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1d •
Road to Kansas🩵 up date 5/18/26. @8:49pm.
First, I would like to thank everyone that gave reached down and some gave twice to help Henry on his road to Kansas. It is looking so good because we are less than 6000 away from reaching $3000. We just need that one last push to get there. We have about four days!! We can do this. Any amount is appreciated. Small amount to add up and every single dollar goes straight to Henry. There is no middle man in this. Take a moment to read the story he wrote . Very Touching🩵 Again from all of us that gave an a pushing for this, we greatly appreciate this, and Henry appreciates it more. Have a great work week.🫶. We are about 600 from our total.
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1d •
📰 The Week 10 Bake-Along Recap is up.
Poppy Seed Loaf, Two Ways. 1,791 working thread comments. A 3 AM bake. A knee replacement. A birthday party. And while we were busy with all of it, we crossed 1,000 members. The full story is here: 👉 https://quick-dory-s4zc.here.now/ Win of the Day this week: @Betsy Carey. Read why. You'll understand. Member moments inside: @Stacey Avraham · @Sandy Chong · @Candi Brown-McGriff · @Colleen Vergara · @Lisa D · @Joseph Bilodeau · @Mary Nunaley · @Barb Kratzmann · @Robert Caldas · @Mauvette Bailey · @Kathee Judd · @Kathy Judd · @Cheryl Odden · @Donna Angelo · @Patt Stanaway · @Linda Glantz · @Ann Snow · @Judy Lyle · @Michele Nilson · @Susie Kendall · @William McNeely · @Ehsan Omara · @JoAnn Amato · @Nick Nebelsky · @Briana Rodulfo · @Linda Gregory · @Jill Hart · @Deborah Karaban · @Angela Everly · @Dianne Givens · @Rhonda Talamo · @Lara Sloan · @Gaylord Foreman · @Tracy Havlik · @David Smith · @Imani Hunter · @Maureen Kilbride · @David Bachman · @Karen Castillo · @Dar Brown
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3d •
🌅 Saturday Bake-Along: Working Thread
☀️ Good morning, bakers. It's bake day. 🥖🔥 Drop in here all day. This is the working thread. 📸 Photos ❓ Questions 📈 Progress shots 😅 Panics 🏆 Wins 🥣 Anything you've got I'll be in and out of the kitchen and in and out of this thread until the last loaf is out of the oven. ━━━━━━━━━━━━━━━ 📍 Here's where I am right now: [Drop photo of your levain or current dough state] My levain is ready and I'm mixing the sourdough version with toasted black sesame this morning. If you want to follow my pace, here's roughly when I'll hit each stage: 🥣 Fermentolyse: 8:00 AM 🧂 Add salt: 9:00 AM 🔄 First coil + seeds: 9:30 AM 🔄 Second coil: 10:00 AM 🔄 Third coil: 10:30 AM 🌡️ Bulk finish: 11:00 AM to 1:00 PM ✂️ Pre-shape: 1:00 PM 🪢 Final shape: 1:30 PM ❄️ Cold retard: 1:30 PM to 5:00 PM 🔥 Bake: 6:00 PM ━━━━━━━━━━━━━━━ ⚠️ Your timeline may run faster or slower depending on your kitchen temperature. Don't chase mine. Watch your dough. ━━━━━━━━━━━━━━━ 📌 A Few Quick Reminders For Today 🧂 The dough is going to look like it's falling apart after the salt. That's normal. Keep working it. It'll come back together. 💧 At 80% hydration, wet hands are your friend. Floured hands work against you. Keep a bowl of water nearby. 🌻 If you're using sesame, sunflower, pepitas, or any seed besides poppy... Toast it first if you haven't already. Cool completely before folding it in. ━━━━━━━━━━━━━━━ 📖 The Recipes Are Here 🥖 Sourdough:https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted:https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf ━━━━━━━━━━━━━━━ 🧡 For The New Bakers In The Room Welcome. You picked a good week to jump in. There's no wrong answer today. Bake what excites you.Ask whatever you need to ask.And don't apologize for being new. We were all new once. ━━━━━━━━━━━━━━━ 👇 Drop in below and tell us: 🥖 What you're baking
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3h •
I’m here.
Some of you have asked if I’m here today and the answer to that is yes and no. I’m sort of taking the day off to get some behind-the-scenes work done that desperately needs to get done. I’m here just with my head down and blinders on. Holler if you need me
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13h •
New series, first installment: Can You Make Sourdough If You Work a 9-to-5?
I'm kicking off a new series for the Academy this week, and this is the first installment. The idea is simple. We're going to tackle the real questions working bakers are asking, the ones that don't get honest answers anywhere else. Each piece will live on the blog, get its own free PDF, and feed back into the work we're doing here in the Academy. First up: Can you make sourdough if you work a 9-to-5? The honest math. A real week broken down hour by hour. Starter care without the anxiety. The mental game where most bakers actually quit. And the long view of what this craft becomes at year five and year ten. The free PDF is inside the post. Save it. Print it. Hand it to someone who's been telling themselves they can't bake. https://bakinggreatbread.blog/2026/05/18/sourdough-baking-schedule-9-to-5/ Read it. Tell me what hits. Tell me what's missing. This community helped me write it whether you know it or not. The questions you've been asking on Saturdays. The struggles you've shared in the comments. The breakthroughs you've posted at 9 AM with shaking hands because the loaf finally opened the way you wanted it to. That's all in there. I want you to see what we're working on. This Academy isn't a finished thing. It's a workshop. We're building tools, writing guides, recording videos, and shaping the next courses in real time. You're not just members. You're part of the build. More coming. Henry ⭐🔥
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