Authentic Bread Flavor If you're throwing away your sourdough-discard, stop right now. These crackers are the easiest, most delicious way to use it. Just four ingredients, spread thin on a sheet pan, and bake until crispy. The tangy sourdough flavor makes them taste like something from an artisan bakery, but they take about 5 minutes of actual work. Your family will devour them. https://pantry.bakinggreatbread.com/recipes/sourdough-discard-crackers?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Look at the Classroom tab at top of the page. It's called "The Loaf and the Lie." It's a gift from me to you. Make sure you click the checkbox in the upper right corner when you're done so you get credit for completing it. And don't skip the podcast. Listen to that one. This is your history lesson for today.

This Saturday, we're all baking the same bread: ciabatta. Not the overnight, pre-ferment, plan-your-whole-week version. The "I Don't Have Time For All of That" version. Bakery-quality bread in under 2 hours. Here's what makes this one different: - No biga. No poolish. Just mix and go. - Wet dough. Trust it. Don't add flour. - Paddle attachment, not dough hook. - Steam for that incredible crust. Go at your own pace. I'll be here all day to help with questions, talk you through the sticky parts, and celebrate the wins. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=weekly-bake Drop a 🙋 if you're in. See you Saturday.

This Saturday, we're baking together. Not a complicated all-day affair. Not an overnight ferment. Real ciabatta, bakery-quality, in under 2 hours. This is the recipe for when you want bread NOW, not tomorrow. What you'll need: - Stand mixer with paddle attachment (not dough hook) - 250g bread flour + 250g all-purpose flour - 475g water - 10g instant yeast - 10g fine sea salt - 15g olive oil - Baking stone or sheet - Metal pan for steam Full recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share When: Saturday, January 17th 2026. Suggested start time: 10:00 AM your local time (so you're eating fresh bread by noon) Drop a 🍞 below if you're in. I'll post reminders Thursday and Saturday morning. Let's make some bread.

When I pulled the Rosemary Garlic Parmesean bread out of the oven it smelled and looked amazing! I pulled it out of the dutch oven and the bottom was a little darker than what I would have liked but the top looked really good. After patiently waiting I cut her open and wow! Not dense at all like my previous loaves have been. Even my husband commented that the bread wasn't heavy like others. I have the group to thank for this. I trusted the recipe and the process. When I first started making the recipe I was a little frustrated because it seemed like the ingredients didn't want to mix together. I was going to add extra water even though I'd measured everything out by weight from what the recipe said but I told myself to quit being impatient and trust the process. Soon after I did that, everything came together. So trust the process and quit rushing things just because they don't come together right away. I also made some sourdough discard noodles to put in my chicken noodle soup. Those turned out delicious as well. I will say this is a pretty successful bake and meal tonight! Super excited about this group. Thank you!