Bring your questions and join me today at 1:00 PM CT for a live Artisan Sourdough Q&A. Whether you’re wondering about: • Getting your starter active and ready • Reading your dough during bulk fermentation • Shaping for a taller, more beautiful loaf • Scoring and why your loaf may be spreading • Baking, steam, crust, crumb—or anything else …come ask! No question is too basic or too specific. Let’s troubleshoot together so you can bake an artisan boule you’re proud to put on the table. See you at 1 PM Central! 🍞

Just wanted to remind you that we have a live call today! You can come say hi, ask questions, share your bakes/experience. Today at 1:00pm. Link is in the calendar. Let me know if you plan on attending or if you can't make it, ask your question below. Talk soon, Sandra

It’s always great to connect. Thanks to those that joined the call to show me your starter & bread and to say hello! You are doing a great job!

On Monday, May 4, we kicked off a 6‑week Artisan Sourdough Breads Cohort inside The Bread & Butter Way premium membership. Jump in anytime (your never behind) each session is designed to take any level to their next step. For the next 5 weeks, we’ll focus on: - Simple artisan loaves (white, wheat, and whole wheat) - Reading your dough so you’re not glued to a rigid schedule - Getting great oven spring without a Dutch oven or banneton - Starter Troubleshooting Here’s how it works: - Cohort Coaching Call: Mondays, 7–8 pm CT on Zoom - Each week I teach and answer questions live - During the week, you bake in your own kitchen and bring your wins + flops back to the next call (Q+A Session or Cohort Coaching Call) By June 8, you’ll have a repeatable artisan sourdough rhythm that fits your real life. If you want the details on joining the membership and saving your spot in this cohort, comment “artisan” below and I’ll send the link. The Next Cohort: Soft Sandwich & Everyday Breads Starts June 22, 2026

Hello Friends! I hope that you are doing well! Who is planning to join our zoom call at 8PM central tonight? I look forward to answering your questions & hearing all about the things you have been baking! See you soon! Sandra