Don't forget about the scaling feature. Got a bigger pan? Need a smaller batch? You can scale the recipe up or down right on the page. No math required. Crusty is built right into the recipe if you need help. He's a great resource for answering questions while you're baking. And if sourdough is more your thing, there's both a yeasted and sourdough version available. Check it out here: Japanese Milk Bread on Recipe Pantry While you're there, a few things worth knowing about the Pantry: If you see a term or technique that's highlighted in a recipe, tap on it. That links directly to our built-in glossary, so you get an explanation right there without leaving your recipe. No Googling, no guessing. Up at the top of the page in the navigation bar, you'll see a little chef's hat icon. Click that and it keeps your screen awake. So if you're in the middle of a bake and your hands are covered in dough, your phone or computer won't go to sleep on you. Your recipe stays right there. And you can print any recipe. It generates a clean, beautiful PDF formatted for your kitchen. No ads, no clutter, just the recipe. Does anyone have any questions?

Hey everyone, I'm going to be honest with you. I've been out of town for a day and a half and I'm playing catch-up this morning. But we're rolling. This is your overview for the week. We're making Japanese Milk Bread (Shokupan) on Saturday, and if you baked cinnamon rolls with us last weekend, you already know the most important technique in this recipe. More content is coming out this afternoon and we'll follow our normal schedule the rest of the week. I'm working through your messages now, so if you've reached out, I see you and I'm getting to it. In the meantime, the full overview lesson is dropping in the Classroom shortly with the history, the science, and exactly what we're covering each day leading up to Saturday's bake. 📖 Full recipe (yeasted and sourdough versions): https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted More this afternoon. Let's have a great week. 🙌

A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry