These past few weeks I’ve been trying to make a good sourdough bread according to the recipe ‘my first sourdough loaf’. My loafs are looking not to bad, not very high but they have a good taste… but here’s my question: How do I get to the point where my dough gets firm, has enough elasticity, is manageable to form a beautiful boule…? My dough stays sticky and unmanageable. Although my starter passes each time the float test, has a good smell… Is it the way I treat my dough or does it need more time to gaine strenght? I’ve looked at Henry’s films over and over again…but my batch stays the same 🙈 I would be thankfull for every tip

Last week we made naan. You learned what happens when baking soda hits acid, when yeast does the lifting, and when a sourdough starter runs the show. Three versions of the same flatbread. Three different engines. Now we take that understanding and put it into a real loaf. Market Day White is the first bread I ever sold at a farmers market. It's a simple white loaf with a crackling crust, an open crumb, and a flavor that made people come back every single week. It's also one of the most important training breads you'll ever make. Here's what's different about this week: we're offering two versions. Yeasted — If you're a yeasted baker, this is your bread. Instant yeast, 75% hydration, 1-2 hour bulk. You're going to learn shaping, you're going to learn how to read your dough, and you're going to learn to score. This loaf is forgiving. It wants you to succeed. Sourdough — If your starter is active (or getting close), this is your bridge. Same recipe, same technique, same hydration. The only difference is the engine. You're going to handle a sourdough loaf for the first time using a bread you already understand. That's the whole point. No fear. No mystery. Just a different way to make the same bread rise. We're also introducing scoring this week. Market Day White is the perfect bread to learn on. The crust is forgiving, the dough holds its shape, and a simple cross or slash pattern will open up beautifully in the oven. This is where you start building the skill you'll need when we get to sourdough scoring in the weeks ahead. If you don't have a lame yet, don't worry. A sharp razor blade or a serrated knife will work. But if you want to invest in a real tool, I'll have more on that soon. If you don't have a starter yet, start one now. The full sourdough starter recipe is in the Recipe Pantry. You have time. By the time we get to the Foolproof Sourdough Loaf in two weeks, you'll be ready. 👉 Market Day White (both versions): https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white

Easter Bunny Bread has become one of the most requested bakes we do all year. It looks complicated. It's not. It's an enriched dough, shaped and assembled in sections, and the result is something your family will want on the table every year from here on out. We're doing the official bake-along on April 4th — one week before Easter — so you have time to practice before the real thing if you want. But the recipe is live right now so you can get familiar with it first. Here's everything you need to get started: 👇 pantry.bakinggreatbread.com/recipes/easter-bunny-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Drop a 🐰 below if you're in for April 4th. I want to know how many bakers we're working with.

Before we mix a single gram of flour, your job this week is simple: pick your recipe. We’re doing Naan Bread Three Ways — and you get to choose which version fits where you are right now. Option 1 — Baking Powder Naan No yeast, no starter, no waiting. Mix it, cook it, eat it. This one is pure technique — you’re learning what heat and steam do to dough without any fermentation in the picture. Perfect if you want fast results or you’re still building your starter. 🔗 Baking Powder Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/self-rising-naan?variant=yeasted Option 2 — Yeasted Naan This is where you start to feel fermentation. The yeast does its thing, the dough gets pillowy, and you’ll notice the difference the moment it hits the pan. Great middle ground if your starter isn’t quite ready or you want a reliable same-day bake. 🔗 Yeasted Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/naan-bread?variant=yeasted Option 3 — Sourdough Discard Naan Your starter is the leavening. The flavor is deeper, the texture is different, and you’ll taste exactly what fermentation adds to a simple flatbread. This one rewards patience. 🔗 Sourdough Naan — Recipe Pantry https://pantry.bakinggreatbread.com/recipes/sourdough-discard-naan?variant=yeasted Now here’s what I want from you today: Drop your answers below: 1. Which version are you baking? 2. If you’re going sourdough — how’s your starter looking right now? Active and bubbly, or does it need some attention before the weekend? 3. Any questions before we start? Don’t wait until Saturday to figure this out. Read through your recipe today. Check your pantry. If your starter needs a feed or two to get there, now’s the time to start. See you in the feed. — Henry ⭐🔥

Something happens when bakers find their people. The questions get better. The bakes get bolder. The fails become lessons instead of reasons to quit. That's what this community is built for. And it just got a whole lot bigger. We've had an incredible wave of new members join Crust & Crumb Academy over the past few weeks, and I want to make sure every one of you knows you landed in the right place. Whether you've been baking for years or you just burned your first loaf last week, you belong here. Here's how to get started and make the most of what's in front of you: The Recipe Pantry is the first thing you'll see when you walk into the Classroom. It's at pantry.bakinggreatbread.com and it's your home base. Every recipe in there has the science explained, both metric and volume measurements, and troubleshooting built right in. Browse it, bookmark it, use it. That's what it's there for. Check the green checkmark in the top right corner of every module you complete. That little checkmark does two things. It levels up that number next to your name, which puts you on the leaderboard. And it tells me and everyone else in this community that you're serious. You're not just here to scroll. You're here to get better. Check it off. Let us see your progress. Show up on Saturdays. Every Saturday we run a community bake-along. I open the thread at 8 AM ET and we bake together in real time. Post your progress, your problems, your final crumb shot. It's the fastest way to improve and the best way to feel at home here fast. Now here's what we're doing this week and for the next three weeks — and new members, you are walking in at exactly the right time. We just launched a 3-week community curriculum arc called Road to Sourdough. Every week builds on the last. Every skill carries forward. Here's the map: Week 1 — Three Ways to Leaven. Anchor Bake: Naan Bread. We bake naan three ways this week: self-rising (30 minutes), yeasted (1.5 hours), and sourdough with an active levain. This isn't just a flatbread bake. It's a hands-on lesson in how leavening actually works. You'll feel the difference between chemical lift, yeast activity, and wild fermentation — in the same week, with the same dough. Monday night we also launch Start Your Starter. If you've been wanting to begin a sourdough culture from scratch, this is your moment. Your starter begins this week so it's 21 days old and fully ready by the time we need it.