Opinions breadmaker vs kitchen aid

[Salmonsmoker]

Sourdough is just one of those things that most folks just don't have the patience for. My routine for SF Sourdough involves 3 feedings of starter from the fridge, first overnight, then 2 feedings during the day. A Poolish is mixed and refrigerated overnight. Next day the mix goes in the Zoji with flour added until combined. Autolyse [rest] for 1 hour, add salt and continue. Sourdough requires a long rise, mine is 3 hours. Shape into loaves, then another 2 hours for a second rise.
Most folks I have given starter to did not go the distance. Might want to take a look at KA Flour "Extra Tangy Sourdough" for basics.

Good call SS, that recipe is a hybrid that uses sourdough starter and instant yeast, and doesn't require the long rise of traditional sourdough. It's my "go to" recipe when I'm squeezed for time. It's a simple, versatile recipe that I add all sorts of stuff to. Garlic and shredded sharp cheddar cheese, raisins-chopped dried apricots and pecans, black & green olives w/rosemary, thyme and basil(my granddaughter named this one pizza bread) and is an excellent appetizer served with chopped basil and olive oil. The fun continues...

[Lemonhead78]

My first ever attempt at baking. Used my old kitchenaid. The recipe was called Amish white bread. It was fun. I can’t wait to slice open and try it. This is fresh out of the oven. I buttered one and not the other to see what I like better. I think I have a new obsession.


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[TMB]

Those look wonderful!

[Smokin Papa Steve]

My first ever attempt at baking. Used my old kitchenaid. The recipe was called Amish white bread. It was fun. I can’t wait to slice open and try it. This is fresh out of the oven. I buttered one and not the other to see what I like better. I think I have a new obsession.

Nice looking loafs.  I have made these too but a bit sweet for me. Makes excellent french toast if you have any leftover

[Pam Gould]

You can just cut back by half on the sugar or add a couple of tbs for a sweet dough..you can make cinnamon rolls with it or add fruit & nuts. Use that as a basic recipe and add what you like.  .☆´¯`•.¸¸. ི♥ྀ.

[Salmonsmoker]

Nice job LH!

[Salmonsmoker]

Sourdough is just one of those things that most folks just don't have the patience for. My routine for SF Sourdough involves 3 feedings of starter from the fridge, first overnight, then 2 feedings during the day. A Poolish is mixed and refrigerated overnight. Next day the mix goes in the Zoji with flour added until combined. Autolyse [rest] for 1 hour, add salt and continue. Sourdough requires a long rise, mine is 3 hours. Shape into loaves, then another 2 hours for a second rise.
Most folks I have given starter to did not go the distance. Might want to take a look at KA Flour "Extra Tangy Sourdough" for basics.

Good call SS, that recipe is a hybrid that uses sourdough starter and instant yeast, and doesn't require the long rise of traditional sourdough. It's my "go to" recipe when I'm squeezed for time. It's a simple, versatile recipe that I add all sorts of stuff to. Garlic and shredded sharp cheddar cheese, raisins-chopped dried apricots and pecans, black & green olives w/rosemary, thyme and basil(my granddaughter named this one pizza bread) and is an excellent appetizer served with chopped basil and olive oil. The fun continues...

I need to make a correction in my above post. The Extra Tangy Sourdough recipe is a full-on sourdough recipe. My go-to recipe in a time crunch is the Rustic Sourdough recipe. That one's the hybrid with starter and instant yeast. Sorry for the misinformation.

[Roget]

Those do look good.
Baking is fun.
I like making artisan bread in my Blackstone pizza oven.

[Pac Man]

My wife and I use our KitchenAid for all of our baking, and it works great. Two newish books that feature super simple but excellent recipes are Bread Toast Crumbs by Alexandra Stafford (all or most of her recipes are no-knead), and Flour Water Salt Yeast by Ken Forkish which focuses on small-batch bread and pizza dough. You wouldn't need more than a KitchenAid for either of these, and you'll be baking some of the best bread you've ever tasted.

[Pac Man]

My first ever attempt at baking. Used my old kitchenaid. The recipe was called Amish white bread. It was fun. I can’t wait to slice open and try it. This is fresh out of the oven. I buttered one and not the other to see what I like better. I think I have a new obsession.

Looks like you're on the right track! I can smell those from here!

[Lemonhead78]

My wife and I use our KitchenAid for all of our baking, and it works great. Two newish books that feature super simple but excellent recipes are Bread Toast Crumbs by Alexandra Stafford (all or most of her recipes are no-knead), and Flour Water Salt Yeast by Ken Forkish which focuses on small-batch bread and pizza dough. You wouldn't need more than a KitchenAid for either of these, and you'll be baking some of the best bread you've ever tasted.

Thanks pac man !!!!
I’ll check them both out. I love books