Category: sourdough
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Can You Make Sourdough If You Work a 9-to-5? The Honest Answer From a Baker Who’s Done It Both Ways
The honest answer from a baker who’s done it both ways. Real schedules, minimum gear, starter care without the anxiety, and the long view of a lifelong practice. Written for working people with full calendars who were told sourdough takes too much time.
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Spring Changed the Room: How Warmer Weather Affects Your Sourdough
Warm weather sourdough behaves differently. Same flour, same starter, same recipe, warmer kitchen. Here’s how to read the dough and adjust the bake.
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Hot Cross Buns at Home: History, Science, and Two Recipes You’ll Actually Love
Make hot cross buns at home with our tangzhong method, both yeasted and sourdough. Plus the fascinating history behind the cross.
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Your Questions Keep Getting Buried. Here’s What We Did About It.
Your baking questions disappear in Facebook groups. Crust & Crumb Academy gives you structured courses, searchable recipes, and a community small enough that your question actually gets answered.
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How to Ship Bread Without Ruining It
Learn how to ship homemade bread so it arrives fresh, soft, and gift-ready. This guide covers which breads travel best, how to wrap and pack them, freezing tips, and the right shipping timeline to keep your loaves tasting their best.
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The Best Sourdough ↔ Yeast Recipe Converter for Home Bakers
Tired of fighting the math? This new recipe converter lets you turn any bread recipe into sourdough or yeast with one click. Paste it, upload it, or snap a photo. Clean instructions, correct hydration, and real kitchen-ready results.
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The Art of Marbled Yeasted Breads
After last week’s beautiful cinnamon swirl loaves, we’re taking the swirl concept to the next level with marbled yeasted bread. This Sunday, we’re exploring three distinct marbled bread recipe techniques that will transform your baking. Think of it as painting with dough, where every slice reveals a unique pattern that’s…
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Henry’s Whole Wheat Sourdough Recipe – Healthy & Delicious
“Learn to make healthy whole wheat sourdough bread with this foolproof recipe. Get perfect open crumb using 20% whole wheat flour. Easy step-by-step guide.” Foolproof Sourdough Recipe.
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Summer Sourdough: Refreshing Twists on a Classic
The summer heat’s rolling in here in South Carolina, and I’ve been thinking about how to give my sourdough a seasonal makeover. There’s something magical about the smell of fresh bread mixed with summer flavors wafting through the kitchen. Over the years, I’ve learned to transform basic sourdough into something…
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Why Summer Changes Your Dough
Summer heat can change everything about your dough. From sticky hands to wild fermentation, this guide breaks down how to stay in control during hot, humid months.
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Hybrid Sourdough Sandwich Bread
This hybrid sourdough sandwich bread gives you the best of both worlds—rich flavor from your discard and a quick rise thanks to yeast. It’s soft, easy to slice, and perfect for toast, sandwiches, or snacking right out of the oven.
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The Loaf and the Lie
What if the bread we grew up eating wasn’t really bread at all? The Loaf and the Lie is a 27-page story about what we gave up, how it happened, and why so many of us are just now beginning to question it. Read the full flipbook or download the…
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🍞 Marbled Blueberry, Cinnamon, and Honey Sourdough
This beautiful marbled sourdough combines tangy bread with a hidden swirl of blueberry, cinnamon, and honey. A spring bake that’s equal parts art and flavor.
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Member Spotlight: Debbie Eckstein
“Debbie Eckstein went from overthinking every step to mastering the art of sourdough and brioche. Her journey is proof that patience, tradition, and a little bit of self-doubt can lead to incredible bread. Read her story in this month’s Member Spotlight!”
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A Chocolate Symphony: Priscilla Jolley’s Masterful Chocolate Sourdough
“Working with chocolate in sourdough presents unique challenges that many bakers shy away from. Chocolate—particularly cocoa powder—can have a deleterious effect on gluten development. This happens for two main reasons: cocoa powder is acidic, which can interfere with gluten formation, and the fat content in chocolate can coat the flour…
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How to Tell When Bread is Proofed
Wondering if your dough is ready? Use the poke test and simple tricks to know exactly when to bake. No more guesswork—just great bread!
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Spelt Honey Sourdough 🍯🍞
Master the art of spelt sourdough bread with this step-by-step recipe. Packed with whole grain goodness, this loaf is nutritious, flavorful, and perfect for everyday baking.
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Multigrain Sourdough Bread
Master the art of artisan sourdough bread with this step-by-step recipe. From fermentation to scoring, this guide will help you achieve a perfect loaf every time.
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Baking at Altitude: Mastering Bread at Any Elevation
“Baking bread at altitude presents unique challenges due to lower air pressure, faster rising times, and drier dough. Discover practical tips for adjusting your bread recipes to achieve perfect results, whether you’re baking in the mountains or at sea level.”
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🍞 How to Determine the Protein Content in Flour for Better Baking
When it comes to baking, understanding the protein content in your flour is crucial to achieving the right texture and structure in your breads, cakes, or pastries. The protein percentage directly influences the strength of gluten formation, which is responsible for creating that chewy or soft texture in your baked…
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Sourdough Starter Guide
“Ready to elevate your bread game? With just flour, water, and patience, you can create a powerful sourdough starter right in your own kitchen. This guide strips away the fluff, giving you straightforward steps to build a healthy starter that will bring your bread to life with incredible flavor and…
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Exploring Climate Blend Flour for Sustainable Baking
As home bakers, we’re all familiar with the staples of our pantry. All-purpose flour, bread flour, whole wheat flour – these are the foundations of our craft. But the world of flour is ever-evolving, and today we’re going to explore a newcomer that’s making waves in the baking community.
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Exploring the World of Flour: A Baker’s Guide 🌾
This blog post delves into the significance of different types of flour in baking, their protein content, and uses. It emphasizes the role of protein in gluten formation, crucial for texture and structure in baking. Additionally, it advocates for using a scale for precise measurements in baking to ensure consistent…
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“Vitale’s Sourdough Summer:”
Bubbling with Rye’s Energy and Vitale’s Magic Part 6 Ah, it’s summertime, and I, Vitale, Henry’s, sourdough starter, can feel the change in the air! The warm weather has an incredible effect on fermentation, not only in me but also in my buddy friend Rye, another of my baker’s sourdough…
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Vitale’s Tale
A Sourdough Starter’s Journey of Growth and Inspiration Once upon a time, in the warm and bustling kitchen of a skilled baker named Henry, I came to life as Vitale. My story is not like any ordinary tale, for I am a sourdough starter with a voice and a spirit…
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🍞 To Salt or Not to Salt:
The Great Sourdough Debate 🧂🥖 By: Henry Hunter Baking Great Bread at HomeJune 30, 2023 Introduction: One of the key decisions in sourdough baking is when to incorporate salt into your dough. Should it be added from the beginning or after the autolyse stage? In this blog post, we explore…
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📣🍞 UNDERSTANDING THE BAKER’S PERCENTAGE:
MASTER THE ART OF BREAD BAKING! Hey there, bread enthusiasts! Have you ever wondered how professional bakers achieve consistent and precise results in their bread baking? 🤔 Well, it’s time to demystify the secrets behind their success with the Baker’s Percentage! 🥖 ✨ In our latest video, we dive deep…
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Navigating the Sourdough Journey: Hooch, Hydration and More
Our approach to teaching sourdough is geared towards making the process accessible, enjoyable and fruitful for everyone. Each week we welcome hundreds of new members, many of whom are taking their first steps into the world of sourdough baking. It’s crucial for us to provide information that is both accurate…
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The Great Hooch Debate:
To Stir In or Pour Off Your Sourdough Starter Hooch🥖🤔 Hello Bread Lovers, 🥖❤️ One of the most captivating aspects of bread making, especially when it comes to sourdough, is the array of discussions it ignites within our community. Today, let’s unravel one of the most hotly contested topics: what…
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The Significance of Juneteenth:
A Baker’s Perspective! Hello, my dear readers! Today, I wanted to take a moment to talk about something that is close to my heart. This day, June 19th, holds significant value not just for me but for our nation as a whole – it’s Juneteenth, a day that commemorates the…
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Is My Bread Dough Alive?
Unveiling the Subtle Connection Between Bakers and their Dough. By: Henry Hunter Introduction: As bakers, we have a unique relationship with our dough. It is more than just a mixture of flour, water, yeast, and bacteria. I believe that, on some level, we recognize the aliveness within our bread dough.…
