🥨 Saturday Bake-Along Recap: Pretzel Loaf, Week 17

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The First Loaf of the Day Came Out of an Oven in Australia

While most of the Academy was still asleep, Ehsan Omara was already done. 8:08 PM his time, a deep mahogany pretzel loaf sitting on a board, the snap of the alkaline crust right there in the photo.

Deborah Karaban caught it first. "Wow, you baked a beautiful pretzel loaf so early!!"

Ehsan answered, "It's 8:08 PM now."

Deborah, "Where are you?"

"Other side of the world. Australia."

That set the tone. Pretzel Loaf Saturday in Crust & Crumb Academy doesn't start when your kitchen wakes up. It starts wherever the first oven dings. From there it rolled west, kitchen by kitchen, time zone by time zone, for the next twenty-four hours.

By Sunday morning the working thread had 1,733 comments and was still ticking.

This is what a Saturday Bake-Along looks like.

Every week we pick one bake. We bake it together. Some of us are in California, some in Cape Town, some in a kitchen in rural Tennessee. We share photos, troubleshoot live, fix each other's bulks, cheer each other's crusts. And we get better.

No fluff. No gatekeeping. No "look at my perfect loaf" energy. Just bakers showing up to bake.

If you've been baking alone, that's the part that quietly burns you out. Not the recipe. The room.

Come bake with us this Saturday.

👉 https://skoo.ly/crust-crumb-academy

It's free to join. We don't run ads. We grow because the people inside say it's worth their time.

Henry ⭐🔥

Founder, Crust & Crumb Academy

𝘞𝘩𝘦𝘳𝘦 𝘣𝘢𝘬𝘦𝘳𝘴 𝘤𝘰𝘮𝘦 𝘯𝘰𝘵 𝘵𝘰 𝘨𝘦𝘵 𝘭𝘪𝘬𝘦𝘴, 𝘣𝘶𝘵 𝘵𝘰 𝘨𝘦𝘵 𝘣𝘦𝘵𝘵𝘦𝘳.

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