Krusty, our digital concierge on the recipe pantry, told one of you to use 100 mL. When the recipe said 50. That one stung, because you’re trusting him with your hands covered in dough. So we tore him open and rebuilt him from the inside out. Here’s what’s different the next time you hit “Bake With Me” in the Recipe Pantry: www.recipepantry.app 🥖 He reads the actual recipe card now. Every amount he gives you comes straight from the recipe data, and a built-in fact-checker verifies his answers against the card before you ever see them. If the recipe says 50, he says 50. ⚖️ He knows your batch size. Scale a recipe to 2× and Krusty answers in 2× amounts. Ask and he’ll give you the original too. 📍 He remembers where you are. Tell him “I’m on step 4” and he stays there. No more “ready to start?” after you’ve been at it for an hour. Refresh the page mid-bake and he picks up right where you left off. 🎙️ Voice mode works like a real conversation. Interrupt him mid-sentence with a new question and he stops talking and answers it. Phone across the counter, hands in the dough, keep talking. 👀 He points now. Chat moved to a side panel so the recipe stays in front of you, and when he mentions a step, the page scrolls there and highlights it. And when a recipe doesn’t cover something? He tells you it doesn’t, instead of inventing a number. General baking advice gets labeled as general baking advice. Put him to work on your next bake. And if you ever catch him saying anything that doesn’t match the card, tell me. A member catching that 100 mL slip is exactly how he got this upgrade. www.recipepantry.app Perfection is not required. Progress is. Now that includes Krusty. 🍞 ~Henry⭐️🔥

Look at what summer's handing us right now. Tomatoes coming in. Peppers, herbs, onions, whatever's crowding your counter or your garden. This week we turn all of it into bread. This Saturday's bake is Summer Garden Focaccia, and it might be the most fun we've had in the pan all year. You're going to decorate this one like a garden. Flowers built from peppers and onion. Stems from chives and asparagus. Tomatoes and olives for color. A wildflower meadow, a summer sunset, your kid's name across the top, whatever you dream up. No two loaves in this kitchen will look alike, and that's the whole point. We're running it two ways, so there's a lane for everybody: Yeasted, beginner-friendly. One bowl, no mixer, no starter. Mix Friday night, rest cold overnight, decorate and bake Saturday. If you're newer to bread, this is your week. pantry.bakinggreatbread.com/recipes/summer-garden-focaccia Sourdough, intermediate. For the starter crowd who wants the tang and the big, wild bubbles. Build your levain Friday, cold ferment overnight, bake Saturday. Sandy, Colleen, this one's calling your name. pantry.bakinggreatbread.com/recipes/sourdough-summer-garden-focaccia Both recipes have all four decorating tutorials built in, so you've got real guidance, not just "arrange some veggies." And they link to each other in the Pantry, so pick your lane or peek at both. Here's the rhythm: Friday, get your dough going (sourdough folks, feed that starter first). Saturday morning, decorate and bake together. Doors open 8:00 AM ET Saturday and we bake all day. There's one trick that decides whether your garden comes out beautiful or burnt, and I'll walk you through it all week leading up to Saturday. Stay close. So tell me: yeasted or sourdough, and what's in your garden or fridge right now that's going on top? Drop it below. Let's start planning our gardens.

I went back through our Sourdough Starter Care Guide and gave it a complete refresh. It is not just prettier. It is easier to navigate, easier to understand, and much more useful when you are standing in the kitchen wondering what your starter is trying to tell you. The guide can always be inside the classroom button at the top of our page. https://www.skool.com/crust-crumb-academy-7621/classroom/5e132945?md=10b2221ee5774f8aaed5306cf692d08d Inside the updated guide, you will learn how to: ✅ Build a starter from scratch ✅ Feed it without wasting a mountain of flour ✅ Recognize peak activity and baking readiness ✅ Choose the right jar and keep it clean ✅ Prepare your starter for bake day ✅ Tell harmless hooch from contamination ✅ Dry and store a backup ✅ Understand starter temperature, flavor, and feeding rhythm I also added new visual examples, clearer chapter navigation, a starter resource library, and links to the tools we use throughout the Academy. Whether your starter is brand new, neglected in the refrigerator, or bubbling happily on the counter, this guide will help you understand what to do next. 🔗 Open the updated guide: https://sourdough-starter-guide.vercel.app/ Bookmark it. Keep it close. Come back whenever your starter starts speaking a language you do not understand yet. This free guide contains clearly labeled affiliate links. Perfection is not required. Progress is. ~Henry⭐🔥