I was craving for cookies and decided to bake some chocolate chip cookies. I added some chopped walnuts to it. I wanted to play around in my safe and happy place, my kitchen. I decided instead of individual cookies why not a bar cookies and easy peasy and less work as it is steamy and hot here. I was going to cut them smaller, but on second thoughts I decided not too. The dough was very short and crumbly. I opted to cut them larger. So, I can cheat and say I ate one, but infact I ate 2 cookies. This is portion control at it's best. 🤣 Here is the recipe if you would love to try it. The whole house is smelling like a chocolate walnut bar right now. If only I could just inhale and not eat it to lose some weight. Temptation is at play which is no good. I better share them with my neighbors out of sight, out of mind. 🤣 https://www.farmhouseonboone.com/sourdough-chocolate-chip-cookies/

I missed the baking along Saturday Poppy seed . Today, I finally have a chance to make Sourdough poppy seed. I add way too crazy poppy seeds 😆. (Made with bread flour) Also, I baked sourdough ciabatta for dinner. I still have to learn so many things.

Inspiration from Robert @Robert Caldas Easy, simple, and great taste 🤤 Thank you so much Robert. I love it. Soon I’ll let my pup taste it. 😉

https://thatsourdoughgal.com/sourdough-wonderbread-copycat-recipe/#wprm-recipe-video-container-11399

Last week was croissant bread, where we kept the butter cold and separate so it could make layers. This week we flip it completely. We’re melting the butter all the way in for the softest, richest crumb you’ve ever pulled out of a loaf pan. The bread is brioche. Buttery, golden, tender enough to pull apart with your fingers. But we’re not making it the ordinary way. Here’s the twist. We’re starting with a tangzhong, that little cooked flour and milk paste that lets bread stay soft for days. And instead of beating the butter in later, we’re melting it right into the tangzhong while it’s still warm and cooling. Why does that matter? The tangzhong pre-cooks the starch so the dough can hold more moisture. Folding the butter in at that stage carries the richness deep into the crumb from the very first step. You end up with a softer, more evenly buttery loaf that stays fresh longer. Same ingredient as last week. Completely different job. Cold butter builds layers. Melted butter builds softness. That’s the whole lesson. I’m baking mine today and I’ll bring you the results. Recipe details are coming this week, and we bake together Saturday. So tell me: who’s ready to go from flaky to pillowy soft this week? Perfection is not required. Progress is. Henry ⭐🔥