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!

I'm working a piece that will give you guys some latitude on what to include in your Starbread this weekend. The opportunities here are truly endless. Stay tuned

Every time I said “I’ll do it when I get around to it” he’d reach in his pocket and hand me one of these. A round toit. Took me years to stop laughing and actually get the lesson. But I talk to bakers every single day who are sitting on “when I get around to it.” “I’ll learn sourdough when I have more time.” “I’ll start a starter when life settles down.” “I’ll try bread baking when I’m not so busy.” Here’s the truth nobody tells you. Life doesn’t settle down. The starter doesn’t start itself. And the only difference between a baker and someone who wants to bake is that one of them actually started. Your starter doesn’t need perfect conditions. It needs you to begin. Your first loaf doesn’t need to be perfect. It just needs to exist. So tell me. What’s on YOUR “when I get around to it” list? Drop it in the comments. I want to know what’s been sitting on the back burner. 👇 I’ll learn sourdough when _______.

I don't write these recaps because I like looking at numbers. I write them because the numbers tell a story about the people behind them. This week, our Saturday working thread crossed 1,095 comments. But that's not even the real number. When you count every like on every comment inside that thread, every bit of encouragement, every "your crumb looks amazing," every "try checking internal temp instead of going by color," the total interactions in that single thread topped 4,200. Across the full week, 25 posts generated over 5,243 interactions. In a community that's two months old. Here's how the Saturday threads have grown: Focaccia: ~521 comments Cinnamon Rolls: ~840 comments Japanese Milk Bread: 1,095+ comments That's not a fluke. That's a pattern. But the numbers aren't what make this community different. The people are. Tracy slept through her bulk fermentation alarm, shaped the dough anyway, then laminated brown sugar and cardamom into a second batch because why not. Ehsan ran three simultaneous experiments: standard, long fermentation, and poolish. Linda catalogued the protein content of every flour in her pantry. Kim asked about glass pans and Tracy researched it before I could even start typing. Kathee swapped her sourdough starter into the yeasted recipe just to see what would happen. Cheryl fought wet dough, overproofed, popped bubbles, and pulled a loaf that smelled like espresso. Deborah's loaf collapsed on one side and she posted the photo anyway. That's the culture. Not perfection. Progress. Not cheerleading. Coaching. Oh, and somewhere in the middle of all of this, that little yellow star showed up next to our name. Top 1% of all 191,000 communities on Skool. #1 on ProveWorth across the entire platform. Not just bread. Not just food. All of it. That star belongs to every single person who showed up this week. The full recap is attached. Every post, every baker, every number, verified from the feed. Give it a read. Find your name. You earned it.

This is the bread that started everything for me. I baked this loaf every week for farmers markets, sometimes plain, sometimes loaded with herbs, cheese, or olives. It's the recipe that taught me how one dough can become a dozen different loaves. If you're just getting started or you want a reliable base to build on, this is it. Recipe: https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share