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!

I attended Sandra’s terrific class on Sat and came home with my starter. I thought I’d go through the assimilation process for three days. After day one, the starter doubled as I expected. Because I want to make bread and make pancakes later this week, I didn’t discarded any starter before feeding it on day two. It didn’t double but stayed basically at the rubber band level. It was plenty bubbly so this morning I just added flour (no water) as it seemed a bit soupy. But 12 hrs later, it still hasn’t doubled which puzzles me. Again, plenty of bubbles. What do you recommend I do tomorrow am? Just add more flour or …?