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.

May 15, 2026 Mixing 2 batches at once… something I’ve never tried before.🤷‍♂️ Batch A / 5% inoculation FORMULA: 100/80/2/5 Total flour 2400g * bulk ferment to 60% rise at room temperature * all 4 loaves will be overnight cold proofed. 5% recipe: 4 loaves 1450g High Gluten flour 630g AP flour 200g Whole Wheat flour 1800g water… room temperature. Hold back 60g water to dissolve the salt during Fermentolyse 240g Hank 48g salt ———————- Total weight: 4368g 1:00pm: starting mixing all of the ingredients. 1:15 Hank got involved with the flour. Mixed to a shaggy mass and Fermentolyse for 45 minutes. 2:00pm: because of the vessel I used for this much dough I decided to use stretch and folds to develop the gluten. It took 3 sessions of stretch and folds 30 minutes apart to pass the windowpane test. 3:00pm: 3rd and final stretch & fold session. I divided the dough into equal portions and put each portion in a separate bulk fermentation cambro so I could accurately monitor the percentage of rise throughout the fermentation process. Dough temperature 80°f. Onto heating pad set at 80°f. 7:00pm: the dough has risen 60%… so I divided the first cambro, preshaped the 2 loaves and bench rested them for 20 minutes. Then final shaped them and transferred them to the fridge. Then I did the same routine to the 2nd cambro too. 8:00pm: mission complete. The 4 loaves will continue fermentation, at a slower rate, until the interior temperature drops to 40°f. That will take a few hours because the dough was 80°f entering the fridge. These loaves were baked this morning… everything turned out just fine.👨‍🍳