It is not about going backward—it is about choosing a rhythm that feels grounded, practical, and good for your home in a world that moves quickly. But I also know that even when you want to make bread at home, something can make the next step feel harder than it needs to be. So tell me: what is the one problem you feel like you need to solve before homemade bread can truly fit into your life? Is it: - Fewer steps? - More flexible timing? - One simple, reliable recipe? - Confidence handling dough? - Knowing when your starter is ready? - Something else? Drop your answer below, even if it feels small.

I am glad I made the Basic Pancake Batter to learn the proper consistency of the starter. My starter consistency varies so now I have a target to shoot for. After evaluation, I mixed in my sourdough starter and proofed in the refrigerator for 3 hours. You can see how the batter changed in the pictures below. The finished waffles were fluffy with air pockets showing the effects of the starter. They were delicious! Batter pics: 1. Basic Pancake Batter 2. Refrigerator proofed sourdough batter

I just finished the coaching call with Sandra. What a treasure trove of information during the conversation! Sandra's expertise and engaging personality made it easy to attend my first BBM event. I highly recommend that you join in. The more the merrier! I will post some loaf pictures soon. Happy Baking! Terri

Last week was a little R&R around here, and I hope you gave yourself permission to rest too. But now I am officially stepping into August and I always think of this month as a transition. Summer is still here, but routines are slowly starting to come back. Schedules get fuller. Fall starts peeking around the corner. In Minnesota, we don't start school until early September, so we still have some time, but I am thinking about how our routines will change, once again. That is exactly why this month’s theme is Bake It Into Your Life. - Not make bread another big project. - Not add one more thing to your already-full list. - Not try to become a person who bakes every single day. Just one loaf at a time. Because one loaf a week can become toast on a busy morning, sandwiches for lunch, something warm beside dinner, or a little backup in the freezer for later. It is a small rhythm—but it can make your kitchen feel more grounded when life gets busy. This month, we are going to talk about making bread fit your real life: your schedule, your energy, your family, and your season. And if you are thinking, “I would love to bake, but I am still not sure if my sourdough starter is ready,” come join me this Wednesday, Live on Zoom, for the Is My Starter Ready? Starter Workshop. (Registration closes Tuesday, August 11 at 8:00pm). You do not have to keep guessing. We will talk through what to look for so you can understand your starter with more confidence and know when it is ready to help you make a loaf. So tell me below: if you could bake just one loaf a week, what would you want it to become in your home—toast, sandwiches, grilled cheese, soup bread, or something else?

If your summer dough has ever gone from “this looks fine” to “whoa… way too puffy” in what feels like 20 minutes, you’re not alone. Warm kitchens move dough faster than we expect, and it can feel like you’re constantly trying to catch up. As we have talked about, one of my favorite ways to take the pressure off is let the fridge help you. A long, cold proof slows everything down and hands you back some control, so bread fits around your day instead of taking it over especially in the heat. This week inside BBW, we’re leaning into those long, cold proofs so you can: - Mix when life gives you a pocket of time - Let the fridge handle most of the timing - Bake when your day actually has space, not when the clock says so Here’s your simple invitation from me to you: mix your dough this week with the intention of a long, cold proof. Tuck it into the fridge overnight (or longer), then bake when you’re ready instead of when you’re rushed. Follow the simple steps inside the classroom "Your First Loaf, The Simple Way" - When you do, pay attention to two things: - How the dough feels coming out of the fridge compared to a warm counter rise - How your starter looks right before you mix — bubbles, texture, smell — even if you’re not sure what it “should” be yet. If cold proofing already helps you, what’s one thing you still wonder about — how long is “too long,” when to move it to the fridge, or how to know your starter is actually ready for dough? Drop your question below. If you are still not quite confident with your starter, join me this Wednesday for "Is it Ready? Starter Workshop. Reserve Your Seat Here