Ask your questions here about your starter, dough, any course bread, or something you’d like to understand better. Join us live on Zoom Wednesdays at 11 AM Central. The link is in the calendar for Premium members. Can’t attend? Post your question anyway—we’ll answer it on the call, and you can watch the replay. New here? Start in the Classroom. - Free members: “Your First Loaf, The Simple Way” → “Lesson 1: Start HERE: Your First 7-10 Days.” - Premium members: “Find Your Bread Rhythm.” You don’t need to know everything before you begin or figure it out alone. Use this template to get clearer help: I’m making the sourdough / yeast version of ______ . I mixed at ________ . My dough is (on the counter, refrigerated, or shaped and proofing). I’m noticing ________. My question is _________ . Photo (optional). For starter questions, tell us when and how you last fed it and what you’re noticing. Photos help, too. Bring planning questions: bread choices, baking windows, and fitting baking into your week to Sunday Set Up. Bring starter, dough, shaping, and baking questions to the midweek Coaching Call. Start with a schedule. Notice your dough. Ask when you need help. Use what you learn for the next bake.

We’ve spent five days finding a reason, releasing a “have to,” making a little space, choosing a bread, and deciding on a next step. I’d love to hear how it went for you. - What helped you most? - Was anything unclear, missing, or tricky to follow? - What’s your next bread step? Share a quick thought or takeaway in the comments—even a sentence helps me make this experience more useful. Thank you for making room to try with me!

Maybe you have been telling yourself you need more time, more tools, a cleaner kitchen, a calmer schedule, or more confidence before you can begin. Today, choose one expectation to release. You do not need everything figured out. You only need one workable next step. Your steps 1. Go to Classroom 2. Open Make Room To Try 3. Watch the Day 2 video 4. Download and complete the worksheet 5. Comment below with what you are releasing—or simply write Done If you want to share: I am releasing the idea that I need ________________ before I begin. If you already let go of an expectation, share what it was and how it is different than you expected.

Bread may need space in different places: - Schedule space: A small time on your calendar to learn, watch a lesson, read a recipe, or feed your starter. - Learning space: Permission to understand one next thing before you try it. - Physical space: One visible, easy-to-reach place for a bowl, starter, flour, loaf pan, or small basket. Which space do you need to make right now? Finish this sentence: “The space I need to make for bread right now is ______________________ .” Then take one tiny step. Comment “done,” share a photo if you made a physical space, or tell us which space you are making today. You are not trying to create the perfect setup. You are making room for the next step. Your steps 1. Go to Classroom 2. Open Make Room To Try 3. Watch the Day 3 video 4. Download and complete the worksheet 5. Create one small bread cue in your home 6. Comment below with what you chose or simply write "Done" Optional: Share a photo of your little bread space.

Loaf #1 & #2 were more like "brick" and "lump", than "loaf". I finally got my starter, "Frodough", happy and healthy, then found the information I needed on temperature vs time for the rise/proof/ferment. Here are some photos. - Frodough doubling in 6 hours, and sustaining a tripled volume peak for 4+ hours. - Dough after mix, and after some stretch & folds over 6 hours of time on the counter. - Makeshift banneton. I improvised with a new handkerchief in a sieve, dusted with all purpose wheat flour. - No fancy blade - just a sharp knife to score with. - The loaf, fresh from the oven, still too hot to cut, with an internal temperature of 99°C. The texture is great - a few larger bubbles, but not bad. If someone knows if that's a sign of over-proofing (or under), please let me know. I used 80g starter, 364g flour, 272g water, and 9g salt. Next time I'll use 11g salt, for a little more flavour. It wasn't very sour - I think I'll adjust my starter a little to make it a little more zippy, and bulk ferment in the fridge for longer to give the bacteria time to add a little more acid. One final observation... 624g of fresh, yummy bread doesn't last long when there are 6 people in the house who all want more.