This turned out beautifully, I think and the smell is out of this world. Now to wait for it to set up. Constantly tweaking this recipe. https://pantry.bakinggreatbread.com/recipes/peach-strawberry-galette Henry⭐️🔥

Reduce that juice you macerate from the peaches to a syrup, then re-introduce it. The recipe I am working from: https://pantry.bakinggreatbread.com/recipes/peach-strawberry-galette

This week the kitchen smells like pretzels. We’re making soft pretzels from scratch, and I mean the real thing. Chewy crust, soft pillowy inside, deep golden brown. Better than any mall pretzel you’ve ever had. Here’s the thing about a pretzel. What makes it a pretzel isn’t the shape. It’s the bath. Before these go in the oven, they take a quick dip in boiling water with baking soda stirred in. That alkaline bath is what gives you the dark color, the shine, and that chewy pull when you bite in. Skip it and you’ve just got bread shaped like a pretzel. That same bath is the magic behind our pretzel loaf, so if you’ve baked that one with us, you already know the secret. Three ways in this week. Pick the one that fits you: 🥨 Classic Soft Pretzels. Yeasted, start to finish in about two hours. Best entry point. https://pantry.bakinggreatbread.com/recipes/classic-soft-pretzels 🥨 Sourdough Soft Pretzels. Naturally leavened, deeper flavor, and you can stretch it overnight. Twists, bites, or buns. https://pantry.bakinggreatbread.com/recipes/sourdough-soft-pretzels 🥨 Kids Can Bake Pretzels. No mixer, built-in science lessons, made for little hands at the counter. https://pantry.bakinggreatbread.com/recipes/kids-can-bake-soft-pretzels Saturday we bake together. Working thread opens at 8:00 AM ET. Mix with us, post your photos, ask your questions in real time. No lye. No special equipment. Just baking soda, a pot of water, and your hands. Pull up a stool. Let’s twist. Perfection is not required. Progress is. Henry ⭐🔥

When we first opened the Academy, I used to do a new member welcome post every so often. Then I got away from it, and here's why. I started welcoming every single new member personally instead. Here's what that looks like behind the scenes. When you join the Academy, we ask you a few questions. One of them is what you hope to learn or gain by being here. I read every answer. Then I follow up with each of you personally and hand you something to get started, a recipe, a video, a blog post, an article, whatever fits what you told me you wanted. So if you've joined us recently, you haven't gone without a welcome. That's been happening quietly all along, and it isn't changing. What is changing is this. A welcome from me is one thing. A welcome from all of you is quite another. So from now on, I'm bringing you into it. I'm going to introduce our new members right here in the feed so you can meet them too. A big welcome to our newest members @Geraldine Kendall @Anthony Reed @Pam Penney @Mehmetcan Yılmaz @Thu Phuong @Dianne Stone @Jenn Taylor @Amy Kahler @Melissa Likes @Robin Royce @Donna Laycock @Jamie Dietrich @Toni McCord @Abby Bowlin @Lesli Hansen @Jenny Rader-Bakos @Joel Kellen @Susan Chitty @Bianca Abella @Mpasa Monageng and @Gaelene E . You’re in the right place if you want to stop guessing and start baking with confidence.

For months I've been working on something on the side. Not a course, not a book. A tool. Here's the thing. I've made hundreds of videos, articles, recipes, and lessons over the years. And even I couldn't always put my hands on the right one fast. Somebody would ask about dense crumb and I'd know the answer lived in three videos, a blog post, and a classroom module. Finding them all? That was the work. So I built myself a rolodex. One place that holds everything I've ever made, organized by topic. Twenty-nine topics. Videos, recipes, articles, classroom lessons, the books, the podcast. All of it. It's called The Bread Authority. You don't search for topics. You search for problems. Type "flat loaf" and it takes you to the answer. Type "overproofed dough" and it knows what you mean. Misspell sourdough at six in the morning with flour on your hands? It still finds you. It was designed for me. But why keep it to myself. It's free, and it lives here: https://baking-great-bread.lovable.app/bread-authority There's a 60-second tour at the top of the page if you want to see it work before you dig in. I'll have it pinned in the classroom near the top of the page by close of business so it's easy to find. Now tell me this. What's the one bread problem you could never find a straight answer for? Drop it below. If The Bread Authority doesn't already cover it, I'll build it. ~ Henry⭐🔥