Baking Great Bread at Home

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Baking Great Bread at Home Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Baking Great Bread at Home, Bakery, 400 Langford Road, Blythewood, SC.

📌 QUICK NOTE: THIS IS AN OLD FACEBOOK ACCOUNTIf you’ve landed here looking for me, I’m still around. I’m just not active...
09/20/2026

📌 QUICK NOTE: THIS IS AN OLD FACEBOOK ACCOUNT

If you’ve landed here looking for me, I’m still around. I’m just not active on this account anymore.

Here’s where you can find me now:

🔵 My current Facebook
https://www.facebook.com/share/1FYM3NPc4V/?mibextid=wwXIfr

📸 Crust & Crumb Academy on Instagram
https://www.instagram.com/crustandcrumbacademy/

🍞 Crust & Crumb Academy
https://skoo.ly/crust-crumb-academy

📺 YouTube
https://youtube.com/user/henryhunterjr?sub_confirmation=1

That’s where I’m sharing the bread, the recipes, the teaching, our Saturday Bake-Alongs, and everything else we’re building.

If we connected here years ago, come find me over there. I’d love to have you back at the table.

Henry⭐️🔥

Come bake with us. 🍞
Henry Hunter

09/14/2026

If this sounds like a community you’d like to be a part of, come find us at Crust & Crumb Academy. Bakers don’t come here to get likes. They come here to get better. It’s five dollars a month, less than the cost of a latte. https://skoo.ly/crust-crumb-academy.

09/09/2026

I’ve put my Bosch Universal Plus through real bread dough, not just cookie dough and cake batter.

This mixer handles sourdough, enriched dough, big batches, and the kind of work we actually do in a bread kitchen. The bottom-drive design keeps the bowl open, and it can handle up to 14 pounds of dough in a batch.

If you’ve been thinking about adding one to your kitchen, you can save $20 with my code:

🥖 Bosch Universal Plus Mixer
🔗 https://nutrimill.com/Academy26
💰 Use code ACADEMY26 for $20 off eligible Bosch mixers.

I use this mixer in my own kitchen, and you’ll be seeing a lot more of it in our recipes, demonstrations, and bake-alongs.

Come bake with us.

HomeBaker ArtisanBread BreadTok BakingGreatBread CrustAndCrumbAcademy

Affiliate link. I may earn a commission if you purchase through my link, at no additional cost to you.

09/01/2026

My starter was 13 years old. It survived three moves, two kitchen remodels, and one very bad winter.
It did not survive a clean kitchen.
I’d been building her up for three days to get ready for the first sourdough bake in my new oven. Fed her, discarded, and what was left in the jar were the dregs. Then the lady who sometimes cleans my house came in. I pushed the jar to the back of the counter, handed her the kitchen, and walked off.
Came back to feed my starter. Jar was empty. Spotless. Shining, honestly.
Thirteen years, gone in four seconds, by somebody trying to be helpful.
Here’s why I’m not devastated. I keep a dehydrated backup in the freezer. Same starter, just dried.
40g dried starter into 80g water, stirred until every flake dissolved. Then 45g bread flour. Two days later she was climbing again. This loaf is what came out.
Should’ve given her a third day, if I’m honest. She was strong enough to bake but not as strong as I’d want. Better than starting over and waiting two weeks.
So dry some of your starter this week. Thin layer on parchment, let it go until it snaps, break it up, bag it, freeze it. Fifteen minutes now saves you a rebuild later.
This is my foolproof sourdough loaf. It lives in the Recipe Pantry inside Crust & Crumb Academy with 174 others, and every one of them has been baked by real people.
Link’s in my bio and in the first comment.
Perfection is not required. Progress is. Henry⭐️🔥 artisanbread sourdoughloaf breadmaking bakingbread wildyeast sourdoughtips naturallyleavened bakersofinstagram sourdoughcommunity crustandcrumbacademy

08/25/2026

You know how to bake the loaf.

But do you know exactly what it costs you?

Flour. Butter. Packaging. Labor. Overhead. Profit.

Recipe Pantry Pro does the math so you can stop guessing what to charge and start pricing your bread like a business.

Get Recipe Pantry Pro:
https://skoo.ly/get-pantry-pro

RecipePantryPro

08/22/2026

Most home bakers know how to keep a starter alive.

A spoonful here. A feed before bed. Enough for one or two loaves.

But when you start baking for customers, that little jar becomes part of production.

Twelve loaves changes the math.
Twenty-four loaves changes the schedule.
Market day changes everything.

Now you’re not just asking, “Is my starter active?”

You’re asking:

How much levain do I need?
When does it need to peak?
What feed ratio fits my mix time?
Is my container big enough?
Do I have a backup if this build goes sideways?

That’s the shift from home baking to bread business.

From Oven to Market is where we talk about the parts nobody explains until you’re already overwhelmed.

Pricing. Production. Scheduling. Scaling. And yes, how to keep your starter from becoming the thing that wrecks your bake week.

If you’re ready to sell what you bake, come build it with us.

https://www.skool.com/from-oven-to-market

07/28/2026

This week’s bake: Tiger Bread. Yeasted or sourdough, your call.

That crackled crust isn’t painted on. It’s a rice flour paste racing the dough underneath it. When it wins, you get the stripes.

Free recipes, both versions, link below. Bake-Along opens Saturday, August 1st, 5:30 AM EST.

Come bake with us. 🐯🍞

👉 https://skoo.ly/crust-crumb-academy

homebaking bakingfromscratch bakealong crustandcrumbacademy skoolcommunity

07/20/2026

A recipe tells you how to bake one loaf. It won’t tell you how to bake forty for Saturday, what each one costs, or what to charge.

Recipe Pantry Pro will.

Baker’s percentages on every formula. A scale slider from your home kitchen to a full market table. Sourdough or yeasted, same loaf, two paths. A timeline that works backward from market open. And the cost and profit math on every batch.

It’s the working tool inside From Oven to Market. Real numbers for real bakers.

Perfection is not required. Progress is.

https://skoo.ly/get-pantry-pro

07/15/2026

Peppers become petals. Chives become stems.

This Saturday we’re baking Summer Garden Focaccia, and no two loaves come out alike. That’s the whole point.

One bowl, no mixer, no kneading. Mix it Friday night, let the fridge do the work, decorate Saturday morning.

Recipe’s free, running two ways:

Yeasted: recipepantry.app/recipes/summer-garden-focaccia
Sourdough: recipepantry.app/recipes/sourdough-summer-garden-focaccia

And Saturday the whole room bakes it together, 8 AM ET, all day long. You post your garden, the whole place cheers. That’s the part a recipe card can’t give you.

https://www.skool.com/crust-crumb-academy-7621/about

Come bake with us.

homebaker bakingbread artisanbread summerbaking breadmaking focacciabread sourdoughbread bakealong breadlover homemadebread

ACADEMY

Address

400 Langford Road
Blythewood, SC
29016

Telephone

+13127212088

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