I'm from Minnesota, so January is especially cold, but people also swear off carbs so January is usually slow for my bakery as well. I tend to take the month to stay inside, try new recipes, watch movies, & read books. This week I am going to be testing a Rye Wheat Sourdough. Has anyone tried it? Please share you experience.

Let’s take a moment to celebrate what you’ve accomplished this month — big or small, every win matters. Whether you baked your first loaf, stayed consistent with your starter, tried a new recipe, organized your kitchen, or simply showed up when life felt full… that counts. This community is built on progress, not perfection, and January was all about laying foundations. Drop your January wins in the comments below so we can cheer each other on — your courage to share might be exactly what someone else needs today.

Happy to be part of this community! One of my biggest struggles is fitting a regular baking routine into and around the rest of my somewhat busy life. Do others have this problem? How do you handle this?

Hello! Welcome to Sourdough Made Simple. The community for home bakers that want to build confidence and skills in the kitchen. I am so glad that you are here! Introduce yourself, tell us how long you have been baking, and what you are looking forward to the most about this community!

If you are new to bread baking, it can feel like it takes forever to make a loaf of bread. That may be true at first, because you probably are checking the instructions, rewatching the videos, and second guessing yourself. However, you can save some time by dedicating a specific time to learning the new recipes and another time to the doing. While you are going through the course take notes by having a specific "baking journal" - write down the observations, process and tips & tricks in your own words. We tend to learn better when we write things down ourselves. I promise, the more you make bread, the bread baking process becomes second nature.