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11h ā¢Ā
Weird Flavors: Coffee Hour Chat Thread 4/1/26
Whatās the weirdest, funniest ingredient youāve actually tried in bread? Comment belowāno judgement! And if you haven't tried one, what's the weirdest you've seenš
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1d ā¢Ā
I'm breaking out the monthly plannerš
What do you guys want to see happen in April?š Any challenge? Bake-along theme? Recipe upload? Lmkš¤ I'm coming... I PROMISE lolš„°ā¤ļø
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25d ā¢Ā
You've Seen A Lot Less Of Me Lately... Here's Whyš
Honestly, it's kind of similar to how my sourdough journey started! I wanted healthier options for my family. No processed junk bread from the store... so I took the dive and learned how to make my own. And now I've done it again... except it's not bread, it's supplements. But not no Walmart or Amazon supplementsš¤ I partnered with Bravenly Global!! An AMAZING Holistic Wellness company that sells top notch botanical supplements!! I mean TOP notch! At first it started with a simple interest in the product to better my health.. but I quickly decided to jump on and start selling this stuff!! And my oh my, I don't regret it one bit!! Let me tell you, the psoriasis on my body is starting to go away!! I've had this covering me for THREE YEARS!!! The food noise in my mind is GONE. I'm not even exaggerating - it's gone!! My sugar cravings? Almost nonexistent. And I would literally wake up craving cakeš
I have so much more energy!! My bloating and inflammation is disappearing! My siatic pain is gone! And I'm dropping pounds š¤ All from 2 supplements. I haven't even tried em all yet. But you best believe i can't wait to get my hands on them allš If anyone is interested in knowing more about this feel free to shoot me a message! And you can follow me on Facebook to watch my journey! But I'm not gonna spam our community with this! Because this is our sourdough table!! I just wanted to share why I've been a bit distant lately! Thank you guys for keeping the table alive while I was awayš„°
7h ā¢Ā
More of The Foolproof loaf
I am going to bake this loaf until I get it right. I used an overnight cold fermentolyse, then added salt and kneaded the next morning. The dough was bubbly and airy and great to work with, but just a bit sticky. I added Craisins to both, at my husbands request. Shaped and back for an 18 hour cold fermentation. Then open baked at 450 F with steam, and a 7 minute score. My lame broke when I was doing the 7 minute score on the boule, and it got pretty chewed up. A new lame has been ordered š¤£
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5h ā¢Ā
Easter week and that means Easter bread week.
I've been baking through some of the classics and this one came out of the oven this morning. More are coming throughout the week, different traditions, different techniques, different flavors. Drop yours in the comments if you've been baking for the holiday. Would love to see what's in your kitchen right now.
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