Saturday I will be remembering my grandmother and my mother but also myself. You see Grandma and mama both passed from non-alcoholic cirrhosis of the liver, and now I'm dying from it as well (along with stage 3b Kidney disease) So this bread that I've never even heard of before will be honering these 2 ladies who taught me how to cook from the heart, bake with love, give generously, and fight with all your might. Saturday I bake for Alice Mae Murnahan and Wilma Alice Teal.

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 !!!!

@Henry Hunter @Mary Nunaley Ladies and gentlemen! I have some sad news to report this morning. I woke-up and received a message from Mary Nunaley. She had a little mishap yesterday and is out of action. She was leaving her daughter's yesterday after a beautiful visit together and had a little accident.😲🫣😳 She is currently in hospital waiting for a verdict from her ortho surgeon. Turns out she broke not one, but two ankles. Sigh! She will find out later today when surgery will happen. 🙏🙏🙏 I was in total shock. She needs all our prayers and support at this time. Please prayer warriors, I more than appreciate you all at this time as one of our family members are badly injured. Prayers are badly needed. Thank-you! I will keep you posted when I hear from her. 😲🙏❤️

@Sandy Chong @Henry Hunter Banneton Care & Maintenance Guide (Dry-Care Protocol) ​1. Initial Seasoning (First-Time Prep) ​Rule: Lightly mist a new cane basket with water only once when brand new, then liberally rub in rice flour (or a 50/50 mix of rice/AP flour) into all the inner grooves. Shake out the excess and let dry completely before first use. ​Why: Builds a permanent non-stick micro-barrier in the raw cane so sticky, high-hydration dough won't weld to the fibers. ​2. Proper Dusting Flour ​Rule: Always dust with rice flour or a 50/50 mix of rice and bread flour before proofing. Never use 100% standard wheat flour. ​Why: Rice flour is gluten-free and hydrophobic. It doesn't absorb surface dough moisture or turn into glue like wheat flour does. ​3. Post-Bake Heat-Drying & Brushing ​Rule: Tightly tap out loose flour over the trash. Place the used banneton in a cooling, turned-off oven (utilizing residual heat) to bone-dry any dough moisture. Once completely dry, brush out all remaining flour with a stiff-bristle natural brush. ​Why: Residual oven heat sterilizes the cane and eliminates every trace of moisture, preventing flour build-up in the grooves and killing any potential mold spores on contact. ​4. The "No-Water" Rule ​Rule: Never wash, soak, or use soap. If sticky dough gets stuck, simply let it dry completely (or dry it in the cooling oven) and brush it away dry. ​Why: Water weakens cane fibers, causes cracking or warping, and introduces the moisture needed for black mold to take root. Soap will permanently ruin the cane. ​5. Safe Storage ​Rule: Store in an open, well-ventilated space (like an open shelf). Never stack damp baskets inside each other or seal them in airtight bags/drawers. ​Why: Continuous air circulation prevents trapped humidity from attracting pests or causing mildew. ​6. Golden Safety Rule ​Bannetons are proofing vessels ONLY. Never bake bread in them or place them in an oven that is turned on at baking temperatures (400^\circ\text{F}–500^\circ\text{F}).

My first experience with fresh milled flour! It was tricky! I don’t have a mill so this was purchased already milled and being kept in my freezer. I used my tried and true recipe substituting 20% FMF as a start, as suggested by Henry. Definitely sticky and harder to read for me but a good start!