We had a great time! @Heather Lattanzio showed us live video of her pain au levain at pre-shaping. @Hannah Beck and @Patt Stanaway are building levain tonight for mixing in the morning. I'm doing the same and hope to have photos and videos to share of various steps in the process. Looking forward to seeing everyone's progress this week!

We're so glad you're here! A great place to start is to head to the classroom and complete the Sourdough Identity Quest. Then come back here, introduce yourself, and let us know what you discovered about your 'sourdough persona.' Peruse the posts, check out the classroom offerings, and engage with other members! A little about BreadScore™ ➡️ This is a tool that provides objective feedback on your baking based on visual analysis. 🌟 I think it is easier to see that in action than to try to explain it just now, so just head over to the BreadScore™ New Requests chat to see how it works. And next time you have a few pictures of a baked loaf, enter a request! 🌟 Thank you for being here! If you have any questions please feel free to post them anytime. ---------------------- ➡️ And just a little bit more...Sourdough Improvement Skool is a small but growing community (and just over a month old! Just a baby!) My goal here isn’t to be super slick or flashy. I just want members like you to stick around and be part of something that feels right and feels helpful and feels meaningful. I hope you will. ➡️ More about me. My day job is in strategic planning, but in a previous life I spent several years as a professional artisan baker. I’ve continued to bake bread off and on ever since. I still bake a couple times a week most weeks. ➡️ What makes this group special, truly, is the community members! Jump in. Be active. Engage. Share your successes and struggles. Let's improve our sourdough baking together!

On January 10, I joined Skool with the idea of starting this community. To be honest, it was 50/50 whether I would stick around after the 14 day free trial 😂 Then @Tim C joined four days later and @Denise Verdieck and @Susie Buck a couple days after that. At that point I felt committed. 😀 (BTW, I talked with Tim the other day and he's doing great just super busy with the farm store bakery and family life.) Today we're at 50 members who have contributed more than 10,000 posts, comments, and likes. I can't thank you enough for all you've taught me and the way you support each other. This is literally impossible without all of you ❤️ Merci beaucoup!

Well, the first couple modules at least! I'll be unlocking additional modules as we go starting with the Pain au Levain recipe on Monday. Click here for Bake Like a Boulanger or find it in the classroom tab. And remember to click on the check mark at top right corner of each page to track your progress! Check out our Avril Levain superfan and always remember to "Skate & Bake"!

As a member of Sourdough Improvement Skool, you can now save 20% on your first order at Sunrise Flour Mill! 🎉 Sunrise Flour Mill is a Minnesota-based, farmer-owned company dedicated to reviving heritage wheat—the pre-1950s grains our ancestors ate before modern hybridization. Their mission is to help people rediscover the joy of baking from scratch using ingredients that are as nutritious as they are delicious. Core Focus Areas: ▶️ Exclusively Heritage Grains: They mill only older varieties of wheat, which many people with gluten sensitivities find much easier to digest than modern, mass-produced wheat. ▶️ Unifine Milling Process: Using a unique 1930s high-velocity impact technology, they shatter the grain into a super-fine, fluffy flour that produces superior loft and texture in baked goods. ▶️ Organic & Pure: All products are USDA Organic, grown in nutrient-rich soil without the use of chemicals, pesticides, or herbicides. ▶️ Zero Additives: Their flour is never bleached or bromated, ensuring a completely natural product from the farm to your doorstep. ▶️ Small Batch Quality: By milling in small batches, they maintain strict quality control and a "farm-fresh" standard for every bag. I'm excited that we've been selected to join their affiliate program and to offer you a 20% discount on your first order! I will earn 10% of orders placed through this link, but I promise you that all earnings will be used exclusively to cover the subscription cost of running this community and enable me to continue offering this for free to everyone. My first order is on the way, and I'll provide honest feedback on their flour once I get a chance to bake with it. Sunrise Flour Mill