My second attempt and FIRST successful sourdough. After miserably failing the last time, I dared to try again. Now I have confidence. Many many more to come.

Trust the process.

This is one of those small steps that makes a big difference. Flour and water. Mix it, then let it sit. ⏱️ That rest allows full hydration and starts gluten development without effort. Your dough gets smoother. Easier to stretch. Less resistant. If your dough feels tight or fights you during shaping, there’s a good chance you’re skipping this. 👀 Start paying attention to how your dough changes after a short rest. Perfection’s not required. Progress is. ~ Henry ⭐️🔥

𝗖𝗮𝗹𝗹 𝗺𝘆 𝗯𝗿𝗲𝗮𝗱 𝘀𝗰𝗶𝗲𝗻𝗰𝗲 𝗴𝗲𝗲𝗸𝘀. 𝗧𝗵𝗶𝘀 𝗼𝗻𝗲'𝘀 𝗳𝗼𝗿 𝘆𝗼𝘂. The Marbled Loaf Bake-Along is this Saturday, and before we get there, I want to make sure you understand why this works… not just how to do it. I just dropped a video overview that breaks down the science behind the swirl 👇 🍞 Enriched dough 🎨 Natural colorants 🧩 Lamination 🔥 What actually happens inside the oven that locks those layers in place 𝗪𝗮𝘁𝗰𝗵 𝗶𝘁 𝗯𝗲𝗳𝗼𝗿𝗲 𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆. 𝗜𝘁’𝗹𝗹 𝗰𝗵𝗮𝗻𝗴𝗲 𝗵𝗼𝘄 𝘆𝗼𝘂 𝗮𝗽𝗽𝗿𝗼𝗮𝗰𝗵 𝘁𝗵𝗲 𝘄𝗵𝗼𝗹𝗲 𝗯𝗮𝗸𝗲. 🎥 Link to the video In the classroom so you can get points: https://www.skool.com/crust-crumb-academy-7621/classroom/21c43210?md=fd9235cee38941d78ab9f1397354f02a 💬 Drop a question below if anything comes up while you’re watching. I’ll be in the comments. 🍞 Perfection is not required. Progress is. Come bake with us. Henry ⭐🔥 𝙋𝙎 𝙄𝙛 𝙮𝙤𝙪'𝙫𝙚 𝙨𝙚𝙚𝙣 𝙩𝙝𝙞𝙨 𝙤𝙣 𝙔𝙤𝙪𝙩𝙪𝙗𝙚 𝙗𝙚 𝙨𝙪𝙧𝙚 𝙩𝙤 𝙖𝙡𝙞𝙠𝙚 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙚. 𝙄𝙩 𝙝𝙚𝙡𝙥𝙨 𝙪𝙨 𝙩𝙤 𝙢𝙖𝙠𝙚 𝙗𝙚𝙩𝙩𝙚𝙧 𝙫𝙞𝙙𝙚𝙤𝙨 𝙩𝙝𝙚𝙣 𝙩𝙝𝙞𝙨 𝙤𝙣𝙚 𝙛𝙤𝙧 𝙮𝙤𝙪.