"Trust the process and quit rushing things just because they don't come together right away." Jean pulled her Rosemary Garlic Parmesan loaf out of the oven and even her husband noticed the difference. Not dense. Not heavy. Open crumb. The kind of bread she'd been chasing. The breakthrough? She measured by weight, followed the recipe, and when the dough seemed like it didn't want to come together, she fought the urge to add extra water. She waited. And everything clicked. She also turned her sourdough discard into noodles for chicken soup. That's the sourdough life right there. Jean's takeaway for all of us: The dough knows what it's doing. Give it time. 👇 When has patience paid off in your baking? Or when did impatience teach you a hard lesson? Drop your story below. @Jean Kursave

I’ve answered three questions today about converting recipes from yeast to sourdough (or the other way around). It’s one of the most common questions I get, and I totally understand why. The math can get confusing when you’re trying to account for the flour and water already in your starter. Good news: I built a tool for exactly this. The Bread Buddy Converter takes any sourdough recipe and converts it to yeast, or any yeast recipe and converts it to sourdough. It accounts for your starter’s composition, adjusts your flour and water automatically, and even handles inclusions. No more guessing. No more math headaches. Just upload or paste your recipe and let it do the work. Try it here: https://bread-buddy-converter.lovable.app/ If you’ve been sitting on a family recipe that calls for yeast and wondering how to make it with your sourdough starter, this is your answer. Or if you found a gorgeous sourdough recipe online but don’t have an active starter right now, it’ll convert it to yeast for you. Let me know what you think. I built this for you. https://bread-buddy-converter.lovable.app/

Have you ever made a panettone? If so, what was your experience?

This bread was one of my best sellers at farmers’ markets. The aroma alone sold loaves before customers even tasted them. That combination of savory, herbal, and umami hits something primal in us. I’ve set this one up so you can make it with commercial yeast OR sourdough. Just flip the toggle at the top of the recipe and everything adjusts automatically: ingredients, timing, instructions. One recipe, two paths. Your choice. 🔗 Rosemary Garlic Parmesan Loaf https://pantry.bakinggreatbread.com/recipes/rosemary-garlic-parmesan-loaf While you’re there, take a look around. I built this platform to take as much guesswork out of bread baking as I could: ✅ Clickable terms and techniques — Tap any unfamiliar word for a quick explanation ✅ Progress checkboxes — Mark off each step as you go ✅ Built-in timers — No more watching the clock or setting separate alarms ✅ Print Recipe button — Generates a clean, beautifully formatted PDF you can print or work from on your device Not everyone wants the bells and whistles, and that’s perfectly fine. Hit print and bake the old-fashioned way. Let me know how yours turns out. Drop your photos below! ~Henry

I’ll post the recipe for this if you guys want to see it.