Making bread tonight, and it rose really well!
What’s your starter’s name?
this post was submitted on 03 Apr 2025
39 points (97.6% liked)
Bready
1631 readers
1 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 2 years ago
MODERATORS
I call it The Slop.
Does the weight change as it rises?
Fermentation converts starch to CO2 and water. Some of the CO2 escapes and the dough can always dry out if not covered.
The metabolic rate is small enough that the baker won’t notice unless very very over fermented.
Mildly, I imagine, as gas is produced.