I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels!Please adjust the baking time and temperature depending on your oven.Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro

When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo

I was able to make a nice yeast, so I used the straight method to turn it into french bread.※ The recipe calls for 75% water, but using about 65~70% at first will make it easier to make (195-210ml).※ I used 36% natural yeast, but 15% should be enough for it to rise sufficiently, so please feel free to reduce as you see fit.(Don't forget to increase the amount of water in turn for this. Recipe by Panko625

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.Be patient rolling out the dough, letting it rise evenly.If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

This is an egg yolk-less version of"Sugar-topped Honey Bread With Homemade Yeast". I adjusted the amount of milk used in the dough, and topped the loaf with cinnamon sugar.The kneading and rising terms are guidelines only. Since they will vary depending on circumstances, please adjust accordingly. I have used cinnamon sugar as a topping, but a sugar-only topping is delicious, too.If you wrap the bread with plastic, it will stick to the sugar on the top, so I wrap the sides with plastic and put a piece of kitchen parchment paper on top to prevent the bread from drying out. For 1 18 cm [7.1 in] square pan worth. Recipe by Lesser Panda

Naturally leavened bread takes time to bake, but I thought it may be quicker to make bagels. So I tried!Fermentation speed will depend on the temperature and bread starter, so leave the prefermented dough until it had doubled or tripled in size.I don't think you need more than 2 hours to let the dough rise after you shape it. Recipe by jirocho

I've been enjoying using Cinnamon-Scented Caramelized Walnutsin sweets and breads.When I first made user Tan-chan's "Sugar Butter Top Rustique", I thought if I ever get good at baking it, I'd add caramelized walnuts to it. I slightly revised the recipe and posted it here.Since the dough has a high moisture content, liberally dust your working surface from Steps 22-35.All of the instructions are important and should be followed carefully.While the recipe is long, since I have included the fine details, I recommend this method; with it, even a beginner like me can easily make this bread. For 5 7 x 8 cm rustiques [those in the photo were made with natural yeast]. Recipe by *ai*

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.The method is the same whichever starter liquid you use! I used raisin starter this time.Add the same amount of starter liquid and flour.You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

I've been making this for a while.There's a lot of wild yeast on the peel and core of the apple, so don't throw them out. It takes a bit more time to make this in the winter. If you add the same amount of boiled then cooled water as the starter you took out, plus sugar or honey to the remaining starter, let it ferment again and store in the refrigerator, the starter will stay alive for years. You can add 100% apple juice instead of the boiled then cooled water to feed the starter too. In that case, don't add any sugar. If there is only 1/3rd of the starter left, add the abovementioned starter additions, let it ferment at room temperature for 2 days or so, strain and store in the refrigerator. Recipe by Raichi

My family loves these wiener sausage stuffed rolls.Let's make them using homemade bread starter (natural leaven). Recipe by Tsuka mama

This is a basic macrobiotic recipe for 100% whole wheat bread using homemade bread starter.I used raisin yeast (see recipe) for this bread.Since it uses liquid yeast, this recipe is quite straightforward.I generally prepare the dough in the evening, and do the second rising, then bake it the following morning.It's also good to add nuts or dried fruit of your choice to the dough. Recipe by Mille=miru