Just dropped. Come watch with me. I'll be in the chat answering questions in real time. This one takes the fear out of the number on the recipe card. If you've ever stared at an 80% hydration dough and wondered what you got yourself into, this is for you. See you in the chat. ~ Henry ⭐🔥

I’m curious as to what type of flour others use to dust their banneton baskets and if one type of flour is more advantageous over the other.

Can we use kefir in the place of whole milk in the whole wheat Pullman loaf?

Vivian hasn't recovered since her last big bloom when she flooded out of the jar. Tried the float test. It failed. So she took a vacation in the fridge. Is it possible to resuscitate her? Im also feeling overwhelmed with keeping up with the starter, baking 2 loaves a week with yeast/ starter discard. Plus working full-time, helping hubby with things, yardwork, housekeeping and maybe fit in a little sewing. 😵‍💫. .....I just want to make 2 loaves a week. Creating an active strong starter has been nerve wracking. Suggestions? Im a perfectionist. Im starting to feel fragile. Donna

We all get more email than we know what to do with. Most of it is noise. Sales pitches. Pop-ups. Three paragraphs of fluff before you get to anything useful. You know the drill. 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗣𝗮𝗻𝘁𝗿𝘆 𝗡𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿 𝗶𝘀 𝗼𝘂𝗿 𝗮𝗻𝘀𝘄𝗲𝗿 𝘁𝗼 𝘁𝗵𝗮𝘁. 🍞 It goes out once a week. Short. Clean. Useful. You get actionable recipes right up front. No digging. No scrolling. The idea is simple: 👉 Give you something worth baking this week 👉 Deliver it straight to your inbox No spam. No pop-ups. No catches. 🚫 And if I’m being honest… it looks good too. If you’re not on the list, or not sure if you are, take a look at the latest issue and jump in here: 🔗 https://pantry.bakinggreatbread.com/newsletter/4a09ef72-a3a6-401a-974d-fa1d86857cd8 We’ll make sure you get the next one. Henry ⭐🔥