Welcome to April inside The Bread & Butter Way community. If you've been hanging around, watching, reading, and thinking "maybe one day I'll actually bake a loaf" — this month is for YOU. This April, we're rallying around one simple goal: your first loaf. Not a perfect loaf. Not a bakery-worthy loaf. Just your loaf — the one that proves to yourself that you can actually do this. The truth is, sourdough doesn't have to feel complicated or out of reach. It's meant to fit into YOUR life — your schedule, your kitchen, your pace. That's exactly why the free course inside this community exists. So here's your April invitation: - ✅ If you haven't started the "Your First Loaf: The Simple Way" yet — start this week. (click classroom - Your First Loaf: Start Here - Lesson 1 - ✅ If you're partway through — finish it this month. - ✅ If you've bake your first loaf — post a photo on Friday and tag it #FirstLoavesFriday No pressure. No judgment. Just a community full of people who were exactly where you are right now — and baked their way through it. Let's make April the month you stop saying "I want to try sourdough" and start saying "I made my first loaf." Comment "I'm In" if you are IN!

Drop a pic of your first loaf! Let's celebrate you & your loaf! If you haven't made your first loaf yet Let's Do it! Go to the Course "Your First Loaf: Start Here" and follow the lessons.

What has everyone been doing with the GF Sourdough? We have been using the Namaste flour blend every time and it has worked wonderfully! We usually do the regular sourdough recipe for measurements but then I also include 2 eggs because that seemed like the right thing to do! We have done bread, pizza crusts, and a cinnamon roll bread with icing! 🤤 Any other successful attempts?

This week, we’re focusing on how to adjust your dough to fit real life. Because the truth is, sourdough is more flexible than you think. You don’t have to get everything perfectly timed for it to work. You just need to understand your options. Let’s talk about a few key shifts that will change everything for you: Bulk fermentation doesn’t have a strict timer. It can go shorter or longer depending on your kitchen, your schedule, and your dough. Instead of watching the clock, start watching your dough — look for some rise, a bit of airiness, a soft and slightly jiggly feel. That’s your cue. Refrigeration is your pause button. If life gets busy, you can place your dough in the fridge to slow everything down. This works after bulk fermentation or after shaping. The fridge gives you breathing room. You can pause your dough more than you think. Need to step away? Put it in the fridge. Not ready to bake yet? Fridge. Plans changed? Fridge. This is how sourdough starts to work for you instead of against you. And if life happens — you didn’t ruin it. Maybe your dough fermented a little longer. Maybe you had to delay baking. That’s okay. Every bake is still teaching you something, and most “mistakes” are still very usable (and often still delicious). This is the week where we let go of perfection and start building flexibility. Because confident bakers aren’t the ones who follow perfect schedules — they’re the ones who know how to adjust. So here’s your focus this week: if something doesn’t go as planned, don’t panic — adjust. Use the fridge. Give it more time. Work with your dough instead of fighting it. And tell me in the comments — what’s one moment this week where your schedule didn’t go as planned? Let’s walk through it together.

I did my first baking yesterday. Here is a picture of the final product. I feel like I panicked & forgot everything you taught us in class, but then went with “it’s not that serious” just keep going. Now my biggest confusion is my next feed (I fed Saturday) do I discard some starter before I feed again? Meet “Doughlene’s” first baby!