We’ve got so many new faces in here and honestly, I feel like we talk in the comments all the time but I don’t really know who you are. And that’s on me for not doing this sooner. So let’s fix that today. New members, longtime members, everyone. Drop a reply below and tell us: 🏡 Where you’re from 🍞 What kind of bread you’re baking right now (or trying to learn) 🎯 One thing you’re working on getting better at I’ll go first: I’m Henry, based in Columbia, South Carolina. I’m in the middle of an Easter bread series right now and I’m constantly chasing better oven spring on enriched doughs. It never gets old. There are members in here from all over the country, some internationally too, and you’ve been talking to each other in threads without really knowing the person on the other side of the comment. Let’s change that. This isn’t just for the new folks. If you’ve been here since day one, I want to hear from you too. We grow as a community when we actually know each other, not just each other’s loaves. Drop your intro below. I’m reading every single one.

That’s what we just did together. Naan. Market Day White. And today… your first real sourdough loaf. I’ve watched so many of you step up and do the work. You showed up. You asked the hard questions. You shared your bakes, the wins and the ones that fought you. That’s what this place is built on. 👊 I couldn’t be more proud of you. So I want to give something back. I wrote Sourdough for the Rest of Us a while back and I'm happy to say, that it has helped hundreds of bakers and I want you to have it. It’s not the hardback, it’s a PDF and a flipbook, but it’s everything you need to keep going. Starter care. Fermentation. The Foolproof Loaf. Troubleshooting. Real schedules for real life. It’s yours. Free. As many of you as want it. Bread belongs to everybody. Always has. 🙌 Grab it here: https://skoo.ly/sourdough-book I personally love the flipbook version. Just saying. Now go check on your loaves. 👀🔥 Henry ⭐🔥

If you just joined, this post is for you. You made a good call. This isn't a place where people scroll past pretty loaf photos and feel bad about their own baking. It's a place where people actually get better. That's the whole point. Here's how to get the most out of the Academy right away: Start in the Classroom. Head to the Classroom tab and look for Baker's Fundamentals if you're newer to bread, or Sourdough Starter 101 if sourdough is why you're here. Both are free, both are thorough, and both will save you from the mistakes that trip up most home bakers. Check the Recipe Pantry. Every recipe on the feed references something in the Pantry. It's at pantry.bakinggreatbread.com — interactive recipes with timers, scaling, and step-by-step guidance built in. Bookmark it now. Show up on Saturday. We run a Bake-Along every Saturday. Doesn't matter what level you're at. Show up, bake alongside the group, post your results. That's where most of the real learning happens. Introduce yourself below. Tell us your name, where you're baking from, and one thing you want to get better at. That's it. No wrong answers. The rest of you — you know who you are — drop a reply and make these new folks feel at home. This community runs the way it does because of how you show up for each other. Perfection is not required. Progress is. Glad you're here. — Henry ⭐🔥 @Corry Blanc @Bakingom Great Bread @Joe Klocek @Gaurav Lohani @Aurore Zawadzki @Yasmine Tamang @Vincent Celes @Camilla Lelek @Chris Angotti @Brayan Isaac Poot Domínguez @Icey F @Liz Scavilla @Stéphanie Roy @Trudeke Lieb @Kristyn Dorney @Anthony G. @Elena Maren @Alexia Lorentz @Morgan Richard @Louise Sharps @Linda Arnold @Anna Lorente @Ellen Norris @Donna Harville @Ryan Licata @Briggs John @Anita Evans @Chris Pallister @Geraldine Smith @Daniella Gatus @Dana Fidler @Cassandra Lyon @Ruby Nortey @Jenifer Hubbard @Michelle Marlowe @Steven Chais @Sunnie Ray @Joanne Ward @Art Autonomy @Aleena Sattar @Caitlin Lee @Emma Sinclair @Jennifer Silbert @Kara Gordon @Makenzie Spencer @Hazel D @Fadumo Ali @Laura Badenell @Mimi Broderick @Sylmiréa Moonheart @When Pigs Fly @Sandra Martin @Mike Baker @Deborah Mcfarland @Chay Elliott @Sandy D @Sherry Coop @Michelle McCartney @Ocean Campbell @Nickie Hudson @Lauren Anderson @Jennifer M Owings @Karen B @Sheila Johnson @Des Dreckett @Jobella Bennett @Natasha Durant @Latoyia Brown @Sarah Benaiych @Tina Moore @Coreena Molitor @Helen Young @Ola Ka @Jill Kelly @Teresa Rivers @Lori Mundy @Barbara Tytula @Praveen Ramdial l @Keman Chhetri @Meryem Zaroual @Evonne Darby @Kelly Gardiner @Nicole Caudill @Night Hawk @Tracy Whitaker @Arianna Chapin @Kayleigh Bruno @Stephanie Noble @Jean Braids @Gabby Roberts @Dipti Soni @Jessica Rudin @Octavia Pegues @Jim Flach

Guys. First photo is January 25th. One of my first attempts here to get that beautiful artisan loaf. And while I still have a ways to go, just look at the night and day difference to the second photo. This is wht less than 2 months of meaningful conversation, education, and encouragement can do! This is what this place is all about and why I love it!

Good morning, bakers! It's Bake Along day and we're making Henry's Market Day White. This is the bread that started it all for me — simple, beautiful, and the kind of loaf that makes people stop and say "you made THAT?" If you're mixing today, drop a comment and let us know you're in. If you're shaping, proofing, or pulling something golden out of the oven — post those pics. We want to see all of it. The messy hands, the sticky dough, the crumb shots, everything. This is YOUR thread. Use it to:— Share your progress as you go— Ask questions in real time— Cheer each other on— Show off that finished loaf Whether this is your first bake or your fiftieth, you belong here. There are no bad loaves — just lessons and leveling up. Tag a friend who needs to be baking with us this morning. Let's fill this thread up. Who's in? 👇 Here's your recipe: https://skoo.ly/market-white