Easter Bunny Bread has become one of the most requested bakes we do all year. It looks complicated. It's not. It's an enriched dough, shaped and assembled in sections, and the result is something your family will want on the table every year from here on out. We're doing the official bake-along on April 4th — one week before Easter — so you have time to practice before the real thing if you want. But the recipe is live right now so you can get familiar with it first. Here's everything you need to get started: 👇 pantry.bakinggreatbread.com/recipes/easter-bunny-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Drop a 🐰 below if you're in for April 4th. I want to know how many bakers we're working with.

Something happens when bakers find their people. The questions get better. The bakes get bolder. The fails become lessons instead of reasons to quit. That's what this community is built for. And it just got a whole lot bigger. We've had an incredible wave of new members join Crust & Crumb Academy over the past few weeks, and I want to make sure every one of you knows you landed in the right place. Whether you've been baking for years or you just burned your first loaf last week, you belong here. Here's how to get started and make the most of what's in front of you: The Recipe Pantry is the first thing you'll see when you walk into the Classroom. It's at pantry.bakinggreatbread.com and it's your home base. Every recipe in there has the science explained, both metric and volume measurements, and troubleshooting built right in. Browse it, bookmark it, use it. That's what it's there for. Check the green checkmark in the top right corner of every module you complete. That little checkmark does two things. It levels up that number next to your name, which puts you on the leaderboard. And it tells me and everyone else in this community that you're serious. You're not just here to scroll. You're here to get better. Check it off. Let us see your progress. Show up on Saturdays. Every Saturday we run a community bake-along. I open the thread at 8 AM ET and we bake together in real time. Post your progress, your problems, your final crumb shot. It's the fastest way to improve and the best way to feel at home here fast. Now here's what we're doing this week and for the next three weeks — and new members, you are walking in at exactly the right time. We just launched a 3-week community curriculum arc called Road to Sourdough. Every week builds on the last. Every skill carries forward. Here's the map: Week 1 — Three Ways to Leaven. Anchor Bake: Naan Bread. We bake naan three ways this week: self-rising (30 minutes), yeasted (1.5 hours), and sourdough with an active levain. This isn't just a flatbread bake. It's a hands-on lesson in how leavening actually works. You'll feel the difference between chemical lift, yeast activity, and wild fermentation — in the same week, with the same dough. Monday night we also launch Start Your Starter. If you've been wanting to begin a sourdough culture from scratch, this is your moment. Your starter begins this week so it's 21 days old and fully ready by the time we need it.

Starting today we are running something I've been building for a while. It's called Road to Sourdough and it's the most intentional curriculum arc we've done inside the Academy. Here's how it works: Week 1 we bake naan bread three different ways — self-rising, yeasted, and sourdough active levain. Same bread, three leavening methods, complete fermentation education in one week. And tonight, we start our starters. Week 2 we bake our first real sourdough loaf. 65% hydration, designed for a first win. You'll learn stretch and fold, bulk fermentation by feel, cold proof, shaping, scoring. If your starter isn't ready, the yeasted slow-ferment version is there for you — same folds, same method, same muscle memory. Week 3 we bake Henry's Foolproof Sourdough. 75% hydration. Open crumb. The one that changes things. By then your starter is 21 days old and your hands already know what to do. Every week builds on the last. Every skill carries forward. The yeasted path is always available. The destination is sourdough. Drop a 🍞 below if you're in. Tonight I'll post the starter instructions and we begin.

I’m testing sharing the one sheets from the recipes for tomorrow’s bake. If you have any trouble opening them or navigating them, let me know.