Work got in way I’m doing a 4 day cold ferment this is day 1 and 2. Will it work ?

Bourbon raisin I need to push raisin more into dough

Guinness stout bread cooling now

Good morning and happy Sunday! What are your go-to flours? It would be helpful for me to understand what baking flours most of you use as I put together content, recipes, etc. For instance, I always have on hand King Arthur bread flour, organic Costco all-purpose flour, and organic Bob's Red Mill whole wheat flour. Of course, I also have a few other flours around such as a rye flour. So if you can just drop those in the chat, that would be really helpful. Thank you 🙏 Also, our JUNE RECOGNITION CALL is coming up this Tuesday, June 2, at 7:30 p.m. EST. Don't miss the live call when I'll announce our latest group of certified bakers for each level along with our member of the month and new community members. You'll find the log-in link on the Calendar tab and at the top of the Community page. And if you can't join us live, be sure to catch the recording!

I won't be releasing a new recipe for us to bake for the last week of May. Instead, use the week to bake whatever sourdough bread you want and submit for a BreadScore™ analysis. Next Sunday, May 31, will be the last day to submit for this round, so don't miss your chance to level up! (If you want to check where you stand just send me a message.) JUNE RECOGNITION CALL - Tuesday, June 2, at 7:30 p.m. EST. Don't miss the live call when I'll announce our latest group of certified bakers for each level along with our member of the month. You'll find the log-in link on the Calendar tab. And if you can't join us live, be sure to catch the recording! If you've never requested a BreadScore analysis, now is a great time to give it a try! You're always welcome to submit one publicly or privately so you can see for yourself why others here find this a really valuable benefit. Give it a try, and let me hear what you think! Enjoy the weekend and keep baking!