Use crumbled sugar cookies. We picked 6-7 lbs of blueberries yesterday and I needed to do something with them, so I made a blueberry pie... Not realizing that I only had 1 crust I had to improvise and used... Sugar Cookie dough!!!! my 3 year old and I crumbled up the cookies, placed them on top and baked for 15 minutes, covered with foil and let the pie continue baking!! SO AMAZING!! The cookies help to bring out the sweetness of the blueberries!!

I’m still working on the full bake-along recap, that’s coming, but first I had to show you what I did with my leftover peaches. I couldn’t let them go to waste. So I made a peach cobbler. Not just any cobbler. This one’s got a drop butter biscuit topping, big craggy spoonfuls of buttery biscuit dropped right over the warm peaches. Before it goes in the oven, I brush the tops with cream and give them a good sprinkle of turbinado sugar. That’s what gives you those golden, crackly, sparkling tops with a little crunch in every bite. Soft, jammy peaches underneath, tender biscuit on top. It’s summer in a dish. And here’s the good part. The recipe is already up in the Recipe Pantry, where you can find all our recipes in one place, free and written out step by step: www.recipepantry.app Go pull it up and put those peaches to work while they’re still in season. Perfection is not required. Progress is. Henry ⭐🔥

Started mixing the dough around 1 pm. Using Henry’s sourdough baguette recipe. Followed the process as the sourdough baguette recipe called for except shaping into the sourdough loaf when the dough rose hit to 70 % (7 pm) . Cold retard overnight. Bake 500 F (lid on) 22 minutes . Did a 7 minutes score. Continue baking 450F 15 minutes . The internal temp hit 205 F. Note: I used the Lievito Madre discard (7 days old) Not bad for clear out the discard 🥳

it’s a pumpkin season now. I baked the pumpkin 🎃 bread and this is the recipe Ingredients: - 490g bread flour - 100g wholemeal wheat flour - 100g spelt flour - 100g rye flour - 500g water - 150g starter - 15g salt - 300g pumpkin puree - 200g roasted pumpkin seeds - Mix water + flours and leave the dough for the autolyse phase for 3 hours. - Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes. - Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.  - Coil fold 1. Let the dough sit for 1 hour covered. - Coil fold 2. Let the dough sit for 1 hour covered. - Shape the dough. Place the dough face down into well-floured bannetons. - Place the dough in the fridge. It can stay in the fridge between 14-20 hours

This is an enriched sandwich bread baked in a 13 x 4 x 4” Pullman. It’s huge! This should last me a few few days