I'm kicking off 2025 by giving away THREE prize packages to help you start (or restart) your bread journey. Each winner receives: - A signed copy of my book, "Sourdough for the Rest of Us" - A sachet of Vitale Sourdough Starter (meet Goldie!) - A Goldie Jar to keep her happy at home How to enter (all three required): 1. Introduce yourself in the community. Tell us who you are and what brought you to bread. 2. Complete three courses in the classroom. They're quick, they're free, and they'll set you up for success. 3. Post in the 🎁 January Giveaway Entry category with a photo of your bread (any bread, any skill level) and share your bread baking goal for 2025. Rules: - One entry per person - Must be a member of Crust & Crumb Academy - Winners drawn randomly on January 31st - Open to US shipping addresses (international winners cover shipping difference) Perfection is not required. Just show up, learn something, and share your goal. Let's make 2026 the year you bake the bread you've been dreaming about.

Here’s the recipe; see you on Saturday https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Boy was I surprised.

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