I came across a very telling video this morning about the hidden dangers in the flour that is sold in local grocery stores and big box stores all across the U.S.A. that most people, including me, are unaware of. Please take a few minutes and watch it. Disclaimer: *I am NOT a scientist *I am NOT telling you what flour to use or not use *I'm beginning to see the importance and value in milling your own flour. With that being said, would all of you who currently use fresh milled flour and/our you grind your own berries please share one thing to know about using fresh milled. Thank you https://youtu.be/RInmi8VYs3A?is=4BFF3qxOEfkFxxqw

To every dad in Crust & Crumb Academy today, this one’s for you. I think about what it means to bake as a father. It’s not a small thing. You’re carving out time in a life that doesn’t hand you much of it. You’re learning something that takes patience, and if you’re anything like me, some of your best bakes happened late at night when the house went quiet and the kitchen was finally yours. But here’s what I know. Your kids see you in that kitchen. They see you try something hard. They see you fail at it, and come back to it, and get better at it. That matters more than any loaf you’ll ever pull out of the oven. I have four kids, Reid, Payton, Nolan, and Ryan. Every one of them has stood in my kitchen at some point watching me work a dough. I don’t know what they’ll carry from that. But I hope they carry something. So if you baked this weekend, good. If you didn’t, good. If someone made you breakfast and you ate it slowly and didn’t rush off anywhere, even better. You belong here. Keep baking. Keep showing up. Happy Father’s Day, gentlemen. 🍞 ~ Henry⭐️🔥

Inspiration from Robert @Robert Caldas Easy, simple, and great taste 🤤 Thank you so much Robert. I love it. Soon I’ll let my pup taste it. 😉

Quick heads up. Facebook, Messenger, Instagram, and most of Meta is down worldwide right now. People are getting logged out, hitting error screens, and watching feeds refuse to load. Nobody’s been told what caused it yet, and there’s no word on when it comes back. If you’ve been trying to reach the Baking Great Bread at Home group and couldn’t get in, that’s why. It’s not you. It’s not your account. It’s their servers. Here’s the thing worth sitting with for a minute. When you build your whole baking life inside somebody else’s platform, you’re at the mercy of their bad day. This is exactly why Crust & Crumb Academy lives here, on its own ground. No feed to fight. No algorithm deciding who sees what. No outage locking you out of the people and recipes you came for. So while the rest of the internet runs to X to ask if Facebook is broken, you’ve got a kitchen to be in. What are you baking today? Drop it below. Let’s keep the ovens warm while Meta sorts itself out. ~Henry⭐️🔥

@Rose Johnson baked her very first sourdough loaf! She said she had been feeding her starter for months, but felt too frozen by the idea of baking to actually try. Then she did it. “It’s not perfect, but it actually looks like bread. The crust was singing. I could cry.” That’s the win right there. Not perfection. Progress. Rose, we’re proud of you. This is exactly what Crust & Crumb Academy is about. 🍞 ~ Henry⭐🔥