Started with the Marbled Rye - learned a lot about Lamination & working with Rye which led to wanting to make clotted cream (we have a local dairy I can buy fresh unpasteurized cream from) the clotted cream meant scones - cause right? and then I made a loaf of sourdough for the week - so excited about this one as the belly is really the best I've ever experienced. I'm attributing that to the "hack" @Henry Hunter nonchalantly shared about adding an ice cube to the Dutch Over when you put the bread in and really making sure the pot was in the oven and heating for a full 45 minutes before adding the bread.

Isn't this nice. You guys are starting to get some attention. https://www.skool.com/content-revenue-lab-4761/member-spotlight-henry-is-quietly-doing-something-worth-paying-attention-to?p=f7f6f7f4

We just launched the official Crust & Crumb Academy Instagram page and I want you there first. It's @crustandcrumbacademy, and it's where I'll be sharing baking tips, behind-the-scenes content, recipe previews, and a few things I don't post anywhere else. Go give us a follow right here: https://www.instagram.com/crustandcrumbacademy/ Takes about 10 seconds and it helps us grow the reach of everything we're building here. And if you've got bakes you're proud of, tag us. Nothing better than seeing what you're making. See you over there. 🍞🔥 — Henry ⭐🔥