This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

Hi all! My starter now has a strong acetone smell and I am not sure how to fix it. It started after I was doing bulk feeds for bagels. My final product always comes out good but how can I get it back to the nice sweet flour-y slight acidic smell? I do keep it in the fridge with a lid but only keep about 1/2-1 cup.

We've grown to 136 members in just four days. That's not a community. That's a movement. Whether you're here to bake your first loaf or sharpen skills you've been building for years, you're in the right place. This is a no-gatekeeping zone. Perfection is not required. Just show up, ask questions, share your wins (and your fails), and let's make some bread together. A few things to get you started: ✅ Introduce yourself. Drop a post and tell us who you are and what brought you to bread. We want to know you. ✅ Check out the classroom. Six courses are live and ready. Start with the basics or jump to what interests you. ✅ Enter the January Giveaway. Three winners will receive a signed copy of my book, a sachet of Vitale Sourdough Starter, and a Goldie Jar. Details pinned in the feed. ✅ Jump into the conversation. Polls, recipe drops, weekend bake check-ins. Don't lurk. This community runs on participation. Now let me introduce our founding members: @Eric Dobis @Maurice Mastrapasqua @Sania Nicoson @Achaia Green @Kondu Ebah @Tracy Havlik @Lander Victorine @Jami Steiger @Peggy Joriman @Teresa Van Roey @Lin Landrum @Sheila Storch @Steve Kallenbach @Sandra Jager @Andrew Beck @Elaine Morris @Lauren Pope @Jennifer Farnand @Chris Caldwell @April Sullivan @Marie Baumgartner @Susan Hicks @Robert Allen @Jessica Wright @Iris Wiener @John Elliott @Kathleen Judd @Laurie Sugita @Patt Stanaway @Ragini Lipka @Bruce Nollert @Linda Manrodt @Jim O'Toole @Valerie Spielman @Brenda Zohn @Betty Torrey @Debbie Piette @Jen Dolan @Elizabeth Castleman @Xanthe Walker @Dave Palmer @Whitney Sencindiver @JoAnn Amato @Belinda Kovach @Lisa Busby @Jean Kursave @Kelsey Moon @Marsha Pope @Ashli Roscher @Timothy McQuaid @Kristie Pickering @Tina Gowers @Brenda Mallory @Kerri Newman @Fati Sanogo @Shane Werlinger @Jose Gomez @Jo Wong @Anne-Marie Bilella @Emme Smith @Elisa H @Dana Martin @Leigh Flynn @Brian Zeller @Jacquie Rodriguez @Bruce Coleman @Elisa Hirsch @Terri Pevsner @Jennifer Finlinson @Betsy Carey @Janine Bowlin @Denise Passero @Priscilla Fuesting @Tina Carrigan @Deborah Bakunas @Susan Blake @Dawn Hunt @Cheryl Odden @Kim Basso @Brian Quattlebaum @Suzanne Semago @Carol Gray @Vicki Gensini @Dave Whitney @Brett Thomas @Shirley Suttle @Heather Lattanzio @Janice Haugjord @Jamie Olson @Janice Cockfield @Donna Angelo @Ann Snow @Cheryl Brosso @Colleen Vergara @Kim Patterson @Sian Hawkins @Nancy Ulrich Crotty @Mona Bray @Roxie Brown @Katherine Royce @Lin Ruggles @Sheri Higgins @Candi Brown-McGriff @Deborah Otts @Betsy Coward @Patty OBrien @Linda Hammond @Linda Glantz @Linda DeCaprio @Carrie Horst @Kelly Mucci @Akorede Aramide @Inbar Ben Amos @Samantha Mayers @Maria Kajka @Donna McConnell @Darren Carter @Karen Adair @Amy Asselta @Heidi Rosen @Insay Guanzon @Allison King @Cristina Ivan @Diana Jimmie @Fred Haskell @Barbara Basl @Yolanda Hunter @Henry Hunter @Joelle Corbridge @Rob Thilo @Arian Eldredge @Deborah Easterling-Charles @Harriett Fitzgerald @Melissa Velik

I want to hear from you. Whether you're brand new to bread or you've been baking for years, we all hit walls. Maybe it's shaping. Maybe your starter is acting moody. Maybe you can't get the crust you want or your crumb stays dense no matter what you try. Drop your biggest challenge below and I'll do my best to help. Bonus: you'll probably find out you're not alone. No question is too basic. We're all here to learn.