Questions, corrections and pictures of your own loaves are all welcome. I answer emails in the evening, usually within a few days.
hello@crumbandhearth.com
If you are asking about a loaf that went wrong, tell me the flour, the timings and the room temperature, and send a photograph of the crumb. A picture tells me more than a paragraph. If you are asking about a starter, describe how often you feed it and where it lives.
I do not run sponsored posts, but if you have a flour or a tin you genuinely rate, tell me anyway.