6d • Announcements
New Course Drops Tonight at 6:00 PM
Cold kitchens don’t have to mean slow, disappointing bread.
Tonight at 6:00 PM, I’m releasing our newest Academy course: Cold Kitchen, Warm Dough: Mastering
Winter Fermentation
If winter has your dough stalled, overproofing, or leaving you guessing, this one’s for you. We’ll walk through how temperature really affects fermentation, how to read your dough instead of the clock, and simple ways to take control when your kitchen runs cold.
The course will be posted right here in the group at 6:00.Tune in, watch when it drops, and come back with questions.
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New Course Drops Tonight at 6:00 PM
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Master bread baking the stress-free way. Sourdough, yeasted, enriched, and everything in between. Perfection is not required. No gatekeeping here.
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