Hey friends, I want to take a moment to talk about safety in this community and how we talk to each other here. My goal is simple: keep Crust & Crumb Academy a safe place to learn, share, and grow without anyone feeling pressured, cornered, or pulled into something they didn't sign up for. Lately I've seen some behavior that raises red flags for me, and I want you to know what I'm looking at so you can recognize it too. 🔒 Our Clear Rule All coaching, support, and conversation should stay inside this community or on the official channels I clearly label and link. No member should be asking you to move the conversation to WhatsApp, Telegram, or any other private messaging app "because they're not active here." If someone you don't really know tries to do that, especially early in the conversation, treat it as a warning sign. 🚩 Specific Patterns to Watch For Here are some patterns I'm seeing that I consider suspicious and not okay here: A member starting out warm and friendly, responding to your baking story or post, and then dropping a line like: 🔹 "am not usually active on skool easier to chat on telegram @[long string of random characters] and i will be expecting your message" 🔹 Or: "this massive wow i will love us to continue this conversation am not usually active on skool easier to chat on telegram @[long string of random characters] and i will be expecting your message." Notice the broken grammar, the urgency ("I will be expecting your message"), and the immediate push to a private app. That's the pattern. Then there are the probing questions. The kind designed to keep the conversation going and personal: 🔹 "What part stood out to you more first, the look of the food or the branding?" 🔹 "What's been the best part of your day so far?" 🔹 "What do you usually like putting them on the most?" 🔹 "What part made it feel perfect to you?" These questions, on their own, are normal. People in this community ask warm, curious questions all the time. The red flag is when they're paired with repeated attempts to move you to a private app or a DM.

Ran out of bread last week for brekkie. I was craving for English muffins. I used the high gluten flour and added some wholewheat. I was being creative again in my safe and happy place, my kitchen. I made the muffins too large and still getting use to my high gluten flour. The first tray was too dark. The second, experimenting and baked it lighter. I only had 12 rings and ended up with 14. I pan fried the front 2 in the first dark baking pan as I ran out of rings. I made these before I got sick. I tried being creative as usual as did not want to slave over the stove frying them. Tropical weather here and so hot and extremely humid. It was 90 F. I decided to bake instead of frying them. I covered them with another baking pan on top. Trying to be innovative and thinking out of the box. Here is the recipe I used and halved the recipe for 12 English muffins. Please do try as they were such great tasting English muffins I have ever tasted. I used active starter as I had extra that I had made. Bim’s Sourdough English Muffins Recipe 1,200 g. Bread flour 760 g. Milk 300 g. Discard one week old 80 g. Honey or sugar 22 g. Salt 3 eggs Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes (2 hours) Proof another 2 hours or until it rises 70% at 25-27 degrees Celsius Option one same days baked cut the dough into 110 g. Or your preference size and bake Option two retard over night, cold retard give the bread nice flavor and also give you a good benefits for your health 🥰 In the morning cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size. Heat up the pan on medium low, put muffins in and covered the lid for 4-6 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.