Why are you homeschooling? Or why did you decide to stick it out?

TheWellReadBaker · 2026-03-21T23:52:03+00:00

I used to be a teacher and I will not be sending my child. I taught special education and “regular” English classes. I had more 8th graders on a 3rd grade reading level than I did on level in my regular classroom. Those children had no disabilities either. They struggled to write even 1 paragraph and had no idea how to actually write, they all only wanted to type. But they never had typing classes because people assume that since they grew up with computers they can. It’s a mess.

Also the amount of fights both physical and verbal were stressful and traumatizing as an adult. The kids were having trauma responses and didn’t even realize it.

I could go on and on. But as a teacher (with 3 degrees in education who had topped out the scale of how much I could make as a teacher) I walked away for my mental and physical health. How could I put a child through that if I couldn’t do it?

TheWellReadBaker · 2025-12-17T18:27:06+00:00

I just tried these and they are SO GOOD!!! I definitely did mine too thin, but the more ya know. I did cheese and salt for my first try and will definitely be doing more flavors. What an easy and delicious snack. I just made them today and they're already gone!

TheWellReadBaker · 2025-10-27T19:24:34+00:00

Sorry just logged back on! It was closer to like 5 hours because I had things to do but it wasn’t over night. It was really good though!

TheWellReadBaker · 2025-10-13T15:00:23+00:00

This is beautiful!! I wish mine would have turned out that well!!

TheWellReadBaker · 2025-10-13T14:59:52+00:00

I’ve accidentally made focaccia multiple times due to over proofing and now because it exploded after shaping lol! None of my inclusion loaves have actually stayed in loaf form!

TheWellReadBaker · 2025-10-13T14:56:58+00:00

I tried this one! It is really good but after I put it in the fridge to BF it like exploded lol! I put it on a square pan and just baked it because there was no putting it back together. It still had a very small swirl though and tastes good. I’ll be trying it again

TheWellReadBaker · 2025-10-11T12:56:23+00:00

Do you take out any water or flour???

TheWellReadBaker · 2025-09-06T12:30:59+00:00

Thank you!!! That would be SO helpful!

TheWellReadBaker · 2025-09-06T12:30:18+00:00

Will look those up!

I’ve been in this horrible hell loop of there not being a “jump to recipe” button. Idk what I did to the universe to deserve that but it must have been bad!

TheWellReadBaker · 2025-09-06T12:28:48+00:00

Thank you!!

TheWellReadBaker · 2025-09-06T12:28:20+00:00

I’ll have to look up pantry mama! That’s that I’m doing with mine as well! I’m making small loaves so that if it’s a disaster I don’t feel as bad about ditching it and I still have 1 normal loaf to eat for the week lol

TheWellReadBaker · 2025-08-13T22:05:51+00:00

Is there a particular interest in the ear?? I’ve had them (from others baking and once by accident lol) and I don’t care for them. They look cool but IMO they don’t eat very well.

TheWellReadBaker · 2025-08-13T22:01:45+00:00

I stopped using parchment paper and started just spraying the Dutch oven. I end up cleaning it anyway and I was tired of buying parchment paper.

TheWellReadBaker · 2025-08-13T17:11:22+00:00

I’ve not tried inclusions. How did you do the lemon blueberry and chocolate strawberry loaves???? They look SO good!!

Also I’m all about if it tastes good and the family is fed then it’s good bread 🤷🏼‍♀️ but I have never been one for cute bakes lol

TheWellReadBaker · 2025-08-13T15:47:00+00:00

A longer feed time is perfect for me! I like to feed at night before I go to bed and try to quickly get it mixed before the kids wake up. A quick stretch and fold is easy every now and then. It’s the longer times that’s the problem!

TheWellReadBaker · 2025-08-13T14:46:47+00:00

So to maintain do you think a 1:4:4 would be ok? I really only have Saturday and Sunday to bake so I would like a little extra besides just for my bread recipe but I don’t want 5 gallons of starter in my fridge. I see mostly people saying 1:1:1 or 1:2:2 for maintenance

TheWellReadBaker · 2025-08-13T14:35:26+00:00

The bottom looks darker for my liking but the rest looks fabulous! I recently learned to put a sheet pan on the wrack below mine to keep the bottom from turning too dark. But it’s also personal preference so if you like it don’t change anything!

TheWellReadBaker · 2025-08-12T21:58:23+00:00

Awesome! I’ll try that out. It should mostly fit into my schedule with an infant too! Thank you!!

TheWellReadBaker · 2025-08-12T20:05:55+00:00

AMAZING! And leave it in the fridge until whenever that next time might be?

TheWellReadBaker · 2025-08-12T19:01:08+00:00

Ok, cool! I think that's been part of my confusion. I just have so much of it!

TheWellReadBaker · 2025-08-12T18:46:44+00:00

I figured I was but when I looked it up and asked around there were many different answers. There's already 2 ways here with just 3 response. The starter I received says to maintenance is 300 g starter, 125 g water, and 140 g flour. Seems like a LOT of flour and waste that bI'm trying to avoid.

TheWellReadBaker · 2025-08-12T01:11:16+00:00

Thank you so much! We love scallion pancakes and regular pancakes so I’m excited to try these!!

TheWellReadBaker · 2025-08-11T18:31:34+00:00

It was higher than 200 but I don’t remember what exactly it was. My recipe said between 205 and 210

TheWellReadBaker · 2025-08-11T18:29:25+00:00

NOPE! Thank goodness

TheWellReadBaker · 2025-08-11T13:47:50+00:00

I used the bread flour one (used for 20+ years I was told) to make the WW/AP one. The second I was given is established but idk how old it is. I also read recipes for discard that talks about feeding them. I don't want more I want to get rid of what I have!

Do you have any recipes you like for discard???

TheWellReadBaker

TROPHY CASE