Welcome! Class starts May 4 - come say hi
Hi everyone, Sharon here. Glad you're in. Week 1 is all about the starter - we're getting yours built and arguing with you by the end of the week, plus I'll walk through hydration percentage so the math stops feeling like a mystery. Before May 4, introduce yourself below. Name, and why you signed up for this. I want to know if you're chasing better bread, or something else got you here. My reason involved low-sodium store bread tasting like packing foam, so nothing surprises me.
Anna Sorensen here, six weeks in and yeah i still cant stop baking lol
me either Anna 😅 six weeks over and I baked TWO loaves this weekend, no self control left over here
honestly same energy Misty 😩 my starter has no chill now ✨
Savannah, that "no chill" energy is exactly right, mine's the same after two years! Since June 8 I keep glancing at the sponge on the counter waiting for an excuse to feed it. Kind of miss logging in Monday nights and seeing what everyone's crumb looked like. If enough of you want a fall session, tell the board, I'm listening.
Sharon the "no chill" thing is so real lol, mine's been fed three times this week for no reason. honestly miss Monday nights more than i expected. big yes on a fall session from me 🤙
Same here Sharon, kitchen literally feels quiet without Mondays ✨🥲