@Matt Burns over at ProveWorth wrote a full piece on the Academy today. The headline: "Crust & Crumb Academy Is How You Should Learn Bread Baking." Here's what got me. He didn't just write about the community. He named members by name. @Priscilla Fuesting. @Tracy Havlik. @Michele Nilson. @Lindsey Christian Your words. Your stories. Your progress. That's what he used to make his case. He got the fermentolyse method right. He got the Recipe Pantry, the Glossary, the Yeast Converter. He got the "read your dough, not just the clock" philosophy. And he closed with the thing that matters most to me: this place exists to help you get better, not to sell you a dream. That 5.0 ProveWorth rating with 55 verified reviews? That's not me. That's you. Every one of you who showed up, shared a bake, asked a real question, or answered one. Read it when you get a minute: https://proveworth.com/blog/best-bread-baking-community And if your name shows up in there, stand up and take a bow. You earned it. Henry ⭐🔥

Hey everybody, I got the honor of being interviewed for the Bake This Book podcast, hosted by Eric Fabin of SourHouse (yes, the folks behind the Goldie starter heater we all know and love). The episode dropped today, and I'm excited to share it with you. This interview was conducted one week before I decided to start Crust & Crumb Academy. I wish I had you all to talk about then. We covered a lot of ground. The early days of baking. How this community came to life. What I've learned from teaching thousands of home bakers. And a few stories I don't think I've told anywhere else. Watch the episode on YouTube: https://youtu.be/aNNV5BMEQF8?si=HuQebR-MLcs7W5NI 🎁 And Now The Giveaway SourHouse and I are running a giveaway alongside the episode. One winner walks away with: A signed copy of Sourdough for the Rest of Us A pint-size SourHouse Starter Jar A SourHouse Bread Blanket How to enter: 1. Follow @lifeatsourhouse and @bakinggreatbread on Instagram 2. Add a comment to the giveaway post with your favorite tip, insight, or quote from the episode 3. Tag a friend who'd appreciate it That's it. Giveaway closes Thursday, April 23, 2026 at 1:00 PM ET. If you watch the episode, come back here and let me know what hit home for you. Thanks for being part of this community. None of this happens without you. Perfection is not required. Progress is. ~ Henry ⭐🔥

Same recipe with a small hydration increase and I extended bulk fermentation a little. FORMULA: 100/73/2/25 RECIPE = 2 loaves 945g bread flour 105g WW flour 726g warm water at approximately 105°f if your flour/salt/starter temperature is near 70°f before mixing. Desired dough temperature after the slap and folds and bench rest are completed… 84°f. 300g Hank/levain… 100% hydration / 50% bread flour/25% whole wheat flour/25% dark rye flour. 24g salt Total dough weight = 2100g I’m testing to see if I can move my hydration up to 73% to determine if beginners could handle the slight difference in the dough. Lower hydration dough is easier for beginners. Plus I wanted to see how my new High Gluten flour would handle the rise to 40% rise instead of my 30% rise I used with King Arthur flour. The gluten structure held up nicely. I got good oven spring, nice ears and pretty blisters. I have to wait to inspect the crumb.

I kid you not - these are going to be dangerously good! Henry’s Decadent Blueberry Cinnamon Rolls - recipe in the Recipe Pantry.

Ciabatta breakfast sandwich for dinner.