You've asked me this for years. "Henry, I love this recipe but it calls for yeast. Can I use my starter?" Or the other way: "No starter going. Can I still bake it?" Yes. And now the tool does the math for you. 🧮 I rebuilt it from scratch. New engine, tested against real recipes, over 130 checks before anything reaches you. How to use it 👇 📋 Paste a recipe, snap a photo of the page, or upload a PDF. 🔀 Pick To Sourdough or To Yeast, or leave it on Auto. 👀 Every ingredient shows the new amount and what it was before. 🖨️ Print it, save it as a PDF, or share it. English and Spanish. 🇺🇸🇲🇽 What it gets right ✅ Going to sourdough, it builds your levain the night before and pulls that flour and water back out of the dough, so hydration stays where the author put it. Going to yeast, it drops the levain build, adds the yeast after the autolyse (not before), and resets the fermentation clock so you're not overproofing. Cup bakers, you're covered. 🥄 A changed line reads "about 3¼ cups, was 4 cups." No guessing. One honest note 🍞 The amounts are math. The times are a starting point. Your kitchen, your flour, and your starter get a vote. Go by the dough: puffy, about 50% bigger, slow spring-back when you poke it. And if a recipe has something odd in it, the tool stops you before you print. I'd rather it hold you up than send you to the oven with bad numbers. Try it on a recipe you've been curious about and tell me what happened. 👇 If something looks off, I want to hear it. Your recipes make this better, not mine. https://sourdough-yeast-converter-v2.vercel.app/ Henry ⭐🔥

This one's for @Dianne Givens , @Ann Snow , @Susie Kendall , @Noah Trent , and every one of you who's ever stared at a jar and wondered if it's over. Bakers, let's settle this once and for all. If your starter smells like acetone, has dark liquid on top, or hasn't moved in two days, it is not dead. It is hungry, or cold, or both. Here's the test. Feed it 1:2:2, put it somewhere warm (75 to 78 is the sweet spot), and watch it for 8 hours. If it rises at all, even a little, it's alive and you just need to keep feeding it. A starter only truly dies from mold (fuzzy spots, pink or orange streaks) or from being baked. Everything else is recoverable. Stop throwing starters away. Feed it, warm it, and give it time. And if you want the whole thing laid out start to finish, I put together a full Sourdough Starter Guide that walks through every stage, including how to keep it alive in the fridge once it's going strong. I have also given it a home in the classroom at the top of the page: The Sourdough Starter Guide, Sponsored by Brød & Taylor Tell me in the comments what your starter is doing right now, and I'll tell you what it needs. Henry⭐🔥

The plan changed Tuesday, the mixer dropped Saturday, and Sandy baked through a hurricane with a bleeding thumb. This week's recap has it all: the Bosch giveaway news, the chocolate inclusion debate, Deborah's 21 reply "Nana needs a time out" chain, and 44 bakers by name. Full recap is live: https://quaint-intent-a7pf.here.now/ This week we featured: @Angela Sides-McKay @Ann Snow @Anne Pletcher @Candi Brown-McGriff @Candis Blackmon @Candy Barnes @Cheryl Odden @Colleen Vergara @Deborah Karaban @Dennis Blevins @Donna Angelo @Dusty Commons @Ehsan Omara @Jana Hassett @Janice Cockfield @Jenny Pichardo @Jesse Olson @Veronika Olson @Jill Hart @Judy Lyle @Katheryn Bertram @Linda Glantz @Linda Gregory @Lisa D @Lizel Maleta @Marilyn Bourget @Matt Davies @Maureen Kilbride @Mauvette Bailey @Michele Nilson @Michele Smith @Nan Frydland @Noah Trent @Pat Van Schalkwyk @Robert Caldas @Robin Gray @Sandy Chong @Sharon Stubbs @Stacey Avraham @Sue Giaccone @Susie Kendall @Tamsin Boshoff @Tanya Pritchett @Terri Pevsner @David Smith

After my Saturday Bake Along bread came out of the oven. I made my husband some homemade Chili and I even baked @Henry Hunter ’s Fresh Milled Southern Cornbread!. As soon as it came out of the oven I spread my homemade honey butter all over the top of that beautiful crust. I was feeling pretty spiffy and was so ready todo what I love….. Baking & Cooking. Praise be to my Father for giving me another chance to do it!!!! Thank you Henry for another great recipe. And let me tell you…. Im not mechanically inclined at all so using my Nutrimill Classic Grain Mill for the very first time had me a bit overwhelmed. It wasn’t hard but I know pots and pans NOT machines 🤣🤣🤣 I’m in there now @Dianne Givens !!!!

C&C Family! Nutrimill's Classic Grain Mill is on sale for $50 off of $329, on sale for $279. With the EXTRA discount Chef Henry secured for us using the code ACADEMY26, we get an EXTRA $20 off - final price is $259, plus tax. I spoke with them this evening, and they said these mills are going FAST. Last week, they had 1800. Today, they're down to 400!😳 If you are interested in getting a mill and you love saving $ like I do,😉 you may want to go ahead and order this within the next couple of days. They said they expect to run out within a week, and that will end the sale. I ordered one on Monday, and they've already shipped it! I can hardly wait!!!😳😳😳 *****FYI, make sure you see the code ACADEMY26 in your cart, under "Classic Grain Mill." That ensures that C&C gets the credit! 1. Go to nutrimill.com/academy26. 2. Click on "Grain Mills" (see photo #1, below). 3. Click on "Classic Grain Mill (see photo #2, below). 4. Click on Add to Cart (see photo #3, below). 5. The ACADEMY26 coupon code for an extra $20 off SHOULD come up. If any other code is there, click on the X to Remove that code, then type ACADEMY26 in the Discount Code box. The code is case sensitive, so be sure to use all caps. 6. Your final price, before tax, should be $259. 7. Tagging several of you per @Candi Brown-McGriff so you'll see this! @Donna Angelo @Sandy Chong, @Stacey Avraham, @Judy Lyle, @JoAnn Amato, @Mauvette Bailey, @Ann Snow, @Matt Davies, @Chantal Lively, @Angela Sides-McKay, @Michele Nilson, @Colleen Vergara. If I have missed anyone, please forgive me!