These are this weekends bakes. All made with my Lievito madre. A white sourdough batard, two Shokupan, a blueberry focaccia and an enriched apple cranberry spice bread.

To all the Mother's at The Crumb Table 🫶🏼

Think about your starter🤔 How does nurturing it remind you of a friendship? What small habits build trust with your starter, just like with a friend? Today, let's our starter like a friendship. However so often we check in, feed it, and trust the process. What’s one small habit you’re building with your sourdough this week?"

@Tracy Havlik @Sandy Chong @Jill Hart @Jen Dolan@Ann Snow @Patt Stanaway @Deborah Karaban@Judy Lyle @Colleen Vergara I just wanted to update you all about what @Candi Brown-McGriff and I have been up to the last few weeks. We researched Lievito madre, which is just a sweet stiff starter, and started them together. We tried them in several different recipes. I did several loaves of bread, and the Lievito madre gives you a loaf with no sour tang, a great crumb and a very thin crisp top crust. I made a couple of dessert focaccias, ciabatta buns, cheddar jalapeño loaves, blueberry bread. I was going to make a few enriched doughs, because that is usually what this is used for, but I hurt my hand, so I will have to wait to bake them. We both absolutely love our new starters, and will be keeping them indefinitely. If anyone is interested, or has a family member who hates the tang, and I do, this is the answer. Lievito Madre Starter 100g sourdough starter, at peak 50g water 100g flour 4g olive oil 7g honey Mix, together, and knead all of the dry bits of flour in. Knead for a couple of minutes. Roll out into a smooth dough. Either roll into a snail, or into a tight ball, and cut a deep X into it, then place it in your starter jar. I fed her twice a day during the first week, and she has been tripling consistently. Keep your LM at room temperature for the first 7 days to strengthen it. Then you can place it into the fridge, a couple of hours after feeding, and bake with it when you are ready, taking it out to feed it, every 5-7 days.

So many of us started sourdough thinking it was about getting the perfect loaf. The perfect rise. The perfect crumb. The perfect timing. But somewhere along the way, it turns into something else. It becomes learning how to read your dough instead of forcing it... about noticing the small changes like how it feels, how it moves and how it responds. We start understanding what’s actually happening, not just following recipe steps!! And honestly THAT'S where the confidence starts to grow! Not in getting it right every time... but in knowing what to do when something didn't go as planned! That’s what The Crumb Table is about😌 Not perfection! No pressure!! We're just here learning, practicing, asking questions, and figuring it out together🤪🎉 So if you’ve ever felt stuck, confused or even all out frustrated... you're definitely at the right table😉 Let's chat y'all ➡️ What’s something your dough has been doing lately that throws you off or you can’t quite figure out?