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⭐🔥

🍑 Brown Butter Peach Cobbler Cinnamon Rolls — Week 26 A migraine, a heatwave, and a mango marathon didn't stop Sandy Chong from baking, and by the end of the day she'd welcomed a brand-new member into the giant-roll club. Maureen Kilbride forgot her tangzhong Friday night and still hosted brunch Saturday morning. Robert Caldas let Henry fix his lumpy yudane in front of the whole room. 1,304 comments in the working thread alone, and a full week of real life, cancer recovery, fibromyalgia, a first Saturday bake from Honolulu, showing up anyway. Full recap is live: https://karma-bonnet-eqht.here.now/ This week we featured: @Sandy Chong @Maureen Kilbride @Donna Angelo @Candi Brown-McGriff @Patt Stanaway @Susie Kendall @Robert Caldas @Cyrill London @Lizel Maleta @Barb Kratzmann @Briana Rodulfo @Sue Peterson @Deborah Karaban @Tammi Thurston @Ann Snow @Judy Lyle @Mary Nunaley @Ehsan Omara @Angela Sides-McKay @Linda Glantz @Pat Van Schalkwyk @Stacey Avraham @Colleen Vergara @Heather Lattanzio @Cheryl Odden @Michele Nilson @Mauvette Bailey @Jen Dolan @Lisa D @Shirley Suttle @Linda Gregory @Jana Hassett @Scott Fisher, Jr. @Tamsin Boshoff @JoAnn Amato @Jayla Weaver @Anne-Marie Bilella @Tina Shafer @Dianne Givens @Jewels Allison @Dusty Commons @Jesse and Veronika Olson @Jenny Rader-Bakos @Jill Hart @Cynthia Powell @Kim Cochran @Nicole Dawson @Stephanie Noble

This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.