For months I've been working on something on the side. Not a course, not a book. A tool. Here's the thing. I've made hundreds of videos, articles, recipes, and lessons over the years. And even I couldn't always put my hands on the right one fast. Somebody would ask about dense crumb and I'd know the answer lived in three videos, a blog post, and a classroom module. Finding them all? That was the work. So I built myself a rolodex. One place that holds everything I've ever made, organized by topic. Twenty-nine topics. Videos, recipes, articles, classroom lessons, the books, the podcast. All of it. It's called The Bread Authority. You don't search for topics. You search for problems. Type "flat loaf" and it takes you to the answer. Type "overproofed dough" and it knows what you mean. Misspell sourdough at six in the morning with flour on your hands? It still finds you. It was designed for me. But why keep it to myself. It's free, and it lives here: https://baking-great-bread.lovable.app/bread-authority There's a 60-second tour at the top of the page if you want to see it work before you dig in. I'll have it pinned in the classroom near the top of the page by close of business so it's easy to find. Now tell me this. What's the one bread problem you could never find a straight answer for? Drop it below. If The Bread Authority doesn't already cover it, I'll build it. ~ Henry⭐🔥

I’m still buzzing from it. The photos, the saves, the way you all showed up for each other in the threads. That’s the whole point of this place right there. The full recap is in the oven right now. I gave myself a 3 o’clock deadline, so keep an eye out this afternoon. You’ll want to see who showed up swinging. While I’ve got you, I’m building out this month’s bake-along agenda and I want your voice in it. Here’s the question: What bread do you want to learn? Not the loaf you already pull off in your sleep. I mean the one that’s been staring you down. The bake you keep scrolling past because it looks like more than you’re ready for. That’s the one I want to hear about. This calendar is built to stretch you, not keep you comfortable. I’ll announce this week’s bread tomorrow. But the rest of the month is still wet clay, so tell me what you want to see on it. Drop it in the comments. Be specific. If three of you name the same loaf, it’s going on the calendar. ~ Henry ⭐🔥

We just pulled the last of the English muffins off the rack, so we're switching gears. This weekend the Saturday Bake-Along is pizza, and there's a lane for every one of you. 🙌 𝐇𝐞𝐫𝐞'𝐬 𝐡𝐨𝐰 𝐢𝐭 𝐛𝐫𝐞𝐚𝐤𝐬 𝐝𝐨𝐰𝐧. 🗽 New York Style is our anchor bake. Beginner-friendly, foldable, chewy, and it bakes in a regular home oven. No pizza steel required, no 900-degree wood oven. If you've never made pizza from scratch, this is your loaf. Mix the dough Friday, ball it, let it cold ferment in the fridge, and bake Saturday. You can also go same-day with a 2-hour rise if Friday gets away from you. 👉 https://skoo.ly/ny-style-pizza 🔥 Sourdough Neapolitan is the stretch track for anyone who wants the blistered, leopard-spotted crust and wants to put Vitale to work. Heads up: this one runs about 3 days. Build your levain now, today or tomorrow, so you're ready by Saturday. 20% inoculation, a long cold ferment, the works. This is the one that rewards patience. ⏳ 👉 https://skoo.ly/sd-neapolitan 👧 Kids Can Bake Personal Pan Pizza is for the family table. One 10-inch pizza per kid, they make their own sauce, shape their own crust, pick their own toppings. Same-day, no starter, done in an afternoon. If you've got little ones, pull up a chair and let them run the show. 🧒 👉 https://skoo.ly/kids-personal-pan 🍞 Two loaves, or in this case two pies, is the house standard. Pick your track, post your progress in the thread, and don't wait until Saturday to ask questions. The information is in the dough. 📸 Post your bakes. I want to see the crust, the crumb, the char, the kid-built chaos pizzas, all of it. Perfection is not required. Progress is. Henry ⭐🔥

We’re here. Ryan steps into the javelin runway at noon Central as the 17th seed in the country with a 67.04m school record in his pocket. Two-time Conference Carolinas Champion. Three-time FMU Men’s Outdoor T&F MVP. The first men’s track and field athlete in Francis Marion history to make it to this stage. This thread is your front-row seat. I’ll be dropping video, photos, and updates as the rounds go. Throw by throw. Refresh this post. If you can’t be here in person, the throws are streaming free on MIAA Network: 👉 https://esuhornets.com/sports/2026/2/18/2026-ncaa-division-ii-outdoor-track-field-championships.aspx (Click the MIAA Network link, not NCAA.com. That one’s for the track events.) Drop a comment. Send him your energy. Let him feel the Academy behind him. Let’s go, Ry. 🟦🟨 - Henry

☀️ Good morning, bakers. It’s bake day. 🥖🔥 English muffins today. Griddle-cooked, fork-split, full of nooks and crannies. The kind of thing that makes a Saturday morning worth getting up for. Drop in here all day. This is the working thread. 📸 Post your photos. Sponge, dough, raw rounds on the griddle, the finished plate. Show us where you are. ❓ Ask your questions. Stuck on hydration, proof, griddle heat, shaping without rings? This is the place. Somebody here has hit the same wall and figured it out. A few things worth saying up front: Keep the griddle medium-low. These are thick, and high heat scorches the faces while the center stays raw. About 6 to 8 minutes a side. Pull them at 205 to 210°F in the center. If they’re browned but not at temp, finish in a 350°F oven. Fork-split, never knife-cut. A knife crushes the crumb. A fork pries the nooks open. That’s the whole point. No rings? No problem. A clean tuna can with both ends opened works just fine. Improvise. I’m in Kansas this weekend for my son’s competition, so I’m cheering you on from the road. But I’ll be checking in. Show me what you’ve got. Pull up a chair. Let’s bake. Perfection is not required. Progress is. Henry ⭐🔥