Tomorrow morning we kick off the first Road to Sourdough Bake-Along, and we’re starting with naan. Pick the version that fits where you are right now: 🥛 Chemical – Mix it and cook it. No yeast, no starter, no waiting. 🌾 Yeasted – Classic naan. Great if your starter isn’t ready yet. 🦠 Sourdough – If your starter is active this week, put it to work. All three recipes are here: https://pantry.bakinggreatbread.com/?search=Naan Pull your ingredients tonight. Show up at 8 AM, drop your version in the comments, and bake alongside the group. I’ll be in the thread coaching you through it. Which version are you making? Drop it below. – Henry ⭐🔥

I have been keeping up with you guys all day and I am ready to bake tomorrow. Are you? Ryan is quietly putting together something special. In just over a week he’s stacked: • A win at the Seahawk Invitational, • A win today at the Myrtle Beach Collegiate Challenge, • McDonald’s Player of the Week honors, • And a new Francis Marion University javelin school record with that 65.35 m missile. He started by breaking a 1980s FMU record, then pushed it out to 63.48 m, then 64.30 m at Conference Carolinas, and now 65.35 m – right in the neighborhood of last year’s NCAA DII All-American line. Proud of the awards and the distances, but even more proud of the work behind them and the way he carries himself. From backyards and practice fields to double‑meet champion, McDonald’s Player of the Week, and record‑breaker in one week…this is only the beginning.

Easter Bunny Bread has become one of the most requested bakes we do all year. It looks complicated. It's not. It's an enriched dough, shaped and assembled in sections, and the result is something your family will want on the table every year from here on out. We're doing the official bake-along on April 4th — one week before Easter — so you have time to practice before the real thing if you want. But the recipe is live right now so you can get familiar with it first. Here's everything you need to get started: 👇 pantry.bakinggreatbread.com/recipes/easter-bunny-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Drop a 🐰 below if you're in for April 4th. I want to know how many bakers we're working with.

Yeasted. Sourdough. Cast iron or open flame. I just pulled the yeasted version and it’s exactly what you want it to be. Soft, blistered, a little charred on the edges. I made a sandwich out of it before I even got the camera set up. The recipe is in the Pantry and it’s got all three methods built in. But before you just pick one, go watch Ollie’s video that’s embedded right in the recipe. He breaks down the differences in a way that’ll actually help you make the right call for where you are right now. Yeasted is faster and more forgiving. Sourdough brings a depth of flavor that’s hard to explain until you taste it. Cast iron gets you there without any special equipment. Grab all three recipe and pick your path: https://pantry.bakinggreatbread.com/?search=Naan What are you making it with? Drop it below.

Before we mix a single gram of flour, your job this week is simple: pick your recipe. We’re doing Naan Bread Three Ways — and you get to choose which version fits where you are right now. Option 1 — Baking Powder Naan No yeast, no starter, no waiting. Mix it, cook it, eat it. This one is pure technique — you’re learning what heat and steam do to dough without any fermentation in the picture. Perfect if you want fast results or you’re still building your starter. 🔗 Baking Powder Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/self-rising-naan?variant=yeasted Option 2 — Yeasted Naan This is where you start to feel fermentation. The yeast does its thing, the dough gets pillowy, and you’ll notice the difference the moment it hits the pan. Great middle ground if your starter isn’t quite ready or you want a reliable same-day bake. 🔗 Yeasted Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/naan-bread?variant=yeasted Option 3 — Sourdough Discard Naan Your starter is the leavening. The flavor is deeper, the texture is different, and you’ll taste exactly what fermentation adds to a simple flatbread. This one rewards patience. 🔗 Sourdough Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/sourdough-discard-naan?variant=yeasted Now here’s what I want from you today: Drop your answers below: 1. Which version are you baking? 2. If you’re going sourdough — how’s your starter looking right now? Active and bubbly, or does it need some attention before the weekend? 3. Any questions before we start? Don’t wait until Saturday to figure this out. Read through your recipe today. Check your pantry. If your starter needs a feed or two to get there, now’s the time to start. See you in the feed. — Henry ⭐🔥