Amy Coyne

You

know, like with the, with the, um, connecting, like the way that you fold your coil folds, for example, and having those be even because like with a, uh, not Amy Bakes, um, with bread stalker, uh, Ms. Roberts, is that her last name? Uh, I noticed when she does her coil folds, they're very mechanical, right? Like she's, it's very intentional.

It's, you know, she's not just flopping the dough all over the place.

It's very, very intentional the way she turns the bowl.

With the same spice, pumpkin spice or-

So, okay, I followed Amy Bakes Bread recipe.

I feel like-

Okay

I did scale it down.

I used Amy Bakes has a recipe for a honey butter focaccia recipe.

Yum.

The reason I love this focaccia and I make it a lot is when you fold in the butter, you have to keep it at like 70 degrees.

Yes.

That's, first of all, sounds delicious.

Second of all, Amy bakes.

I just love that she just keeps cranking out recipes.

So yeah, focaccia of any kind with an inclusion or inclusions that you want to test out or you want to just bring and share.

What is your favorite focaccia that you've made? My favorite go-to is it's Amy Bakes, Amy Coyne.

She has a roasted garlic focaccia.

You take, well, her recipe might call for three bulbs.

And then the last thing I make, I make sourdough discard crackers like every week.

Amy Bakes Bread has a really good recipe for tangy and we make them sometimes several times a week and they're just on rotation in our house.

have you made crackers with discard

early on?