Congrats to all our certified Sourdough Practitioners. The stars on your badge represent your BreadScores of 80+.

Congrats to our first two certified Sourdough Specialists!

My neighbor and I have talked about getting together to teach each other our passion projects for over a year now. Well, today was the day. She and her sister joined me in my baking studio for an afternoon of sourdough baking. We used a very basic recipe and practiced shaping, scoring & baking a sourdough loaf. In between the process we mixed up a new batch and talked about fermentation. They took dough home in buckets to bake with tomorrow, a few borrowed tools, instructions and their freshly baked loaves from today. It was a sweet, rewarding afternoon and they were both so pleased with themselves! Kudos to @Henry Hunter from Crust & Crumb Academy for the great beginner recipe!

Please can I get a bread score on my second loaf. Thanks.

I always wanted to try Bim’s English Muffin sandwich loaf. After, our awesome English muffins bake on Saturday. I was more than motivated to give this a bash. The dough was very wet and sticky as it was a very hot and humid day. I did cut down on my liquid and not much of a help. I did a few slap and folds to combat this. My final proofing stated 2 hours, but after an hour it rose like crazy. Watch the dough and not the clock and into the fridge for cold retard it goes and sleepy time. Bim used a lot of starter for this recipe. I have never ever used so much and it was a huge loaf. I have never ever achieved such a huge loaf before. It got burnt as my little oven is small. I tented it but did not really help. The next time I will scale it down. It just tasted like her English muffins and so soft as well. I baked 2 and was surprised with my scoring and ear that I had achieved. N.B.: I did mix 2 separate bowls for this bake. It was interesting as I measured accurately for the 2 bowls. One bowl was larger and wetter. The other was smaller and not as wet. I was experimenting and test running the recipe for data for my future bakes. I did not bake it at 190 C. I increased it to 430 F for the total bake. Should I have brought the temperature lower after baking it at a certain time. Please can I get a breadscore on both loaves. This is loaf 1.