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Owned by Henry

Crust & Crumb Academy

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#1 Sourdough Community on Skool 🍞 Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between. ✅ ProveWorth Certified ⭐⭐⭐⭐⭐

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37 contributions to The Crumb Table
Y'ALL I really went MIA I'm sorry😅🤣
I really am coming LOL. I may rework some things here soon to make things more manageable for me but I AM coming❤️❤️
Y'ALL I really went MIA I'm sorry😅🤣
3 likes • May 1
Now I was wondering where you were
More of The Foolproof loaf
I am going to bake this loaf until I get it right. I used an overnight cold fermentolyse, then added salt and kneaded the next morning. The dough was bubbly and airy and great to work with, but just a bit sticky. I added Craisins to both, at my husbands request. Shaped and back for an 18 hour cold fermentation. Then open baked at 450 F with steam, and a 7 minute score. My lame broke when I was doing the 7 minute score on the boule, and it got pretty chewed up. A new lame has been ordered 🤣
More of The Foolproof loaf
2 likes • Apr 7
That looks fantastic. Look how smooth
Easter week and that means Easter bread week.
I've been baking through some of the classics and this one came out of the oven this morning. More are coming throughout the week, different traditions, different techniques, different flavors. Drop yours in the comments if you've been baking for the holiday. Would love to see what's in your kitchen right now.
Easter week and that means Easter bread week.
☕️Sourdough Beginnings - Coffee Hour Chat Thread 3/18/26
What got you into sourdough in the first place? Okay I’m curious… what pulled you into sourdough? Did you just go for it or sit with the idea for a while? Let's talk about it👇🏼 I got my coffee lol
☕️Sourdough Beginnings - Coffee Hour Chat Thread 3/18/26
6 likes • Mar 18
My sourdough journey started with a man named Mr. Sherman. A fat Jewish baker. When I was 22 and still in the military, I rented a small place from him in Germany. He owned a bakery downstairs. To “keep the rent low,” he put me to work in the shop. Looking back, he probably just saw a strong young soldier who could haul 50-pound bags of flour. So that’s what I did. I carried sacks, cleaned up, moved trays. Mostly I just watched. At the time I didn’t realize I was being educated. Every Thursday he made challah, and people would line up outside for it. Only once a week. I asked him why it was so special. He stopped what he was doing, looked at me, and said, “Come here, Henry. Wash your hands.” That night he showed me what that bread meant. The braids represent unity and community. The round shape symbolizes the unending cycle of life. Before the bread went into the oven, he’d take a small piece, wrap it in foil, and place it in the back of the oven as an offering. Then he’d say a quiet prayer. I still do that today. Every single time. Before that night, like most Americans, I thought bread came in a plastic bag and lasted two weeks on the counter. Mr. Sherman’s bakery was the first place I saw what real bread actually was. Mixed that morning. Fermented properly. Shaped by hand. Made by someone who understood that what he was doing mattered beyond the transaction. Once you’ve experienced bread like that, you can’t go back. You can’t un-taste it. You can’t unknow what it means. That realization eventually pushed me to write “The Loaf and the Lie,” which is the story of how we lost real bread in America when industrial baking took over in the mid-20th century, and why so many people are finding their way back to it now. For me, it all traces back to a baker who told a young soldier to wash his hands.
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@henry-hunter-5222
Founder, Baking Great Bread at Home (50K+ members). Cookbook author. Creator of Crust & Crumb Academy.

Active 3h ago
Joined Jan 3, 2026