Quick update today – I'm thrilled to announce that Breadwinner is now officially for sale on our Shopify store! Whether you're looking for a additional unit to try with a differ...
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Fred Benenson
over 1 year ago
Fresh Feature Alert: Jar Type Selection & Privacy Settings
Hello, Breadwinner backers,
I hope you're all kneading away at some tasty data-driven sourdough. I'm thrilled to share some freshly baked updates that I've rolled out:
1. J...
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Fred Benenson
over 1 year ago
Breadwinner Shipping News: International Challenges
Hello, my Breadwinner family around the globe,
I hope this message finds you well and as excited about our data-driven bread baking journey as I am. I wanted to address a matte...
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Fred Benenson
over 1 year ago
Breadberry Starter Shipping, Your Feedback, and More!
Hello, our Dough-tastic Data Devotees!
First, the shipping news...
Breadberry Starter Shipping
I've just returned from a quick jaunt to my local post office, dropping o...
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Fred Benenson
over 1 year ago
Breadwinner Update: Almost Fully Shipped, Exciting Data, & More!
Hello Breadwinners,
I am excited to bring you the latest news on our Breadwinner journey. Let's dive in!
First, I am thrilled to report that almost all of the Breadwinner u...
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Fred Benenson
over 1 year ago
Big Yeast Data & International Shipping!
Greetings Gleeful Gluten Gods,
Aside from a couple dozen of you who have yet to fill out your BackerKit address survey (click here to find a link to your open surveys on Bac...
First, the shipping news... Breadberry Starter Shipping
I've just returned from a quick jaunt to my local post office, dropping off dozens of Breadberry starters. For those of you who added the Breadberry add-on, your dehydrated starter is now en-route, secured in the hands of USPS.
For our international backers, we're now in "send and pray" mode for your Breadberry shipments. I've attached international stamps to your regular envelopes, hoping they make it through the labyrinth of global mail systems. Unfortunately it's all a bit of a dice roll, as customs rules differ from country to country. Who knew, for instance, that Spain has a no-go policy on playing cards? And shipping pulverized coca beans to Germany? Nein, danke! You can find more of these peculiar restrictions here: https://pe.usps.com/text/Imm/immctry.htm. Let me know if you find anything about dehydrated sourdough starters in there (e.g., I would argue it is definitely not a live animal).
Special thanks go to Noah, my trusty Breadwinner sidekick as he stuffed many of the envelopes you'll be receiving and has been a huge support during our journey.
If you're a non-US backer waiting for your actual Breadwinner, don't fret - it looks as if the majority of them have made it out of the country and many of them have already cleared customs in their destination country.
How’s it going?
So, for those who have successfully sprung their units from their boxes and are feeding the data beast, how are things kneading out? Some of you have already recorded a dozen feedings, which is fantastic! We're seeing new devices rise online daily, but do feel free to drop me a line if you encounter any glitches or need assistance with your setup – [email protected].
Suggest Features?
To help me better organize and prioritize future development on Breadwinner, I’ve baked up a new feedback system over here:
This is my first time using Canny, but I'm hopeful it will aid in keeping things well-organized and allow you to stay updated when fresh features are baked and ready.
Until next time, keep those ovens warm and the feedback coming!
Once I discovered how it much Breadberry grew when being fed rye, I knew I couldn't go back. That said, I've tried mixing in spelt, regular whole wheat, and baker's flour. But I've always come back to rye. I'm also about 1:1 (i.e., 100% hydration) of flour to water, but have definitely varied that a lot. I notice that the stiffer my starter is, the more jagged it's graph is on my Breadwinner dashboard.
But that's just me, and everyone's starter is different. So what do you feed yours and why?
Hi all
I was wondering if anyone had tried using one of these https://brodandtaylor.com.au/products/sourdough-home and if it works with breadwinner? Our local temperatures range from -1C to sometimes over 40C so having the option to cool or heat a starter looks very useful
Quick update today – I'm thrilled to announce that Breadwinner is now officially for sale on our Shopify store! Whether you're looking for a additional unit to try with a different starter or you're thinking about a perfect gift for the bread-lover in your life, we've got you covered.
I hope you're all kneading away at some tasty data-driven sourdough. I'm thrilled to share some freshly baked updates that I've rolled out:
1. Jar Type Selection: You now have the freedom to choose the type of jar you're using with Breadwinner. We've added support for standard wide-mouth mason jars in sizes 24oz, 32oz, and 64oz, along with the default 16oz jar that comes with Breadwinner. This means your graph should calculate the height of your starter properly (as opposed to showing very strange multiplier values).
Start a New Feeding: Remember to start a new feeding when you switch the jar type. Changing the jar influences the calculations behind the scenes, so your dashboard graphs might look a little odd otherwise.
Your Feedback Matters: As this is a fairly experimental feature, I'd appreciate it if you could let me know if anything seems off after making the change.
Big Boi Jars: For those going big with the 64oz mason jars, be aware that a fully empty jar of this size can max out our sensor. However, since I doubt anyone is measuring an empty jar, this shouldn't be a problem. The data may be a bit unusual with this jar size, so please consider this a fair heads up!
2. Privacy Settings: In response to your feedback, you now have the option to set your starter's dashboard as private. Just head over to your profile page and you'll find a new checkbox at the bottom that allows you to do this.
This will make sure only you can view your starter's dashboard.
Please note that I'm currently catching up on customer service emails. If you've reached out, rest assured that I will get back to you within the next few days. Your patience is greatly appreciated!
Keep the feedback coming and feel free to continue sharing your experiences, questions, and ideas. Don't forget you can always join the chat on our Discord and engage with the rest of the Breadwinner community.
Thank you for your ongoing support and happy baking!
