One of the most common questions I see in baking communities is "how do I convert this yeast recipe to sourdough?" (or the other way around). The math isn't hard once you know it, but it trips people up every single time. So we built a tool for it. At Crust & Crumb Academy, we develop free resources for home bakers. This is one of them. Paste in any recipe (or upload a photo of one), and it handles the conversion for you. Both directions. What it does: - Converts yeast recipes to sourdough with a full levain build and adjusted fermentation schedule - Converts sourdough recipes back to commercial yeast with correct ratios - Detects enriched doughs (brioche, milk bread, challah) and adjusts timing accordingly - Lets you edit ingredients after parsing if something looks off - Calculates hydration automatically - Gives you complete method steps, not just ingredient swaps - Saves your recipes so you can come back to them - Downloads as PDF or prints cleanly - Works in English and Spanish It's free. No signup. No email required. Just use it. 👉 sourdough-yeast-converter-5rtj.vercel.app We built this because we believe better tools make better bakers. If it helps even one person in your community stop guessing at conversions and start baking with confidence, that's a win. If you want to see what else we're building for home bakers, Crust & Crumb Academy is where it all lives: https://www.skool.com/crust-crumb-academy-7621/about Happy baking. 🍞 — Henry

A recipe is a map through a dark forest. Sometimes you lose hope. Sometimes you get discouraged. But if you stay on the path, there’s light at the end. 29 bakers stayed on the path this weekend. Jill Hart started at 3am. Cheryl Odden went off-script and made cinnamon twists. Judy Lyle ran two full batches with her cat standing guard at the oven. Michele Nilson is giving up sweets for Lent but still showed up, applied what she learned about tangzhong, and made bacon and gouda scones. That’s not following a recipe. That’s thinking like a baker. Saturday Bake Along Three weeks ago: ~300 engagements. Two weeks ago: 521 comments. ✅ This weekend: 1,600+ interactions before Sunday was done! Seven weeks on the platform now 364 member bakers strong and growing! That’s what happens when you keep baking. The recipe is in the Pantry. The doors are open. Come find your light at the end of the forest. 👉 Crust & Crumb Academy Perfection is not required. Progress is.

Get the recipe here: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?variant=yeasted Come bake with us: https://www.skool.com/crust-crumb-academy-7621/about

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Tracy nailed it. We don’t just hand out recipes. We teach you the why behind every step so you can read the dough, not just watch the clock. That’s the difference between following a recipe and actually becoming a baker. This Saturday we’re proving it again. The whole Academy is baking my Big Gooey Cinnamon Rolls together, live, in real time. Tangzhong for softness. A cream pour that caramelizes the bottom. And I’m there all day answering questions as you bake. Crust & Crumb Academy is the #1 rated baking community on Skool. ProveWorth Certified. 5.0 stars. 89% engagement. 333 members and growing. It’s free to join. Come learn the why. 👉 Link here: https://www.skool.com/crust-crumb-academy-7621/about​​​​​​​​​​​​​​​​