Here's an interesting video that shows an experiment with old and new starter. I never really thought old starter mattered as long as the new starter was well fed and taken care of. https://youtu.be/4_MlUuyxbBE?si=ZBsvg9E-xwlQtfic

Today, October 24, inside Crust & Crumb Academy! We're baking something special this Saturday. Pan de Muerto, the traditional Mexican bread made for Día de los Muertos, a celebration of remembrance, family, and the people we love. And we're making it TWO ways! 🍞 Traditional Yeasted Pan de Muerto Soft, buttery, lightly sweet, with that beautiful orange aroma. A great choice if you want to mix your dough and bake today. 🥖 Sourdough Pan de Muerto We're using a stiff levain for this version. It takes a little more patience, but that's part of the journey. If you've already prepared your levain, you're ready to join us. We'll talk about the history behind this beautiful bread, shape the traditional bones that decorate the top, and bake it together. 📖 GET YOUR RECIPES: 🍞 Yeasted Version: https://recipepantry.app/recipes/pan-de-muerto 🥖 Sourdough Version: https://recipepantry.app/recipes/sourdough-pan-de-muerto Perfection isn't required. Progress is. Who's baking with me today, yeasted or sourdough? Henry⭐🔥

Good morning, bakers! The doors are open. Today's bake: Cranberry Walnut Loaf, and you get to choose your lane. 🥖 Yeasted version: https://recipepantry.app/recipes/cranberry-walnut-sourdough?variant=yeasted 🍞 Sourdough version: https://recipepantry.app/recipes/cranberry-walnut-sourdough New around here? Here's how the bake-along works. Bake at your own pace, all day long. Post pictures of your bread and your baking process right here in this thread. Questions, concerns, substitution issues, bring them all. I do my best to get back to every one of you, and when I can't, the knowledgeable folks in this community always jump in and help out. That's what makes this place what it is. We've spent the week talking substitutions, so here's the short version. Make this recipe yours. Add your inclusions after the first fold, once you've built some gluten. Some of you like to wait and do it during a lamination at the end, right before shaping. Both work. If the dough tears when you add them, it just needs more folds first. The recipe exists to make you successful, not to box you in. My bake: I swapped the Cranberries for Craisins (soaked 30 minutes before they went in) and added some baker's chocolate, because why not. Drop your first photo when your dough is mixed. Let's see that bread. 👇 Henry⭐🔥

I was talking to my son today & he asked that I make him “low sugar” cookies. He’s 16 so getting any additional information out of him is basically impossible 😂 but essentially he loves my sourdough chocolate chip cookies but he’s also an active kid and wants to cut back on sweets a little bit. I’ve never delved into low sugar or alternative sweetener treats but I told him if anyone knew it would be my friends here! So does anyone have good substitutes, recipes, or guidance?

@Mary Nunaley Here is Mary's update today and awesome news. Praise the good Lord! 🙏❤️💞 "Met with the surgeon post-op and while the break was worse than X-rays showed, I now basically have a new left ankle complete with a “TightRope” Working on pain management and a strategy for 8 weeks of non- Weight-bearing on both legs. This ads new meaning to go big or go home. Waiting for insurance to sort itself and then I’m off to a rehab facility for a few weeks. Not sure what happens after rehab but learning to take things one day at a time. More tomorrow when my brain returns."