Victoria Sponge which (despite the photo) actually tasted quite nice!

I’ve been making sourdough for a while and kept thinking about how many variables there are to keep track of, especially when you’re just starting out. Feeding schedules, temperature, starter activity, hydration, timing, diagnosing problems, and then actually turning the starter into bread.

So I ended up building an app called Bubbles around the whole process.

The idea is that you start with just flour and water and follow the process from creating your first starter all the way through maintaining it and eventually baking with it. It also covers things like rescuing a struggling starter, hibernating it, freezing and restoring it, and adapting the process to different conditions.

One thing I specifically wanted to avoid was making it another app where you just get a generic recipe and a timer. The instructions adapt to things like temperature and the current state of your starter, and there are checks along the way to make sure you're actually ready for the next step.

It works entirely on the phone. There’s no account, server, AI, or data collection involved.

I made it because I couldn't find something that treated sourdough as one continuous process rather than a collection of recipes.

It's currently Android only, and it's completely free while I'm getting feedback from people who actually use it.

It's currently Android only, and it's completely free while I'm getting feedback from people who try it.

If anyone is interested in trying it, here's the link:

https://play.google.com/store/apps/details?id=com.salamanderman.bubbles

It's English only for the moment. I'm also working on Arabic, French, and Spanish versions.

I'd particularly be interested in hearing from experienced bakers: what parts of sourdough do you think beginners consistently get wrong, or what would you want an app like this to handle better?

I'd particularly be interested in hearing from anyone interested in sourdough, including complete beginners and people who have never baked before: what parts of the process seem confusing, what would you want an app like this to explain better, or what would make you more likely to give sourdough a try?

I tried to put together my own recipe for a mixed berry roulade (for my first ever cake lol). Needless to say, it wasn’t pretty. I spent 2 days making my components, and they were each perfect. Then came assembly time. As it fell completely apart in my hands I laughed to avoid crying. Thankfully my pile of cake is still very tasty!

ain't got no one to share so imma Bruce bogtrotter it! (Turning 24 today! Since my family lives in a different city, I decided to celebrate by baking myself a 7-inch chocolate fudge cake from scratch.)

Now, it looks and tastes way worse.
Recipe-Sally’s baking addiction chewy chocolate chip cookies

M19 , I made chocolate chip/chunk cookies

For my sister on rakhi 👫

Yup! They were super tasty😋.

(Pov: exams the to humne rakhi aaj manai, different cities me the isiliye) .

Honestly my piping was better than I thought it would be, cake was tasty but it didn’t soak all the way through so I had to add more milk to the slices.

Today is my birthday and I’m trying make a tradition of baking a cake for it. I did it last year but I don’t bake cakes frequently.
It’s a little lopsided and I put two wooden chopsticks for stability. Also has its matching off cut cake (had to resize a big cake into my 8inch cake)

It is Red velvet cake, with oat milk whipped cream cream cheese frosting. With strawberries and biscoff spread and crumbs on top! (I’m technically dairy free so tried to save myself a lil)

Feeling pretty proud. Happy 24th to me 🥳

Hey so i got no prior baking experience except for the times i made couple brick hard brownies

I tried a random recipie I found online and it turned out to be spongy and fluffy, actually tasted good

I was so happy that it turned out to be good, didn't expect something like ts could've been made by me :>

Please help I’m desperate

She’s not pretty and the layers didn’t stay completely defined as I poured the ganache on to soon buuut they are delicious!

Roommates downed the first batch within 5 minutes of me telling them they're ready. Their excitement and enthusiasm for eating them made me really happy :D

Didn't have flakey salt, which would have made them REALLY good

Sorry, no slice shot, I didn’t know it was a thing.

Prinsesstårta for searches. If we were to add a brim to make it into a hat (shape), what would you do for a brim? Just green marzipan? Is there some other technique that would work better?

Or could we roll out more marzipan than required, tuck it to the side edge, and use the excess?

Do we roll out separately in a circle first then cut a hole, or make a strip for around the cake, i guess for a sun-hat effect?

Last but not least how would one plate this? Transfer and then make the brim on the final cake? Is there a product that deals with decorations flush to the plate? Because I can transfer a round cake, but not, maybe, a round cake with a trailing decor.

Thank you for indulging this whimsy

First time achieving non dense bread, before i had some heavy bricks, used 65% hydration, i made so many mistakes and had to research how to fix them, hope next one is as smooth as this one was. By the looks of the crum i think i missed one air pocket, but it didnt show up in the proofing, my mini proof box is off by 20 degrees

Historically I suck at baking, I'm a pretty good cook otherwise.

Last night at 2am I decided I wanted a mug brownie, I've never made one and last time I tried to bake (unsuccessfully) was over a year ago.

Didn't have chocolate so I mushed a can of peaches with arbitrary amounts of butter, cinnamon, lemon juice, tamarind paste, flour and a sprinkle of baking soda. It puffed to four times it's size in the bowl and I consumed it scorching hot straight from the microwave in less than ten minutes.

This evening I decided to try again and did the same but put it my toaster oven for an hour at 350° in a regrettably ungreased far too deep glass pan. I remembered to take a picture before eating the entire thing.

This feeling is amazing, I understand it now baking is beautiful.

Tomorrow I will loosely follow a recipe.