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Sourdough Country Loafv2.3
7 versions
Example: what changed between two tries
500g bread flour, 75% hydration
400g bread + 100g whole wheat, 78% hydration
Bulk ferment 4 hours at 75°F
Bulk ferment 5 hours, 50% rise
Change note

Added whole wheat for flavor. Longer bulk gave better crumb.

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German Apricot Cake (Aprikosenkuchen)

A simple, classic cake, gently flavored with lemon zest and almond extract and studded with fresh apricots, this Apricot Cake is the perfect anytime cake. AKA you can have it for dessert with some vanilla ice cream, or with a side of yogurt for breakfast, or just plain with your afternoon coffee.

@rossetto07Jun 19, 2026