This is your go-to spot for every recipe in the Crust & Crumb Academy. No searching. No digging through old posts. Everything is right here. Whether you’re looking for a weekend sourdough loaf, a quick focaccia, or something you saw in a bake-along, this is where you’ll find it. Recipes are organized so you can grab what you need and get straight to baking. Bookmark this module. You’ll be back. New recipes are added regularly, so check back often.

Your no-nonsense guide to creating and maintaining a thriving sourdough starter. From Day 1 to your first loaf, we'll walk through everything step by step. You'll learn daily feeding routines, how to read the signs of a healthy starter, troubleshooting common problems, and knowing exactly when your starter is ready to bake. No gatekeeping, no judgment. Perfection is not required.

Welcome to the Starter Lab. This is where curious bakers come to see the science, not just read about it. Most sourdough advice gets passed down as rules. Use pineapple juice. Don't use chlorinated water. Whole wheat is better than all-purpose. Stir the hooch in, don't pour it off. But how do you know if any of it actually works?

A curated collection of baking tools, equipment, and books — handpicked for home bakers at every level. Many are tools I use in my own kitchen. Others come highly recommended by our community of bakers. Find scoring tools, proofing gear, Dutch ovens, books, and more. Organized by price range and experience level, with exclusive discount codes for Wire Monkey, Sourhouse, Holland Bowl Mill, Vitale Sourdough Co., ModKitchn, and Krustic. Building your first setup or upgrading? Start here.

Most baking content tells you what to do. This course tells you why it works. 4 lessons covering every baking environment available to the home baker: Lesson 1: Why Steam Matters and What Your Oven Is Actually Doing Lesson 2: Enclosed Baking Environments Lesson 3: Open Bake Environments and Steam Generation Lesson 4: The Vortex Effect, Dual Loaf Baking, and Oven Dynamics Turn your home oven from a mystery into a tool you actually understand.

This is the home base for our past Saturday Bake Alongs. Inside this vault, you’ll find the weekly working grids, recipes, notes, and recap materials from previous Bake Along sessions. If you missed a week, want to revisit a recipe, or need to go back and see how a bake was structured, this is where everything lives. Think of it as our Bake Along archive, organized so you can learn at your own pace, catch up when life gets busy, and return to the lessons whenever you need them. ~Henry

I've answered thousands of baking questions over the years and researched thousands more. Some come up constantly. Most don't have a single good answer anywhere online. This series is where I address them. Real questions, real techniques, real situations bakers face every day. When I encounter a topic worth breaking down, I research it and add it here. If you have a subject you'd like me to get to the bottom of, let me know. The series grows as the questions come. Check back often.

Stop guessing. Start understanding. Baker's Percentage isn't complicated math — it's the language every serious baker needs to speak. In this lesson, I'll show you the one formula that lets you read any recipe like a blueprint, scale from 1 loaf to 100 without guessing, troubleshoot texture and flavor with precision, and communicate clearly with other bakers.

Learn to bake soft, professional-quality yeasted breads at home. This course features Chef Dave Palmer's warm autolyse technique and his Secret Wheat method for healthier bread that looks like white but contains 25% whole wheat. Master temperature control, proper kneading, shaping, and troubleshooting. Includes minute-for-minute video tutorials for Dave's Simple White Bread and Secret Wheat Bread. Faster and more forgiving than sourdough, perfect for busy bakers who want fresh homemade bread.

Most bread problems start with flour. Wrong protein, wrong type, wrong expectations. This free 6-lesson course gives you the flour knowledge that recipes skip over. You'll learn how wheat becomes flour, why protein matters more than the brand name, how to bake whole wheat that isn't a brick, and how to read any flour by feel. Every lesson includes a demo bake and a community assignment. You don't just watch this course. You bake your way through it.

A curated collection of digital tools and resources designed to support bakers at every level. From starter management to recipe conversion, each tool addresses real challenges I've seen in the community. Think of this as your digital workbench—grab what you need, when you need it, and get back to baking.

Watch the dough after fermentolyse, see the salt get incorporated, and learn the Rubaud mixing method in real time. Two minutes that'll change how you bake.

The coil fold is one of the gentlest ways to develop gluten structure in high-hydration doughs. Instead of stretching and folding from the edges, you lift the dough from the center and let gravity do the work, coiling it underneath itself. This method strengthens your dough while preserving all those beautiful air pockets you’ve been building during fermentation. Perfect for wet, sticky doughs that would tear with more aggressive handling.

"Why Is My Dough Not Rising? A Guide to Baking Bread in a Cold Kitchen", "introduction": "It’s one of the most frustrating moments in baking: your dough sits lifeless in a bowl. In cold weather this doesn’t mean the yeast is dead or your technique is wrong—it simply means the kitchen temperature has changed. This guide explains why dough rises slowly in the cold and teaches you to watch your dough rather than the clock."

Learn the five essential pre-ferment methods that professional bakers use to build flavor, strength, and structure before the dough is even mixed. From pâte fermentée to poolish to levain, discover when to use each one and why.

Think you know your dough? Prove it. This quick quiz tests your sourdough knowledge across the basics: starters, hydration, fermentation, shaping, and baking. Some questions are easy. Some might surprise you. Whether you're brand new or you've been baking for years, this is a fun way to see where you stand and maybe learn something new along the way. No grades. No judgment. Just bread knowledge.

Prefer to listen? This audio overview covers the core concepts from my book, Sourdough for the Rest of Us. Two AI hosts break down the philosophy, the method, and the mindset that makes sourdough accessible to everyone. It's like a podcast episode about the book, perfect for when you're driving, doing dishes, or feeding your starter. Not a replacement for the full course, but a great companion piece.

Stop watching the clock. Start watching the dough. This course teaches you the skill most baking content ignores: how to actually read your dough. You'll learn what's happening inside at every stage, how to see and feel when it's ready, and how to use every loaf as a teacher for the next one. No chemistry degree required. No expensive equipment. Just observation and practice.

🫙 New in the Classroom: The Secret to Controlling Flavor in Sourdough In this short video lesson, you’ll see what’s actually happening inside your starter jar—how the yeast and bacteria take turns, and how that timing decides whether your bread tastes sweet, mild, or boldly tangy.

Master bread scoring from basic slashes to competition-level designs. Three tiers: Beginner covers blade angles, the single slash, and clean cuts. Intermediate teaches the Henry Method for decorative and functional scoring. Advanced unlocks the 7-Minute Score, layered ears, stencils, and wheat stalk techniques. Featuring Wire Monkey lames. Coming Soon.

Master every challah braid with video tutorials from Idan Chabasov, the Challah Prince. From classic three-strand to intricate designs, learn step by step from one of the best braiders in the world. This growing collection is your go-to resource whether you’re baking for Shabbat, holidays, or just for the love of it. Follow Idan: youtube.com/@Challah_Prince

Learn natural bread leavening using fermented fruit water, a simpler alternative to traditional sourdough starters. Created by Henry Hunter and Crust & Crumb Academy, this seven-module course teaches you to cultivate wild yeast cultures, maintain them with minimal effort, and bake beautiful loaves. Our practical approach emphasizes that perfection isn't required and the fermentation process sets the pace. Complete with lesson plans, scripts, and slide outlines .

Your sourdough starter isn't just an ingredient. It's a living system of wild yeast and bacteria working together to make your bread rise and develop flavor. In this episode, we break down everything you need to know about sourdough starters: what they are, how they work, how to create one from scratch, and how to keep it alive without it taking over your life. Whether you're brand new to sourdough or you've been feeding a starter for years, this episode will deepen your understanding.

Every Saturday we pick a bread and we make it together. This is where you'll find the recipes, videos, tips, and troubleshooting for each week's bake-along Yeasted and sourdough options when possible. Step-by-step walkthroughs. Real-time support in the community thread You don't learn bread by watching. You learn by doing. This is where we do New bake-alongs drop weekly. Past bakes stay here so you can work through them anytime Jump in whenever you're ready Grab your apron. Let's make some bread

Missed a Saturday session? It's all here. Every bake-along recorded and organized so you can bake at your own pace, rewind when you need to, and never fall behind. This is where the community shows up every week — now you can join us anytime.

The true story of how real bread was replaced by a product, and why we're taking it back.

Have you ever noticed this? You eat bread and you don’t feel great. Bloated. Foggy. Heavy. Sometimes flat-out uncomfortable.

Most bakers perfect the dough and ignore the oven. That's where good bread goes wrong. This four-part series covers everything you need to know about oven setup and steam for the best possible bake with whatever equipment you have. Lesson 1: Why Steam Matters Lesson 2: Enclosed Baking Environments Lesson 3: Open Bake and Steam Generation Lesson 4: The Vortex Effect and Dual Loaf Dynamics Perfection is not required. Progress is.