A couple of you mentioned your blades dragging when you score your bread, so I wanted to show you this. A razor blade gives you four usable cutting edges. When one starts dragging, turn the blade around to use the other edge. When those two are dull, flip the blade over and you’ve got two more. Here’s me flipping the Goose blade so you can see what I mean. Get your Goose from Wire Monkey and save 10%: https://wiremonkey.com/henryhunter

Hi friends! Quick note — I'm doing my bake-along bake TOMORROW (Friday) instead of Saturday. We're expecting hurricane weather here starting Friday evening, and I don't want to lose power mid-bake! And I want you all to know: nothing was wrong with my new oven — it was my exhaustion. I was misreading the light and the temperature, and I kept turning the oven on and off while juggling three different recipes. I just needed a breather for a few days. I've tested it since and it's working beautifully — that pumpkin-shaped rosemary garlic parmesan loaf from yesterday is the proof! ❤️

Faith Over Fear: I grew up in a family of food entrepreneurs, working in my parents' restaurants and baking cookies by age 9. At 10, I tackled my very first chocolate pound cake solo. Yes, it was "the driest cake I ever ate." But instead of quitting, that failure sparked a 20-year journey to mastering the craft. After two decades in my mother's restaurant and then retail management, I returned to my first love: baking. I built a cake business, but there was something I'd always avoided. Yeast. I thought it was too temperamental. Too unpredictable. Then one day in 2024, I decided to put faith over fear. "I choose to exercise my faith over fear and believe that I can do all things through Christ Jesus... especially yeast!!" My bread journey was officially activated. I successfully baked yeasted breads. Then, toward the end of 2025, I set my sights on something even more ambitious: sourdough and all types of preferments. Biga. Poolish. Fruit yeast water and Pasta Madre. On December 3rd, 2025, I started my first sourdough starter. By December 26th, I was pulling my first boule out of the oven. It's been almost a year of baking sourdough breads and I haven't looked back yet! Instead, I 'm running on full throttle into Ancient Grains; milling, mixing and baking. I understand that ancient grains potentially present challenges in bread baking not known with commercial flour but I'm in the best season of my life to stretch out in my faith. Every man has been given a measure of faith, I decided to multiply mine and enjoy the adventures of all things bread!! I'll see you in the kitchen!!!

Were in the home atrech baby girls messureing 31 weeks and im 30 weeks tbis is crazy we have 8 to 10 weeks left if she comes early or I end up with issues in the end lime I did with my oldest

Check out boss Man’s picture on Facebook. You guys don’t have Facebook let me know and I’ll screenshot it for you.