Let's talk about anything fermentation-related! (Tip: maybe try that line as an ice breaker the next time a party starts to get a little dull 😂. Or maybe not...) So I've got a half gallon of whole milk that is open, some cheese cloth, and a bit of yogurt with active cultures (store-bought). It seems like I should make some homemade Greek yogurt, right? I'll let you know how it goes! And since we're talking about fermentation, has anyone had a chance to check out the Bulk Fermentation Video Learning Series in the classroom yet? There are several hours of videos there for you to watch. If you're looking for a quick overview, take a look at #Fast Practical Reference. It is just 5 minutes. (And remember to click on the check mark in the upper right hand corner each time you complete a page in a classroom course! ✅)

I've added something I hope will be fun, interesting, and helpful to the classroom. It is just a quick worksheet to help you better understand your 'sourdough persona'. Take a quick look and tell me what you think. And if you're willing, share what you discover! Get started here: #Sourdough Identity Quest: Who are you?

Here are our latest members. Make them feel at home! @Mollie Rudd 🎉 @Stew Holland 🎉 @Pam Prell 🎉 @Bryce Zamecnik 🎉

It is Messed Up Monday! Share about struggles, times things didn’t right, and baking challenges. Because are you really baking sourdough if you don't have a few fails along the way?

I have the pullman non-stick pans, but I hate them because the nonstick coating comes off, so I always have to line them with parchment. I have one dutch oven, but I usually cook 3 loaves at a time and I don't have room for 3 dutch ovens! What do you cook your bread in for sandwich bread?