But don’t hate me! Damn it was good! Three ingredients! Mix, 12 oz beer (I used Bud), one stick of butter melted. Mix plus beer in loaf pan, pour melted butter over top. Bake at 350 for 55 minutes! It was so good it was gone in a day! Trader Joe’s brand. It was so moist! We added cold butter and pistachio cream it was delish! Note: you may want to put your loaf pan on a small baking pan as the butter comes very close to the edge! Ours never went over but it was close!

If you're baking sourdough tomorrow, your dough should be mixed, your color should be kneaded in, and your loaf should already be in the fridge doing its overnight cold proof. If that's not done yet, do it tonight. You need 8-12 hours in the fridge before Saturday morning. If you're baking the yeasted version, you've got two options. Start your dough tonight for a cold overnight proof, or mix fresh tomorrow morning. Either works. The yeasted version is same-day friendly. 𝗔 𝗳𝗲𝘄 𝘁𝗵𝗶𝗻𝗴𝘀 𝘁𝗼 𝗵𝗮𝘃𝗲 𝗿𝗲𝗮𝗱𝘆 𝗯𝗲𝗳𝗼𝗿𝗲 𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆: Your colorants measured out and your loaf pan greased. A rolling pin and bench scraper within reach. Your scale. That's it. We covered colorant substitutions earlier this week, the loaf pan question, the sourdough timeline, and why the dough degasses during the color step and why that's fine. If you missed any of that, scroll back through the feed. It's all there. Drop a comment below and tell me where you're at. Dough in the fridge? Still deciding on colors? Just found this post and starting from scratch? Whatever it is, let's figure it out together before tomorrow morning. All the marbled recipes are here: https://pantry.bakinggreatbread.com/?search=Marble See you tomorrow. 🔥 Perfection is not required. Progress is. Come bake with us. Henry ⭐🔥

A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry