On January 10, I joined Skool with the idea of starting this community. To be honest, it was 50/50 whether I would stick around after the 14 day free trial 😂 Then @Tim C joined four days later and @Denise Verdieck and @Susie Buck a couple days after that. At that point I felt committed. 😀 (BTW, I talked with Tim the other day and he's doing great just super busy with the farm store bakery and family life.) Today we're at 50 members who have contributed more than 10,000 posts, comments, and likes. I can't thank you enough for all you've taught me and the way you support each other. This is literally impossible without all of you ❤️ Merci beaucoup!

I tried a new thing. Inspired by all of you. I (sort of) followed the Perfect Loaf recipe for High-fiber Seeded Sourdough. A little background: After my early months of flailing around with the sourdough life, I settled into a regular if somewhat boring pattern of baking a sandwich loaf every week (from Grant Bakes). I modified the recipe with adding whole wheat flour mixing in a “super-seed” mix that I get from the local produce market. I call it Pam’s Bread for the Good Life. We’re always on a quest to add more plants to our diet and this recipe was easy and yummy though certainly not winning awards for crust or crumb. It was practical and kept store bought bread at bay. It made me a little sad to let go of the life of boules and batards which are so beautiful. But there are just two of us here and we can only eat so much bread. (I dream of retirement when I can bake more feel confident enough in my skills to give the bread away. I’m still at the stage where every loaf must be sliced open and inspected so I can learn from my mistakes. 😅) Anyway—this brings me to this week where I decided to try a more complicated version (tangzhong!) of a high-fiber loaf and not my easy hack version. Of course, my schedule got wonky and I ended up having to rush the shaping and leave the house instead of proofing and baking that day. Since I had to cold proof anyway I put one loaf into a banneton just for fun. We’re amazed at the softness and the flavor is great (I used way less honey and did my own seed+rolled grain combo). The scoring and shaping of the batard are weird. But it was all so fun and yummy!

Maybe it is something simple like seeing that new starter really take off. Or perhaps it is spending time with family and friends this weekend. Whatever it is that sparks that deep sense of satisfaction and touches your soul, share it with us. We'd love that if you could. 😍

It's isn't the one that was most requested, but it is the one you're getting first! 🤓 You have to start somewhere, right? Through the magic of a phone propped on the edge of an open cupboard and some help from Canva, here's my first video. 🎥 Please hold your applause until the credits roll. If you have any questions (Will there be a sequel? Did you use a stunt double?), please funnel them through my agent.