Careful with the sourdough boules; at least for me it seems to close the crumb just a bit. Your non whole grain efforts, I seem to recall, were looking amazing in that regard in one of these threads a month or two back. Don’t change anything there 
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Your breads are looking very professional!
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I baked a small boule for myself after apparently a year.
When I haven’t used my glass baker in a while, I forget things, and so I forgot that for the smaller amount of dough I use, I should do the final proof in a smaller container and not the baker, or it splats somewhat 
.
SE modified no-knead aged for 2 days in the fridge, withmy usual tangzhong (to keep it moist because it takes me a while to get through a loaf).
Nice to have homemade bread (impetus was this masala pot roast).
Splatted 
:
.
Same recipe, same equipment, not splatted:
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Thanks. I got lucky that my experimentation didn’t ruin it 
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Almond granola from sure thing desserts - this fantastic - I used maple syrup instead of honey. The almond butter makes it a little softer than I prefer granola to be but it’s delicious
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Coffee and Cardamom Pound Cake from Sweet. This is based on the Perfect Pound Cake from The Cake Bible. I made a half recipe in a loaf pan, so used the RLB quantities and cake flour instead of self-rising. I am not a cake for breakfast person, but I made an exception today and don’t regret it.
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Boy, that looks good.
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It sure does
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Cardamom Coffee Tiger Cake here too
I’ve been wondering how coffee instead of chocolate might work out in a tiger cake since I didn’t get around to the cardamom coffee tres leches or tiramisu a while back – turns out, very nicely.
I used instant coffee for the dark batter instead of the cocoa in the tiger cake recipe, and ground cardamom instead of vanilla in both batters. I was worried that the coffee stripes might be too intense, so I decided to add a very light cardamom glaze, but when I tasted the cake later it turned out that the coffee part was just fine after all.
My first round tiger cake!
(But I kind of miss that first wonky drunk clown 
)
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GORGE. love the addition of a glaze.
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Oh that looks great! I didn’t think to tiger stripe it. Just blobs and swirled with a knife. I discovered I had very little instant espresso so used a strong brew instead of milk in the cake and glaze. My glaze was too thick but it was midnight by then so I just slopped it on and went to bed.
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I love that cake.
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Helen Goh’s chocolate cake which has a variety of names, Matilda Cake, take home cake and the NYT ‘s refers to it as the World’s Best Chocolate cake…that might be debatable!
A very fine textured cake, tender and delicate on the tongue. It’s 2 1/4” tall so required a little more frosting to balance it out.
It baked in 15 minutes less time than indicated and I used a lower temperature. It makes your kitchen smell heavenly!
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I started with the tiger cake recipe, that’s why the pattern.
If I had seen your cake first, I wouldn’t have bothered trying to reinvent the wheel 
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Goh’s glaze is intentionally thick, I think — I looked up the recipe online and pics of the glaze looked just like yours. That’s nice for presentation.
(Though for a simple tea cake like the tiger, I don’t usually need a glaze at all.)
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Gorgeous!
How does it stack up against your other favorite chocolate cakes?
My current goto chocolate cake is Yossy’s yogurt chocolate cake but made with sour cream, a reliable and definitely chocolatey cake. The texture on this cake is much different, also pleasing, but much more of a single layer stand alone cake. Baked depth on the cake is 2 1/4” so a six inch cake will make a lot of slices. I might make one more long slice crosswise and then slice perpendicular for the balance of the cake. I would definitely make again, NYT has an enormous number of reviews, some of which are negative but most extremely positive. I think perhaps the negatives were more due to over baking the cake and perhaps some did not care for the very fine crumb. I will report back on how it held up on day two. As an aside, my granddaughters are swooning over the cake pictures, and as I owe one a chocolate cake since she brought back butter from France for me, I think this will be the cake to bake.
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@Nannybakes from her book Snacking Cakes?
I don’t remember tbh, I took it off the web, I’ll check my notes and get back to you in a little bit.
Here’s the adaptation from I know not where, I have further adapted it to subbing Daisy sour cream for the yogurt.
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Thanks for mentioning this as your favorite, using sour cream in place of the yogurt. I have the book - it lists an optional ingredient of 1/2 C chopped chocolate or chocolate chips. Do you add that? I see chocolate cake in my future.
