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1d •
Recipe Pantry Pro now has its own home, and its own page.🌾
For those of you already in the course, you have Pro. This is for the baker standing next to you who is not in yet but keeps asking how you price your loaves. Send them here. Recipe Pantry Pro is available on its own now for a one time $97. Scaling, cost and profit math, and production timelines built into every recipe. And there is a free working recipe on the page, my Foolproof Sourdough Loaf, so anyone can see what the tool does before they buy. Share it with someone who needs it: https://recipe-pantry-pro.vercel.app https://youtu.be/BQOh0NjfWrw
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2d •
Saturday Bake: Focaccia, Two Ways Working thread
Morning, everybody. Today we’re baking focaccia, and we’re doing it two ways so nobody sits this one out. If you keep a starter alive, there’s a path for you. If you don’t, there’s a path for you too. Same bread, two roads, and neither one is the lesser version. Here’s how the day works. The yeasted path (bake today). This is your same-day bake. Mix this morning, let it rise while you go about your Saturday, dimple it, oil it, bake this afternoon. Warm focaccia on the table by dinner. If you’ve never made focaccia before, start here. It’s the most forgiving loaf you’ll ever pull out of an oven. The sourdough path (start today, bake tomorrow). Focaccia with a levain is an overnight bread. Mix it today, let it bulk slow, cold-proof it in the pan overnight, and bake tomorrow morning. If you fed your starter last night and it’s ready to go, you can run it on a longer same-day schedule, but don’t rush it. The tang and the open crumb come from the wait. Two things that decide whether your focaccia is good or just fine, no matter which path you take: More oil than feels reasonable. In the pan and on top. Focaccia fries a little on its bottom. That’s the point. Bake it darker than feels comfortable. Pale focaccia is underbaked focaccia. Push the color. Now the part that makes it a bake-along. Post in this thread as you go. Show me your dough after the first rise. Show me the dimples before it bakes. Show me the crumb when you tear into it. If something looks off, post it and ask. Somebody here has hit the same wall and climbed over it, and that’s the whole reason we bake together on Saturdays. Recipe’s here so you’re not guessing: Free Recipe Pantry, focaccia recipe: https://recipepantry.app/recipes/summer-garden-focaccia https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Hunter Members, the market version with the scale slider and cost math lives in Recipe Pantry Pro: https://from-oven-to-market.lovable.app/pro
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6d •
This Saturday: Summer Garden Focaccia, Two Ways 🌸
Look at what summer's handing us right now. Tomatoes coming in. Peppers, herbs, onions, whatever's crowding your counter or your garden. This week we turn all of it into bread. This Saturday's bake is Summer Garden Focaccia, and it might be the most fun we've had in the pan all year. You're going to decorate this one like a garden. Flowers built from peppers and onion. Stems from chives and asparagus. Tomatoes and olives for color. A wildflower meadow, a summer sunset, your kid's name across the top, whatever you dream up. No two loaves in this kitchen will look alike, and that's the whole point. We're running it two ways, so there's a lane for everybody: Yeasted, beginner-friendly. One bowl, no mixer, no starter. Mix Friday night, rest cold overnight, decorate and bake Saturday. If you're newer to bread, this is your week. pantry.bakinggreatbread.com/recipes/summer-garden-focaccia Sourdough, intermediate. For the starter crowd who wants the tang and the big, wild bubbles. Build your levain Friday, cold ferment overnight, bake Saturday. Sandy, Colleen, this one's calling your name. pantry.bakinggreatbread.com/recipes/sourdough-summer-garden-focaccia Both recipes have all four decorating tutorials built in, so you've got real guidance, not just "arrange some veggies." And they link to each other in the Pantry, so pick your lane or peek at both. Here's the rhythm: Friday, get your dough going (sourdough folks, feed that starter first). Saturday morning, decorate and bake together. Doors open 8:00 AM ET Saturday and we bake all day. There's one trick that decides whether your garden comes out beautiful or burnt, and I'll walk you through it all week leading up to Saturday. Stay close. So tell me: yeasted or sourdough, and what's in your garden or fridge right now that's going on top? Drop it below. Let's start planning our gardens.
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4h •
Blueberry Almond Cookies (Naturally “Blue” Cookies)
I promised I’d write this recipe up, so here goes. This cookie “dough” behaves more like a thick batter than a traditional cookie dough: it’s soft, scoopable, and needs a chill before baking. Once it’s cold, I scoop, tuck a blueberry into the center of each cookie, brush them with a little cream for color, and finish with a simple vanilla glaze. INGREDIENTS For the cookies - 120 g frozen blueberries (wild if you have them; do not thaw completely) - 115 g unsalted butter, very soft - 150 g granulated sugar - 2 g fine salt (about 1/2 teaspoon) - Zest of 1 lemon - 15 g fresh lemon juice (about 1 tablespoon) - 5 g vanilla extract (1 teaspoon) - 160 g all-purpose flour - 4 g baking powder (1 teaspoon) - 40–60 g sliced almonds, lightly toasted and cooled (optional but recommended) - Extra fresh or frozen blueberries for pressing into the center of each cookie For the cream wash - 2–3 tablespoons heavy cream or half-and-half For the vanilla glaze - 120–150 g confectioners’ sugar (about 1–1 1/4 cups), sifted - 1–2 tablespoons milk or cream - 1/2–1 teaspoon vanilla extract - Small pinch of salt (optional, to balance sweetness) METHOD 1. Make the blueberry butter base Place the 120 g blueberries in a microwave-safe bowl and heat in short bursts until they are soft, juicy, and just starting to burst. Let them cool slightly so they are warm, not hot. In the bowl of a mixer, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant and slightly damp. Add the very soft butter and salt. Beat on medium-high until light and fluffy, about 3–4 minutes, scraping the bowl as needed. Add the warm blueberries (and all their juices), lemon juice, and vanilla. Beat on medium-high. The mixture may look broken at first; keep mixing until it comes back together into a uniformly pink or purple, fluffy mixture. You’re aiming for something like a loose blueberry buttercream. 2. Add the dry ingredients and almonds In a separate bowl, whisk together the flour and baking powder.
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59m •
5 stars⭐️⭐️⭐️⭐️⭐️ for our school! 🥂
Hi guys! Did you get the email from ProveWorth? It’s the email sending to let us update our review for our community. Please take a little time to give the great compliments for the best baking school here. Cheers 🥂
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