Maybe you have been telling yourself you need more time, more tools, a cleaner kitchen, a calmer schedule, or more confidence before you can begin. Today, choose one expectation to release. You do not need everything figured out. You only need one workable next step. Your steps 1. Go to Classroom 2. Open Make Room To Try 3. Watch the Day 2 video 4. Download and complete the worksheet 5. Comment below with what you are releasing—or simply write Done If you want to share: I am releasing the idea that I need ________________ before I begin. If you already let go of an expectation, share what it was and how it is different than you expected.

Ask your questions here about sourdough starter, sourdough dough, any of the course breads, things that you want to learn more about. Then join us in the BBW Coaching Call Wednesdays 11 AM central live on zoom (link is in the calendar for premium members). Replays will be available so if you’re not able to attend, we will answer your question in the call. . And if you are new here and have a lot of questions, go to the classroom > go to “Your First Loaf” course> start here.

Loaf #1 & #2 were more like "brick" and "lump", than "loaf". I finally got my starter, "Frodough", happy and healthy, then found the information I needed on temperature vs time for the rise/proof/ferment. Here are some photos. - Frodough doubling in 6 hours, and sustaining a tripled volume peak for 4+ hours. - Dough after mix, and after some stretch & folds over 6 hours of time on the counter. - Makeshift banneton. I improvised with a new handkerchief in a sieve, dusted with all purpose wheat flour. - No fancy blade - just a sharp knife to score with. - The loaf, fresh from the oven, still too hot to cut, with an internal temperature of 99°C. The texture is great - a few larger bubbles, but not bad. If someone knows if that's a sign of over-proofing (or under), please let me know. I used 80g starter, 364g flour, 272g water, and 9g salt. Next time I'll use 11g salt, for a little more flavour. It wasn't very sour - I think I'll adjust my starter a little to make it a little more zippy, and bulk ferment in the fridge for longer to give the bacteria time to add a little more acid. One final observation... 624g of fresh, yummy bread doesn't last long when there are 6 people in the house who all want more.

Day 1: Why does bread matter to you? Before we begin, take a moment to think about why you want bread to be part of your home. Maybe it is warm bread with dinner. Maybe it is learning a skill. Maybe it is feeding your family in a meaningful way. Your reason does not have to be big—it just has to be yours. Your steps: 1. Go to Classroom 2. Open Make Room To Try 3. Watch the Day 1 video 4. Download and complete the worksheet 5. Comment below with your reason—or simply write "Done" Complete this sentence if you would like to share: "Making bread at home matters to me because ______________________ ."

Living in Florida with heat and humidity it's been a struggle this summer. I was over fermenting or under because I was afraid of overfermmenting. My bulk fermentation takes only 4 hours in a 77 F kitchen.