These are this weekends bakes. All made with my Lievito madre. A white sourdough batard, two Shokupan, a blueberry focaccia and an enriched apple cranberry spice bread.

So many of us started sourdough thinking it was about getting the perfect loaf. The perfect rise. The perfect crumb. The perfect timing. But somewhere along the way, it turns into something else. It becomes learning how to read your dough instead of forcing it... about noticing the small changes like how it feels, how it moves and how it responds. We start understanding what’s actually happening, not just following recipe steps!! And honestly THAT'S where the confidence starts to grow! Not in getting it right every time... but in knowing what to do when something didn't go as planned! That’s what The Crumb Table is about😌 Not perfection! No pressure!! We're just here learning, practicing, asking questions, and figuring it out together🤪🎉 So if you’ve ever felt stuck, confused or even all out frustrated... you're definitely at the right table😉 Let's chat y'all ➡️ What’s something your dough has been doing lately that throws you off or you can’t quite figure out?