How is your sourdough starter? A healthy starter should be doubling in size after feeding, have a domed top, smell tangy (not nail-polish-remover sharp), and be bubbly (big & small) all the way through. If yours isn't doing all of that yet — that's okay. Most starter problems come down to three things: temperature, feeding ratio, or flour type. Drop a photo of your starter below and tell me: - How old is it? - What flour are you using? - Where are you keeping it? Let's troubleshoot together. 👇

On Monday, May 4, we kicked off a 6‑week Artisan Sourdough Breads Cohort inside The Bread & Butter Way premium membership. Jump in anytime (your never behind) each session is designed to take any level to their next step. For the next 5 weeks, we’ll focus on: - Simple artisan loaves (white, wheat, and whole wheat) - Reading your dough so you’re not glued to a rigid schedule - Getting great oven spring without a Dutch oven or banneton - Starter Troubleshooting Here’s how it works: - Cohort Coaching Call: Mondays, 7–8 pm CT on Zoom - Each week I teach and answer questions live - During the week, you bake in your own kitchen and bring your wins + flops back to the next call (Q+A Session or Cohort Coaching Call) By June 8, you’ll have a repeatable artisan sourdough rhythm that fits your real life. If you want the details on joining the membership and saving your spot in this cohort, comment “artisan” below and I’ll send the link. The Next Cohort: Soft Sandwich & Everyday Breads Starts June 22, 2026

Hello Friends! May is here. And something is rising. We're calling this month Rising Strong. Not just the dough and your starter. But You. Because baking bread isn't just about bread. It's about slowing down. It's about understanding something deeply enough that your hands just know. It's about making something real. This month we're going deeper into the why behind sourdough — why it behaves the way it does, why your kitchen temperature matters, why patience in the dough translates to peace in your day. The BBW Cohort Coaching Call (on Mondays) will focus on Sourdough Foundations & Mastering the Artisan Loaf. We will go over in detail reasons our starters & dough may not rise & solutions! Tell me — what's one thing about sourdough you've always wanted to understand but never could find a clear answer to? Drop it below.