Whether it's your very first bake or your most recent one — we want to see it. Post your photo + one word that describes how it felt to pull it out of the oven. 👇

It cares about your kitchen temperature, your flour, your starter activity, and your hydration. A dough that finishes its first rest (aka bulk fermentation, first rise) in 4 hours in a 78° kitchen might take 7+ hours in a 68° kitchen. Neither is wrong. They're just different conditions. The skill isn't following a timer. It's learning to read your dough. And that's actually a learnable skill — which means you can get there. So tell me — which of these feels most familiar right now? 👉 "My dough has been sitting for hours and I have no idea if it's done." 👉 "I'm not sure what over-fermented vs. under-fermented even looks like." 👉 "I just follow the time and hope for the best." Drop your answer below — even if it's just a number of hours or a quick "that last one, definitely." There are no wrong answers here. This is exactly the kind of thing we work through together. (And if you want the full breakdown — what to look for, what to adjust, and how to finally stop second-guessing your dough — it's all inside the Sourdough Foundations module in BBW. It's the explains Sourdough Condition that makes everything else click.) 👉 Learn more → www.thebreadandbutterway.com/membership

One of the most common things I hear from my students when I first meet them is: "I've watched so many videos and read so many books and I'm still not sure what I'm doing wrong." Rest assured: That's a clarity problem, not a baker problem. That's a "There are so many methods problem", not a you problem. When you have too many sources pulling you in different directions, your brain can't build a method — so every bake feels like a guessing game. That's exactly why I built the free mini course inside this community: one streamlined method, one teacher, one clear path to your first loaf. Plus you can ask your questions in the community. No jumping between methods. No conflicting advice. Just the next step — and then the one after that. One step at a time. Your goal this week: Go through the course (even if it's not your first loaf). Follow the steps. Talk soon! Sandra

Show us what came out of your oven this week. First loaf, tenth loaf, flat loaf, beautiful loaf — ALL of it counts here. Every bake is data. Every loaf is progress. Drop your photo below. Tell us one thing you'd do differently next time (or one thing you nailed).

Hello Friends! May is here. And something is rising. We're calling this month Rising Strong. Not just the dough and your starter. But You. Because baking bread isn't just about bread. It's about slowing down. It's about understanding something deeply enough that your hands just know. It's about making something real. This month we're going deeper into the why behind sourdough — why it behaves the way it does, why your kitchen temperature matters, why patience in the dough translates to peace in your day. The BBW Cohort Coaching Call (on Mondays) will focus on Sourdough Foundations & Mastering the Artisan Loaf. We will go over in detail reasons our starters & dough may not rise & solutions! Tell me — what's one thing about sourdough you've always wanted to understand but never could find a clear answer to? Drop it below.