Ehsan started with cardamom brown sugar, moved to savory garlic cheddar, and gave us the octopus braid along the way. Donna caught a filling problem before it became Jill’s failed loaf. Lisa kept adding pans. More than one household let garlic cheddar beat chocolate. That was the weekend: one dough stopped being a set of rails and became a map. 👉 Full replay: https://accordion-week-33-recap.henryhunterjr.chatgpt.site This week we baked with: @Henry Hunter @Ehsan Omara @Mary Nunaley @Lisa D @Ann Snow @Colleen Vergara @Cheryl Odden @Candy Barnes @Michele Nilson @Terri Pevsner @Barb Kratzmann @Stacey Avraham @JoAnn Amato @Robert Caldas And the room kept moving with: @Jill Hart @Angela Sides-McKay @Sandy Chong @Candi Brown-McGriff @Donna Angelo @Judy Lyle @Maureen Kilbride @Leigh Skowronski @Linda Gregory @Scott Fisher, Jr. @Marie Baumgartner Which moment did you remember before you opened the recap? Henry ⭐🔥

It's bake day. We're making the accordion pull-apart loaf, the one that tears into pages instead of slices, and this is the working thread. Filling picks, progress shots, questions, disasters. It all goes here. I'll be in and out all day. First call to make: your filling. Cinnamon brown sugar is the default. The template also takes coconut, almond, pistachio, pecan, or chocolate at 100g each. Want savory? Garlic butter and cheddar is the version in the photos. Post your pick before you mix. Running behind? Doesn't matter. Start when your morning allows and use the times as spacing, not deadlines.'' 3 things that will save your bake: 1. Chill the filling before you spread it. Warm filling slides out the ends and welds your layers shut. 2. Stop your cuts 1 inch from the end. That hinge holds the stack together when you fold. 3. Cut side faces up in the pan. That's the whole trick. Full recipe with timers is in the pantry: [PANTRY LINK] Post a photo at every checkpoint. Shaped, proofed, baked, torn open. The messy middle shots teach this group more than the beauty shots ever will. So let's hear it: what's going in your loaf? https://recipepantry.app/recipes/accordion-pull-apart-loaf

I've been quiet the last few days and it's been sitting on me. So let me pull up a chair and tell you where I've been, because you deserve to know. I've been on the phone. I've been in my inbox. I've been locking down things for this fall that I've wanted for us for a long time, and some of it is finally real. Here's what I can tell you. We're going to mill our own grain. Crust & Crumb Academy is now an official NutriMill partner. That part is signed. What it means for you is that home milling stops being the thing you read about and becomes the thing you actually do, with instruction, with settings that work, and with your own hand on the machine. I'm building a milling school for us this fall. Six weeks, start to finish, from the whole berry all the way to a holiday loaf made with flour you milled yourself. There are giveaways attached to it and I'm not going to describe how they work until the ink is dry, because I'm not going to promise you something and then walk it back. When it's locked, you'll hear it here first. I'm also talking with a family grain farm out west about getting real ancient grain into our hands for honest side by side testing. Nothing signed yet. The day it is, I'll tell you. The Holiday Bake is finished. Thirty five holiday recipes, and thirteen of them brand new, sitting in the Recipe Pantry. Panettone. Stollen. Fruitcake, including a sourdough version with no chemical leavening in it. Bremer Klaben. Julekaka. Danish kringle. A Christmas tree pull apart the kids can help with. It also has a make ahead calendar, because four of you asked me the same question in different words: when do I start? Now you'll know. And we've got nine bake along Saturdays running from September into the end of December, so nobody's doing this alone. https://skoo.ly/s/holiday-bake The Holiday Shoppers Guide is about 85 percent done. This one's a curated list, and I want to be clear about what curated means here. Nothing goes on it that I don't personally own and use. If it's not in my kitchen, it's not on the list. I'm working out discounts on those items that aren't available to the general public, and that's taking some phone calls, which is part of why I've been scarce.