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.

Join us for coaching, starter help, and encouragement to try! "Making Room to Try" is happening all week inside the community. Everyone is welcome and encouraged to participate! Coming next: Find Your Bread Rhythm! After Make Room to Try, we’ll take the next step together inside Premium: making bread and finding a baking rhythm that fits your real life. More details soon. For now, keep making room to try. Wednesday at 11 AM Central Premium Coaching Call on Zoom Bring your questions and join us for live coaching. Can’t make it? Replays are available! Upgrade to Premium to access all BBW benefits (upgrade to join us) We will be discussing milling your own flour & things to consider in a mill, milling best practices & recipe adjustments. Wednesday at 1 PM Central Is My Starter Ready? Live Starter Workshop If you are still trying to get your starter healthy or are doubtful. Join Sandra Brenes on Zoom to learn whether your starter is alive, active, and ready to bake with and how to get it there and maintain it without the overwhelm. Save your seat for the Starter Workshop

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.

Ask your questions here about sourdough starter, sourdough dough, any of the course breads, things that you want to learn more about. Then join us in the BBW Coaching Call Wednesdays 11 AM central live on zoom (link is in the calendar for premium members). Replays will be available so if you’re not able to attend, we will answer your question in the call. . And if you are new here and have a lot of questions, go to the classroom > go to “Your First Loaf” course> start here.

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.