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๐ŸŒพ From Oven to Market

58 members โ€ข Free

Crust & Crumb Academy

1.1k members โ€ข Free

1 contribution to Crust & Crumb Academy
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11d โ€ขย 
๐Ÿ“ฃ Announcements
New Member Welcome | Letโ€™s talk bread ๐Ÿž
When we first opened the Academy, I used to do a new member welcome post every so often. Then I got away from it, and here's why. I started welcoming every single new member personally instead. Here's what that looks like behind the scenes. When you join the Academy, we ask you a few questions. One of them is what you hope to learn or gain by being here. I read every answer. Then I follow up with each of you personally and hand you something to get started, a recipe, a video, a blog post, an article, whatever fits what you told me you wanted. So if you've joined us recently, you haven't gone without a welcome. That's been happening quietly all along, and it isn't changing. What is changing is this. A welcome from me is one thing. A welcome from all of you is quite another. So from now on, I'm bringing you into it. I'm going to introduce our new members right here in the feed so you can meet them too. A big welcome to our newest members @Geraldine Kendall @Anthony Reed @Pam Penney @Mehmetcan Yฤฑlmaz @Thu Phuong @Dianne Stone @Jenn Taylor @Amy Kahler @Melissa Likes @Robin Royce @Donna Laycock @Jamie Dietrich @Toni McCord @Abby Bowlin @Lesli Hansen @Jenny Rader-Bakos @Joel Kellen @Susan Chitty @Bianca Abella @Mpasa Monageng and @Gaelene E . Youโ€™re in the right place if you want to stop guessing and start baking with confidence.
New Member Welcome | Letโ€™s talk bread ๐Ÿž
6 likes โ€ข 11d
Thank you for the warm welcome!
1-1 of 1
Amy Kahler
2
14points to level up
@amy-kahler-1657
Iโ€™m Sky from Southern Oregon. Iโ€™ve been baking sourdough for about 2 1/2 years.

Active 21h ago
Joined Jun 21, 2026