@Henry Hunter I plan to bake Danish Rye Bread and I noticed you used dark beer (stout or porter). Could you please tell us what the purpose of using the dark beer (stout or porter)? Also, what is the alternative if somone decide to not use dark beer (stout or porter)? Thanks in advance.

If you’re interested in learning how to make and maintain a stiff starter, please watch my video to see how it’s done. It’s simple. It’s quick. It gives you a better gluten network. When maintained consistently it’ll give your breads higher rise. Click the link to see how to make a 50% hydration stiff starter. Pictured on the left is a liquid starter & on the right is a 50% hydration stiff starter. https://www.tiktok.com/t/ZP8Q9sjh6/

The Star Bread Bake-Along is this Saturday and Crusty's got a little something for you first. The Dough You Know Quiz is live. 10 questions. Star bread fundamentals. Takes about two minutes. Think you know your dough? Prove it. 👉 https://bread-quiz-master.lovable.app/quiz/star-bread-one-dough-endless-fillings Drop your score in the comments when you're done. No shame in a low score — that's what Saturday is for. The bake-along starts this Saturday at 8 AM EST. See you at the bench. (Unless you're @Tracy Havlik You can start at 4:00 AM) 🥖 Dough Master 🏆 Score: 1525 🎯 Accuracy: 100% 🔥 Best Streak: 10 ⭐ Level: Master Baker Beat my score! Play at crustandcrumb.com/trivia #DoughMaster #BreadKnowledge #CrustAndCrumb

Last week you made Japanese Milk Bread. The week before that, cinnamon rolls. Both of those bakes taught you something specific: how to handle enriched dough. How butter, eggs, and milk change everything about how dough feels, how it ferments, and how it bakes. This week, we’re putting all of that to work. We’re making Star Bread. If you’ve never seen one, picture this: a soft, buttery, filled bread shaped into a beautiful twisted star pattern that looks like it came out of a professional bakery. It’s the kind of bread people set in the center of a table and just stare at before they tear into it. Here’s the thing. It looks complicated. It’s not. If you made milk bread last week, you already have the hands for this. The dough is familiar. The technique is new, but I’ll walk you through every fold, every cut, every twist. Here’s how the week breaks down: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Tuesday - We talk about laminating fillings into enriched dough. What works, what doesn’t, and why your filling choice matters more than you think. Wednesday - The geometry of star bread. I’ll break down the shaping method so it makes sense before you ever touch dough. Circles, stacking, cutting, twisting. We’ll cover it all. Thursday - Filling options and flavor combinations. Sweet, savory, and a few you haven’t thought of yet. Friday - Prep day. Get your dough made, your filling ready, and your workspace set. We go live Saturday morning. Saturday - Bake-along. You know the drill. I’m here all day. Yeasted and sourdough versions will both be available on the Recipe Pantry. A few weeks ago, some of you had never made enriched dough. Now you’ve done cinnamon rolls and milk bread. Star bread is the next step, and it’s the one that’s going to make people ask “you made that?” when they see it on your counter.

We just hit a milestone, and Kalamau from Honolulu gets the honors. She joined today with a simple goal: learn how to bake her own bread. That's exactly what this place is built for. Kalamau, you picked the right community. Whether you've never touched a bag of flour or you're just looking for a better path to a great loaf, we've got you covered. Start with the courses, jump into the Saturday bake-alongs, ask every question that comes to mind. Nobody here bites (we just bake). 400 members. Every single one of you makes this community what it is. Let's show Kalamau what Crust & Crumb is all about. Welcome home. 🍞 Drop a 🤙 below to welcome our newest baker from Hawaii!