Breads by jusgrobaked

The links:

Welcome to JusGro Baked!

Sourdough is my happy place—and sometimes my “what the heck just happened?” place.
Like half the planet, I started baking bread during Covid. What began as “let’s feed the family” turned into “let’s feed the neighbors,” and then “let’s see if I can make this loaf look less like a pancake.” The feedback was infectious, and baking became my escape from a busy, stressful IT job. Seven years later, I’m still chasing that perfect loaf—and still laughing at my epic fails.

My bread journey is a mix of wins, weirdness, and “why did I do that?” moments.
I’ve baked through four seasons of Northeast humidity, experimented with every flour I could find, and built an Excel sheet just to keep my dough from going rogue. I’m not an expert—sometimes only time and “knowing your dough” will save you. Don’t be afraid to fail (seriously, I should post more of my disasters). If you’re worried, scale down your recipe and keep your expectations in check. Surprises are part of the fun—and sometimes the best stories.

What you’ll find here:

• Classic rustic loaves, pizza crusts, and the occasional “I planned ahead!” croissant or cinnamon roll.

• Discard recipes my wife loves—biscuits, scones, and whatever else I can dream up.

• Honest gear reviews and shout-outs to the tools I actually use: Lloyd pans, Challenger bread oven (my ride or die), and King Arthur flours (consistency is key when you’re starting out).

• A mix of traditional and experimental bakes—about 70/30. My advice? Find a mentor (YouTube is great), master the basics, then start experimenting as your confidence grows.

Want to see more?
Follow my journey (and my loaves) on your-IG-link-here. I’ll be sharing not just the wins, but the fails too—because sourdough is challenging, and sometimes the best content is a reel of “what NOT to do.”

P.S.
I use automation and AI to help me find what’s trending in the bread world, so you’ll always see fresh tips, recipes, and gear spotlights here. If you’re curious about the tech behind the bread, just ask—or watch for a reel where I try to explain it with flour everywhere.