Hello! I just started my bread obsession about 2 months ago. I started with sourdough. I have got a really good starter going and even my first loaf turned out decent! I’m in the process of rearranging my home for it 😆😆 I have a small sun room/ dining room type room right off my kitchen. I’ve used it as a library/ art room for the last couple years, it’s where I spend much of my time at home. I have a tv in there so I can watch YouTube videos, too lol Anyways, I’m rearranging half of it into a bread/baking area, since I need more space for supplies now lol and it’s right off the kitchen. The part I’m rearranging has a built in counter with cabinets underneath and book shelves over that. Which works out really good because I’ve ordered about 20+ cookbooks this week 😑 . At least they’re used, from eBay, to keep the price down a little lol . I’ve become a wee bit obsessed with watching Julia Child episodes lately, too. Not because I especially enjoy French cooking at all, but more because I feel a kinship with another obsessed foodie 😆 and I like her personality and humor! Last night I watched Julie and Julia, I had watched it a couple years ago, but not since the baking/ bread fever had hit me. I really enjoyed it again while rearranging the new baking area lol I’m not quitting sourdough but I enjoy non sourdough bread making, more. I was quite a bit focused on only sourdough for the last couple months but I’ve found regular yeast breads feel much more like home to me. I’m a home maker who stays home and takes cares of my disabled 18 year old son who has autism… which means I have all day long to obsess, read, watch videos on bread lol, and bake 🤓

The Cold Retard: Why the Refrigerator Is Your Secret Weapon. Most bakers think the fridge is just a convenience. Put the dough in, go to sleep, bake in the morning. That part is true. But what's actually happening inside that cold environment is where the real lesson lives. Your yeast slows down. Your bacteria don't. That's the whole secret. Flavor develops while fermentation pumps the brakes. Cold dough is also easier to score, holds its shape better going into a hot oven, and gives you a window of flexibility that room temperature proofing just can't match. If your bread has been tasting flat or your crumb has been dense and gummy, the cold retard might be exactly what you've been missing. Head to the Classroom and take the quiz. It's short, it's sharp, and it'll tell you whether this concept is locked in or if there's a gap worth closing. Where bakers come not to get likes, but to get better. Henry ⭐🔥 https://bread-quiz-master.lovable.app/quiz/the-cold-retard-why-the-refrigerator-is-your-secre

This was my very first attempt at my mom’s sponge cake recipe. It’s a Passover recipe so it’s not made with regular flour but matzo cake flour and potato starch. It uses 9 eggs. I think I overbeat the egg whites as they seemed a little grainy. I can’t slice it since I’m bringing it to my sister’s for dinner.

I made mini sourdough artisan loaves a few days back and one morning while eating my morning slices of toasted sourdoughy husband says, "I want strawberry preserves on mine". I immediately thought ewww! But let me tell you how wrong I was!!! I now love my plain sourdough with blackberry preserves. It's one of the most delicious things I've eaten. The simplicity of it al!!! Simple and delicious! I encourage you to try it. Bake your plain sourdough artisan loaf, slice it up and toast it with a few slices of butter on top, then spread that cold jelly or preserves over it and add a hot cup of coffee to the side... So much better than regular toast. Smh, I'm in love with it!

This week's bake-along is Babka, and before we even get to the recipe, we need to settle something. Chocolate or Cinnamon? Drop your answer below. No wrong answers. Just strong ones. (And yes, there will be a savory option for the rebels in the room.) Pick your path now so you're ready by Friday. Path A: Sourdough Chocolate Babka Path B: Holiday Chocolate Babka (yeasted) Path C: Roasted Garlic and Gruyère All are in the Recipe Pantry. But don't rely solely on me. Do your homework. See what's out there that might interest you beyond what I'm supplying. Let's have a conversation Bring what you find interesting and we'll talk about it. The full bake-along drops tomorrow. Get your loaf pans ready. Henry ⭐🔥