We’ve got so many new faces in here and honestly, I feel like we talk in the comments all the time but I don’t really know who you are. And that’s on me for not doing this sooner. So let’s fix that today. New members, longtime members, everyone. Drop a reply below and tell us: 🏡 Where you’re from 🍞 What kind of bread you’re baking right now (or trying to learn) 🎯 One thing you’re working on getting better at I’ll go first: I’m Henry, based in Columbia, South Carolina. I’m in the middle of an Easter bread series right now and I’m constantly chasing better oven spring on enriched doughs. It never gets old. There are members in here from all over the country, some internationally too, and you’ve been talking to each other in threads without really knowing the person on the other side of the comment. Let’s change that. This isn’t just for the new folks. If you’ve been here since day one, I want to hear from you too. We grow as a community when we actually know each other, not just each other’s loaves. Drop your intro below. I’m reading every single one.

"Does the dough keep fermenting in the fridge?" "Is cold retard the same as bulk?" "Do I have to do both?" It comes up in different forms, but it's always the same underlying confusion. Bulk fermentation and cold retard are two separate phases that do completely different things. Most resources either blur the line between them or skip the distinction entirely, and that's where bakers get stuck. So I put this together specifically for this community. It's a full breakdown, slide deck with voiceover, that walks through what each phase actually does, why the order matters, and exactly how to know when each one is done. No fluff. Just the information you need to stop guessing and start reading your dough. 👉 Watch it here: https://youtu.be/osVKOsogSaI If you've been second-guessing your bulk timing or wondering whether the fridge is doing the work you think it's doing, this one's for you. And while you're over there, hit like and subscribe. It helps more bakers find this kind of content, and we've got a lot more coming. Drop any questions below. If your dough is telling you something and you're not sure what it's saying, that's exactly what this community is here for.

Share all your knowledge with me pls lol So i'm a cookie monster. Feed me cookies, I'll be the happiest person on this planet. But every time i make cookies, they comr a bit toller and cakey looking. I tried everything but the result never changes lol These are banana bread and walnut choco chip cookies