A Weekend of Baking... · the skool CLASSIFIEDS

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A Weekend of Baking...

Started with the Marbled Rye - learned a lot about Lamination & working with Rye which led to wanting to make clotted cream (we have a local dairy I can buy fresh unpasteurized cream from) the clotted cream meant scones - cause right?

and then I made a loaf of sourdough for the week - so excited about this one as the belly is really the best I've ever experienced. I'm attributing that to the "hack"

@Henry Hunter nonchalantly shared about adding an ice cube to the Dutch Over when you put the bread in and really making sure the pot was in the oven and heating for a full 45 minutes before adding the bread.

Most people think sourdough is just flour, water, and patience…but there’s a tiny detail that can completely change how your bread turns out.

It took one offhand comment inside Crust & Crumb Academy to shift everything for me… and now my loaves are on a whole different level.

Come join us for the next Saturday Bake A Long! It's really all the fun!! Crust & Crumb Academy

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