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So maybe you don't have all the supplies to make a rustics out of bread, that doesn't matter.

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You can still be successful with whatever you have at home.

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When I first started, I started making my breads in a tiny little cooker, a little tiny oven that

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was just a little toaster.

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And I just cooked on a bread pan and that's how I got started.

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So, you know, really, you can work with anything that you have.

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So here's the overview of some different things that you could use in terms of how to make your next

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best sourdough bread.

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And this is what we'll be covering in our and our topic today.

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So the first thing is that you can use a bread pan.

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A lot of people have a bread pan already at home, and you can definitely use this to make your salad

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or bread.

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It just means that you're going to have to adjust the recipe because maybe 500 grams may not be enough

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or it might be too much.

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So you can use our calculator to figure out how much you can put into there.

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The only thing is if you use a bread pan or any of the next two items, you're going to need to try

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to add steam into your your oven.

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When I first started, I just used the spray bottle to spray water inside the oven and on my bread.

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But if you have a larger oven, you can put some sort of bread pan or baking sheet inside and fill it

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up with some hot water.

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Another option is a baking stone, of course.

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So you could use a baking stone, which is a really great alternative to to the original supply list

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that we had, which was a Dutch oven or a Kassahun combo cooker.

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This will allow you to have a really hot surface to to bake your bread on.

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And again, as long as you add some supplemental moisture, you can actually get a really beautiful

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bread just using a baking stone.

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And another option is a baking pan or cookie sheet.

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So if you flip this upside down, you can use the bottom since we have one nice clean surface or if

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you have a nice bread sheet, you can just cook right on the top again.

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You can preheat this in the oven to get it piping hot.

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This way it helps you get that oven spring.

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The downside is, is that these just don't hold as much heat as a baking stone does or the Dutch oven

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or the combo cooker.

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So maybe this is the last option.

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But again, you can still make a great bread with just a cooking machine.

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The next is measuring cups.

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You're never really going to get a precise recipe that you can repeat over and over again if you use

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measuring cups.

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Maybe once when you get a sense of how wet you like your dough, you can do it by touch and feel.

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But, you know, really a scale is the best.

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But you can still make great bread with measuring cups.

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It's just, you know, you're going to have some variability between each time that you make it.

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So you can certainly do that.

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Of course, you can use All-Purpose Flour as long as the hydration of the dough isn't too high.

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It you know, if you're just making a lower hydration dough like a 60 to 70 percent, you can get away

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with all purpose flour and still have a great tasting bread, but still make sure you add some of that

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whole wheat flour.

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And because you want that whole wheat flour to provide some nutrients to the to the sour dough starter,

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which you're not going to necessarily get inside the All-Purpose Flour, All-Purpose Flour also has

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a lower protein content.

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So you're not going to absorb as much water, you're going to get as much gluten.

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But again, if you have a lower hydration dough, you know, you can still make a delicious bread with

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All-Purpose Flour.

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And the last thing is maybe lamb alternatives.

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So maybe you don't have a double edged razor, but maybe you have a really sharp knife at home.

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You can use that.

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You might just want to put a little bit of water on the blade before you go and slice so you can certainly

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try that.

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I did use that before I was using the double edge razors and you know, it wasn't the prettiest looking

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bread, but it didn't change the taste.

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You can also just use a normal razor blade.

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They're very sharp and they do work well.

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Again, you might want to just dip it in some waters this way.

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It doesn't stick to the dough as much.

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And you could also use a really sharp pair of kitchen shears, though.

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That would be my be my my last option if I was looking for an alternative.

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So if I had a sharp knife or a sharp razor blade, I think those would be better options instead of

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a double double edged razor that you may or may not have.