This was the most Monday-ish Tuesday I’ve had in a few weeks! Work is being very “worky” with me logging almost 30 hours in just two days so far. I needed some stress relief this morning after waking at 3:03 AM, so I decided to mix a SD discard loaf around 7:30. The plan was to add salt at 8:30, then four sets of stretch and folds every 30 minutes, at 9:00, 9:30, 10:00 and 10:30. Well…the bottom fell out of the day pretty early. I got the salt added at 10:15, a round of S&F at 10:45, the next set at 12:30. My dough sat on the counter until 4:00! This wasn’t going to be a loaf of bread, so I made the executive decision to shift gears. I had purchased a 14” cast iron pan from Walmart a couple months ago to use for focaccia, and today would be its inaugural use. This pan was less than $20. I added some olive oil to the pan, plopped the dough in it, dimpled and covered for an hour, preheated the oven to 425, added basil, oregano, Parmesan and mozzarella. Baked it for 30 minutes, and this is one of the best focaccias I’ve ever made. I could’ve baked it longer, but this girl was hungry. I grabbed a slice and headed back to my office. I’m so thankful I’ve learned to shift and pivot when it comes to baking. All of this to say, don’t give up your dough! It might seem like it’s all going sideways, but you can shift and pivot and end up with something delicious!! Happy Baking!!

I'm baking with freshly milled flour. This is a 70% freshly milled whole wheat, 30% white flour loaf, with a 73% hydration. (it's someone else's recipe). How do I get a TALL loaf?

Here’s the link to 3 different sizes of Pullman Loaf Pans… Choose Your Pick! I have all 3 LIANYU Pullman Loaf Pan with Lid,... https://www.amazon.com/dp/B0FCFQ9ZVQ?ref=ppx_pop_mob_ap_share Cayanmydery Pullman Loaf Pan with Lid, 2.2 lb Dough Capacity Bakeware for Baking Bread, Carbon Steel Corrugated Bread Toast Mold with Cover https://a.co/d/03JWDuao Pullman Pan, 2 Lb Capacity, 16"x4"x4", Glazed, Aluminized Steel https://a.co/d/04mR6mOu **This One Has No Lid But Is The Longest

If you are using freeze dried anything in your breads/enriched breads, come discuss it with us. Tell us what you use, and what you liked/disliked about it. Whether you added it in, as is, or rehydrated or even cooked it first. I use a variety of things, so I’ll start. Freeze dried blueberries Freeze dried diced blueberries Freeze dried sliced strawberries Freeze dried diced strawberries Freeze dried apple slices Freeze dried strawberry powder Freeze dried raspberry powder Freeze dried black raspberry powder Freeze dried pumpkin powder Freeze dried apple powder Freeze dried lemon powder Freeze dried orange powder Freeze dried chives

@Amanda Fannin just walked in the door as our 900th member. She started baking sourdough after getting a copy of my book, Sourdough for the Rest of Us. That right there… that’s the full circle. Amanda, welcome. You picked the right place to start. This isn’t about hype. It’s about learning, doing, and getting better one bake at a time. You’re at the beginning of something that can take you as far as you want to go. And we’ll be right here with you every step of the way. To everyone else… look around. 900 bakers who decided to stop guessing and start improving. That’s what this is. Bakers don’t come here to get likes, they come here to get better. ~ Henry ⭐🔥