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19m •
🍞 The Only Sourdough Starter Guide You’ll Ever Need
This is where most people quit. Not because sourdough is hard… but because the starter feels unpredictable. Moody. Slow. Confusing. This will fix that. Watch this 👇 If you’ve ever said “I tried sourdough and it didn’t work…” Start here. ~ Henry ⭐🔥
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19h •
🍞 Saturday Played Out Like This. Pull Up A Chair.
🎬 Saturday Bake Along. 🌾 The dough you said scared you to death. 🔥 By Sunday morning, you'd baked it anyway. 𝗧𝗵𝗲 𝗪𝗲𝗲𝗸 𝟭𝟰 𝗥𝗲𝗰𝗮𝗽 𝗶𝘀 𝗹𝗶𝘃𝗲. Our Saturday recap is growing and getting better, just like all of you. More bakers. More stories. More dough that got picked up and finished. So I built it a home of its own. Pull up a chair. Read it through. Find your story. Let me know what you think of the new format — I want to hear from you. 👉 https://calm-osprey-9ekj.here.now/ If you baked and you're not in the roster, drop a comment and I'll add you. I read every one. If you were unable to join us yesterday, I invite you to get started with us this week. Coaching, not judgment. — Henry ⭐🔥 @Andrea Walker · @Ann Snow · @Angela Sides-McKay · @Candi Brown-McGriff · @Cheryl Odden · @Chris Pallister · @Colleen Vergara · @Deborah Karaban · @Donna Angelo · @Ehsan Omara · @Gaylord Foreman · @Gwen Roach · @Heather Lattanzio · @JoAnn Amato · @Joseph Bilodeau · @Judy Lyle · @Kathee Judd · @Linda Glantz · @Linda Gregory · @Marilee Berry · @Matt Davies · @Mauvette Bailey · @Michel Jodoin · @Michele Nilson · @Patt Stanaway · @Priscilla Fuesting · @Rhonda Talamo · @Robert Caldas · @Ruby Dack · @Sandy Chong · @Stacey Avraham · @Susie Kendall · @Ted Machart · @Tracy Havlik
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Jan 6 •
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
16h •
Soft Sourdough Loaf Round 3
I have to say…. I’m pretty happy with this one!! It only took 3 tries and a different pan 😅
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2d •
🍞 SATURDAY BAKE-ALONG: Rustic Italian Ciabatta — Working Thread
Good morning, bakers. This is our home base for today. 🔥 Two versions, same bread, same 80% hydration, no shaping, no scoring, all flavor: 👉 Yeasted with Poolish: pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta 👉 Sourdough with Levain: pantry.bakinggreatbread.com/recipes/sourdough-italian-ciabatta (Swap these for the trackable community links from the recipe card share button.) 🧭 How to use this thread: 📸 Post your poolish or levain photo first thing. Show me what you woke up to. 💬 Drop questions in the comments as you go. Mixing, fermentolyse, coil folds, bulk rise, divide and cut, final proof, bake. Every stage. I’ll be in here all day. 🏷️ Tag your photos with the stage so we can all follow along.“Poolish ready,” “Coil fold #2,” “Just divided,” “In the oven,” “Crumb shot.” ⚠️ A few reminders before you start: 👀 Watch the dough, not the clock. 50 to 70% rise on bulk, not doubled. Doubled means overproofed, and ciabatta will go flat on you. 💧 Wet hands and a wet bench scraper are your best friends today. Don’t add flour to a wet dough. Trust it. 🎥 The coil fold video I posted yesterday is pinned. Watch it once before your first fold if you’ve never done one. 🔥 Steam matters. Cast iron skillet of hot water on the bottom rack, or a Brod & Taylor dome — either works. Don’t skip it. 💡 If your bake doesn’t come out picture-perfect, post it anyway. We learn more from honest bakes than from highlight reels. 🚀 Let’s go. Drop your starting photos below. Perfection is not required. Progress is. Henry ⭐🔥
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