So I seen this on YouTube a while ago innthe beginning of me making sourdough bread. But I belove she added into her starter. But I wanted to. Make a chocolate sourdough loaf and so I did just pulled her out of the oven st 330 she should be ready to cut into she fluffy up on the bottom but. Thsts okay

I have been on the road a lot these past couple of weeks running to track and field events. Today our son, Ryan Hunter, received his Francis Marion University championship ring, and Mom and Dad could not be more proud. This ring is the fruit of years of discipline, faith, and quiet work when no one was watching. On the track, Ryan has shattered a 38‑year‑old school record in the javelin—and then went back and broke his own record again—while also tying a 29‑year‑old school record in the 100m. He’s a true all‑around athlete, competing in javelin, sprints, throws, and relays, earning multiple javelin wins and leading the conference along the way. He’s been named McDonald’s athlete of the week and Conference Carolinas athlete of the week two times. He’s been honored with conference awards, featured by FMU as an “Athlete, Scholar, Patriot,” and named his team’s Most Valuable Player in back‑to‑back seasons. In the classroom, Ryan finished his undergraduate journey with a double major in Supply Chain Management and Economics and is now pursuing his MBA at Francis Marion. He has consistently earned academic honors, including Dean’s List and conference academic recognition, and is involved in leadership programs that speak to his character as much as his talent. Ryan, we see the early mornings, the late nights, the setbacks you turned into fuel, and the way you carry yourself with humility and heart. This ring is just one symbol of who you’re becoming, and we are so grateful God chose us to be your parents. We love you, and we are endlessly proud of you.

I just wanted to thank everyone for all the positive support, while I get back into baking sourdough and other goodies along the way soon. Ill make brownies but right now im not to worried about. That. Got another 3 loaves on the go. Hubby wants a few loaves made so we have them in the freezer when we are ready to eat them so we can stop spending the 6.00 a loaf from the store. But everyone's kind words ment the world to me and gave me that boost I needed to not feel creepy about how last week everything felt so grim with the starter until I got my new starter named bababella..lol. still thinking on a name or maybe sourbella. Haha sounds funnier. But thank you to everyone who's been commenting on my baking and helping me figure out the kinks in it all have a lovely week

A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry

So I belive my starter died on why it wasnt proofing or growing while. I tried for 5 days. Here's my new starter please help me give her a name. Hubby bought me 350g of starter for 15.00 Can$ he loves his sourdough bread that's l forsure