little misleading to offer a simple, one-line explanation when yeasted types of bread will essentially always require two proofing periods (or sometimes three, as with sourdough). So yes, while proofing is simply the process of activating the yeast, it is a process that must be utilized more than once in most bread recipes, such as loaves of bread, croissants, and cinnamon rolls. Let's deconstruct this just a little further. When you initially mix your dough and the flour is still absorbing moisture, the gluten hasn't had an opportunity to develop, and the yeast cultures will just be getting started on finding their food. Your newly formed dough lacks structure and elasticity at this stage. Even if the starter cultures could become active instantly, the dough would not be able to stretch in all the dimensions it needs or have enough stability to hold itself up. Given some time and handling, it will spring beautifully. We've mentioned yeast several times now, and it's important to note that there are multiple types of yeast to choose from. More details on how to use and swap the different types later, but for now, the three types of yeast broken down in this article will be: Active Dry Yeast Instant Yeast Sourdough Starter Okay, now that we've clarified the concept of what proofing is, let's move on to explaining the different types of yeast. Active Dry Yeast This is the most common type of yeast you will see referenced in bread recipes. This isn't to say you can't substitute it with something like instant yeast or sourdough starter, although when doing so, you will want to adjust the proportion of yeast accordingly. We'll expand on that soon. Essentially, active dry yeast is a lab-produced yeast culture and leavening agent, created in a controlled environment for quality assurance and purity purposes. It's incredibly reliable if handled properly, and tends to last quite a while when stored properly. Refrigerated in an airtight container, you can safely assume that it will last at least three months. If you're curious to learn more than this page offers, scroll to the bottom and check out our reference links. Remember, we do LOTS of research and cite our sources so you don't have to sift through Google search results! The first step in making a yeasted type of bread will usually be activating your yeast. The exception to the rule is when you're using instant yeast. Hey, what a great segue! Instant Yeast Similar to active dry yeast, instant yeast is produced in a lab, under a controlled environment. There are a few distinctions, but the most important to note is that this yeast doesn't require you to "bloom" or activate it before incorporating it into a recipe. There are plenty of recipes that call for this type of yeast, but it's completely your call whether you wish to stock your kitchen with it or opt for whatever yeast you have available. Another distinction with instant yeast is the level of hydration and living cells. During the drying process, yeast cells die off, more so with active dry yeast than with instant yeast. Finally, instant yeast is composed of smaller granules than active dry yeast. For these reasons, instant yeast will dissolve and "come to life" more quickly. What does all this mean? If you're substituting with instant yeast (for a recipe that calls for active dry), you might consider reducing the amount needed by roughly 25%. If you're substituting with active dry yeast (for a recipe that calls for instant), increase the amount by 25%. If you forget, no biggie, but your dough will rise a bit more quickly or slowly, depending on which you're substituting with. So now we know that active dry yeast requires "blooming," and instant dry can be used straight away. What's the deal with sourdough starter? Sourdough Starter From here forward, I'll simply refer to this as starter. Starter is similar to dry yeast, in the sense that it uses live cultures to leaven dough, but otherwise, it has quite unique properties. Most notably, starter isn't dry like its otherwise-cultured counterparts. It also requires more maintenance than simply leaving it in the fridge until the next time you bake. For a thorough walk-through on the properties and uses for starter, check out my previous post, Sourdough, for Starters. Starter needs to be "fed" at least once per week, although it can survive for a while longer than that in the fridge. Feeding your starter will keep it active, reducing proofing time and keeping it from turning too sour (unless you specifically want that flavor). You feed starter by mixing in equal portions (by weight) of flour and water to a small amount, then letting it ferment on the counter for several hours. After it has doubled in size (similar to "blooming" your active dry yeast), go ahead and either refrigerate it or use it in your recipe! Using starter requires some planning-ahead since it requires extra time, but it does yield some truly delicious, not to mention fancy-looking results! Working with Yeast Okay, so we've talked about three different yeast sources (we won't get into fresh yeast today, but someday I may get brave and look for some to experiment with,) but how do we use it? Well, we probably have to "wake it up" first, unless you've opted for instant yeast. This will mean either: a) feeding your starter, or b) blooming your yeast with water and sugar Feeding your starter You can feed your starter as early as several days previous to making your bread (refrigerated), or as late as 6-8 hours before mixing your dough. The longer your "fed" starter rests in the fridge, the sourer it will smell and the more tangy your bread will be. The more active it is when you use it, the faster your dough will rise. There's more to it than that, but again, I would redirect you to my previous blog post: Sourdough, for starters. Similar to active dry yeast, your starter is ready to use once it has doubled in volume, after being fed. Make sure you feed it enough! If your recipe calls for 90 grams of starter, feed it 45 grams each of water and flour. Blooming/Activating your active dry yeast To bloom your yeast, warm about 1/4-cup of filtered water to 85-100 degrees Fahrenheit. Take care not to get it any hotter, or it will simply kill all those precious cultures rather than wake them up. Next, add around a teaspoon of sugar to your water, give a quick stir, and then add however much yeast your recipe calls for. Give it a few minutes (5-10 is plenty), and you should see lots of foamy bubbles rise up. Voila, you've got a green light to go ahead and incorporate it into your dough! Remember to omit 1/4 cup of water from the recipe you're using, since you've added that to your yeast already! On a side note: Adding sugar isn't 100% necessary, but it may help to think of it as your yeast's morning coffee. I don't need coffee to function in the morning (perhaps that's up for debate), but it sure does help!! I'm an impatient little baker, so I never skip the sugar. Also, it's possible your yeast simply won't activate without sugar. I've seen it go both ways. ...Is this really necessary? The short answer: no. The long answer: This will be your "first proof," offering insurance that your bread dough will, in fact, rise after you've gone to the trouble of mixing your dough. If your yeast is dead, guess what? Your bread won't rise. If your starter dies, guess what? Yep, your bread won't rise. How can you tell if your yeast is alive and well? If you guessed "activate it" or "feed it," you're right! So while you can skip this step and likely get away with it, there is always some potential that there will be disappointing consequences. Now that we've covered what our common yeast agents are and how to use them, let's dive into the main point of this post: proofing. Proofing Your Dough You made it to the final section, so let's dive in! Pick whatever bread recipe you wish to follow, check that you have everything you need, and get your leavening culture ready! Depending on which recipe you're following and which type of yeast cultures you're using, the proofing steps will vary. Today, I'll be offering guidance in the way of proofing bread made with yeast or starter. The rules will generally be the same from recipe to recipe in regards to proofing, just follow the point outlined for whichever leavening agent you're using. Proofing bread with dry yeast First, bloom your active dry yeast, or simply portion your instant yeast in with your flour. Mix your dough as per the instructions from the recipe you're using. Typically, this involves kneading your dough either by hand or in a stand mixer, fitted with a dough hook attachment. The general idea is to mix your dough until it's smooth, elastic, and pulls away from the sides of your bowl cleanly. Typically, this takes me about 8-12 minutes in a stand mixer. If your dough isn't pulling together after a few minutes, add some more flour, as it's probably too wet (see an example to the left). I always weigh my ingredients and almost always have to add more flour, no matter how exact I am. It's easier to add more flour than to incorporate more water or milk-- something to keep in mind! Butter the inside of the bowl you'll be proofing in, to ensure your dough doesn't stick when you turn it out onto the counter to prepare for the bread pan. This isn't absolutely essential, but it's pretty nice. Proof your dough (twice) Shape your kneaded dough into a ball and plop it right into the buttered bowl. Cover with some plastic wrap, a damp towel, or whatever you prefer to use (to keep it from drying out and forming an outer shell), and let it sit, undisturbed, for a good hour or so. Ideally, the space in which it's proofing should be close to 70 degrees Fahrenheit. A few degrees in either direction is fine, but it may slow down or accelerate your proofing time, so be mindful of that! I've found many creative ways to manipulate an area of my house to be perfect for proofing dough-- I'll outline them after wrapping this up. Guess what? You're proofing your dough! This is considered the bulk fermentation, or the first proof of your completely mixed dough. The warmer your proofing spot it, the faster your dough will proof. The cooler the spot is, the slower your dough will proof. Achievement Unlocked: The Proof is in the Pudding (I know, terrible joke.) So, how do I know when it's done proofing? Keep an eye on your dough after the first 45 minutes, and consider snapping a photograph before you initially walk away to let it proof. I still take pictures of my dough occasionally before walking away, even after years of making bread. You'll know your bread has proofed enough when it has nearly doubled in volume. It will look somewhat inflated and will be a bit taller, but it's difficult to see the difference if you don't yet have a trained eye for it. When I make sandwich bread at home, I typically walk away and set an alarm (because I have debilitating ADHD and tend to dive into various rabbit holes and forget the rest of the world exists). After 60-90 minutes have passed, I check that the dough is a bit taller, a bit closer to the plastic wrap covering the bowl, then turn it out onto a lightly floured counter to roll out and shape. I press all of the extra gas out, shape it, place it in my bread pan, to go on to the final proof. (see my sandwich bread recipe for more) The Final Proof Now that your dough is nice and active, freshly shaped, and nested in your bread pan, give it another round of proofing (covered, like last time). This time around, cut the proofing time in half. This has worked well for me, so long as my dough was fully proofed when I moved on to shaping and the final proof. If you believe you moved on too quickly, you didn't hear/feel any gas escaping the dough as you pressed it, or the dough wasn't as pliable as it should have been, you may need to extend the final proofing time. This fine-tuned perfection of timing will come with practice, but for now, focus on observing and know that nobody gets it just right on their first try, especially without someone physically present to guide them. When your dough has nearly doubled in size again, it's ready to bake. For me, (with my recipe, in my bread pan,) this means the tallest part (the center) of my dough will have risen just above the rim of the pan. I use this time to preheat my oven to guarantee it is completely preheated so it can provide a good "oven spring" in my bread. Before we move on to sourdough proofing, here are a couple of photos of my bread dough before and after bulk fermentation: Now that we've explored proofing in the world of dry yeast, let's move on to wild yeast (or starter, as we've been calling it) Proofing Bread with Starter First, feed your starter and give it about 8 hours to ferment, or however long it takes to double in volume. While using starter is more time-consuming (at least when it comes to idle time,) there's actually less hands-on work involved! This is just one reason I love making sourdough bread so much. It's simple, cheap to make, straightforward, and delicious. Next, combine all the ingredients for your sourdough bread. For me, this is just water, starter, salt, and flour. If you'd like to give my recipe a spin, visit my recipe page for Classic Sourdough. Your dough will look shaggy (see image below), which is fine, so long as all the ingredients are incorporated evenly. You can choose to stretch your dough (highly recommended) or not, it will be wonderful in the end either way. Bulk Fermentation Without rambling on for too long, you'll essentially be doing the same thing as you did with your yeasted dough: cover your bowl and walk away. The main distinction here is that instead of waiting 1-2 hours, you'll give this dough 8-12 hours to proof. Depending on the temperature of your kitchen and the activity level of your starter, fermentation time will vary, but generally, 12 hours is a safe number to stick with either way. I'll tell you a secret: I almost always forget I'm proofing dough when I make sourdough. I almost always forget to check on it after 8 hours, and I almost always overdo the bulk fermentation. You know something? It's always completely fine. Just another reason I love sourdough! It's SO forgiving. Shape your dough When your dough has nearly doubled in size (see a theme here?), grab your proofing bowl or banneton and generously flour the parchment or liner (I prefer rice flour, which is fairly standard, but any flour will do). Next, lightly flour your work surface and turn the dough out onto the counter. Alternatively, you can shape it without ever setting it down. Simply lift your dough from the center, with a hand scooping from either side, then lift and watch as the dough slowly stretches downward toward the bowl. When it has stretched enough, fold one "flap" under, then fold the other flap over the first (like folding a letter in thirds). If you prefer using the table, plop it down and stretch one-third over the center, then stretch the other side over that. Place your dough in your proofing container, folded sides down, and move on to the final proofing cycle. The Final Proof Now that you've shaped your dough, you have a couple of options. This has been a lengthy process, so depending on whether you have a life that day, you may go either direction. You can either: a) Wrap your banneton/bowl in a grocery bag and refrigerate until you're ready to proof and bake (but try not to leave it in there for more than 24 hours); or b) Start preheating your oven (with the clay baker/bread stone inside, if you're using one), and then just walk away. For this proofing cycle, you can expect your dough to take about an hour or so to finish proofing. Move on with the "poke test" to know if it's ready to bake The Poke Test After you've given your dough about an hour to proof, go ahead and poke it. Literally, poke a spot with your finger, about one knuckle deep, and see how it responds. If it has a bit of a "belly button," meaning it doesn't immediately flatten back out or resist, it's ready to go. If it springs back quickly, it's not ready, check again in 20 minutes and go from there. If the "belly button" doesn't spring back whatsoever and the dough felt gooey or like it couldn't handle any pressure without collapsing, it's probably over-proofed, and you should bake immediately! It will likely be fine. I should note that if you've chosen path a) from above, your dough will likely take a while longer to proof, since it's coming up from <40 degrees to ~70 degrees. This is especially true if you have shortened the bulk fermentation, which isn't wrong per se, it will just lengthen the final proofing time a bit. Here is an example of the poke test I have just described. This dough is ready to bake! (also, it's just fun to poke dough) It will be valuable to note, if your bread dough is under-proofed, the cultures will still be eating, the dough will still be expanding, and there won't be enough gas build-up for your bread to spring or expand appropriately in the oven. It's like a rubber band that has never been stretched, it will resist. This will result in a dense loaf of bread that is burnt on the outside, and raw on the inside. This was a huge issue in the croissant kitchen I worked for. My coworkers would laminate the dough before it was through its bulk fermentation, and the rolled croissants would take upwards of six hours to proof (we expected no more than 2-3 hours). Here is an example of what I mean: The photo on the left is an example of dough that was not given a complete bulk fermentation, then it was also not given a long enough final proof to compensate for it. The photo on the right shows croissants that also did not receive a complete bulk fermentation, but I knew to give them extra time in the proofing cabinet. When they aren't given a chance to fully proof, the water content in the dough has no way to escape, so it stays in the bread, causing dense, heavy, chewy croissants that will be either burnt on the outside or raw inside (or both). In time, you will learn to identify the signs to avoid this mistake! Croissants are especially tricky when it comes to timing your proofing periods, but the core concept remains the same. Bake Away! Now, assuming your oven has been given plenty of time to preheat, go ahead and bake! Most bread I've made takes approximately 30 minutes, for a single loaf. It's best to leave the oven door shut for the first 15-20 minutes, unless you absolutely need to check inside the oven or have lost track of time. Once your bread has had its "oven spring," it's all fair game. One way to check that your bread is finished baking is to check the color of the crust. A bright yet rich, golden brown is typically what we aim for, or a deeper brown for whole-wheat and rye varieties. It's a matter of personal preference, so play around with baking times and dial in your own perfect routine. Hopefully, this article has shed plenty of light on the subject of proofing at every stage of the game! If you have any questions at all or would like help troubleshooting, please comment below or send me a message (visit my contact page or post in the forum). I would LOVE to hear from you and to see your wonderful creations! Let's give credit where it's due! Check out these sites to learn more about yeast or the proofing process: Masterclass, as always, is one of my favorite sources for in-depth explanations of just about anything! This link will bring you to an article about active dry yeast, but there is so much more you can discover with them. Kitchn is a blog loaded with information on the subject as well, and they do a great job of explaining the distinction between active dry yeast and instant yeast, as well as offering a fun history lesson! Epicurious is a wonderful site for exploring recipes and baking concepts. This was the first site I explored in search of substitution rules with yeast types. I was prompted to research this while I worked in a patisserie making croissants (hundreds every week, which eventually lost its novelty, but I'll cover it here one of these days!). King Arthur is typically a staple in baking research for me, and while I didn't use their site for this post, I have used them enough in other bread-related posts to feel justified in adding them here.

  • Sourdough, for Starters

    Learn all you need to know about sourdough starter! If you're familiar with starter, you've established a solid launching point to easily navigate countless dough recipes. The most basic of these recipes is a timeless classic (and my personal favorite): Sourdough Bread. With 3 basic ingredients, flour, salt, and water, you can create the most stunning loaf of bread that looks like it belongs on the "fancy bread" rack at the bakery, but is impossibly better! Above photo: The proud documentation of my FIRST successful attempt making sourdough! Tackling this with zero experience working with starter (or even yeast) was tricky, but after years of experience, I'm ready to share some tips and tricks I've learned along the way. This here is SO attainable, so prepare to impress yourself and anyone you want to share with (if it lasts that long!) What is "starter"? Starter is a natural type of leavening agent for dough. It helps the dough to achieve a pillowy, somewhat springy, expanded state while proofing, and an open, airy, and deceptively formidable crumb we love in a hearty slice of sourdough. To be more specific, starter is made up of two ingredients: flour and water. Yep, it's that simple (well, sort of). Starter has a thick consistency, similar to pancake batter, and a slightly "sour" and tangy smell. Depending on how recently it was fed, the viscosity will vary and the smell can range from nearly scentless to overpoweringly sour or alcoholic. If your starter goes bad or dies, it's a good idea to reset with a fresh supply. How does sourdough starter work? Check out this article for a thorough explanation behind the magic (I mean science)! To offer a much simpler explanation, the way starter behaves when it's fed flour and water is similar to the way yeast behaves when mixed with water and sugar (--and then mixed into a dough). The mixture expands, pockets of tiny gas bubbles form, and eventually, the whole thing deflates after reaching its peak level of expansion. It quite literally "runs out of gas," loses its structural integrity, and collapses in on itself. It starts to deflate once the wild cultures have run out of food, and it will need more flour and water to become active again. Imagine blowing bubbles in a glass of milk through a straw. The bubbles reach a certain height before collapsing under their weight. When you stop blowing, the bubbles stick around for a bit, but eventually, you're left with just plain milk. Fermenting starter is a similar concept, except with wheat and natural sugars, instead of dairy and forced air. Starter will become almost "gummy" when it's super active or hasn't finished rising yet, but after it's done feeding and starts to relax, it gradually loses its structure and becomes much runnier. Food is fascinating! That probably wasn't the best analogy, but it was the first to come to mind. Reminds me of that kids' song.. beans, beans, the magical fruit... but for flour? I don't want to order it--Can I make my own? You can absolutely create your own starter! However, it will take some real patience, sometimes requiring up to two weeks. It might feel like you've adopted the world's most boring pet. I recommend buying live starter here. It's a small investment, incredibly cheap to maintain, and there are countless recipes you can use it in, from pancakes to pizza crust, even homemade croissants! If you're curious about the process of creating your own starter, check out this page. King Arthur has a lot of amazing resources for learning about all-things-bread. Essentially, the idea is to mix a little water and flour together, then every 24 hours, dump half of your mixture and add the same portion of fresh flour and water and mix. The "dump" starter is the leftover starter that wasn't used after fermentation, and while it has a place in many recipes, the dump starter you have before the cultures are present is useless. Just throw it in the trash until you have a well-established, super active starter. Okay... How do I use it, though? Let's quickly gloss over care/maintenance and then dive in deeper: Always store your starter in the fridge if you're not going to be using it Feed your starter at least once per week When feeding your starter, 1:1 water to flour, by weight Occasionally transfer your starter to a new jar and disinfect the dirty jar Avoid cross-contamination! Starter lasts forever (literally), assuming you care for it and maintain it properly. The starter I worked with at Breadtopia came from a batch that was originally created decades ago! When you bring your live starter home, immediately transfer it to a mason jar or other food-safe storage container, NOT completely airtight, "feed" it, then give it time to ferment at room temperature. Leave the lid somewhat loose, to allow for gasses to escape the jar as it becomes active and expands. My favorite starter jars can be found here. Just remove the rubber gasket to allow those gasses to escape! Store your active live starter in the fridge, unless you will be using it in the next 12 hours. A visual queue that your live starter is "active" would be visible bubbles and notable expansion. To feed your starter, add equal portions of water and flour to your starter in a mason jar, mix completely with a dough whisk, spoon, or whatever you have handy, and leave it to ferment on the counter at room temperature until it has doubled in volume. Voila, It's ready to use! Important! By "equal portions," I mean by weight. So if you're feeding your starter 75 grams of flour, match that with 75 grams, or 75 mL of water. No scale? No biggie. Just add enough flour to bring it to a "thick pancake batter consistency." Being perfectly exact is not necessary, the viscosity is what we pay special attention to. I will say that using a kitchen scale is super convenient--no more measuring cups! Note: Remember to check the recipe you're using to ensure you've fed your starter enough to have a little leftover! You don't need much to keep it going, really. I've fed a tiny amount (enough to partially line the inside of the jar) to get it back to a full 100 grams or more. Left: Jars of live sourdough starter, fed about 8 hours earlier and ready to use. From my recent days working directly with Breadtopia Below: Balls of freshly fed sourdough starter, rolled in extra flour and ready for packaging to ship! They won't look this perfect when they arrive, but they'll work all the same. (How did I retain my sanity after rolling thousands of these??) Can I skip/substitute the starter? Sorry, but no. Many other types of bread use other leavening agents (such as yeast and baking soda), but sourdough isn't one of them. Personally, I avoided learning to make sourdough for so long just because the concept of using starter was completely new to me. "New" can be scary or overwhelming, with an undisclosed number of steps, which is just too much for my sensitive ADHD brain to handle. Then, I was ready to let go of that anxiety. A friend gave me some tips and I threw caution to the wind and went for it. My first attempt at sourdough was... well, disappointing. It didn't rise, the crumb was very dense, and the crust was hard as a rock. I didn't even need to slice it, I just knew it was more akin to a deadly weapon than a delicious reward. What happened? Well, the starter hadn't been given time to ferment, for one. Once mixed, I didn't allow the dough to rest long enough, either. I expected the typical "1-2 hours" rising time you see with yeasted goods, which obviously wasn't nearly enough time. I also had not yet learned the concept of a "bulk fermentation" or a "final rise". But we'll circle back to that! To use your starter, simply use whatever amount a recipe calls for just as you would with yeast. Whether you're measuring by grams, tablespoons, or liquid-ounce measurements, just add your starter to the liquid mixture for a recipe (ie: water in sourdough) and then mix in your dry ingredients even incorporation. Note: make sure your starter is active before using it in a recipe. This means you've fed your starter and it has had a chance to ferment, typically anywhere from 8 hours to overnight, or even longer in the fridge. ie: For "extra sour" sourdough, you can feed your starter, let it ferment for several hours, then leave it in the fridge for up to three days before using it. Incorporating it into a recipe with flour will feed it again and reactivate the cultures. I have high hopes that by now, you have a fundamental understanding of what starter is and how to know when it's ready to use in a recipe. If you're feeling comfortable so far, go ahead and read our next article, Proofing 101. There, you will learn fool-proof (pun intended) methodology for using your starter (or dry yeast) to properly proof your bread!

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  • Easy to Learn, thorough recipes | Full Spectrum

    Easy to make, versatile dishes with basic elements Welcome to a beautiful beginning, we're starting slow, but adding content every week! whitneyschutten Feb 25 14 min In-Depth Guides Proofing 101: Yeasted Breads 123 0 Post not marked as liked whitneyschutten Jan 26 6 min Bread Sourdough, for Starters 16 0 1 like. Post not marked as liked 1 Recipes to Grow With Follow along as I break down the basics, because the store-bought stuff will never hold a candle to the immersive experience of a fresh, homemade loaf! About the Author Tips for Beginners Explore Recipes Join the Forum! Hi, I'm Whitney! I love writing and playing with recipes, as well as collaborating with friends in the kitchen. I'm always chasing the knowledge of "why", "how", and "what if," when it comes to fine-tuning recipes. Ultimately, I deconstruct recipes and find a formula to easily customize them. Search Learn the fundamentals of cooking, to cook and bake with confidence, without needing to rely on a recipe!

  • FORUM | Full Spectrum

    To see this working, head to your live site. All Posts Categories My Posts Login / Sign up Full Spectrum Forum Welcome! Have a look around and join the discussions, or start one of your own! Sort by: Recent Activity Create New Post Comments Likes Views Recent Activity Item option menu Thank you for your patience whitneyschutten · General Discussion 0 0 Jan 30 A little more on my story... whitneyschutten · General Discussion 0 0 Jan 29 Forum rules whitneyschutten · General Discussion 0 0 Jan 26 Forum - Frameless

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    All Recipes Belgian Waffles Difficulty: Easy PREP time: 15 minutes COOK time: 20 minutes IDLE time: none! Light, fluffy, and perfectly crisp around the edges, here's an incredibly versatile crowd pleaser! Will you make them sweet or savory? Classic Sourdough Bread Difficulty: Easy PREP time: 30 minutes COOK time: 30 minutes IDLE time: 9-18+ hours This hearty sourdough recipe is super adaptable. It's the perfect place to start in learning to make bread, and it has a hearty, open crumb that is suits all types of occasions! Biscuits & Gravy Difficulty: Easy PREP time: 10 minutes COOK time: 15 minutes IDLE time: None This is the perfect hangover meal, mid-winter reprieve, and overall comfort food. If you're looking for something filling, satisfying, and protein-rich, look no further! Sandwich Bread Difficulty: Easy-Intermediate PREP time: 30 minutes COOK time: 30 minutes IDLE time: 2-3 hours Perfectly moist with a hint of buttery sweetness. This bread makes amazing sandwiches and will have you walking right past the bread aisle at the grocery store!

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