A friend of mine from another Skool community over in England, @Des Dreckett, asked me to come on his podcast. I agreed, and then of course life happened and I got busy and forgot all about it. The day of the interview I'd just gotten back from a dental appointment. Hadn't shaved. Wasn't exactly camera-ready. Then a notification pops up on my phone telling me the call I thought was just two guys talking was in 15 minutes. I turn on my camera and realize pretty quick this isn't a casual chat. This is being recorded and going out to the world. I could have rescheduled. Probably should have. But that line I keep saying around here came into my head. Perfection is not required. It wasn't about trying to look perfect. It was about whether I had something worth saying. And I did. So I went and said it. Here's the interview that came out of it. https://youtu.be/tIp_NgZ93Hs?si=lkTPCNuu0uXK1BYG Des and I talked about how this community got built, how social media drives growth, and the thinking behind a lot of what we do here in the Academy. If you're curious about what's underneath the hood, this is a good window into it. And next time you're hesitating because the conditions aren't perfect... remember. Perfection is not required. Progress is. Henry ⭐🔥

Just got 50 grade a vanilla beans and want to make some extract and paste. I’ve made extract and vanilla sugar before with just some basic vodka but I’ve recently purchased some bourbon vanilla bean paste and have almost completely replaced extract with that in any recipe. It got me thinking I may want to try making it differently. Anyone have a favorite way/recipe/alcohol for making extract and paste?

What’s the easiest way to figure out how to change the four/water in a recipe to account for the recipe using a 100% hydration starter?

First Pullman pan thanks to @Candi Brown-McGriff! What does everyone like to bake in these? I think I got the half size. The 1 lb pan. I’ll have to go back and check it feels like a lifetime ago that I ordered it 🤣

Lievito Madre is a stiff Italian sourdough starter (~45-50% hydration) that provides a milder, sweeter flavor profile, improved digestibility, and superior, fluffier texture in baked goods compared to liquid starters. Due to its low-acid, yeast-heavy fermentation, it is ideal for any dough but especially for rich, high-fat, and sweet doughs like panettone, brioche, and premium pizza. Levito Madre can be used in it’s stiff state or you can make a levain from it. Key Benefits of Lievito Madre - Superior Texture & Volume: Produces incredibly light, fluffy, and soft dough structures, making it perfect for enriched breads. Also works wonderfully in lean doughs - Mild Flavor Profile: Unlike tangy, acidic liquid starters, Lievito Madre creates a delicate, mild, and often sweet aroma due to high lactic acid production. - Enhanced Digestibility: Long fermentation breaks down gluten and antinutrients, making the final bread easier to digest. - Its stiff, strong structure helps doughs rise in recipes with high fat and sugar, such as panettone or pizza, without losing, strength. - Longer Shelf Life: Natural acids from the slow fermentation act as a preservative, keeping baked goods fresh for longer without mold. - Nutritional Benefits: Increases the availability of vitamins and minerals like magnesium and iron. - Ideal for Pizza: Produces a very airy, crunchy crust with high digestibility. Lievito Madre vs. Liquid Sourdough - Hydration: Stiff/Firm (45–50% water) vs. Liquid (usually 100% water). - Flavor: Mild and sweet vs. Often sour/acidic. - Bacteria/Yeast: Promotes more lactic acid bacteria and yeast growth, less acetic acid. Usage Tips - Because it is firm, it is sometimes "bathed" (soaked in water) to reduce acidity before refreshing. - It is often used in recipes requiring long, natural rising. Pictured below are the stages of fermentation, from just mixed to peak Happy Baking!! @Tracy Havlik @Donna Angelo @Sandy Chong @Ann Snow @Patt Stanaway @Deborah Karaban @Judy Lyle @Mauvette Bailey @JoAnn Amato @Colleen Vergara