All the way from Johannesburg, South Africa, @Tamsin Boshoff is proof that you don't need years of experience to make a community better. You just need to show up and care. She joined us on June 6th and didn't sit on the sidelines. She started talking, encouraging, asking good questions, and cheering on other bakers like she'd been here for years. Oh, and she's got a brand new starter named Sandy. If you've ever raised a starter from scratch, you know exactly what that first week feels like. So here's what I'm asking of you today: Drop a comment and welcome Tamsin to the Academy. If you remember your own "is this thing alive yet?" phase, tell her about it. Share one piece of advice you wish someone had given you when your starter was brand new. That's how this community works. Somebody shows up with curiosity, and the rest of us show up with support. Welcome aboard, Tamsin. Sandy's in good hands, and so are you. Perfection is not required. Progress is. ~ Henry ⭐🔥

@Timothy McQuaid 362g bread flour 45g wholewheat flour 294g water 9g salt 5g - 1 lime zest 115g - 1 Tbsp Key Lime Oil 23g - 2 Tbsp poppy seeds 19g - 1 Tbsp honey 91g starter (100% hydration) - Build levain overnight (1:5:5), mix everything except poppy seeds n let it fermentolyze 45 mins. - Bulk fermentation included 3 stretch and folds at 45-mins intervals, add poppy seeds during second fold. Proof to a 60% increase in volume. - After shaping, it went into an 8-inch oval banneton for an overnight (19 hr.) cold retard. -Baked in a preheated Dutch oven at 500°F (covered 20 mins, then uncovered at 450°F for 10 mins). Kudos goes to Timothy McQuaid This was an amazing dough to work with. It was so creamy, soft like a marshmallow and what an awesome feeling in my hands. The dough was as soft as a baby's bum. I have never added inclusions before and this was the first time. It was not easy to get it distributed evenly and need some tips. It was a very wet dough to work with and I added a couple of slap and folds and trusted the process. It came together beautifully. I had a tough time shaping and scoring it as so wet. It is extremely hot and humid here. I did not dare to do the initial scoring as it was so wet. I baked it for 7 mins and then scored it. I took great precautions as did not want to damage my loaf after putting in so much effort into it. Overall, I was happy with it. I tried scoring fancy and a little ear did appear and I was taken by surprised. This was my second time scoring a bread. The zest of the lime adding another dimension to it. The bread smelled awesome, limey, refreshing and citrusy in the kitchen. I had half a slice and it was very moist, tasty and no butter needed. It was absolutely heaven in a slice to me. Eating it plain was very rewarding and this recipe is a definitely a keeper. The next time, I bake this I will cut the slices thicker to make French toast for breakfast. This was open bake as I don't have a Dutch oven. I was surprised the scoring worked as this is only my second attempt.

@Henry Hunter We are baking the pretzel loaf this Saturday at our bake-along. I don’t have a sling and was wondering how am I going to remove the loaf from the pot. I was thinking out of the box as usual. I remembered I had these 2 Chinese strainer with handles. I am going to use this to remove it and not going to burn myself from the water or condensation. This is my 2 most favorite tools in the kitchen and I use it often to make homemade pasta, noodles, dumplings, spring rolls, donuts, stir-fry or deep fat fried foods. They are very inexpensive and I purchased it from the Chinese store. It is the most versatile tool and used it so often that it has paid for itself.

I don’t know about you, but I’m going to bed at a decent hour tonight. What an incredible bake along.

Ask and it shall be given unto you. Henry! Unfortunately, back home we don't have key limes. I only heard and learnt about them when I arrived here. One of the girls from church made this and it was divine and first time I had it. I was more than in heaven. You only bake the base or use the Graham cookies crust. Mix filling and freeze it. It is absolutely delicious and you know I never ever lie to you. I apologize no tips as this is the only dessert that I made and freezed. Great for summer as it's like ice-cream. It's very refreshing in summer. It's an easy peasy recipe. It is wonderful, silky and smooth. You can do it in your sleep. Enjoy! Confirmation this is a great recipe and just look where it came from and it put a huge smile on my face only from the good old Charleston, SC. You heard of this recipe book before? Poogan's Porch Charleston, SC. https://www.food.com/recipe/key-lime-pie-319870 1 (14 ounce) can sweetened condensed milk 1⁄2 cup key lime juice 1 (9 inch) graham cracker pie crust 1 cup heavy cream 1) Preheat oven bake pie crust for 10 minutes. 2) Combine condense milk, key lime juice in large bowl. 3) Beat heavy cream to stiff. 4) Fold milk mixture into stiff cream, until blended. 5) Scoop filling into prepared crust. 6) Freeze until semi-firm, at least 4 hours. 7) Let it stand at room temperature 10 minutes before serving. 8) Garnish with julienned lime peel. Please share any tips or tried and true recipes as I love key lime pies.