Because everyone love chocolate and peanut butter together, I created the Sunday Morning Buckeye Roll. Using active starter in this hybrid recipe creates creamy, luscious and big cocoa rolls, filled with a brown sugar, peanut butter powder and butter combination that isn’t too sweet. It’s topped off with a dollop of peanut butter cream cheese icing. I sold out of these in 10 minutes at today’s event.

Looking for a sourdough version of that big coffee company’s lemon loaf? This recipe is just that. Another super easy recipe that takes virtually no babysitting. I started it Wednesday evening around 7:30 and enjoyed a slice 12 hours later. Recipe: 🍋 Sourdough Lemon Batter Bread For an 8×4×4 Pullman Pan This version is soft, moist, rich, and sliceable—somewhere between a lemon loaf cake and a fluffy enriched bread. The milk powder keeps it tender for days, and the True Lemon gives strong citrus flavor without excess liquid. 🍋 Ingredients Batter Bread Dough - 150g active sourdough starter (100% hydration) - 2 large eggs (about 100g) - 140g water - 90g sugar - 10g True Lemon powder - 30g whole milk powder - 300g all-purpose flour - 6g salt - 100g unsalted butter, melted & cooled slightly Optional Flavor Boosts - 1–2 tsp lemon zest - ½ tsp lemon extract 🥣 Mixing 1. Combine Wet Ingredients In a large bowl whisk together: - starter - eggs - water - sugar - True Lemon powder - milk powder - lemon zest/extract if using Mix until smooth. 2. Add Dry Ingredients Add: - flour - salt Mix until fully combined. The texture should resemble: - thick muffin batter - very soft brioche dough 3. Add Butter Slowly mix in melted butter until glossy and smooth. No kneading required. ⏳ Bulk Fermentation Cover bowl and ferment at: - 72–75°F Time: - about 4–6 hours You’re looking for: - bubbles throughout - puffiness - slightly domed surface It will NOT double like regular bread dough. 🍞 Pan Prep & Fill Prepare Pan Grease your: - 8×4×4 Pullman pan For this batter-style loaf: - bake with the lid OFF - or leave lid slightly cracked/open This dough is too soft for a fully closed-lid square loaf. Fill Pan Scrape batter into pan. It should fill the pan about: - halfway to ⅔ full Smooth the top with a wet spatula. 📈 Final Proof Proof until: - batter rises to about ½–1 inch below rim Usually: - 2–4 hours depending on room temp

Family. I’m out this afternoon celebrating Ryan’s graduation from FMU. Master’s degree. Proud day. Get your poolish going and feed those starters tonight. Tomorrow is Pretzel Bread Day and you don’t want to be playing catch-up. I’ll be back late tonight from the ceremony. See you in the kitchen. ~Henry ⭐️🔥

Some of you are pretzel-loaf prepping, sure. But I know there's a sourdough boule in someone's banneton right now. Somebody's testing a new focaccia. Somebody's grandkids requested chocolate chip cookies for the third time this week and you said yes. Tell me what else is in your kitchen this week. Drop your vote. Then tell me in the comments what you're actually baking. Recipes, photos, plans for the weekend, all welcome. Henry ⭐🔥

Does anyone else use this kind? I had the other kind, and disliked it, so I bought this. And I love it, it does a great job, and is so easy to clean afterwards