I’ve tried to put the classroom in some type of order. As we were getting started here in the Academy, lessons and courses got jumbled up in there as they were created. Now that we have some momentum and a sense of direction, I think this order serves us better, especially new bakers. If you find that there is subject matter we’re missing or we need to cover, don’t hesitate to raise your hand, I’ll get to it. If you haven’t been through the classroom lately, please go have a look around check off the ones you have watched to level up the number next to your name. That will come in handy soon and it makes us stronger as a community. Don’t have me start assigning homework.

Can you add vanilla or any other extract to a sweet artisan loaf? Or will it hinder the rise or gluten structure?

As I worked on cooking dinner today I had sourdough bells ringing in my ear. 😅😅 So I turned a thought into reality and baked the fluffiest, softest, most delicious dinner rolls. The recipe is what I call a hybrid because it uses both sourdough and yeast. But the wonderful thing about these rolls are they only need 2 hours of rise time. Yep! 1 hr 20m on the first rise & 40m on the second rise and they're puffed up beautifully and ready for the oven. I brushed milk mixed with honey over the tops BEFORE they baked and then gave them a very nice honey butter bath as soon as they came out of the oven. It only took 22m in my oven to get an internal temperature of 195*F in the center of the pan. The recipe makes 9 - 90g rolls. As you see, I doubled the recipe. Here's the link if you're feeling like rolls tomorrow or any time when you're in a time crunch. Btw, I used active starter... because I wanted to 😜 Sourdough Discard Pull-Apart Dinner Rolls – Milk and Pop https://share.google/HlQJESLpauR9DQQAr

Hey everyone, I'm going to be honest with you. I've been out of town for a day and a half and I'm playing catch-up this morning. But we're rolling. This is your overview for the week. We're making Japanese Milk Bread (Shokupan) on Saturday, and if you baked cinnamon rolls with us last weekend, you already know the most important technique in this recipe. More content is coming out this afternoon and we'll follow our normal schedule the rest of the week. I'm working through your messages now, so if you've reached out, I see you and I'm getting to it. In the meantime, the full overview lesson is dropping in the Classroom shortly with the history, the science, and exactly what we're covering each day leading up to Saturday's bake. 📖 Full recipe (yeasted and sourdough versions): https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted More this afternoon. Let's have a great week. 🙌