Every one of us hits the same wall. You've mixed, you've folded, and now you're standing over the bowl asking the only question that really matters. Is it ready? For a long time the honest answer was "well, it depends." Depends on your kitchen temp. Your starter. Your flour. Your hydration. The clock lies to you, and a recipe written in somebody else's kitchen can't feel your dough. So we built something to fix that. The Fermentation Compass. https://compass.bakinggreatbread.com/ It's free, it lives right in your browser, and it does one thing well. It reads nine signals and tells you where your dough actually stands. Under. Ready. Over. Here's what it looks at: Temperature. Time. Percent rise. The dome on top. Bubbles on top. Bubbles on the sides. The wobble when you shake the bowl. The windowpane. And the smell. No single one of those tells the whole story. Put them all together and you've got a real answer instead of a guess. Then it goes one step further. You set your recipe profile once, your hydration, your leaven percentage, your flour type, and the "ready" window shifts to match your dough. A 65% yeasted loaf and an 85% high-leaven sourdough don't finish in the same place, and now the tool knows that. You can log a check every 30 to 60 minutes and watch the whole journey on a timeline. Download it. Learn your own kitchen. Next bake, you're not starting from zero. This one's ours. A Crust & Crumb Academy tool, built for the way we actually bake at home. Real signals. Real decisions. No more staring at the bowl second-guessing yourself. Go read your dough: https://compass.bakinggreatbread.com/ Perfection is not required. Progress is. ~Henry ⭐🔥 https://youtube.com/shorts/pCcIO7rXWnk?si=_PvAntVFxB4Zwyv4

That little pot of paste cooking on the stove is the secret to cinnamon rolls that stay soft for days, not hours. Here’s what’s happening. When you cook flour and milk together, the starches gelatinize and grab onto water. That trapped moisture stays locked in your dough through the bake, so your rolls come out tender and pillowy and they hold that softness long after they’ve cooled. In this case, for this recipe, I’m using 125 mL of whole milk and 25 g of bread flour. I then heat it gently, stir constant until it thickens into a paste. Two, three minutes and you’re done. Cool it all the way before it goes near your dough, and you’re set. This is the technique we are using in the brown butter peach cobbler cinnamon rolls we’re baking for the bake-along this week, streusel topping and all. Simple move, big payoff. Perfection is not required. Progress is. ~ Henry ⭐🔥

Does anybody have a good Sandwich loaf recipe using sourdough discard? Please.

I didn’t get to bake with everyone yesterday so when we got home from our outing I had starter that needed to be used up. So I mixed up two loaves with the ingredients I had on hand. One loaf is a Roadted Garlic & 3 Cheese Loaf and the other is a 3 Cheese Loaf. Fermentation went pretty quickly be a my starter inoculation was 23% and my kitchen was 81*F. I did my initial mix at 4pm and I was shaping at 8pm. I bulk fermented to 50%, shaped and straight to the fridge until this morning at 9:30am.

I wanted hamburgers for dinner so o made some buns from scratch. Senior Kane’s recipe, tanghzong method.