We’re here. Ryan steps into the javelin runway at noon Central as the 17th seed in the country with a 67.04m school record in his pocket. Two-time Conference Carolinas Champion. Three-time FMU Men’s Outdoor T&F MVP. The first men’s track and field athlete in Francis Marion history to make it to this stage. This thread is your front-row seat. I’ll be dropping video, photos, and updates as the rounds go. Throw by throw. Refresh this post. If you can’t be here in person, the throws are streaming free on MIAA Network: 👉 https://esuhornets.com/sports/2026/2/18/2026-ncaa-division-ii-outdoor-track-field-championships.aspx (Click the MIAA Network link, not NCAA.com. That one’s for the track events.) Drop a comment. Send him your energy. Let him feel the Academy behind him. Let’s go, Ry. 🟦🟨 - Henry

Hey friends, I want to take a moment to talk about safety in this community and how we talk to each other here. My goal is simple: keep Crust & Crumb Academy a safe place to learn, share, and grow without anyone feeling pressured, cornered, or pulled into something they didn't sign up for. Lately I've seen some behavior that raises red flags for me, and I want you to know what I'm looking at so you can recognize it too. 🔒 Our Clear Rule All coaching, support, and conversation should stay inside this community or on the official channels I clearly label and link. No member should be asking you to move the conversation to WhatsApp, Telegram, or any other private messaging app "because they're not active here." If someone you don't really know tries to do that, especially early in the conversation, treat it as a warning sign. 🚩 Specific Patterns to Watch For Here are some patterns I'm seeing that I consider suspicious and not okay here: A member starting out warm and friendly, responding to your baking story or post, and then dropping a line like: 🔹 "am not usually active on skool easier to chat on telegram @[long string of random characters] and i will be expecting your message" 🔹 Or: "this massive wow i will love us to continue this conversation am not usually active on skool easier to chat on telegram @[long string of random characters] and i will be expecting your message." Notice the broken grammar, the urgency ("I will be expecting your message"), and the immediate push to a private app. That's the pattern. Then there are the probing questions. The kind designed to keep the conversation going and personal: 🔹 "What part stood out to you more first, the look of the food or the branding?" 🔹 "What's been the best part of your day so far?" 🔹 "What do you usually like putting them on the most?" 🔹 "What part made it feel perfect to you?" These questions, on their own, are normal. People in this community ask warm, curious questions all the time. The red flag is when they're paired with repeated attempts to move you to a private app or a DM.

A few of you hit a 404 trying to open the Poppy Seed Sourdough Loaf this weekend. Sorry about that. Here's what happened: the recipe was live in the Pantry, but the app on your phone or browser was holding on to an older cached version that didn't know the new recipe existed yet. So when you tapped the link, your device looked in its own memory first, didn't find it, and threw the 404. The recipe itself was never missing. I pushed a fix that tells the app to always check for fresh content first before falling back to the cache. No more trapped sessions on stale versions. What to do if you still see the 404: 1. Close the Recipe Pantry app or browser tab completely 2. Reopen it 3. Tap the link again If you've installed it as an app on your phone, force-close it from your recent apps list and reopen. That pulls the new version down. Direct link to the Recipe Pantry. Search for poppyseed and it will pop up. http://www.recipepantry.app/ Thanks for the patience and for flagging it. That's how we keep this thing sharp. Henry

Every week, someone in here posts a photo of their dough and asks the same question: “Is this right? It seems really wet.” The answer is almost always yes. The fear is universal. And the instinct to fix it by adding flour is what kills the bake. 🥖 This video is for everyone who learned to bake on sandwich bread and dinner rolls, then hit a wall when they tried ciabatta, focaccia, or rustic sourdough. The dough was never wrong. The expectation was. In this video, I walk through: 💧 The hydration spectrum and why the rules change at 75% and up 🔥 Why higher hydration is actually more forgiving on bake day, not less 🙌 The “wet hands, not floured hands” rule 🌀 Coil folds vs. stretch and folds and why it matters for your crumb 🛠️ The three tools that make wet dough manageable This is the foundation for everything we’re baking Saturday and beyond. 🎥 Watch it here:[drop YouTube link] Then meet me back here. Saturday, we’re baking a poppy seed sourdough at 80% hydration. Two paths available: sourdough or yeasted. Pick the one that fits your week. 👇 What’s the highest hydration you’ve taken on so far? Drop it in the comments. Perfection is not required. Progress is. Henry ⭐🔥 𝘿𝙤 𝙢𝙚 𝙖 𝙗𝙞𝙜 𝙛𝙖𝙫𝙤𝙧 𝙖𝙣𝙙 𝙡𝙞𝙠𝙚 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙚 𝙬𝙝𝙞𝙡𝙚 𝙩𝙝𝙚𝙧𝙚 𝙞𝙛 𝙩𝙝𝙞𝙨 𝙞𝙨 𝙝𝙚𝙡𝙥𝙛𝙪𝙡 𝙩𝙤 𝙮𝙤𝙪.