Doors open at 5:30. Thread's live, come in whenever you get here. There's no schedule on this one. Bake when you want to bake. Some of you are up before the sun and some of you won't get to it until this afternoon, and both are fine. Things usually pick up around eight once people have had their coffee, but the thread runs all day and I'll be in it. This is a short bake. About ninety minutes start to finish, which makes it a good one to do while the coffee's still hot. Three things decide how it goes. Weigh your banana. Riper means wetter and sweeter, and a big banana and a small one are not the same ingredient. The dough is going to feel softer and stickier than you expect. That's the banana and it's correct. Do not add flour to make it easier to handle. The chill firms it up. Take the internal temperature. Two hundred to two oh five, ninety three to ninety six Celsius, in the thickest part, away from a blueberry. Banana browns the top early, so a gorgeous golden scone can be sitting on a wet center. Color lies on this one. The places people usually go wrong, in order. Butter worked until it disappeared instead of stopping at pea sized with a few flat sheets. Dry ingredients whisked for five seconds instead of thirty, which leaves bitter spots people end up blaming on the recipe. Dough stacked three times instead of once. And the fifteen minute chill skipped, which is the one that turns rise into spread. A few of you are already going off script and I'm glad. Deborah's doing pumpkin, toasted pecan, and a maple glaze. Melissa's working with freeze dried fruit. If you're swapping something, say what you swapped when you post so the rest of us learn from it. Post your dough. Post your butter after you cut it in. Post the ones that came out great and post the ones that didn't, because the ones that didn't are usually the more useful post in the thread. Recipe is in the Pantry: https://recipepantry.app/recipes/restaurant-style-banana-blueberry-scones

I ran across a recipe for a multigrain sourdough bread that struck my fancy. For the multigrain you use a porridge made from Bob's 5 Grain Hot Breakfast cereal. It turned out okay for a first time and the fact that I totally messed up my timing. I didn't get my starter levain going early enough in the day on Friday so I could get the dough mixed, bulk fermented and shaped until well after my bed time. What to do? I put it in the fridge overnight and got it out Saturday morning to finish bulk while I went to a Master Gardener Community Workshop. I got home and it was ready for shaping, but I wanted some more cold ferment after shaping. Back into the fridge it went. For my personal breads I use a bread pan so it's easy to slice and put into the toaster. I got up this morning and preheated my oven. After the oven was well heated I scored my loaf and into the oven it went. I didn't get the best oven spring and blame my timing errors. But hey, we learn by doing. Here's the recipe I used from Heather on Keep It Sweet Kitchen: https://keepitsweetkitchen.com/multigrain-sourdough-bread/#recipe If you want to read Heather's entire blog post explaining everything. https://keepitsweetkitchen.com/multigrain-sourdough-bread/

First time making English Muffins! Used Henry's Overnight Sourdough recipe, though did not leave on the counter to ferment overnight! As it was, the dough doubled overnight and I worried it overproofed but they are wonderful! Not your typical shape. I went with the ... No scraps just cut in squares shaping. Not the prettiest but taste great! and I figure they'll be a good shape for sandwiches. Hubby had bought Thomas's Sourdough English Muffins last week, which are not really sourdough. Still have yeast and.. well preservatives of course. These are so much better!! I'll definitely do these again.

In May, I dehydrated some of my Bayou Bubbles starter (aka Magnolia Mama — she’s got multiple personalities depending on her mood 🤪) and I let her hibernate for a few months because of my busy summer schedule. But I recently revived her and am ready to join in some sourdough fun again. Didn’t make it for this week’s bake-along, but I still wanted a project for the long weekend. Going back to one of my favorite bake-alongs I did with y’all - doing two pretzel loafs today/tomorrow. Anyway, I’ll be a bit more active as my schedule allows and look forward to joining in the quirky conversations as we share our baking together 🤗

I used stand mixers for years. Thought they were great. Then I got the Bosch Universal Plus and realized what I'd been putting up with. Here's the difference. The motor sits in the base instead of overhead, so the whole thing stands just under 11 inches tall and slides right under your cabinets. It lives on my counter. No hauling it out of a closet every time I want to bake. And it moves serious dough. 14 pounds in one batch. That's fourteen one-pound loaves out of a single mix. If you're baking cookies, it'll handle up to 34 dozen. I just posted the video of me running my Foolproof Sourdough through it. Watch how it handles the dough. If you've been thinking about upgrading, use code **ACADEMY26** at checkout for $20 off eligible products. One code per order, doesn't stack with other discounts. Shop here: https://skoo.ly/s/nutrimill-promotion Any questions about it, ask them right here. I've been baking on this thing long enough to answer honestly, including what it doesn't do well. Henry⭐️🔥 As a NutriMill affiliate, I earn a commission from qualifying purchases that go right back into this community. Turn it up!