First of all I want to thank everyone who showed up and did the thing!!👏🏻🎉 Your pretzels were as gorgeous as they were delicious (from what I'm told😅)!! You guys did AWESOME and I'm super proud! Enjoy the quick recap video of our day yesterday!! It was a pleasure baking with y'all and I can't wait to do it again☺️🎉🫡

This will be our post to comment and chat on for tomorrow's bake-along!! [🟢UPDATE: I have flourrr🎉] I'm currently out of flour🤦🏻‍♀️ so unless I'm able to get some today I'll have to just watch and interact with y'all 🤣😅 Pretzels were one of the first things I tried when I started sourdough! Funny enough, the first batch I made is still the best one I've made yet - visually at least lol. They were gorgeous because I really took the time to shape them carefully! I can't wait to see your pretzels take shape!! Look over the recipe to get familiar with it before we start! 🥨👉🏼 https://crumb-table-collection.vercel.app/?recipe=af7c7a3b-d76a-4011-9cdd-bd6fdbc30c50

There are plenty of bread communities to go around, but if you haven't noticed yet, The Crumb Table focuses mainly on regular ole artisan sourdough bread! A simple (least I like to make it simple🤣) artisan bread is usually the starting point for every sourdough baker, aside from their first bubbly starter of course! The bread that sourdough bakers are usually determined to tackle successfully! We'll bake other items and share various, delicious sourdough recipes here! BUT at the root, we're a community for those who haven't started yet, those who run their own sourdough micro bakeries, and everyone in between! Think, sourdough bread without the pressure or stress! Every mistake isn't a failure, it's a learning experience! Whether it's a starter that didn't grow or a whole 10 batch of loaves that overproofed😅, we can learn and grow from it! And in turn, help others do the same! That's why this is a table! No stage for performances or boring lectures... just a table of friends sipping coffee and talking about one of our favorite hobbies! We'll have fun bake alongs with sourdough pretzels, scones, bagels, etc... But our monthly challenges will be all about refining our sourdough BREAD making skills!💪🏼 I'll make an official February Baking Challenge post soon, but for now I just wanted to hop on and share my intent for our community table! Specific niches can limit growth, but we're not in a rush! I'm about cultivating a truly helpful and supportive space for sourdough bakers across the globe! One crumb at a time!😊

Vietnamese Bánh Mì baguettes are all about the shaping. That long, tight cylinder is what sets you up for the thin, crackly crust and that light, airy interior everyone’s chasing. It’s a great example of how technique matters just as much as ingredients. Small adjustments in shaping, fermentation, and steam make a big difference here. If you want to try it yourself, here’s the recipe we baked from:👉 https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Baking early this morning so my customer gets WARM, FRESH rolls😍 Should I drop the recipe? 😏