Now when you search on Skool Discovery at https://www.skool.com/discovery for sourdough, this community is the first result. That's pretty awesome. We're not the biggest, we definitely don't make the most money, but your engagement and commitment to helping each other makes a huge difference in how we rank. Thank you! This makes a difference when someone comes to Skool looking for a sourdough-focused community to join. I appreciate you all so much.

She’s looking pretty! Now the hardest part (for me) waiting and judging when BF is over 🤣😩

Here's a quick reference video of me shaping my Pain au Levain Thursday night. I didn't pop any bubbles or try to degas at all. You can see in the crumb shot that there were a couple voids in the crumb as a result, but I'm ok with that.

Today is best spent with family and friends, and I hope you all have had a great one! Just a reminder that we will kick off our Bake Like a Boulanger masterclass in earnest tomorrow! We'll have our first word of the day and drop the Pain au Levain recipe. This is for everyone however you choose to participate. Even if you don't decide to try your hand at any of the breads, I hope that over the next month you'll take advantage of the opportunity to learn about traditional French baking. Here's a bonus video to enjoy! I've also added this to the course in the classroom.

As mentioned a few days ago, Tom's released three new videos on sourdough bulk fermentation that I highly recommend. Since they total about 3 hours of viewing time, I used by AI friend, NotebookLM, to create a summary presentation on bulk fermentation diagnostics. Reviewing the presentation alone won't fix all your bulk fermentation challenges, but it provides a pretty decent overview to help you understand the process and better determine underproofing, overproofing, and ideal fermentation.