A different kind of post today. I'll be back to baguettes tomorrow. Some of you have followed Ryan's track and field journey through posts here over the years. He just won his third Conference Carolinas Championship in the javelin, set the conference meet record, and was named FMU Team MVP for the third year in a row. In three weeks he competes at the NCAA Division II National Championships at Welch Stadium in Emporia, Kansas. Two weeks after that, he receives his master's degree. The NCAA is covering his trip. I'm covering mine. I'd like to be in the stands. A handful of folks have asked how they can help. Here's what I've put in place. Cleared in writing by FMU compliance. None of it goes to Ryan. Every dollar is for parent travel. If you want to follow Ryan's story, his page is here: https://faith-field-flow.lovable.app If you want to chip in for the trip: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Sharing helps as much as giving. Thank you for being part of this. Back to baguettes tomorrow. — Henry ⭐🔥

He posted earlier today, about his son Ryan going to nationals, which is a great honor. If you have time, please read his post. And just remember every little bit helps. It’s a way to give back and say thank you for all of your knowledge you’ve given us. So please if you get a chance read the post thanks.

This one started with a question. A member asked if I had a recipe for whole, fresh-milled einkorn, the kind you get from a local organic farmer, not the sifted commercial stuff. She'd tried baking with it and ended up with a dense loaf that dried out by day three. She wasn't doing anything wrong. Einkorn just doesn't behave like modern wheat. So I built one. Fresh-Milled Einkorn Sourdough is now live in the Recipe Pantry, and it's designed for the grain as it actually arrives in real kitchens. Whole. Fresh-milled. Full of bran, germ, and flavor. What's in it: - A 100% einkorn levain that adapts your starter to the grain before you bake - Optional 70/30 einkorn-spelt blend for better structure and shelf life - The traditional dough conditioner system (vitamin C and lecithin) that old Amish recipes have used for generations, with the science explained - Gentle handling, short bulk, and cooler bake temps because einkorn is fragile and browns fast - An overnight cold retard for flavor depth This is one of the oldest grains humans ever domesticated. It rewards bakers who learn its rules. Eat it day one, toast it day two, freeze the rest. If you've been curious about ancient grains, this is your way in. Recipe link: https://pantry.bakinggreatbread.com/recipes/fresh-milled-einkorn-sourdough A yeasted version is coming for anyone who wants the same flavor on a same-day schedule. Drop a comment if you bake it. I want to see how it turns out. Henry ⭐🔥

Maybe is time for me to take a break and stop stressing myself . I feed starter daily and try to bake twice a week out of 5 loaves 2 are worth keeping. 😏. Second loaf same result. Under proof over proof? Loaf on left leftover 24 hours proofing on the right 22 hours. You the tell me ? *Third picture is bread crumb and cooling off. Followed @Henry Hunter , sourdough recipe that used before.

I needed a confidence booster with my sourdough baking. I do what I know works best for me and that is focaccia, even though it is a high hydration dough. It is very resistant and forgiving. For some unknown reason, it always works to my favor to which I am blessed. I made a savoury one today to be gifted to my neighbor as she just lost her mom. I wanted to do something special for her and she loves my focaccia. She loves it simple and I honor her request. Otherwise, I would have jazzed it up and be creative again. I added rosemary, garlic and cherry tomatoes as this is her favorite. I was fascinated to find these colorful cherry tomatoes and supposedly organic. I wish it looked just as pretty before it was baked. After baking it, it loses it's attractiveness. This is my opinion only as beauty is in the eye of the beholder.