You may have noticed the star ⭐️ and the flame 🔥 next to my name. They're more than decoration, so let me tell you what they mean, and why they belong to you as much as they belong to me. 🔥 The flame is about showing up. Skool lights it when you're with your community every single day, and the moment you miss a day, it goes out. Mine's still burning because you all keep me here. You post, you ask, you share your bakes, and I wouldn't miss a day of it. ⭐️ The star is the rare one. There are 191,000 communities on this platform, and the star goes to the owners in the top 1%. We're now in the top half of one percent. But here's the thing. I get to wear it, and it isn't really about me. A star like that doesn't get earned by one person. It gets earned by a room full of bakers who show up, help each other, and care about getting better. So when you see that star next to my name, don't read it as Henry is a star. Read it as you are. I just get to carry it. And I carry it proudly. I get to walk it out in front of every other community on this platform and brag about who we are. Eleven hundred bakers in a small, focused, generous corner of the internet, setting the example for what a Skool community can be. That's not me talking us up. That's the number talking. Top half of one percent, out of 191,000. You did that. I just get to wear the pin. 𝙎𝙤 𝙝𝙚𝙧𝙚'𝙨 𝙢𝙮 𝙤𝙣𝙚 𝙖𝙨𝙠. 𝙄𝙛 𝙮𝙤𝙪'𝙫𝙚 𝙜𝙧𝙤𝙬𝙣 𝙞𝙣 𝙝𝙚𝙧𝙚, 𝙖𝙣𝙙 𝙮𝙤𝙪 𝙩𝙝𝙞𝙣𝙠 𝙩𝙝𝙞𝙨 𝙞𝙨 𝙩𝙝𝙚 𝙠𝙞𝙣𝙙 𝙤𝙛 𝙥𝙡𝙖𝙘𝙚 𝙤𝙩𝙝𝙚𝙧 𝙗𝙖𝙠𝙚𝙧𝙨 𝙡𝙞𝙠𝙚 𝙮𝙤𝙪 𝙤𝙪𝙜𝙝𝙩 𝙩𝙤 𝙛𝙞𝙣𝙙, 𝙜𝙞𝙫𝙚 𝙪𝙨 𝙩𝙝𝙧𝙚𝙚 𝙢𝙞𝙣𝙪𝙩𝙚𝙨 𝙖𝙣𝙙 𝙡𝙚𝙖𝙫𝙚 𝙖 𝙧𝙚𝙫𝙞𝙚𝙬. 𝙄𝙩 𝙢𝙚𝙖𝙣𝙨 𝙩𝙝𝙚 𝙬𝙤𝙧𝙡𝙙 𝙩𝙤 𝙪𝙨, 𝙖𝙣𝙙 𝙞𝙩'𝙨 𝙝𝙤𝙣𝙚𝙨𝙩𝙡𝙮 𝙝𝙤𝙬 𝙬𝙚 𝙨𝙩𝙖𝙮 𝙫𝙞𝙨𝙞𝙗𝙡𝙚, 𝙨𝙤 𝙩𝙝𝙚 𝙣𝙚𝙭𝙩 𝙗𝙖𝙠𝙚𝙧 𝙡𝙤𝙤𝙠𝙞𝙣𝙜 𝙛𝙤𝙧 𝙖 𝙝𝙤𝙢𝙚 𝙡𝙞𝙠𝙚 𝙩𝙝𝙞𝙨 𝙖𝙘𝙩𝙪𝙖𝙡𝙡𝙮 𝙛𝙞𝙣𝙙𝙨 𝙞𝙩. 𝙇𝙚𝙖𝙫𝙚 𝙮𝙤𝙪𝙧 𝙧𝙚𝙫𝙞𝙚𝙬 𝙝𝙚𝙧𝙚: 𝙋𝙧𝙤𝙫𝙚𝙒𝙤𝙧𝙩𝙝 𝙧𝙚𝙫𝙞𝙚𝙬 𝙡𝙞𝙣𝙠 ⭐️⭐️⭐️⭐️⭐️ Thank you for being the kind of community worth showing up for. ~Henry ⭐️🔥

Do you guys hull your strawberries or just cut the tops off? I am going to make a peach 🍑 strawberry🍓 Galette on a shaved almond bass. That will help absorb any leftover liquid in an effort to keep the bottom of the crust crispy. After I blanch the peaches to get the skin off, I will macerate the fruit in the spices, collect the liquid, then cook it down to a nice syrup that I plan to re-introduce to the fruit as they go into the Gillette. That will give me flavor on top of flavor. I’ll then egg wash and finish with some turbinado sugar then a honey glaze when it comes out out of the oven. Or that’s my plan anyway.

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. 🍞

Found the peaches in Costco! $ 9.89!! Oh my gosh!, but I feel comfortable to have everything ready for the bake.

First, if you don't have fresh peaches, you're not stuck. Frozen peaches work great, thawed and drained well. Canned peaches, drained hard and patted dry, are fine too. Apples or pears make a lovely version. Whatever you use, the rule is the same. Get the water out. Now here's the heart of it. You're not just tossing fruit in the middle of these rolls. You're making something close to a jam. Cook your peaches down with the sugar and spices until there is no free liquid left. None. Give the pan a tilt. If juice runs, it isn't ready. You want it thick enough that it sets up like a soft jelly once it cools and sits a while. The cornstarch is what gets you there. Cornstarch needs heat and moisture to do its job. As it cooks it turns from cloudy to glossy, and it locks all that loose juice into a thick, spoonable filling. That's the whole trick. It keeps setting up as it cools, so don't panic if it looks a little loose while it's hot. Just let it cool all the way before it goes anywhere near your dough. You've got two roads to get there, and both work: Roasting. Toss the fruit with the sugar, spices, and cornstarch and roast it down on a rimmed sheet until it's jammy with no liquid left on the pan. Stovetop. Cook the fruit with the sugar and spices in a saucepan. Stir your cornstarch into a splash of cold water first to make a slurry, add it in, and cook a couple minutes until it turns glossy and thick. Either way, you're after that jelly consistency inside. Runny filling is the number one reason these turn messy and the bottoms go soggy. Cook it down, cool it down, and you're set. Perfection is not required. Progress is. Henry ⭐🔥