I’ve got two jars going side by side: one with fresh blueberries, one with raisins. Started them both on February 7th. Same ratios, same routine, stirring daily. After five days? Honestly, not much happening. Some cloudiness, but no real bubbles, no fizz, no floating fruit. The culprit? Temperature. Our house has been running cold, and yeast water needs warmth to wake up. Wild yeast gets sluggish below 70°F. It’s not dead, just slow. So today I moved both jars into my Brød & Taylor proofer set to 78°F. Shook them up good and gave them a warmer home. This is exactly what I talk about in Module 5: when nothing seems to be happening, check your environment first. Nine times out of ten, temperature is the answer. I’ll keep you posted on what changes over the next couple of days. Expecting to see real activity now that they’ve got consistent warmth. Anyone else running yeast water right now? How’s yours looking?

The kitchen just got a lot busier. 🍞 Please help me welcome our newest members: @Frank Johnson , @Jesse and Veronika Olson , @Elizabeth Roth , @Reid Hunter , @Kathy Donald , @Oliver Wing , @Maria Mitchell-Wilson , @Beckie Bradhurst , @Jill Hart , @Alica T. Marie , @Melissa Campbell , @Nolan Hunter , @Alisha Smith , @Karen Miller , @Pam Cote , @Michele Nilson , @Suzette Howe , @Dru Vana , @Josh Malcom , @Greg Shackelford , @Deborah Coleman , @Sara Gaffney , @Amy Cross , @Karen Sossin , @Monica Njoo , @N N , @Margaret Pippen , @Quyen Phan , @Kathryn Sabean , @Josephine Junior , @Kara Gerstel , @Diego Enrique , @Sharon Stubbs , @Cameron Wadrop , @Oliya Hunt , @Juli Ethington , @Sandy Chong , @Lindsey Christian , @Corliss Groover , @Marcia Bracken , and @Kathy Marrai .

Get ready. This week we're baking one of my favorite breads, the Vietnamese bánh mì baguette. If you've ever had a great bánh mì sandwich, you know the bread matters. That shatteringly crisp crust that crackles when you bite into it. The soft, airy interior that doesn't compete with the fillings. It's lighter and faster than a traditional French baguette, and honestly, more forgiving too. This bread has a story. French baguettes arrived in Vietnam during colonial rule, and Vietnamese bakers made it their own. They adapted it to local ingredients, local tastes, local needs. What came out the other side is something special. Throughout the week, we'll break it down together. We'll talk about the sponge method and why it matters. We'll cover shaping a proper torpedo. We'll get into steam baking and how to get that crust right. A little history, a little science, all building toward Saturday when we bake together. Take a look at the recipe now: https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?variant=yeasted Familiarize yourself with the ingredients and the process. Grab what you need. When Saturday comes, you'll be ready. More posts coming this week. Stay tuned.