It doesn't need to be baking related. We just want to hear from you! I'm hoping today is also wellness Wednesday as I was definitely under the weather yesterday and managed to (mostly) stay away' from work and focus on recovery. And warmer weather Wednesday too! We're supposed to top 50 F. here today as we warm up towards 71 on Saturday. Is the northern Ohio winter finally behind us? I hope so! 🌻

70% hydration. Flour 50/50 blend of King Arthur bread and Kirkland organic all purpose. 20% starter. 2% salt. Proofed overnight in oval banneton. In morning, I sliced dough in half lengthwise and sealed cut to form two long slender batards. I misted one with water and rolled in everything bagel seasoning. Scored then baked on preheated baking stone covered with upside down hotel pan. Pre-heated at 500 F, lowered to 450 F for 15 minutes then removed hotel pan, lowered to 425 F and baked uncovered for another 20 minutes. First time attempting this method. Reshaping and resealing seam after cutting dough was a bit tricky. Next time I'd lower hydration a bit or use straight KA flour with higher protein. And the everything bagel season is SALTY! I should have checked that lol.

That Sourdough Gal's Lemon Blueberry Sourdough Bread Printable version Baked by: @Denise Verdieck , @David Bachman

February marked the first full month for the Sourdough Improvement Skool community. We started the month at 13 members and are now at 25! As I wrote back on Feb. 1, you all continue to be positive, generous, kind, and encouraging which is the best thing about our community. Keep it up! Show up for one another, share your baking successes and struggles, and help shape this community into a unique and valuable 'home' for sourdough bakers! ✅ You've requested 40 BreadScore analysis reports, up from a dozen at the start of February. ✅ We routinely see 100+ daily activities in the community! Even 200+ a couple of times! ✅ The classroom is being built out with recipes, guides, and the Sourdough Identity Quest (try it!). ✅ You've embraced the daily themes and are using those to share regularly with each other. Everything here is free, unlimited, and for your benefit. Take advantage of that. If you know others who would be a great fit and find this community valuable, please consider inviting them to join. (You can use the Invite People link on the right side of the Community page.) Please let me know what you would like to see here! My only goal for this group is to make it great for all of you. And if you're part of this community and haven't checked in for a while, just take a few minutes to look around, explore, and see what we've been up to. One last thing...our member of the month is DENISE VERDIECK! @Denise Verdieck has been an indispensable presence here almost from day 1. Her commitment to constant improvement in her baking is inspirational, and her dedication to engaging with others in this community makes this a much better place than it would be without her. Congratulations, Denise!

Share a tip or lesson about sourdough that might be helpful for the rest of us! Or, ask for help from others! This is what we do and why we're here. Have a great Tuesday everyone!