First time, I attempted to bake a cheesy sourdough bread inclusions. I open baked and love the S-Score. The cheese burnt very fast and I even lowered the temperature and covered it with foil, but only helped slightly. Next time, I need to bake it at a lower temperature. I baked 2 and met and made a wonderful friend at a Publix coffee bar this week. He saw my homemade hamburger buns which I gave my friend who works there. He requested me to bake him a cheese sourdough bread. I took his challenge and baked 2 today. I told him about our wonderful Academy and learnt only from the best to bake sourdough bread baker, Chef Henry @Henry Hunter He wanted the link immediately and joined. Please welcome @Dewayne Clark to our awesome community and family. Dewayne, please ask any questions you wish as this is how we expand our knowledge. Welcome and have tons of fun with us learning and baking together. 🍞

Time to prepare my starter for Saturday baking along. I used up the discard making cheese biscuits. The recipe from Amy https://amybakesbread.com/sourdough-cheddar-biscuits/ It’s quick and ready to eat within 20 -30 minutes

Focaccia is so easy to make. Idk why this is only my second time making it. This is a Pizza Focaccia and it was so delicious. I renamed it …. Deep Dish Pizza

I have my Springerle cookies all cut out, dried and ready to bake

She was working through the Brown Butter Peach Cobbler Cinnamon Rolls, and one of the steps had her confused. It told her to reduce the peach juice into the brown butter, but the wording tangled itself up and made it sound like it happened at the wrong time. So I read it back with her. And you know what? She was right. It was confusing. That wasn't on Candi. That was on the recipe. So I went in and fixed it. Right then. Cleaned up the step, put it in the right order, made it clear. Now here's why I'm telling you all this. Most recipes you find online are static. Somebody posted it once, and that's it. You get what you get, confusing step and all, and if it trips you up, that's your problem to sort out alone. The Recipe Pantry doesn't work like that. It's alive. It's connected to this room, hundreds of bakers baking through these recipes together, every single week, telling me what worked and what didn't. When something's unclear, I can go in and make it better, so the next baker who comes across that recipe has an easier time than the last one. That's the beauty of this whole system. Candi's one question made that recipe better for every single person who bakes it after her. That's not a complaint. That's a gift to the next baker. So here's my ask. If you haven't bookmarked or saved the Recipe Pantry yet, do it today. pantry.bakinggreatbread.com Then take some time and actually explore it. Push the buttons. Scale a recipe up and down. Tap the glossary links. Poke around and see what it's capable of. It's built for you, and it gets better every week because of bakers like Candi. Thank you, Sis. Perfection is not required. Progress is. Henry ⭐🔥