The Bread Thread

Starting to swell like moose.

 

I use that same Banana bread recipe. I've got a question. Do you leave out the 1 tsp. baking soda when you make your fermented banana bread?

 

I gave it some though and concluded that may be the reason the batter expands as much as it does, to answer your question I still put it in with the rest of the ingredients.

 

Good to know. I'll try something similar using the same base recipe.

 

okay may have some time cut off the recipe. the bananas took as a better starter and i've been feeding the dough a little heavier.

4 days im down to. will be cooking tonight.

 

Tastes good, hint of corn bread

 

Looks tasty. For some reason I was thinking it was going to look like the inside of an eclair.

 

Eclair? The relative to the elnimo bar? Yeah the banana bread can come out rather fudge like with that recipe. My sour dough version comes out super fluffy, but unlike the first time I don't know the trick to keep them inflated. Once they cool down they deflate.

 

still need to make @Reo ‘s banana bread....

 

Great looking crust and loaf. Now,I'm looking forward to the crumb picture.. I tried a version of Reo's banana bread. It started out looking great. But, when it was cooling it sunk into a mass that was very dense. I'll need to give it another try, and bake longer.

 

That's the problem I've been having too.

 

Mine looked beautiful coming out of the oven @Reo. It actually looked like it had risen to much. Within 10 minutes it deflated. I'm sure if @Chunk was viewing this thread he would have the answer for us or would know who to ask.

 

@Reo, I believe the answer can be found here.
https://findanyanswer.com/why-does-bread-collapse-after-baking

 

lol.

 

Those are some Huge loafs.. Which one you baking first SitnSpin ?

 

I'm going to say eat... a slice from each one, then split those and make 3 enormous sandwiches. I wonder if the loafs are real? I mean are they unaltered? The photo would make a cool meme. Lol

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I forgot the uncut picture. Sourdough with the addition of malted rye and malted barley ground into flour. I like the added flavor the addition of malted grains give.

 

Yummy, raisin bread. Bread makers, unite. LOL

 

Those are some beautiful loafs @Ringodog. I bet they taste as good as they look.

 

sourdough upside down apple pancake from Thanksgiving breakfast:
forgot the powdered sugar for the picture but still presentable

hope everyone had a great Turkey day