I get this question all the time. “Did I kill my starter? ”“What did I do wrong? ”“What is that liquid on top?” That layer is hooch. It shows up when your starter gets hungry. The yeast and bacteria have eaten through their food, and what’s left behind separates out on top. So no, you didn’t kill it. That’s your starter telling you it’s time to feed. You’ve got two options. Stir it back in and you’ll get a stronger, more acidic flavor. Or pour it off if it’s been sitting a while and smells sharp. Either way works. Then feed it. Flour. Water. Give it what it needs. And then the part most people skip. Wait. Let it come back. Let it do what it’s built to do. Your starter is hard to kill. It wants to live in spite of you. And when it comes back, now you’re baking again. That’s the cycle. ~Henry ⭐🔥

One of our own, Dar Brown, runs her own Skool community called Share Food Love, and she's been incredibly generous about showing up and supporting Crust & Crumb Academy. A couple weeks back she asked if I'd share one of her recipes with you, and I told her absolutely. Dar's invitation, in her own words: "I'd like to invite you to learn how to make what we call Mommy Biscuits. This was my mom's recipe. It's very versatile. You can form the dough into scones, or biscuits, or even small cakes depending on how you cut it. Add a little extra sugar, dried fruit, or nuts to make sweet dough. Add cheese or chopped meat for a more savory dough." The video walkthrough and the recipe card live inside her community on the premium tier. If biscuits, scones, and that whole cousin-family of quick breads are your thing, go check her out and tell her Henry sent you. Here's the link: https://www.skool.com/share-food-love-4337/classroom/1901832f?md=36e8c2272f924afc805635a792e08360 ~ Henry ⭐🔥

Experience breeds confidence.

A local TV station is doing a special on sourdough and the craze it's creating!! https://www.wmur.com/article/chronicle-sourdough-bread-new-hampshire/71030617?fbclid=IwdGRjcAROJLdjbGNrBE4kqGV4dG4DYWVtAjExAHNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHpxTjvqZ2qJ91jUVmNO9tuL40Wc1LLt87wbeNRs3aya9iIap5EI-hZ7kjIGX_aem_Sw9jZqwP3I7rCQ_aU6kmSw

Even though I've not felt the greatest the last few day I did actually bake bread. It's a couple of day process. It came out meh... first bake in a while (3 years) and it over proofed because I wasn't paying attention. Next time will be better. One loaf was made with milled red wheat and the other with white. Both are sourdough. Makes okay sami's.