With every changing season we need to pivot with it to ensure the best care for our starters. In the summer months it’s not the humidity that affects our starters, it’s the temperature! Yes, the humidity affects the hydration of our dough by increasing it but that’s not true for the starter. For those of us keeping our starters on the counter, paying closer attention to the ambient temperature can mean the difference between a yeast forward starter or a lactobacillus bacteria forward one which will affect the taste and performance of your starter. If your starter is negatively affected by warmer temperatures that are causing peaks to happen faster and in turn ending up hungry ( thin & watery) before your normal feed time then your breads will tell the story. When this happens you’re creating more lactobacillus bacteria, more acidity, losing wild yeast and threatening the overall health of your starter. Every great loaf begins with the health of your starter. If the temperatures are fluctuating or are now warmer than before then your peak times are varying and can be unpredictable. So my advice to protect the health of your starter, regulate peak times and control the temperature of and around your starter, invest in either a proofing box that has a temperature range as low as 70*f or a sourdough home or a cozy starter jar warmer. OR if you have a space somewhere, anywhere in your home where the temperature constantly stays between 72-80*f, keep it there at all times 0.7cu ft Foldable Dough Proofing Box Heater 100W, Sourdough Starter Warmer with PID Temperature Control & NTC Sensor, 34–122°F Range &1 Min –96 Hrs Timer, Fermentation Box for Sourdough, Yogurt, Natto https://a.co/d/084AHflb Brod & Taylor Sourdough Home https://a.co/d/04ZrzCw0 Cozy Bread® Starter Jar Warmer - Round Warming Mat & Insulation Cylinder | Perfect for Fermenting Sourdough Starter | USA Brand https://a.co/d/0j3TPH0j

Since we’re working with croissant dough for Croissant Week inside Crust & Crumb Academy, I wanted to give you a few ways to play with the same dough once you’ve got it laminated. You don’t have to stop at classic croissants. You can turn that same dough into: 🍫 Pain au chocolat 🥐 Almond croissants 🧁 Cruffins The infographic walks you through the options, with a closer look at how to shape pain au chocolat from the same laminated dough. Same dough. New pastries. More ways to practice those layers. Keep your dough cold, don’t rush the proof, and have some fun with it. If you ask Dr. Bob nicely he may laminate these for you. @wiliam ~Henry⭐🔥

This beautiful tribute was done by my friend Sophie. https://www.instagram.com/sourdough_sophie?igsh=ZHkxaWoyZjA1amQ3

Sliced into my cinnamon swirl again today for French toast. My goodness!

Nothing makes me more happy that then to share my kitchen with my grands. Mollie started sourdough baking with me when she was 9, with one year, now 10, she made this beautiful sandwich loaf. My heart is so full. Note: when it was time to add the salt, look’s at me and said, Nonnie, do we still dimple in the salt like Mr Henry. I wanted to hit the floor. 🤯