One of the groups for Skool owners is having a little challenge today. Post something you’ve built for your community or something you’re working on. So naturally, I posted the Recipe Pantry and talked a little about Krusty. Someone took a look and left this comment: “The site looks good. Just needs a few tweaks. Light and dark mode doesn’t seem to work on every page and section. Some of your recipe sections have transparent backgrounds, so the text changes to white text, but the background still stays light. Great little project though.” Now… I don’t know if it was because I was hungry or because I’m a little protective of what we’ve built together around here. 😂 But “great little project” may have flipped a switch. So here’s how I responded: Thanks for taking a look. A couple of things you may have missed while you were in there. The Pantry does have light and dark mode. There’s also quite a bit happening under the hood that isn’t obvious from a quick visit. Every recipe can be converted between sourdough and yeasted versions, and measurements convert between metric and volume. Terms and techniques connect directly to the Bread Authority, where bakers can get the explanation and, when available, a video demonstration without leaving the learning flow. Krusty, our Pantry concierge, knows every recipe in the collection. You can ask for substitutions, conversions, ingredient amounts, or help while you’re baking, including hands-free when your hands are covered in dough. We also built The Mill specifically for home bakers milling fresh flour, plus a Baker’s Log for tracking changes and results, recipe ratings, and a printable one-sheet for people who still like having paper on the counter. There’s even a Kids Can Bake section because I want younger bakers to have a place to start without feeling like bread has to be complicated. And every recipe in that Pantry has been baked by me. It came out of my kitchen. I’m not pulling recipes from somewhere else and repackaging them. They’re tested, used, and then baked again by the community. If something can be clearer or better, we change it.

You may have some heavy cream in the fridge maybe leftover from making my Big Gooey Cinnamon Roll Recipe. Here’s what you do with it. No ice cream maker. No complicated process. Just a stand mixer, a whisk, and enough self-control to leave it alone overnight. Ingredients - 1 pint good heavy cream, very cold - ¼ cup granulated white sugar, or to taste - Frozen berries of your choice. I used blueberries, because of course I did. - 1 teaspoon (5 mL) vanilla extract Or: ½ teaspoon banana extract to start. Banana extract is stronger than vanilla, so don’t get carried away. Make It Start with a cold mixer bowl and cold heavy cream. I put my mixer bowl in the freezer beforehand. Pour the pint of cream into the cold bowl and begin whipping with the whisk attachment. Don’t start at full blast unless you want to clean heavy cream off the cabinets. Get it moving, then increase the speed. Once the cream begins to thicken, gradually add the sugar while the mixer is running. That gives the sugar time to dissolve into the cream instead of leaving little crystals behind. You’re looking for stiff peaks. Pay attention here. There’s a tipping point. Go too far and the cream will begin separating into curds and whey. At that point, congratulations, you’re well on your way to making butter and buttermilk. Stiff peaks. That’s all we want. Fold in the frozen berries and extract. If your berries are large, give them a rough chop or crush a few of them first. Nobody wants to hit a blueberry ice cube with a spoon. I switched to my paddle attachment at this point and mixed everything together gently. The paddle does a nice job of folding without beating all the air you just worked into the cream back out of it. Keep the mixer on its lowest speed and stop as soon as everything is combined. Spoon the mixture into a tightly sealed freezer container. Give the container a couple of gentle taps on the counter to help everything settle, cover it, and put it in the freezer overnight.

This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — Henry ⭐🔥

Last week we made naan. You learned what happens when baking soda hits acid, when yeast does the lifting, and when a sourdough starter runs the show. Three versions of the same flatbread. Three different engines. Now we take that understanding and put it into a real loaf. Market Day White is the first bread I ever sold at a farmers market. It's a simple white loaf with a crackling crust, an open crumb, and a flavor that made people come back every single week. It's also one of the most important training breads you'll ever make. Here's what's different about this week: we're offering two versions. Yeasted — If you're a yeasted baker, this is your bread. Instant yeast, 75% hydration, 1-2 hour bulk. You're going to learn shaping, you're going to learn how to read your dough, and you're going to learn to score. This loaf is forgiving. It wants you to succeed. Sourdough — If your starter is active (or getting close), this is your bridge. Same recipe, same technique, same hydration. The only difference is the engine. You're going to handle a sourdough loaf for the first time using a bread you already understand. That's the whole point. No fear. No mystery. Just a different way to make the same bread rise. We're also introducing scoring this week. Market Day White is the perfect bread to learn on. The crust is forgiving, the dough holds its shape, and a simple cross or slash pattern will open up beautifully in the oven. This is where you start building the skill you'll need when we get to sourdough scoring in the weeks ahead. If you don't have a lame yet, don't worry. A sharp razor blade or a serrated knife will work. But if you want to invest in a real tool, I'll have more on that soon. If you don't have a starter yet, start one now. The full sourdough starter recipe is in the Recipe Pantry. You have time. By the time we get to the Foolproof Sourdough Loaf in two weeks, you'll be ready. 👉 Market Day White (both versions): https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white

3/15/26 I'm soooo late to last week's party, I know, but I was curious after the naan party yesterday. THIS BREAD IS DELICIOUS! And I cut smack into the middle of it while it was piping hot, too, bc that's how I roll, contrary to the excellently written instructions telling me not to. Yup! Thank goodness my bread knife is super-sharp! And I did so only after knowing the internal temp was on point (via a meat thermometer no less). Brushed the top w melted unsalted Irish butter. Used that for the dough, too. Less water content in it than domestic butter. Subbed 21g of fresh yeast bc that's what I had it on hand (and it worked yesterday in the naan recipe, also excellent). My first Tangzhong! And I didn't whisk it 'cause I'm a lazy girl! I didn't see any chunks in it. And it didn't matter. TY @Henry Hunter for the fantastic instructions, the rolling the dough video tutorial, and a very tasty bread! Have I mentioned my admiration for this $35 scale from Amazon? Game changer! Don't sleep on it. Holds 100 pounds. I put my 3qt pot right on it to measure. No problem.