This is the bread we’re baking together Saturday, and I just put up a new article that’ll help you get ready. It covers the four-strand round weave, why we let stubborn strands rest instead of fighting them, when the apples go in, how to keep the crown from opening in the oven, and what that round shape means for Rosh Hashanah. One thing I want you to pay particular attention to: every one of those eight loose ends gets tucked underneath. That’s what keeps the crown together when the oven spring hits. Read this one before Saturday: 👉 https://bakinggreatbread.blog/2026/09/10/how-to-braid-round-challah/ Then get your ingredients together and meet us in the Bake Along. Come bake with us. 🍞❤️

I am so excited because I actually score a sourdough loaf. This is Henry's Foolproof Sourdough recipe. Although it is far from beautiful I still am proud to see some rise 🙌. The crumb is super soft but I can see where it probably over fermented as the crumb is compacted in some areas. But, it still tastes awesome. @Henry Hunter Also I made the Tsanghong Sourdough Sandwich loaf. I completely ruined the 2nd rise on this one. Way too long as I ended up going to bed. The dough was extremely sticky from the get go and never would firm up in spit of adding 2 tbsp flour. I kneaded and kneaded but still sticky. Krusty told me to just let it go to bulk rather than adding more flour. The dough never firmed up. I am perplexed but will try it again at some point. It tastes really good although very tangy which I happen to like and my husband liked it too. It never did rise above my pan but I baked it anyhow. It smells wonderful and flavor is there. Apparently, time is my worst enemy because I work a day job. I have tried different times to bake but often the distractions cost me a great bake. Continuing to learn. I am not upset about it. The taste is there and technique will come in time with practice and learning from everyone here:) 😇

Candi asked me to do an update for her. She has an infection in her surgical site and is back in the hospital for some strong antibiotics.

If you’ve joined us over the last two weeks, welcome! I’m glad you’re here. Whether you’re baking your first loaf or have flour worked into every corner of your kitchen, there’s a place for you here. Introduce yourself in the comments. Tell us where you’re baking from, what you enjoy making, and something you’d like to learn. We’d love to get to know the person behind the bread. Our Saturday Bake-Along is a great way to get involved. Check the pinned weekly post, read through the recipe, and gather your ingredients ahead of time. Some recipes need preparation the day before, so give the instructions a look early. Then join the conversation, share your progress and photos, and ask questions along the way. Check the Calendar for event details. This Saturday, September 12, we’re baking Round Honey-Apple Challah—a beautiful loaf to welcome the season. Find the recipe here: https://recipepantry.app/recipes/round-honey-apple-challah The Recipe Pantry is at your disposal, with over 200 recipes to explore: https://recipepantry.app Take some time to explore the Classroom, too. You’ll find lessons and previous bake-alongs you can work through at your own pace. Here are two more resources to keep handy: 🍞 Sourdough Starter Guide https://sourdough-starter-guide.vercel.app 🎥 Baking Great Bread at Home on YouTube https://www.youtube.com/channel/UCl4Ep9Dqm-qV6_GNMRt1Mjg Please reach out to me or anyone else in the community if you have questions or need help with anything specific. You don’t have to figure it all out alone. Make yourselves at home. Say hello, show us what you’re baking, and let us know how we can help. A warm welcome to: @Drake Surach @Kathy Stumph @Geri Page

As we spend more time working with fresh-milled flour, heritage wheat, einkorn, spelt, and some of these older grains, it helps to understand that this isn’t just another flour choice. These grains have a history, different characteristics, and they can behave very differently in your dough. Watch this one. It’s good background for the work we’re doing in the Ancient Grains section of the Recipe Pantry. Then come back and tell me this: Which ancient grain do you want us to bake with next?