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10d • Announcements
🎉 Welcome New Members!
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.
Week 2 — Your First Sourdough Loaf. 65% Hydration. Beginner-Friendly. This is your first real sourdough bake. The formula is forgiving by design — built for a first win, not a first failure. You'll learn stretch and fold, bulk fermentation by feel, bench rest, cold proof, and scoring. A yeasted slow-ferment version is also available, so nobody gets left behind regardless of where their starter is. By Saturday of Week 2, you will have baked real sourdough bread.
Week 3 — Henry's Foolproof Sourdough Loaf. 75% Hydration. The Flagship. This is the one that changes things. Open crumb. Real crust. The loaf people send photos of. You arrive at Week 3 having already baked sourdough once — muscle memory is established, your starter is 21 days old and fully reliable, and now we add the Rubaud method, fermentolyse, and reading dough instead of clocks. A yeasted slow-ferment version is available here too. Nobody gets left out.
The thread running through all three weeks: your starter, the Starter Sorcerer tool at starter-sorcerer.vercel.app (free, enter what you have, get exact feeding amounts instantly), and the companion book Sourdough for the Rest of Us which covers every concept in this arc. It's on Amazon for about $6 if you want it — https://a.co/d/07aqVIUl — but you don't need it to participate.
Now, the part I look forward to most. Please help me welcome our newest members:
🍞 We're so glad you're here! Drop a comment below and tell us a little about yourself and your bread baking journey. Can't wait to bake alongside you all!
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🎉 Welcome New Members!
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