I’m making the market day sourdough. I forgot this was a lower hydration dough so it was surprisingly easy to handle. I’m at the pre-shaping stage. I had planned to make it for dinner but the bulk ferment took a little longer so I’m going to put it in the refrigerator overnight for a cold retard. I would like to make another later this week with cheddar and jalapeño. Can someone advise on the best strategy for inclusions? Is it best to do it after the bulk ferment during the pre-shaping?

A friend asked me to bring the roll part to her dinner of Lobster Rolls this week. I’m thinking of using the hot dog bun recipe I recently made from The Recipe Pantry, but would like your suggestions, please. Thanks! 🦞🥖

@Henry Hunter C & C Family...let's be careful out there! When I first heard about this it was 300 cases, then more cases in a few states. Then 700+ cases in 11 states, and now it's 1500 cases in 31 states as of yesterday, July 10. Just want everyone to be safe! 🙏🏽🙏🏽https://time.com/article/2026/07/08/cyclosporiasis-outbreak-diarrhea-produce/

I wonder if you ever feel this way? With all the baking that I do, and have done all this week, I have no bread in the house and I’m excited that I have to make some.

Has anyone ever made these twisted treats? I want to learn how to make them.