@Henry Hunter I recently used the converting tool for a recipe and after converting it, it gave me the option to save it. Where would I find the saved recipe?

Last week you made Japanese Milk Bread. The week before that, cinnamon rolls. Both of those bakes taught you something specific: how to handle enriched dough. How butter, eggs, and milk change everything about how dough feels, how it ferments, and how it bakes. This week, we’re putting all of that to work. We’re making Star Bread. If you’ve never seen one, picture this: a soft, buttery, filled bread shaped into a beautiful twisted star pattern that looks like it came out of a professional bakery. It’s the kind of bread people set in the center of a table and just stare at before they tear into it. Here’s the thing. It looks complicated. It’s not. If you made milk bread last week, you already have the hands for this. The dough is familiar. The technique is new, but I’ll walk you through every fold, every cut, every twist. Here’s how the week breaks down: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Tuesday - We talk about laminating fillings into enriched dough. What works, what doesn’t, and why your filling choice matters more than you think. Wednesday - The geometry of star bread. I’ll break down the shaping method so it makes sense before you ever touch dough. Circles, stacking, cutting, twisting. We’ll cover it all. Thursday - Filling options and flavor combinations. Sweet, savory, and a few you haven’t thought of yet. Friday - Prep day. Get your dough made, your filling ready, and your workspace set. We go live Saturday morning. Saturday - Bake-along. You know the drill. I’m here all day. Yeasted and sourdough versions will both be available on the Recipe Pantry. A few weeks ago, some of you had never made enriched dough. Now you’ve done cinnamon rolls and milk bread. Star bread is the next step, and it’s the one that’s going to make people ask “you made that?” when they see it on your counter.

This is where everything starts. Before you can fix your bread, you have to understand your flour. And understanding flour starts with the wheat kernel. In this lesson we break down the three parts of every kernel: the endosperm, the bran, and the germ. You'll learn what each one does to your dough, why hard wheat and soft wheat behave completely differently, and how to read a flour label so you actually know what you're buying. There's also the squeeze test, a 10-second trick you can do right in the grocery store aisle to tell if a flour is high or low protein before you even open the bag. The demo bake is simple but powerful: pick one recipe and bake it twice with two different flours. Same recipe, same process. Compare the dough feel, the rise, the crumb, and the taste. Post your results right here in this thread. This is the foundation for everything else in the course. Once you understand what's inside the kernel, every lesson after this one clicks faster. Drop a comment: what flour is in your pantry right now? Brand and type. Let's see what everyone is working with. And when you finish the lesson, hit the check mark in the upper right corner. It helps the Academy and lets me know you're tracking with the course. BAKE-ALONG RECAP POST: Still catching my breath from yesterday. You guys were amazing. I'm putting together the full recap of the Cinnamon Roll Bake-Along right now, but I had to jump in here first and say this: some of you are STILL at it, still posting photos, still asking questions, still rolling and glazing and filling your kitchens with that smell. That's exactly how this is supposed to work. Whether you knocked it out yesterday morning or you're pulling your pan out of the oven right now, drop your photos in the bake-along thread. I want to see every single one. The perfect ones, the messy ones, the ones where the filling leaked everywhere. All of it. Full recap coming soon. In the meantime, keep baking and keep posting. This community shows up every single week and it never gets old.

You've put in the work all week. You watched the lessons. You learned the tangzhong science. You understand why we pour cream over the rolls before they go in the oven. You know what butter, sugar, and eggs do to enriched dough and why it behaves differently from the lean breads you're used to. You've got this. I have every confidence in you. 💪 Let's make the best cinnamon rolls you've ever had. 🧈 First things first. Take your cream cheese, butter, and eggs out of the refrigerator right now. Set them on the counter and let them come to room temperature. If you're like me, you can tuck the cream cheese in your apron pocket to warm it up. I do the same thing with butter and eggs sometimes. I don't advise that because you're one step away from a disaster, but it works. 😂 Room temperature ingredients matter today. Cold butter won't incorporate into enriched dough properly. Cold eggs will tighten everything up. Cold cream cheese in the frosting means lumps that won't smooth out. Get them out now. ✅ I worked through the full recipe last night to make sure every feature in the Recipe Pantry was functioning properly. Timers, scaling, step-by-step, all of it. We have a go for launch. 🔗 Here's the recipe: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 📱 Two quick tips before you start: 👨‍🍳 At the top of every recipe page in the Pantry, look at the navigation bar on the right side. You'll see what looks like a little chef's hat. Click it. That keeps your screen awake so it won't fall asleep and go dark while your hands are covered in dough. No more tapping your phone with your elbow. 🌙 Right next to it there's a little crescent moon icon. That toggles between light mode and dark mode. Use whichever is easier on your eyes in your kitchen.

We’ve covered tangzhong, the cream pour, and enriched dough science this week. Saturday’s the day we put it all together. Sound off. Where are you at? If you picked 🙋 or 🛒, drop a comment and tell me: yeasted version or sourdough version?​​​​​​​​​​​​​​​​ Here’s the recipe. Walk-through it. https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share If you have a minute, click on bake with me and let me know how Krusty behaves. He’s a work in progress.