That's why we're here, and that's what our certification program is all about. We've already recognized 6 certified Rising Sourdough Bakers and 7 certified Sourdough Pracitioners. I expect to recognize our first certified Sourdough Specialists in June. The roadmap is clear. Make quality contributions to this community that are recognized by your peers and bake excellent bread that scores 80 or higher on the BreadScore analysis. The more you do those things, the more you level up. Check out the certification roadmap attached for details. At the end of May, I'll recalculate your progress and announce the results. Use these next two weeks to claim your level, and, more importantly, improve your sourdough baking! With the support of this community and by the following this roadmap, anyone here can consistently bake high-quality sourdough bread on par with the best bakeries. I want that for you. That's why I devote the time and energy that I do. Reminder: You can submit any sourdough bread you bake for a BreadScore visual analysis. It doesn't need to be something I've posted here. Just follow the guidance in the attached quick start guide. And please reach out if I can help in any way!

This arrived im my google feed today . It’s a useful read for this community ! https://www.realsimple.com/what-happens-when-you-eat-sourdough-bread-every-day-11922494

Japanese Milk Bread, croissants, cinnamon sugar babka, & a loaf with Asiago, Parmesan, & aglio e olio seasoning. All sourdough 😊

Am now obsessed with baking and anticipate weighing 500 lbs soon. Here are loaves 5 through 8, with #7 being my first sandwich loaf (exterior of loaf #6 not pictured). I’m still trying to get a handle on proofing and had my first experience w/overproofing recently (unshapeable blob). I feel like I’m seeing a lot of “fools crumb” in my bakes and welcome input on how to improve that. The lighter colored loaves were made using a dehydrated/established starter while the darker loaves were made w/my homemade starter and contain some wheat. I’ve been experimenting with different hydration levels and baking temperatures.