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Started By
Message
re: Sourdough Bread Eaters
Posted on 12/31/25 at 9:29 pm to BlueRabbit
Posted on 12/31/25 at 9:29 pm to BlueRabbit
Currently thawing out a frozen dark chocolate bing cherry loaf that i put back just to make a new years day bread pudding. Talk about a flavor bomb. Thank you Rabbit.
2
Posted on 1/1/26 at 12:54 am to bearded grandpa
The guy downtown at the farmers market has a nice baguette and I think it is sourdough but he has a sourdough walnut I like. Just hard to get unless early.
This post was edited on 1/1/26 at 1:01 am
Posted on 1/2/26 at 11:13 pm to bearded grandpa
How was it? Put a scoop of Blue Bell Banana Pudding ice cream on it.
I’ve got a nice rosemary sea salt tomorrow along with the pistachio Gorgonzola sesame. Both great breads.
I’ll be in the market 9-5 tomorrow. Come grab one.
I’ve got a nice rosemary sea salt tomorrow along with the pistachio Gorgonzola sesame. Both great breads.
I’ll be in the market 9-5 tomorrow. Come grab one.
Posted on 1/11/26 at 11:55 am to BlueRabbit
Thanks to the FOUR new Food Board ladies and gentlemen that stopped in yesterday for their breads. Always nice to meet and have a good laugh and the cult status of Tigerdroppings. Chicken should develop some sort of secret handshake or sign to signal members.
I’ll be down from Trader Joe’s Friday evening from 4:00-8:00 or until I’m out for the Louisiana Marathon kick off or whatever they are calling it. I’ll be by the OchsnerEatFit nutritionist booth with all of the approved EatFit whole grains and probably a few hummus.
Then back at the Artist Loft Saturday loaded up. Need some feedback on the rosemary feta and the pistachio Gorgonzola sesame breads. And I’ll have a few of the Black Grape Slathers. Those came out really nice and went fast. Thanks again.
Oh I’ll have some containers of my starter if
anyone wants. Happy to give it to anyone that wants to start making sourdough. It’s not hard. It’s persistence and patience which soon becomes intuitive.
So come check it out. If you are on that side of town get it Friday evening.
I’ll be down from Trader Joe’s Friday evening from 4:00-8:00 or until I’m out for the Louisiana Marathon kick off or whatever they are calling it. I’ll be by the OchsnerEatFit nutritionist booth with all of the approved EatFit whole grains and probably a few hummus.
Then back at the Artist Loft Saturday loaded up. Need some feedback on the rosemary feta and the pistachio Gorgonzola sesame breads. And I’ll have a few of the Black Grape Slathers. Those came out really nice and went fast. Thanks again.
Oh I’ll have some containers of my starter if
anyone wants. Happy to give it to anyone that wants to start making sourdough. It’s not hard. It’s persistence and patience which soon becomes intuitive.
So come check it out. If you are on that side of town get it Friday evening.
Posted on 1/11/26 at 12:07 pm to BlueRabbit
quote:
BlueRabbit
I enjoyed the F&DB mini-GT. I was looking for your booth and found the group chatting about TD and your bread. One loaf of the White Chocolate is already devoured, the other (thank you, you really didn't have to do that) is sliced up and in the freezer.
To the group, Mr. Rabbit is quite the talker when it comes to both the legacy and current BTR restaurant scene, as I suspect he's seen a thing or two.
Posted on 1/11/26 at 12:36 pm to BlueRabbit
You'll be at Trader Joe's on Friday as well as the La Marathon kickoff at the River Center? When will you back to the Red Stick Farmer's Market?
Posted on 1/11/26 at 1:44 pm to Bryno1960
Thanks Dr Technical. I appreciate it and nice to meet you. Please come back and enjoy more.
Bryno I will be Friday in front of Vertage to the right of Trader Joe’s.
I won’t be at the kickoff and I’m not at the Red Stick Farmers Market. That is Tout va bien boulangerie. He and his wife bake some very good breads. Get there early because he sells fast. But worth it.
I am at the Artist Loft on Antioch but I’m weighing all of my options for future development.
Also HearthsonFire is located in the Bread of Life gift shop at Most Blessed Sacrament Church on Sundays. She bakes incredible sourdough bread as well.
You can find both of those on Instagram and Facebook. Support the local bread scene. Good for you and the community.
Thanks.
Bryno I will be Friday in front of Vertage to the right of Trader Joe’s.
I won’t be at the kickoff and I’m not at the Red Stick Farmers Market. That is Tout va bien boulangerie. He and his wife bake some very good breads. Get there early because he sells fast. But worth it.
I am at the Artist Loft on Antioch but I’m weighing all of my options for future development.
Also HearthsonFire is located in the Bread of Life gift shop at Most Blessed Sacrament Church on Sundays. She bakes incredible sourdough bread as well.
You can find both of those on Instagram and Facebook. Support the local bread scene. Good for you and the community.
Thanks.
Posted on 1/11/26 at 2:13 pm to BlueRabbit
Thank you! I’ll try and come by on Friday! If not, I’ll come to the Artists Loft on Saturday!
Posted on 1/11/26 at 5:44 pm to BlueRabbit
We were glad to finally get by there on Saturday and to take home some of your great bread and other goodies. We haven’t tried the Rosemary Feta or the English muffins yet, but will do so soon and give you some feedback.
The Mary Kate is delicious and is mostly gone. Found some French Butter at Southside Produce today and will try that on the next slice(s). Pimiento Cheese is also very tasty.
Nice to meet you and to share some BR stories. Looking forward to trying many more loaves and extras.
The Mary Kate is delicious and is mostly gone. Found some French Butter at Southside Produce today and will try that on the next slice(s). Pimiento Cheese is also very tasty.
Nice to meet you and to share some BR stories. Looking forward to trying many more loaves and extras.
Posted on 1/11/26 at 6:00 pm to BlueRabbit
What is on the outside of the white chocolate loaf? The crust has a sweet taste contrasting the white chocolate. My wife and I each had a slice toasted with melted butter this evening. Well worth the TD greeting. :-)
One weekend I'll get her to stop by as well. I know she'd like more bread after viewing the website and the rest of the craft vendors.
One weekend I'll get her to stop by as well. I know she'd like more bread after viewing the website and the rest of the craft vendors.
Posted on 1/11/26 at 7:48 pm to mchias1
That is just the white chocolate that is on the top of the breads after I shape them. They get exposed so they get sort of a caramel flavor.
Good stuff huh?
I had a rosemary that didn’t have the feta so I stuffed it with Brie and red raspberry jam then melted Kerrygold with rosemary and thyme drizzled over. Tossed in a screaming hot oven for about 10 minutes and man. It’s all I have eaten today.
Good stuff huh?
I had a rosemary that didn’t have the feta so I stuffed it with Brie and red raspberry jam then melted Kerrygold with rosemary and thyme drizzled over. Tossed in a screaming hot oven for about 10 minutes and man. It’s all I have eaten today.
Posted on 1/12/26 at 9:11 am to BlueRabbit
Very novice question. How do you guys prep your starter? What ratio do you feed? When do you feed it? How long do you let it sit out before you use it, etc?
Posted on 1/12/26 at 10:53 am to BigPerm30
I do 25g discard, 50g water, 25g bread flour, 25g wheat flour.
I had been feeding mine daily in the morning. After I finished Christmas vacation from work I am now stashing in the fridge and feeding once a week.
I had been feeding mine daily in the morning. After I finished Christmas vacation from work I am now stashing in the fridge and feeding once a week.
Posted on 1/12/26 at 4:41 pm to BigPerm30
If you are around come see me Saturday and I’ll give you a ripe one.
For mine with my current schedule I make a big one on Tuesday night about 8000 grams.
If I remember to, I will take it out of the fridge sometime during the day but a lot of times I bring it straight out and use it cold.
I use a 1:10:12 mostly which allows me to schedule how I want to bake. Using stiffer ratios and the refrigerator allows you to control the bread rather than the bread controlling you. Which is important especially in any production bake.
So sometime Tuesday night say 9:00 or whenever I feel like it I add:
1/ 350 grams starter
10/ 3500 grams tap water
12/ 4200 grams flour (1/2 hard white 1/2 red wheat)
Let it go and by 8:00-9:00 am it’s ready to work. If it’s cold I’ll set it in a small room with a heater on otherwise it sits on the work table.
Using this ratio makes a stiff starter. The yeast has plenty of flour to eat on-it stays rising and mature all day so it is all I need for that particular days bread. (I adjust accordingly to how many breads I’m baking)
Wednesday breads used with this starter are my basic whole grain recipe for about 4 different breads and they are ones that do well with a 36 or so hour cold proof.
Then on Wednesday night I use 350 grams from that days starter and do the same ratios and use that starter for Thursday breads. Then all are baked on Friday.
After Thursday breads are make and refrigerated so is the starter and I don’t touch it until the following Tuesday and start the process over again.
About every couple of weeks I’ll add a few hundred grams of fresh milled rye to the starter and it really makes the starter voracious.
For mine with my current schedule I make a big one on Tuesday night about 8000 grams.
If I remember to, I will take it out of the fridge sometime during the day but a lot of times I bring it straight out and use it cold.
I use a 1:10:12 mostly which allows me to schedule how I want to bake. Using stiffer ratios and the refrigerator allows you to control the bread rather than the bread controlling you. Which is important especially in any production bake.
So sometime Tuesday night say 9:00 or whenever I feel like it I add:
1/ 350 grams starter
10/ 3500 grams tap water
12/ 4200 grams flour (1/2 hard white 1/2 red wheat)
Let it go and by 8:00-9:00 am it’s ready to work. If it’s cold I’ll set it in a small room with a heater on otherwise it sits on the work table.
Using this ratio makes a stiff starter. The yeast has plenty of flour to eat on-it stays rising and mature all day so it is all I need for that particular days bread. (I adjust accordingly to how many breads I’m baking)
Wednesday breads used with this starter are my basic whole grain recipe for about 4 different breads and they are ones that do well with a 36 or so hour cold proof.
Then on Wednesday night I use 350 grams from that days starter and do the same ratios and use that starter for Thursday breads. Then all are baked on Friday.
After Thursday breads are make and refrigerated so is the starter and I don’t touch it until the following Tuesday and start the process over again.
About every couple of weeks I’ll add a few hundred grams of fresh milled rye to the starter and it really makes the starter voracious.
Posted on 1/12/26 at 9:17 pm to BlueRabbit
That is some rigorous routine. I’m glad you’re dedicated to the the process!
We had the rosemary feta tonight along with a baked fish dinner and it was great. I don’t always like a lot of rosemary in recipes, but it’s very, very good in this bread. Looking forward to pairing it with some other dishes.
We had the rosemary feta tonight along with a baked fish dinner and it was great. I don’t always like a lot of rosemary in recipes, but it’s very, very good in this bread. Looking forward to pairing it with some other dishes.
Posted on 1/13/26 at 6:17 pm to hawkster
Glad you like it. Rosemary goes well in sourdough but it’s like olives-some like it some don’t. Everyone asks me to make sourdough with olives and when I do they all seem to be on vacation.
I think the feta gives it a bit of saltiness to kind of enhance and balance.
I’ll have the Fat Clemenza batch bread this weekend. Same size as the Vote for Pedro.
It is salami, pepperoni, mozzarella, Parmesan, sun dried tomatoes, pesto and roasted garlic. Got a lot going on.
Sells like mad and I haven’t had it since October so I might end up like Paulie if I don’t bring it back for a few weeks.
I think the feta gives it a bit of saltiness to kind of enhance and balance.
I’ll have the Fat Clemenza batch bread this weekend. Same size as the Vote for Pedro.
It is salami, pepperoni, mozzarella, Parmesan, sun dried tomatoes, pesto and roasted garlic. Got a lot going on.
Sells like mad and I haven’t had it since October so I might end up like Paulie if I don’t bring it back for a few weeks.
Posted on 1/15/26 at 11:41 am to GynoSandberg
quote:
Love getting a sourdough from the farmers market, toasting it up with local honey and French full fat butter, and topping it with coarse sea salt flakes
That sounds amazing
Posted on 1/15/26 at 12:26 pm to BlueRabbit
Have a question about my SD starter and feeding/ maintaining.
Obviously I do tend to ignore it on occasion, but am always able to revive it. For someone that makes a loaf or two every other week, what would you recommend as a good procedure for keeping the starter very active and thriving, short of the daily feeding and dump it may require?
Obviously I do tend to ignore it on occasion, but am always able to revive it. For someone that makes a loaf or two every other week, what would you recommend as a good procedure for keeping the starter very active and thriving, short of the daily feeding and dump it may require?
Posted on 1/15/26 at 9:28 pm to BlueRabbit
I'm a cook, not a baker. Two completely different skill sets and I suck at baking. Luckily the wife is a baker. Although a crappy one.
Posted on 1/16/26 at 12:09 am to jmon
quote:
Obviously I do tend to ignore it on occasion, but am always able to revive it. For someone that makes a loaf or two every other week, what would you recommend as a good procedure for keeping the starter very active and thriving, short of the daily feeding and dump it may require?
There are lots of videos on YouTube, but it comes down to this:
-Refrigerate it
-Change ratio from 1/1/1 to maybe 1/5/5 or even 1/10/10
-Perhaps vary the flour to water ratio (less water, stiffer starter)
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