Saturday, January 31, 2026, wasn't supposed to be remarkable.

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Just another weekend bake-along in Crust & Crumb Academy. Vietnamese Banh Mi baguettes. Simple enough.

Then the snow started falling in upstate New York. My internet in South Carolina started bouncing off satellites. And twenty-two bakers decided that weather, technical difficulties, and sticky dough weren't good enough reasons to quit.

What happened next became one of the most engaged threads in our Academy's history: 449 comments over 22 hours, real-time troubleshooting through blizzards, side-by-side experiments with rice flour, melted butter disasters, fogged glasses, overproofed loaves celebrated as loudly as perfect ones, and a community that proved what bread baking looks like when you strip away the gatekeeping and Instagram perfectionism.

This is that story.

https://bakinggreatbread.blog/2026/02/01/vietnamese-banh-mi-bake-along/

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