Started with the Marbled Rye - learned a lot about Lamination & working with Rye which led to wanting to make clotted cream (we have a local dairy I can buy fresh unpasteurized cream from) the clotted cream meant scones - cause right? and then I made a loaf of sourdough for the week - so excited about this one as the belly is really the best I've ever experienced. I'm attributing that to the "hack" @Henry Hunter nonchalantly shared about adding an ice cube to the Dutch Over when you put the bread in and really making sure the pot was in the oven and heating for a full 45 minutes before adding the bread. Most people think sourdough is just flour, water, and patience…but there’s a tiny detail that can completely change how your bread turns out. It took one offhand comment inside Crust & Crumb Academy to shift everything for me… and now my loaves are on a whole different level. Come join us for the next Saturday Bake A Long! It's really all the fun!! Crust & Crumb Academy

Marbled loaves. 1,451 comments in one thread. 820 members and counting, from our founding 16 weeks ago. Here's what yesterday looked like. Come bake with us. https://skoo.ly/crust-crumb-academy ~ Henry ⭐🔥

We just crossed 800 members in 15 1/2 weeks inside Crust and Crumb Academy…and I’m still letting it sink in. 𝗛𝗲𝗿𝗲’𝘀 𝘄𝗵𝗮𝘁 𝘄𝗲 𝗱𝗼: Crust and Crumb Academy is where home bakers come to actually get better at the craft. Not likes. Not content for the sake of content. Real teaching. Real bakes. Real community. 𝗪𝗵𝗮𝘁’𝘀 𝗶𝗻𝘀𝗶𝗱𝗲: 🔥 Saturday Bake-Alongs every week. We bake together. I teach live while we’re in it. The thread is where the learning happens. 🎓 A full Classroom Sourdough, enriched doughs, scoring, yeasted breads…and even the business side if you want to sell. 📚 The Recipe Pantry Every recipe built to a Gold Standard. Baker’s math. Dual measurements. Phases. Troubleshooting. A glossary built right into the recipe so you understand the why. 🧭 Tools that actually help150-term Crust and Crumb Glossary 🧭 Fermentation Compass to read your dough in real time 𝗧𝗵𝗲 𝗿𝗲𝘀𝘂𝗹𝘁: 🥇 #1 Bread Baking Community on Skool 🥇 #1 Sourdough Community on Skool ⭐ #1 5-Star Certified Community on ProveWorth 🏆 Top 1% of all communities on Skool 📈 #9 in Hobbies on Skool If you’ve been trying to figure out bread on your own…and you’re tired of the noise… Come join us. 👇 🔗 https://skoo.ly/crust-crumb-academy Bakers don’t come here to get likes. They come here to get better. 𝙋𝙚𝙧𝙛𝙚𝙘𝙩𝙞𝙤𝙣 𝙞𝙨 𝙣𝙤𝙩 𝙧𝙚𝙦𝙪𝙞𝙧𝙚𝙙. 𝙋𝙧𝙤𝙜𝙧𝙚𝙨𝙨 𝙞𝙨. Henry ⭐🔥

Nine signals. One verdict. No charts to print. I built this because bulk fermentation is where most bakers struggle. Most advice is either “just guess” or a three-page lab report. Neither helps you in the moment. The Fermentation Compass reads what your dough is telling you right now: rise percentage, dome shape, surface bubbles, wobble, windowpane, smell, and more. Everything rolls into one clear call: → Underproofed → Getting close → In the zone → Pushing it → Overproofed It also adjusts for your dough. High hydration. Whole grain. Low leaven. It accounts for it. This is a free tool for Crust & Crumb Academy members. Built for bakers who don’t come here to get likes, but to get better. Come bake with us 👉 https://skoo.ly/crust-crumb-academy

No ads. No fancy tricks. Just simple, consistent action (and AI used the right way). Most creators don’t fail because they’re not good… They fail because they don’t have a clear system. Inside MMAIC 👇 I teach you step by step how I built my community this fast ✨ How to use AI to grow (without overwhelm) ✨ How to build real engagement (not just views) ✨ How to turn your community into income This is where creators build: 💛 thriving communities 💛 visible authority 💛 predictable online income And it’s all powered by simple daily actions. If you’re ready to stop guessing and actually build something real 👇 https://www.skool.com/modern-millionaire-ai-club/about Let’s get you moving 🚨💸