Hey friend,
Whether you’ve been sitting at The Crumb Table for a while or you’re just peeking in to see what we’re about… let me pull out a chair for you.
The past two weeks? (Because I was so busy last week I forgot to type the newsletter) Full. Cozy. A little chaotic. Very flour-dusted🤭😊
First things first...
After lots of testing (and re-testing… and adjusting… and side-eyeing my dough), my einkorn blend experiment is officially ✨ published ✨ to the recipe collection!
You know I cannot leave a recipe alone. I kept tweaking the ratios until the crumb felt right, the structure held, and it actually behaved like something you’d want to bake again. It’s done. It’s good. I’m proud of it!
We also had the most low-key, quiet little bagel bake-along 🤭 Just two of us shaping, boiling, baking.
This one was fun...
I fed my starter straight out of the fridge and we watched it QUADRUPLE in size. I mean… dramatic 😍 Hybernating starters can be healthy too😏
It gave us the perfect chance to talk about peak rise — what it actually is, what it looks like, and why understanding matters more than the clock on your wall. It wasn’t theory. We watched it happen!
☕️Coffee hour got real!
We shared our “almost quit” moments.
And honestly? Most everyone has them.
Flat loaves. Gummy crumb. Dense bricks. The “why am I even doing this” spiral. It was one of those chats where you realize you’re not the only one who has cried over flour😅 That kind of honesty changes how you show up the next time your dough acts up!
Speaking of dough acting up…
This month’s baking challenge? I went back in. Twice ‼️🤣
I was determined to land that 80% hydration. And you already know high hydration dough has opinions. But we worked through it. Stretch. Fold. Adjust. Feel the dough instead of fighting it!!
The table continues to expand!!
We welcomed new members to the table — and one of them baked her very first successful sourdough loaf! There is nothing like that first win. The confidence shift is immediate. You can see it.
Also… we grew to 96 members. Ninety. Six.
That’s 96 bakers pulling up a chair, asking questions, learning the “why,” and figuring out how to make sourdough fit into real life.
If you’re not inside The Crumb Table yet, here’s what you should know:
It’s not about perfection. It’s not about chasing viral crumb shots. It’s about understanding your dough so you don’t feel confused every single bake. It’s steady. It’s supportive. It’s hands-on. And we’re just getting started!
Until next time!
Samantha M.
The Crumb Table
