I get a sweet tooth about this time of night and all I had was a couple of pairs. So, I made a quick Galette. It’s not much to look at right now, but give it 20 minutes. OK, it’s been 20 minutes

Flour, water, salt, and time—that’s all you need to create something extraordinary. If you’re baking today I pray it bakes up beautifully and is your most delicious bake to date. Remember Inclusions are like jewelry for your sourdough—little gems of flavor in every bite. If you’re baking today please tell me what you’re working on. Happy Baking!!!

Hey Crust & Crumb bakers, Rachel Parker is back with a new episode of Breaking Bread — and this time, she's taking us somewhere we didn't expect to go. Salem, Massachusetts. 1692. You know the story. The fits. The accusations. The trials. The executions. One of the darkest chapters in American history. But what if the answer wasn't witchcraft, mass hysteria, or village politics? What if it was the bread? 🎙️ Episode 2: The Fungus That Cursed a Village — Bread, Madness, and the Salem Witch Trials In this episode, Rachel digs into the genuinely unsettling theory that a fungus called ergot — growing silently on contaminated rye crops — may have triggered the hallucinations, convulsions, and visions that started the whole terrifying chain of events. A fungus so chemically similar to LSD that the symptoms of eating it read almost word for word like the testimony of the afflicted girls in Salem. A cold, wet winter. Marshy rye fields. A village with no idea what was in their flour. And then — when the grain ran out — the devil disappeared. This episode covers: 🌾 What ergot is and how it gets into your bread without anyone knowing 😱 The symptoms of ergot poisoning — and why they match the Salem testimony so closely 🗺️ The geography of the outbreak and what it tells us ⚖️ Why not everyone agrees with the theory — and why that makes it even more interesting 🍞 What it means for us as bakers who love and trust our rye This is the kind of story that makes you look at your rye flour a little differently. Give it a listen and come back here with your thoughts. Do you think the ergot theory holds up? Have you ever felt like there's something wild and ancient in rye that the other grains don't quite have? Drop it in the comments. This one is going to spark a conversation. 👉 Listen now — link in the comments below. — Henry

Anyone got a recipe for a nice sub sandwich bread you’d get at an Italian deli??

Today I got to attend a bay shower celebrating a beautiful blessing about to arrive soon! I made a garlic butter focaccia and it was quite challenging. The theme was vintage Winnie the Pooh. It was so fun to make and so cool to try out this design. I’ve made focaccia bread before, but allowing myself to be creative made it such a fun experience. Aside from Pooh Bear missing an eyebrow after baking (seriously where’d it go? 😜), I am proud of my art work 😅 it tasted amazing! I brushed it with garlic butter before and after baking and drizzled honey on it! Delicious! Have you ever created art on your focaccia?