I was working on project last night and like I always do I got sidetracked. This is what came out of it. I'm not sure what the use case is for this yet but I'd like you guys to look at it and give me your thoughts How can something like this benefit you? Or does it benefit you at all? Is this something that might be helpful Or is it redundant because my recipe pantry already covers the material? https://claude.ai/public/artifacts/94cb6fd5-f444-4e27-9d91-85463281c531

Three star breads. One bake-along. What are you making? Drop your answer below. I want to know what I'm walking into Saturday. Two-Tone: https://pantry.bakinggreatbread.com/recipes/beetroot-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Spanakopita-inspired filling: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?variant=yeasted Sourdough savory: https://pantry.bakinggreatbread.com/recipes/sourdough-savory-star-bread?variant=yeasted

Today, I was in my Happy Place. I tested out, Bim’s English Muffins and made them smaller 70g. I got 20 muffins altogether. I was experimenting today with my small oven. I normally pan fry them, but baked them in the oven at different temperatures. The first 3 were baked in oven rings. The last one, I pan fried without a ring. This is why it looked slightly wider and more puffy. Had one for lunch with cheese and tomato and it hit the spot.

This morning I was putting ingredients together for thr milk bread i missed out on. Friend called asked if she could drop her son off as the babysitter back out. I said sure bring E over. E is a young adult with autism. E see my baking stuff out and gets excited to help thinking we are doing pizza. Quick thinking I show him the star bread so we made it. He likes to play with dough and can follow pictures. It is choc and pistachio. It is cooling and he will take it home. The chocolate spread seeped through and slightly burned. We did more patting the dough than rolling and the layers we not the same size. But it is done and I wanted to share. When it tells you 25 mins it stays 25 mins. Little over cooked.

A quick word about protecting this community. We've hit some milestones recently that I'm genuinely proud of — #1 bread community on Skool, #1 rated community overall on ProveWorth, and now top 20 in the hobbyist category out of thousands of communities on the platform. That kind of visibility attracts great people. It also attracts people who are here for the wrong reasons. Every single day, I decline 4 to 5 membership requests from spammers before they ever get in the door. But they're getting more sophisticated, and occasionally one slips through. Here's how they operate on platforms like Skool: They look real at first. Spam accounts are increasingly convincing — profile photos, a few generic comments that sound like normal engagement ("Love this!" or "Great content!"), and a believable name. They're designed to blend in before they strike. Their move is the DM. Once inside a community, spammers don't post publicly right away. They slide into your direct messages offering courses, crypto investments, business opportunities, weight loss products, or "collaboration" — things that have nothing to do with bread and nothing to do with why you're here. They target active members. If you're showing up, posting, commenting — you're more visible and more likely to receive one of these messages. It's not personal. It's automated predatory behavior. What to do if it happens to you: If you receive a DM from anyone — member or otherwise — that has nothing to do with baking, bread, or this community, send me a DM immediately. Screenshot it if you can. I will investigate it. If it turns out to be nothing, no harm done. But if it's a problem, I'll remove them before they reach anyone else. You do not need to confront them. You do not need to respond. Just flag it and let me handle it. This community is worth protecting. We've built something real here. Real feedback, real coaching, real bakers at every level showing up every week and getting better. That doesn't happen by accident and I'm not going to let bad actors disrupt it.