Let's chat about starters💬🫧 On a scale of 1–10, how confident are you with understanding your starter? What still confuses you? What makes you feel most unsure? And on another note, What drives you nuts about starter advice online? What makes you roll your eyes? What advice feels overly complicated? What phrase about starter makes you cringe? You don't have to answer all the questions, just one's you relate to at the moment!

Real question today! If you close your eyes and think of “home,” what flavor shows up first? Not the Pinterest-perfect meal or the recipe you impress people with. I’m talking about the simple, ordinary taste that instantly makes your shoulders drop😌 The soup you ate when you were sick. The bread that lived on the counter growing up. The dessert that always showed up at holidays without fail. Flavor has a funny way of holding memories, doesn’t it? One bite can take you back years. One smell can feel like a hug you didn’t know you needed. That’s part of why I love baking so much. We’re not just mixing flour and water... We’re carrying little pieces of “home” into the future. So I want to hear yours today! What flavor feels like home to you? No wrong answers, just memories. It could be a specific sourdough bread flavor or a meal! Tell me below 💬

A reminder about sourdough and temperature! Idk where you're from, but here in Louisiana it's a bit chilly😅 (truly only a little compared to other places lol) and I'm about to get creative with my dough proofing today! It's order makin time☺️ the exstensiveness of my creativity is just putting dough in the oven with the light on for a little bit to warm it up🤣 Here's a quick reminder today: dough doesn’t run on a clock, it responds to temperature! Time is just our tool, but warmth speeds things up and cooler temps slow everything down, every single time. If your dough feels behind, it isn’t broken, and if it’s moving faster than expected, it isn’t wrong — it’s just reacting to its environment. Recipes give us structure, temperature gives us context, and your hands tell the real story👐🏼

Tell us about a loaf that ALMOST worked😝 Not a total flop… just the one that made you pause and go, "huh?" 🤔What did it look like, feel like, or taste like—and what do you think it was trying to tell you? ⚠️No fixing required. No advice-giving unless someone asks! We’re just listening to the crumbs today🫡☺️ Let's talk about it⤵️💬

Slowing down improves flavor! Longer fermentation gives bread more time to develop flavor. That’s the simple truth. As dough ferments slowly, yeast and bacteria create organic acids and other compounds that add depth and complexity. Shorter ferments still rise and bake just fine, but the flavor usually stays more mild and straightforward. That deeper, tangier profile isn’t everyone’s favorite — and that’s totally okay. Some bakers (and eaters) truly prefer a softer, gentler flavor. I'm a little in between lol Fermentation time isn’t the only thing influencing taste. Flour choice, starter ratios, temperature & other factors also play a role! Time is just one of the bigger knobs you can turn⚙️ ✅️Crumb Table check-in: Do you prefer mild and cozy… or bold and tangy?🍞😋