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📰 The Week 10 Bake-Along Recap is up.
Poppy Seed Loaf, Two Ways. 1,791 working thread comments. A 3 AM bake. A knee replacement. A birthday party. And while we were busy with all of it, we crossed 1,000 members. The full story is here: 👉 https://quick-dory-s4zc.here.now/ Win of the Day this week: @Betsy Carey. Read why. You'll understand. Member moments inside: @Stacey Avraham · @Sandy Chong · @Candi Brown-McGriff · @Colleen Vergara · @Lisa D · @Joseph Bilodeau · @Mary Nunaley · @Barb Kratzmann · @Robert Caldas · @Mauvette Bailey · @Kathee Judd · @Kathy Judd · @Cheryl Odden · @Donna Angelo · @Patt Stanaway · @Linda Glantz · @Ann Snow · @Judy Lyle · @Michele Nilson · @Susie Kendall · @William McNeely · @Ehsan Omara · @JoAnn Amato · @Nick Nebelsky · @Briana Rodulfo · @Linda Gregory · @Jill Hart · @Deborah Karaban · @Angela Everly · @Dianne Givens · @Rhonda Talamo · @Lara Sloan · @Gaylord Foreman · @Tracy Havlik · @David Smith · @Imani Hunter · @Maureen Kilbride · @David Bachman · @Karen Castillo · @Dar Brown
📰 The Week 10 Bake-Along Recap is up.
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A Note About the Culture We're Building Here
A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry
A Note About the Culture We're Building Here
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🌅 Saturday Bake-Along: Working Thread
☀️ Good morning, bakers. It's bake day. 🥖🔥 Drop in here all day. This is the working thread. 📸 Photos ❓ Questions 📈 Progress shots 😅 Panics 🏆 Wins 🥣 Anything you've got I'll be in and out of the kitchen and in and out of this thread until the last loaf is out of the oven. ━━━━━━━━━━━━━━━ 📍 Here's where I am right now: [Drop photo of your levain or current dough state] My levain is ready and I'm mixing the sourdough version with toasted black sesame this morning. If you want to follow my pace, here's roughly when I'll hit each stage: 🥣 Fermentolyse: 8:00 AM 🧂 Add salt: 9:00 AM 🔄 First coil + seeds: 9:30 AM 🔄 Second coil: 10:00 AM 🔄 Third coil: 10:30 AM 🌡️ Bulk finish: 11:00 AM to 1:00 PM ✂️ Pre-shape: 1:00 PM 🪢 Final shape: 1:30 PM ❄️ Cold retard: 1:30 PM to 5:00 PM 🔥 Bake: 6:00 PM ━━━━━━━━━━━━━━━ ⚠️ Your timeline may run faster or slower depending on your kitchen temperature. Don't chase mine. Watch your dough. ━━━━━━━━━━━━━━━ 📌 A Few Quick Reminders For Today 🧂 The dough is going to look like it's falling apart after the salt. That's normal. Keep working it. It'll come back together. 💧 At 80% hydration, wet hands are your friend. Floured hands work against you. Keep a bowl of water nearby. 🌻 If you're using sesame, sunflower, pepitas, or any seed besides poppy... Toast it first if you haven't already. Cool completely before folding it in. ━━━━━━━━━━━━━━━ 📖 The Recipes Are Here 🥖 Sourdough:https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted:https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf ━━━━━━━━━━━━━━━ 🧡 For The New Bakers In The Room Welcome. You picked a good week to jump in. There's no wrong answer today. Bake what excites you.Ask whatever you need to ask.And don't apologize for being new. We were all new once. ━━━━━━━━━━━━━━━ 👇 Drop in below and tell us: 🥖 What you're baking
🌅 Good Morning, Bakers
I want to take a minute this morning to tell you something I’ve been sitting with. Yesterday was incredible. The bake at the end of the day. The thread that ran 1,700 comments deep in 21 hours. The way you all showed up for each other. I sat back last night just reflecting on what this place actually is. I spend time in other corners of Skool where community owners hang out. I listen to what they’re working on, the challenges they have, the strategies they use. I’m usually the quietest one in the room. I hear them talk about something called engagement mining. They build artificial scenarios inside their groups to bait comments and likes, because that’s how you climb the rankings on this platform. There are over 191,000 communities on Skool. The ones in the top 10% typically have thousands of paying members, big advertising budgets, and full-time staff working to keep the numbers up. I look at what we’re doing and I just feel grateful. Because we’re a unicorn. Most of the big communities on this platform are some version of: “Join my group and I’ll show you how to make a million dollars by Thursday.” We’re a collection of home bread bakers. That’s it. And here’s what that’s built: 📊 Skool tells community owners that 3% engagement is a healthy group. Ours is running around 56%. We don’t mine engagement. We don’t run paid ads. We don’t pay people to comment. We don’t gamify the thread. And you’re in the top 0.5% of every community on this platform. 🏆 #67 overall 🎯 #8 in Hobbies 🍞 #1 in sourdough and bread baking ⭐ #1 among ProveWorth 5-star certified communities on the entire platform And we’re surrounded by groups with tens of thousands of members charging anywhere from $25 to $2,000 a month. We’re free. I don’t know how to say it any way other than thank you. Thank you for showing up. Thank you for sharing what you know. Thank you for helping each other. Thank you for helping me keep this place clean and productive. When I spoke at Skool Magazine a month ago, I told them what I call the bathroom principle.
🌅 Good Morning, Bakers
🛡️ Community Safety Note: Please Read 🧑‍✈️🚨
Hey friends, I want to take a moment to talk about safety in this community and how we talk to each other here. My goal is simple: keep Crust & Crumb Academy a safe place to learn, share, and grow without anyone feeling pressured, cornered, or pulled into something they didn't sign up for. Lately I've seen some behavior that raises red flags for me, and I want you to know what I'm looking at so you can recognize it too. 🔒 Our Clear Rule All coaching, support, and conversation should stay inside this community or on the official channels I clearly label and link. No member should be asking you to move the conversation to WhatsApp, Telegram, or any other private messaging app "because they're not active here." If someone you don't really know tries to do that, especially early in the conversation, treat it as a warning sign. 🚩 Specific Patterns to Watch For Here are some patterns I'm seeing that I consider suspicious and not okay here: A member starting out warm and friendly, responding to your baking story or post, and then dropping a line like: 🔹 "am not usually active on skool easier to chat on telegram @[long string of random characters] and i will be expecting your message" 🔹 Or: "this massive wow i will love us to continue this conversation am not usually active on skool easier to chat on telegram @[long string of random characters] and i will be expecting your message." Notice the broken grammar, the urgency ("I will be expecting your message"), and the immediate push to a private app. That's the pattern. Then there are the probing questions. The kind designed to keep the conversation going and personal: 🔹 "What part stood out to you more first, the look of the food or the branding?" 🔹 "What's been the best part of your day so far?" 🔹 "What do you usually like putting them on the most?" 🔹 "What part made it feel perfect to you?" These questions, on their own, are normal. People in this community ask warm, curious questions all the time. The red flag is when they're paired with repeated attempts to move you to a private app or a DM.
🛡️ Community Safety Note: Please Read 🧑‍✈️🚨
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