I’ll bake Irish Soda Bread from @Henry Hunter , play some Irish music including three sea shanties that I will sing with our Irish members! Not to be missed! It’s a special event today in our new Member Showcase! www.skool.bio/nick https://suno.com/s/qQeQ0Z5j9yxt3BfC

Crust & Crumb Academy just launched our Spring Baking Series and we're starting where every great baker should — Irish Soda Bread. Hot Cross Buns and Easter Bunny Bread are coming right behind it. All free. All spring. We're the #1 bread baking community on Skool and we built a classroom right here in the Classifieds so you can bake right along with us. 👉 Find the recipes, the instructions, and everything else right here: https://www.skool.com/classifieds/classroom/f8fc97c0?md=e2c3046297b64f21bd2b4e88d41b55e3 Want more? Find Out more about us right here in the classified classroom. We're on page 2 down towards the bottom. We bake together every Saturday and we'd love to have you join us. — Henry ⭐🔥

Tomorrow is St. Patrick’s Day and if you want to bake like the Irish do, soda bread is the move. You can experience all the breads of spring in the Crust & Crumb Academy. skool.com/crust-crumb-academy-7621/about Here’s a little history worth knowing. Soda bread became the bread of Ireland in the 1800s not because of tradition but because of necessity. Soft Irish wheat didn’t work well with yeast — it didn’t have enough gluten to trap the gas and rise properly. But baking soda, which had just become widely available, reacted with buttermilk to create carbon dioxide instantly. No yeast, no wait, no oven that could hold a long bake. Just flour, buttermilk, baking soda, salt, and heat. That cross cut on top isn’t decoration either. It has two jobs. It lets the bread expand as it bakes without cracking randomly, and according to old Irish tradition, it was meant to ward off evil and let the fairies out. Whether you believe that part is up to you. What I know is that a deep cross scored nearly to the edge is the difference between a loaf that bakes through evenly and one that blows out the side. That’s the kind of thing we teach inside Crust & Crumb Academy. Not just how to bake the bread, but why it exists, why it works, and what every step is actually doing. Because when you understand the why, you stop guessing and start baking with confidence. If you’d like to bake it with us, the recipe is free in our Recipe Pantry. Developed specifically for home bakers like you. 🍞 pantry.bakinggreatbread.com/recipes/irish-soda-bread And if you want to go deeper, come join us in the Academy: 👉 skool.com/crust-crumb-academy-7621/about — Henry ⭐🔥​​​​​​​​​​​​​​​​

I used to read this poem to my kids when they were growing up. Every time someone told them something wasn't possible, I'd come back to these words. Just to remind them. This is exactly how we teach inside the Crust & Crumb Academy. Members come to us all the time convinced they can't do it. Can't build a starter. Can't bake a real loaf. Can't learn something new at this stage of life. And every time, the answer is the same one Edgar Guest wrote about. Take off your coat and go to it. Henry ⭐🔥

Five weeks ago, our first Saturday bake-along generated 269 comments in the thread. Here's what happened next: Week 1: 269 Week 2: 367 Week 3: 557 Week 4: 820 Week 5: 1,025 This past Saturday was our biggest bake-along yet. And I wasn't there. My son had a track meet out of town. I'll be honest, I wrestled with it. Saturday is the biggest day of our week. It's the day the whole community comes together to bake the same recipe at the same time, and I'm usually right there in the thread answering questions, troubleshooting, cheering people on. Missing it felt like letting people down. The community didn't see it that way. They told me to go. Be a dad. We've got this. And they meant every word. While I was in the stands, Crust & Crumb Academy ran the entire bake-along without me. No host. No hand-holding. Just bakers who showed up, shaped their star breads, and set a new record. The main thread hit 1,025 comments. Total interactions across the whole day: 7,624. Bakers across the country and around the world, all baking together. They didn't just hold it down. They made history. That trajectory you just read? That's not an algorithm. That's a culture. Today we stand at 447 bakers who came here not to get likes, but to get better. Here's what Saturday looked like. We do this every week. Come find out what you've been missing. 👉 https://www.skool.com/crust-crumb-academy-7621/about — Henry ⭐🔥