Don't miss our Bread Talk with @Patt Stanaway tomorrow, Thursday, at 7:30 Eastern! This is a great way to get to know each other a bit better and to hear from own of our own. To join, click on the Sourdough Improvement LIVE! link at the top of the page or from the Calendar tab. Or come back to this post, and click here to join.

It's the first day of summer here and the perfect day for a sourdough hot dog bun formula (last attachment). I've got more pictures and videos to share throughout the week. I can't wait to see how this one goes for all of you! And if you put your own spin on it, I want to hear about it!

It's a good thing I have someone to that makes special baking requests or I'd just bake the same 90/10 white/whole wheat flour sourdough over and over. This week's request was for a cinnamon raisin bread. I combined some things from recipes I hadn't baked before to come up with a croissant bread with raisins and a cinnamon-brown sugar swirl. I used frozen grated butter that was incorporated during the 2nd and 3rd folds, added soaked and drained raisins in the 4th folder. 5 folds in total. Long overnight cool bulk fermentation so I could keep the dough in the low 70s F to preserve the butter. Spread the dough on the counter, did an egg wash then sprinkled with cinnamon, brown sugar, and a bit of flour mixed together. Rolled it up and into bread pan. 3 hours cool ambient proof (70 F) then 3 hours in the refrigerator before baking off. It turned out great and tastes delicious. Was it worth the stress and anxiety. Absolutely.

Good morning and happy Sunday! What are your go-to flours? It would be helpful for me to understand what baking flours most of you use as I put together content, recipes, etc. For instance, I always have on hand King Arthur bread flour, organic Costco all-purpose flour, and organic Bob's Red Mill whole wheat flour. Of course, I also have a few other flours around such as a rye flour. So if you can just drop those in the chat, that would be really helpful. Thank you 🙏 Also, our JUNE RECOGNITION CALL is coming up this Tuesday, June 2, at 7:30 p.m. EST. Don't miss the live call when I'll announce our latest group of certified bakers for each level along with our member of the month and new community members. You'll find the log-in link on the Calendar tab and at the top of the Community page. And if you can't join us live, be sure to catch the recording!

Isn’t this certification program brilliant. It’s not often you find accomplished bakers who are willing to put their pretty breads aside to teach other people the craft. @David Bachman could easily be on Instagram saying look at me, instead he’s here shining the light on you. Well done, David.