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The Crumb Table
87 members • Free
Crust & Crumb Academy
297 members • Free
32 contributions to The Crumb Table
3d •
Slap & Fold Method with Hydration Comparison
Hands down, I'm obsessed with 80% hydration so far!! I just had to show you guys the difference!!
3 likes • 3d
I use slap and fold to develop the gluten in all of my sourdough, not just the higher hydration doughs. But it is more work, with a lower hydration. I like the fact that you are really able to see and feel the changes in the dough
2 likes • 3d
@Samantha Mayers I do, but I long ago stopped using my dough board for slap and folds. It makes far too much noise, and my terrier decides to sing the song of her people to accompany my noise 🤣
4d •
The Crumb Crafted Bagel Recipe is ✨️PUBLISHED✨️
Yes, it did take me all morning into the afternoon 😅🤣 but worth it!! As always, double & triple check me🤪 if you see a typo, anything that doesn't make sense or a button that isn't working, please let me know so I can remedy it ASAP‼️ Happy baking!! I can't wait to bake these alongside you guys next week!🥯🎉 Peek the recipe here 🥯👉🏼 https://crumb-table-collection.vercel.app/?recipe=07355605-b745-4d50-a34b-8fe5ffa1b88b
2 likes • 3d
@Colleen Vergara Great tip, but when I make bagels the family acts like starving piranhas until they are gone. Toasted with cream cheese, breakfast/dinner sandwiches. And yes, they are all properly fed adults
2 likes • 3d
@Colleen Vergara You can leave it a bit under window pane, out of the mixer, then add inclusions to each small batch in turn. Maybe buy extra fine sugar, or Vitamix some sugar until it’s fine, so it kneads in easier. I wouldn’t use icing sugar, because of the added corn starch, not sure exactly what the outside of the dough would look like after boiling, but I’d rather no one had to find out
4d •
📣Okay Crumb Table, it's time to welcome some more members!!
🎉We're so so happy to have you guys here at the table!! If you haven't already, head over to the "Welcome & Start Here" Catagory and vote on the poll! Maybe even introduce yourself to the table with a post in "Introduce Yourself" We'd love to hear a bit about you and your sourdough journey! Thanks so much for joining us, I'm looking forward to baking with you all!☺️ If you have any questions or help navigating don't hesitate to reach out! @Michele Nilson @Angela Sides-McKay @Allison King @Tim C @Tatjana Prus @Janne Sanz
1 like • 4d
Welcome!
5d •
Did you enjoy the recipe for today's bake-along?🥨
⭐️⭐️⭐️⭐️⭐️ For those who joined in today, if you enjoyed the recipe, it'd be such a blessing if you'd leave a review on our recipe collection site! I'm so so thankful for you guys keeping The Crumb Table thriving! I hope it turn it's helping you thrive in your sourdough journey!
1 like • 5d
@Samantha Mayers I was so busy earlier that I forgot to tell you that your pretzel shaping video was so helpful.
1 like • 5d
Angle or not, it showed how to do it, and it worked for every pretzel
7d •
Sunday's Pretzel Bake-Along Thread🥨🎉
This will be our post to comment and chat on for tomorrow's bake-along!! [🟢UPDATE: I have flourrr🎉] I'm currently out of flour🤦🏻♀️ so unless I'm able to get some today I'll have to just watch and interact with y'all 🤣😅 Pretzels were one of the first things I tried when I started sourdough! Funny enough, the first batch I made is still the best one I've made yet - visually at least lol. They were gorgeous because I really took the time to shape them carefully! I can't wait to see your pretzels take shape!! Look over the recipe to get familiar with it before we start! 🥨👉🏼 https://crumb-table-collection.vercel.app/?recipe=af7c7a3b-d76a-4011-9cdd-bd6fdbc30c50
1 like • 5d
@Ann Snow Thank you!
1 like • 5d
@Colleen Vergara Me too!
1-10 of 32
@donna-angelo-4525
So glad to be here. I’m 67 and have baked bread all of my life, I started as a pre-teen and am always interested in learning more about bread.
Active 4h ago
Joined Jan 6, 2026