I got lucky with sourdough and have never had a failure with this recipe for the starter https://www.bostongirlbakes.com/how-to-make-sourdough-starter-from-scratch/#h-ingredients-and-equipment-needed and this recipe for the actual bread https://heartbeetkitchen.com/rye-sourdough-bread-recipe/#recipe
I want a good go-to regular bread though, I've tried a lot and had some success but none that especially stood out, pls post if you have any 
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This is my favourite brioche, very forgiving recipe https://old.reddit.com/r/food/comments/eenrxt/homemade_brioche_hamburger_buns/fbvn2g1/?context=8&sort=controversial
This is a great pizza dough but I found it a little salty when measuring by weight, I'd maybe split the difference between the volumetric and measured weight https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe
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Here's a lot loaf I made earlier 
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Focaccia:
300g strong white flour (also called bread flour)
6g salt
10g honey
2 tbsp extra virgin olive oil
100ml milk - recipe says full cream (4%) but I used semi skimmed (2%) and it was fine
100ml boiling water
6g instant bread yeast
Mix everything in a large bowl until you get a ball of dough, rest for 10 minutes and give it a good stretch by pulling it out, folding it back into a ball, and then squishing it together and then repeating a good few times to develop the gluten, ball it up again and rest in the bowl for ~5 hours in a warm place covered in a damp towel, roll it out to fit at 12x18" tray, and bake at 220C (430F) for 25 minutes. Pull it out, brush with oil and sprinkle with salt immediately, and then either wait for it to cool on a wire rack or do what I always do and burn your mouth eating a piece of the delicious soft fresh bread.
Pizza dough:
https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/
Don't use his method though; it's stupid and unnecessarily messy. Instead of steps 1-3, just mix everything in a large bowl with a butter knife until it comes together. I oil my proving bowl with olive oil instead of flouring it, it works better to prevent sticking. I leave it to prove for 12 hours, and knead it 2-3 times during this to encourage gluten development. The 12 hours also means if you make it in the morning it's ready for dinner time.
Currant soda bread:
1 pint buttermilk
1 egg
1 rounded tsp bicarbonate of soda
1lb 12 oz self-raising flour (or regular flour and 4 tsp baking powder)
pinch salt
7 oz caster sugar
3.5 oz margarine or butter
7 oz large raisins, currants, sultanas, whatever you like. I use flame raisins typically
Preheat your oven to 180C (350F). Rub the margarine into the flour, salt, and bicarb. Add the sugar and raisins and mix, then beat your egg and add it and the buttermilk. Mix it until everything is well combined and you have a slightly sticky dough, then shape it into a rough dome about 9" across on a baking tray and use a bread knife to slice a deep cross into the top (leave only about 1/2" dough beneath the cut, it'll rise a lot during cooking and this is necessary to make sure the middle cooks properly) and bake for 45 minutes until golden brown and a skewer comes out without any uncooked residue. Cool on a wire rack for 10-15 minutes, then cut yourself a slice and spread with butter while it's still warm and soft. I cut it into quarters, and it freezes really well.
Banana bread:
3 ripe bananas
9 oz self raising flour (or normal and 1 1/2 tsp baking powder)
3 oz dark brown soft sugar or molasses
3 oz caster or demarara sugar
6 oz butter/margarine, or 4.8 oz coconut oil (preferred)
3 eggs
3 tablespoons milk
pinch salt
1 1/2 teaspoons bicarbonate of soda
Preheat the oven to 180C (350F) and line 2 1 lb loaf pans. Mash your bananas, add the rest of the dry ingredients except the dark brown sugar since it'll clump and mix it until it's combined, but don't over-mix - you still want a few clumps of fat and banana instead of a homogeneous smooth paste. If you're using dark brown sugar use the milk to dissolve it in another bowl or mug. Add the milk and beaten eggs, mix everything until a cohesive batter forms, then transfer to the tins and bake until a skewer comes out clean (start testing after 35 minutes or so). Again, cool on a wire rack and enjoy a slice while it's still warm.
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i kiss you
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That degree finally paying off
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Pams diner cornbread
2 cups of cornmeal
1 cup cheap flour
6 tbs sugar and 1 tbsp honey
3 teaspoons ground salt
1 tablespoon baking powder
1.5 cups milk
2 eggs
A butter stick
Mash it together and put it on a greasy pan about a knuckle thick.
(Secret tip (put chocolate chips in the middle of it)
Cook about 30 minutes. If it starts to get burned, flip it on a cutting board and finish in microwave
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Omg chocolate chips???
I'm a leaf so not used to cornbread but this has me so interested
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You may have to add a bit more milk if its too dry but if you know how to bake It's easy! All the measurements can be a bit off as long as it's not too dry or wet. Happy baking to you! Enjoyed this thread.
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Snapshots:
https://www.bostongirlbakes.com/how-to-make-sourdough-starter-from-scratch/#h-ingredients-and-equipment-needed:
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https://heartbeetkitchen.com/rye-sourdough-bread-recipe/#recipe:
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https://old.reddit.com/r/food/comments/eenrxt/homemade_brioche_hamburger_buns/fbvn2g1/?context=8&sort=controversial:
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https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe:
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