I'm from Minnesota, so January is especially cold, but people also swear off carbs so January is usually slow for my bakery as well. I tend to take the month to stay inside, try new recipes, watch movies, & read books. This week I am going to be testing a Rye Wheat Sourdough. Has anyone tried it? Please share you experience.

What are you best tips on how to score a sourdough loaf ? I cannot get a good ear on my loafs. Sometimes I feel the score is not deep enough. What tool is best? Thanks!

Focus: Understanding + caring for starter Challenge: Feed & Bake with your starter once per week - Reading starter readiness - Fridge-to-dough method (Sandra’s Simple Method) - Small starter maintenance If you feel intimidated by your Sourdough starter, this will be month that you get to know your starter a little bit better to help ease some of your concerns. Introduce Your Starter: Picture? Do you have name for your starter? How old is it? Did you start it from scratch or get it from a friend? What question do you have?

Let’s take a moment to celebrate what you’ve accomplished this month — big or small, every win matters. Whether you baked your first loaf, stayed consistent with your starter, tried a new recipe, organized your kitchen, or simply showed up when life felt full… that counts. This community is built on progress, not perfection, and January was all about laying foundations. Drop your January wins in the comments below so we can cheer each other on — your courage to share might be exactly what someone else needs today.

Hello Friends! I hope that you are doing well! Who is planning to join our zoom call at 8PM central tonight? I look forward to answering your questions & hearing all about the things you have been baking! See you soon! Sandra