I am curious. Some recipes for the Active Levain in recipes just say to add active starter using a certain amount of grams . The Sourdough Italian Ciabatta it's a 1.5.5 ratio, your Cranberry Walnut Sourdough is a 1.2.2 ratio. Just trying to understand the reason for the difference. I normally use 1.1.1 ratio. Thank you I have been researching trying to figure out.

Just dropped. Come watch with me. I'll be in the chat answering questions in real time. This one takes the fear out of the number on the recipe card. If you've ever stared at an 80% hydration dough and wondered what you got yourself into, this is for you. See you in the chat. ~ Henry ⭐🔥

Hey everybody, I got the honor of being interviewed for the Bake This Book podcast, hosted by Eric Fabin of SourHouse (yes, the folks behind the Goldie starter heater we all know and love). The episode dropped today, and I'm excited to share it with you. This interview was conducted one week before I decided to start Crust & Crumb Academy. I wish I had you all to talk about then. We covered a lot of ground. The early days of baking. How this community came to life. What I've learned from teaching thousands of home bakers. And a few stories I don't think I've told anywhere else. Watch the episode on YouTube: https://youtu.be/aNNV5BMEQF8?si=HuQebR-MLcs7W5NI 🎁 And Now The Giveaway SourHouse and I are running a giveaway alongside the episode. One winner walks away with: A signed copy of Sourdough for the Rest of Us A pint-size SourHouse Starter Jar A SourHouse Bread Blanket How to enter: 1. Follow @lifeatsourhouse and @bakinggreatbread on Instagram 2. Add a comment to the giveaway post with your favorite tip, insight, or quote from the episode 3. Tag a friend who'd appreciate it That's it. Giveaway closes Thursday, April 23, 2026 at 1:00 PM ET. If you watch the episode, come back here and let me know what hit home for you. Thanks for being part of this community. None of this happens without you. Perfection is not required. Progress is. ~ Henry ⭐🔥

Trust the process.

🌅 Good Morning Bakers 🍞 It’s Marbled Loaf Saturday 𝗧𝗵𝗶𝘀 𝗶𝘀 𝘁𝗵𝗲 𝘁𝗵𝗿𝗲𝗮𝗱. 𝗘𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗴𝗼𝗲𝘀 𝗵𝗲𝗿𝗲 𝘁𝗼𝗱𝗮𝘆. 📸 Prep shots🌀 Lamination photos🔥 Dough going into the oven🍞 Crumb shots❓ “Is this right?” questions One thread. All day. We bake together. 📍 𝗪𝗵𝗲𝗿𝗲 𝗬𝗼𝘂 𝗦𝗵𝗼𝘂𝗹𝗱 𝗕𝗲 𝗥𝗶𝗴𝗵𝘁 𝗡𝗼𝘄 🥖 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗕𝗮𝗸𝗲𝗿𝘀 Your dough came out of the fridge cold this morning.Don’t rush it. Let it sit while the oven preheats. When it crowns about 1 inch above the pan, it’s ready. 👉 Watch the dough, not the clock. 🍞 𝗬𝗲𝗮𝘀𝘁𝗲𝗱 𝗕𝗮𝗸𝗲𝗿𝘀 You’re either:• Pulling from an overnight cold proof• Or mixing fresh this morning Both work. Look for:✔️ 50–75% rise✔️ Domed surface✔️ A light jiggle when shaken 𝗧𝗵𝗮𝘁’𝘀 𝘆𝗼𝘂𝗿 𝘀𝗶𝗴𝗻𝗮𝗹. ⚠️ Before You Start 🌀 Cold dough = clean swirl Warm dough = blur. Work fast. 👐 Adding color will knock out some gas.That’s normal. → Knead 2–3 minutes per portion → Pre-shape into balls → Rest 15 minutes → Roll and laminate Don’t overthink it. 🎨 𝗚𝗲𝗹 𝗰𝗼𝗹𝗼𝗿 𝗶𝘀 𝗳𝗶𝗻𝗲 𝗶𝗳 𝘁𝗵𝗮𝘁’𝘀 𝘄𝗵𝗮𝘁 𝘆𝗼𝘂’𝘃𝗲 𝗴𝗼𝘁. 𝗡𝗮𝘁𝘂𝗿𝗮𝗹 𝗶𝘀 𝗴𝗿𝗲𝗮𝘁, 𝗯𝘂𝘁 𝗴𝗲𝗹 𝘄𝗼𝗿𝗸𝘀. 𝗝𝘂𝘀𝘁 𝗱𝗼𝗻’𝘁 𝘂𝘀𝗲 𝗹𝗶𝗾𝘂𝗶𝗱. 👀 What I Want to See Today 📸 Your dough before lamination 🔥 Your loaf going into the oven 🍞 Your crumb shot after slicing Tag me when you post. I’m in here all day. 𝗔𝗹𝗹 𝗺𝗮𝗿𝗯𝗹𝗲𝗱 𝗿𝗲𝗰𝗶𝗽𝗲𝘀: https://pantry.bakinggreatbread.com/?search=Marbled?𝘀𝗲𝗮𝗿𝗰𝗵=𝗠𝗮𝗿𝗯𝗹𝗲 🔥 Let’s go. Perfection is not required. Progress is. Come bake with us. Henry ⭐🔥