If you're three weeks into a starter and ready to throw it out, read this first. A starter that doubles, floats, and smells tangy is not broken. It's almost there. The dome that collapses and the bubbles that hide under the surface are normal. Most people quit the week before it finally clicks. Feed it on a schedule, watch how long it takes to peak and fall, and bake with it when that float gets predictable. I walked through exactly how to read it here: https://www.youtube.com/watch?v=Ax0eF00are8. Who's still building a starter right now? Tell me what week you're on. Perfection is not required. Progress is. Henry⭐🔥

https://thatsourdoughgal.com/sourdough-wonderbread-copycat-recipe/#wprm-recipe-video-container-11399

I’m mixing my dough just now! , and I’m ready for Saturday baking along with friends ✌️ Are you ready guys? !!!

I wasn’t going to bake tonight. I had a Mango-Rita sitting in the fridge, the one that caught my eye at the store earlier staring back at me from the cold case. I’m not much of a drinker, but I’d made myself a deal: finish the Authority project, get it to a place where I could actually put it out, and I’d crack one open to celebrate. The project came together. The drink didn’t. As the evening wore on I just didn’t feel like drinking it. So I did what I always do when I’m restless and the kitchen’s quiet. I asked a different question. What if I baked the thing instead of drank it? I’ve got an old beer bread recipe I’ve leaned on for years. Beer bread is honest. No starter, no proof, no fuss. The carbonation and the malt do the lifting, and self-rising flour handles the rest. Swapping in a mango cocktail seemed like a fair trade for a Friday night. So I pulled the recipe, converted it over, and went to work. A little vanilla for warmth. Lime zest and a squeeze of lime juice to keep the sweet from running away. Turbinado sugar across the top for that crackle, and a pinch of salt because mango wants a little contrast or it gets one-note. You can see it in the pan, parchment sling and all, ready to go in. It’s in the oven now. I haven’t tasted it yet, so I’m not promising anything. If it’s good, it earns a spot in the Recipe Pantry. If it’s not, well, at least the Rita got a better ending than I’d planned for it. Either way, that’s the fun of this. ~ Henry ⭐🔥

Last week was croissant bread, where we kept the butter cold and separate so it could make layers. This week we flip it completely. We’re melting the butter all the way in for the softest, richest crumb you’ve ever pulled out of a loaf pan. The bread is brioche. Buttery, golden, tender enough to pull apart with your fingers. But we’re not making it the ordinary way. Here’s the twist. We’re starting with a tangzhong, that little cooked flour and milk paste that lets bread stay soft for days. And instead of beating the butter in later, we’re melting it right into the tangzhong while it’s still warm and cooling. Why does that matter? The tangzhong pre-cooks the starch so the dough can hold more moisture. Folding the butter in at that stage carries the richness deep into the crumb from the very first step. You end up with a softer, more evenly buttery loaf that stays fresh longer. Same ingredient as last week. Completely different job. Cold butter builds layers. Melted butter builds softness. That’s the whole lesson. I’m baking mine today and I’ll bring you the results. Recipe details are coming this week, and we bake together Saturday. So tell me: who’s ready to go from flaky to pillowy soft this week? Perfection is not required. Progress is. Henry ⭐🔥