I want to take a second to recognize Sandy Chong. Sandy just crossed 20,000 all-time points in this community. That's a first. No one in this group has hit that number before. Points are a measure of showing up, and Sandy shows up. She answers questions, encourages beginners, shares her bakes, and adds something real to every thread she's in. That's what the points represent. @Sandy Chong, this community is better because you're in it. Thank you.

Stiff Starter Squad…. Chime in please!!! I’m trying to remember who all uses a stiff starter. I’m tagging who I can remember. If you know a Stiff Starter Squad Member that has NOT been tagged please tag them below. @Donna Angelo @Sandy Chong @Tracy Havlik @Patt Stanaway @Ann Snow @Jen Dolan @Jill Hart If you’re on this list and not using a stiff starter please let me know Thanks EVERYONE!!

I know it’s late, but I had to have some. The baguette was my excuse.

Most bakers make the same mistake when they try tangzhong for the first time. They cook the paste right, then add it to the dough on top of all the water their recipe already calls for. The result is a sticky mess they can barely shape. The water in your tangzhong counts toward your total hydration. Don't add it. Subtract it. A 1000g recipe at 70% hydration uses 700g water total. Pull 5% of your flour for tangzhong, that's 50g flour and 250g water for the paste. Your main dough then uses 950g flour and 450g water. Same hydration, just redistributed. I put together a full visual guide that walks through the ratio, the right paste consistency, and why 5% is the sweet spot for sandwich loaves. 🔗 https://vowful-lichen-9kw3.here.now/ If you've been fighting tangzhong dough, tell me where it went sideways in the comments. Odds are it was the math, not your technique. ~ Henry ⭐🔥

🥖 Dough Master 🏆 Score: 850 🎯 Accuracy: 70% 🔥 Best Streak: 6 ⭐ Level: Home Baker #DoughMaster #BreadKnowledge #CrustAndCrumb