this post was submitted on 03 Apr 2025
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Bready

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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.

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Making bread tonight, and it rose really well!

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[–] deegeese@sopuli.xyz 6 points 3 months ago (1 children)

What’s your starter’s name?

[–] Dogiedog64@lemmy.world 4 points 3 months ago

I call it The Slop.

[–] Fiivemacs@lemmy.ca 4 points 3 months ago (2 children)

Does the weight change as it rises?

[–] deegeese@sopuli.xyz 6 points 3 months ago

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.

[–] Dogiedog64@lemmy.world 3 points 3 months ago

Mildly, I imagine, as gas is produced.