I was in the middle of baking the poppy seed sourdough for tomorrow's Bake-Along when Ryan called.
π"Dad, can you make me some garlic cheddar bread?"
As if I had nothing else on my plate... I said yes. π
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So here's how today actually went.
π₯ Filming all the stages of the poppy seed sourdough for the Academy βοΈ Waiting on a new scale to arrive because the old one finally died this week, and yes... we had something of a funeral for it
π» Working through my regular workday
ποΈ Prepping for Thursday's podcast with Dave, Counterculture with Dave and Henry
π Folding a second dough using the pineapple juice starter from this week's experiment
That's a lot of plates spinning.
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But here's the thing about real baking.
It doesn't happen in perfect conditions with empty calendars and quiet kitchens.
It happens between phone calls and deadlines...
...and a son who knows his dad won't say no to a request for fresh bread. π§‘
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π₯ I pulled these out of the oven five minutes before podcast showtime.
π§ Garlic
π§ Sharp cheddar
πΏ Fresh basil
π₯ And that beautiful sourdough crumb underneath
Knotted. Brushed. Baked until the cheese caramelized at the edges.
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Ryan got his bread.
π₯ The poppy seed loaf is resting.
ποΈ The podcast got recorded.
π The pineapple juice starter is still pulling its weight.
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This is what "trust the process" actually looks like.
Not pristine.
Just consistent.
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π The full recipe is now live on the Recipe Pantry:
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β¨ Perfection is not required. Progress is.
~ Henry βπ₯
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π This is a free resource for the members of Crust & Crumb Academy, built for bakers who come here not to get likes, but to get better.