Trust the process.

@Stacey Avraham just completed her first Saturday Bake-Along. That matters. Finishing your first marbled loaf inside a live thread, asking questions, adjusting in real time, and pushing it across the line. That’s the work. That’s how you get better. Stacey, welcome again. You didn’t just show up, you followed through. The community saw it. Here’s how you build on this: 📌 The Recipe Pantry is your foundationEvery recipe is tested, timed, and built with baker’s math baked in👉 https://skoo.ly/recipe-pantry 📌 Next Saturday is Week 7Come in early. Read the Working Thread. Watch how others think through the dough That’s where the learning compounds fast 📌 Stay in motion Don’t overthink the last bake. Start the next one You’ve got momentum now. Keep it. Perfection is not required. Progress is. Come bake with us. Henry ⭐🔥

This is where flavor starts. Equal parts flour and water. A pinch of yeast. Let it sit overnight. By morning, it’s alive. Bubbly. Ready to go. That’s fermentation already working before your dough even comes together. If your bread feels like it’s missing something, this is usually it.

Started with the Marbled Rye - learned a lot about Lamination & working with Rye which led to wanting to make clotted cream (we have a local dairy I can buy fresh unpasteurized cream from) the clotted cream meant scones - cause right? and then I made a loaf of sourdough for the week - so excited about this one as the belly is really the best I've ever experienced. I'm attributing that to the "hack" @Henry Hunter nonchalantly shared about adding an ice cube to the Dutch Over when you put the bread in and really making sure the pot was in the oven and heating for a full 45 minutes before adding the bread.

Experience breeds confidence.