Best Of

I learned a few things from this!
1.) Even thought your pans are all supposed to be six inches, that doesn't mean that they're actually identical in size! One of my cakes turned out slightly bigger, and I didn't realize until it was already my middle layer with jam inside. Wuuups.
2.) Apparently I might have needed a crumb layer on my frosting to get the thick look I was wanting? Or American buttercream was the wrong way to go. I was hoping for a nice thick outer coating of frosting that you couldn't see the cake through, and it became apparently pretty quickly that that was not going to happen. Thankfully, the naked cake look is in.

So I tried a new recipe and baked some soft pretzels. They don't look great, but they taste pretty good.

I have been having troubles with flat sourdough loaves but I have a wicked healthy and happy starter, so today I am trying a 6-8 hour prove instead of overnight so I can try and get it to poof more in the oven.
It rested a long time after kneading and it feels so beautifully soft (albeit sticky AF) and supple. I'm happy. Here's to a late night bake!!

I started early; because I never really stop baking, and I really needed to use up some zucchini.

https://sallysbakingaddiction.com/zucchini-bread/

It is a zucchini bread, I've never made one before and I would make one again. It tastes like a chocolate chip snickerdoodle.