If you're baking with us this Saturday, take 10 minutes and listen to this before you do anything else. I put together an audio breakdown of everything we're doing this week and why. Think of it like a pre-game walkthrough. What tangzhong actually does to your dough at a molecular level. Why we're pouring cream over the rolls right before they hit the oven (and how it connects directly to the focaccia brine from last week). What makes enriched dough behave completely differently from the artisan bread most of you are used to. If you've been here for a few bake-alongs, this will click some things into place you might not have connected yet. If this is your first one, this gets you up to speed fast so you're not guessing on Saturday. Listen while you're driving, doing dishes, folding laundry. By the time you're done, you'll understand the why behind every step in Saturday's recipe. Saturday's recipe if you haven't grabbed it yet: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?variant=yeasted We're baking Saturday. This gets you ready.

Quick walkthrough of something I've been building for you. The Recipe Pantry isn't just a recipe collection. It's built to solve the problems I kept hearing about from bakers in this community. Here's what it does: Every recipe lets you toggle between sourdough and yeasted versions with one tap. No more hunting for a separate recipe. Same bread, your choice of method. Switch between metric and volumetric measurements instantly. Grams or cups, whatever you're comfortable with. The method sections now include ingredient blocks right where you need them. When a step says "combine your dry ingredients," the flour, salt, and everything else for that step is listed right there. Check them off as you go. No more scrolling back to the top to remember if you already added the salt. Search and sort so you can find what you're looking for without digging through pages. And then there's Bake With Me mode. That's Krusty, our AI baking assistant who knows everything about the recipe you're working on. Need a substitution? Ask Krusty. Not sure about a technique? Krusty's got you. Want to know what happens if you skip the autolyse? He'll tell you. It's like having a baker standing next to you while you work. I put together a quick two-minute video walking through all of it. Check it out and let me know what you think. 👉 https://pantry.bakinggreatbread.com/