JTBakery

05/16/2026

Tomorrow is World Baking Day…if you do an 8-hour proof you can bake bread first thing in the morning and use it to make a sandwich for lunch!

05/16/2026

I love baking for friends, so I’m bringing these homemade gluten-free goodies to a gathering today!

05/13/2026

Woodman's - Bloomingdale, IL has medium eggs for 49¢ a dozen and I almost cried for joy in the dairy aisle 😭 They’re medium, not large — but here’s the math: swap 5 medium for every 4 large your recipe calls for, or just go 1:1 for bread and most baked goods. Your recipes will survive, I promise. 🥚

05/11/2026

This is my kind of book! I love me some King Arthur Baking reading materials! I picked up this beauty at the library.

05/10/2026

Here's an oldie for the moms and mother figures out there!

M is for the million things she gave me
O means that she's only growing old.
T is for the tears were shed to save me
H is for her heart of purest gold
E is for her eyes with lovelight shining
R means right and right she'll always be

Put them all together they spell mother.
A word that means the world to me.

05/10/2026

Did I make more homemade wheat thins? You bet I did! I upped the course salt, added a smidge more milk, and rolled them even thinner this time. I even baked them a little longer. Baking is all about tweaking it to your tastes! I wanted to get an even crispier snap and crunch!

05/07/2026

Homemade wheat thin crackers > anything in a box 🔥 King Arthur’s recipe below. Follow for more baking!

KING ARTHUR’S THIN WHEAT CRACKERS
ABOUT 96 CRACKERS

1 cup (120g) unbleached pastry flour or unbleached all-purpose flour
1 cup (140g) whole wheat flour or white whole wheat flour
½ teaspoon salt
4 tablespoons (½ stick, 56g) butter
scant ½ cup (105g) milk
coarse salt
¼ cup (35g) sesame seeds (optional)
¼ cup (49g) sugar

Preheat the oven to 325°F.
In a large bowl, combine the flours, sesame seeds, sugar, and salt. Cut in the butter, then stir in the milk, adding just enough milk to form a workable dough.
Divide the dough into three pieces and roll it out ultra-thin, one piece at a time—1/16”, if you can manage it. Sprinkle with a bit of coarse salt and use the rolling pin to press the salt into the dough.
Cut the dough into 1”X2” rectangles. Transfer the crackers to baking sheets and bake for 20 to 25 minutes, until they begin to brown. Cool on a rack.

NUTRITION INFORMATION PER SERVING: 9 crackers, 50g 148 cal | 5g fat | 3g protein | 21g complex carbohydrates | 5g sugar | 2g dietary fiber | 14mg cholesterol | 114mg sodium

05/01/2026

It’s May!!

02/04/2026

After trying one white sandwich bread recipie twice, I decided to switch over to another book—and I LOVE how this one turned out. The dough was easy to work with and, despite an elongated fermentation process, the rise and bake was phenomenal!

01/30/2026