The fruit you choose isn't just an ingredient. It's the soul of your yeast water. In Module 2, we get into the fun part: selecting fruit with intention. Not all fruits are created equal when it comes to making yeast water. Some ferment fast. Some ferment slow. Some give you bright, lively flavors. Others bring depth and complexity. What You'll Learn: → Fresh vs. dried fruit and when to use each → How different fruits impact fermentation speed → Flavor profiles: apples, grapes, berries, tropical fruits, raisins, figs → Why organic matters and what to look for in quality fruit → How to experiment with combinations without wasting time By the end of this module, you'll know exactly which fruit to reach for based on the bread you want to bake. Make sure to check this off in the classroom as complete if you watch it here. Watch Module 2 here: https://youtu.be/tVvOJl5mJww Your Action Step: Choose your fruit for your first yeast water culture. Drop a comment below: What fruit did you choose and why? Let's see what you're working with. 🍎🍇🍋

I am so glad you decided to join us here. It doesn't matter if you've been baking for years or if you're still afraid of your oven, you have a seat at our table. Please help me welcome our newest members: @Robert Kanner @Robert Parkins @Emma McDonagh @Lynne Cumming @Don Geddes @Harry Wales @Travis Crawford @Lillian Miller @Lorraine Domask @John Adam @Traci Reeves @Jane Winwood @Shelly Perkins-Tramel @Ricky Newton @Joseph Librizzi @Janne Sanz @Cynthia Vanderjagt @Jessica Skaltsis @Nancy Toves @Leah Hyde @Kj Smith @Michelle Egan @Judy Lyle @Sharon Usyk @Dar Brown @Frank Johnson @Elizabeth Roth @Reid Hunter @Kathy Donald @Oliver Wing @Jesse and Veronika Olson @Maria Mitchell-Wilson @Beckie Bradhurst @Jill Hart @Alica T. Marie @Melissa Campbell @Nolan Hunter @Alisha Smith @Josh Malcom @Michele Nilson @Suzette Howe @Dru Vana @Greg Shackelford @Karen Miller @Pam Cote .

Drawing Saturday! I'm giving away THREE prize packages to help you start (or restart) your bread journey. If you did one of our bake alongs, it will twice! Each winner receives: - A signed copy of my book, "Sourdough for the Rest of Us" - A sachet of Vitale Sourdough Starter (meet Goldie!) - A Goldie Jar to keep her happy at home How to enter (all three required): 1. Introduce yourself in the community. Tell us who you are and what brought you to bread. 2. Complete three courses in the classroom. They're quick, they're free, and they'll set you up for success. 3. Post in the 🎁 January Giveaway Entry category with a photo of your bread (any bread, any skill level) and share your bread baking goal for 2025. Rules: - One entry per person - Must be a member of Crust & Crumb Academy - Winners drawn randomly on January 31st (that's Saturday!) - Open to US shipping addresses (international winners cover shipping difference) Still time to get your entry in. Perfection is not required. Just show up, learn something, and share your goal. Let's make 2026 the year you bake the bread you've been dreaming about.

This is it. Our official thread for today's bake. We're making Challah, and you can shape it however you want. Classic braid, round, turban, crown, whatever speaks to you. Check out the Classroom for shaping inspiration. Some are fancy, some are simple. Pick what fits your comfort level. The Recipe: https://pantry.bakinggreatbread.com/recipes/special-round-challah?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Quick tip on seeds: Apply your egg wash first, add your seeds, then hit it with another light layer of egg wash on top. This glues everything down so your seeds don't end up on the baking sheet instead of your bread. Post your questions, share your progress, drop your photos. Everything goes here so we can all learn from each other. I'll be here all day, start to finish. Whether you're mixing your dough right now or pulling your loaf out tonight, this thread stays open. Let's see what you've got. 👇

I think it’s important to develop a relationship with your starter. After all, it’s alive. When you give it a name, you start treating it differently. You anthropomorphize it a little. It becomes something you care for, like a pet. You feed it, you check on it, you pay attention to its moods. And here’s the thing: when you care about it, you take better care of it. Simple as that. So if you haven’t named yours yet, now’s the time. Think of something clever, something meaningful, something that makes you smile when you open the fridge. I’ll start. My starter’s name is Vitale. It means “life giver.” My daughter named it, and it stuck. Now your turn. Drop your starter’s name below. And if you don’t have one yet, let’s hear what you come up with!