- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Sourdough Bread Eaters
Posted on 12/2/25 at 8:26 pm to BugAC
Posted on 12/2/25 at 8:26 pm to BugAC
Toast a thick slice of the chocolate cherry really crispy.
Then park a big scoop of Bluebell Banana Pudding ice cream on top and a bit of sea salt and enjoy a BlueRabbit Banana Pudding Split.
Be careful though. This combination produces sticky hands, erases motor skills and self control, creates poor judgement and droopy eyelids. Avoid operating heavy machinery. And probably the remote for the tv.
Then park a big scoop of Bluebell Banana Pudding ice cream on top and a bit of sea salt and enjoy a BlueRabbit Banana Pudding Split.
Be careful though. This combination produces sticky hands, erases motor skills and self control, creates poor judgement and droopy eyelids. Avoid operating heavy machinery. And probably the remote for the tv.
0
Posted on 12/2/25 at 8:50 pm to BlueRabbit
Those look amazing
Posted on 12/2/25 at 9:01 pm to BlueRabbit
Last year I bought a dry Sourdough Cukture from Kensington, which is supposed to date back to the 1800’s. I got started with it and it was progressing really well and then it just died. I contracted the company and they talked me though it and it turns out it was that I was using tap water and the chlorine is likely the culprit. They were suoer nice and sent me a new starter at no charge. I just haven’t gotten back into it. I may get it going over the holidays when I’m home.
Posted on 12/2/25 at 9:49 pm to uptowntiger84
quote:
Those look amazing
Thanks. I’m working on an apple sourdough now. I’ve made a few so far just haven’t quite got it where I want it. Plus the inclusions I’m not sure of yet.
Made an apple cheddar, an apple rosemary, apple cinnamon, apple thyme and black pepper. Liked them all but just not overwhelming so working on hydration and maybe a couple other inclusions.
Apple with cracked rye or toasted sesame seeds will be the next one. Once I figure that bread out I’ll bring it to the market and see what happens.
Come check them out and eat a loaf of samples.
Posted on 12/2/25 at 10:07 pm to dpd901
quote:
Last year I bought a dry Sourdough Cukture from Kensington, which is supposed to date back to the 1800’s. I got started with it and it was progressing really well and then it just died. I contracted the company and they talked me though it and it turns out it was that I was using tap water and the chlorine is likely the culprit. They were suoer nice and sent me a new starter at no charge. I just haven’t gotten back into it. I may get it going over the holidays when I’m home.
I’ve always used Baton Rouge tap water. Not sure where you are located and chlorine content and I don’t know what BR’s is but it works fine for me. I’ve heard that and know people that use distilled or filter so I guess it depends on the tap water you have available.
Buy a couple gallons of distilled water and give it a shot and see what happens.
After about 4 or 5 feedings that 1800 Kensingtons turns into 2025/26 dpd901’s
Once you have fed and discarded to where it’s all flour you have added it’s your starter from there on out.
If you don’t want to keep it up after it’s mature toss it in the refrigerator and come back to it in a few weeks. Give it a couple of good feeds and get to baking.
My starter flour is 50% hard white 50% hard red wheat and when I want to make it really eat I add about 10% rye. It just gets voracious and the smell is amazing.
I just made one for tomorrow that is 250 grams starter, 2500 grams tap water and 3500 grams starter flour.
That is a 1:10:14 ratio and it is stiff. I will be able to use it all day tomorrow then build off of it for Thursdays breads.
I read/build my ratio as starter, water, flour.
Some read as starter, flour, water. Doesn’t matter as long as you know how whoever you are following labels it.
Get it out and get going. Keep the thread posted on the progress.
Posted on 12/5/25 at 8:33 pm to OYB
How are the breads?
I have a new Gorgonzola pistachio sesame tomorrow and it’s pretty good.
Nice red beet hummus, chili con queso and the usual suspects breads. Vote for Pedro in the oven now.
Fresh cinnamon honey and dark chocolate almond butter to go on the bread too.
Come see me at the market.
Thanks for the support everyone.
I have a new Gorgonzola pistachio sesame tomorrow and it’s pretty good.
Nice red beet hummus, chili con queso and the usual suspects breads. Vote for Pedro in the oven now.
Fresh cinnamon honey and dark chocolate almond butter to go on the bread too.
Come see me at the market.
Thanks for the support everyone.
Posted on 12/6/25 at 9:58 am to BlueRabbit
How are the breads?
Rabbit, I'm delighted with my breads and butters and started a new thread to tell the Board so its not buried here.
Good meeting you and I will be back.
Rabbit, I'm delighted with my breads and butters and started a new thread to tell the Board so its not buried here.
Good meeting you and I will be back.
Posted on 12/6/25 at 11:22 am to OYB
quote:
new thread to tell the Board so its not buried
Sort of defeats the purpose of this thread which he's kept going eight months now!
Posted on 12/6/25 at 11:59 am to r3lay3r
here you go...
Recently, I met up with the Rabbit and scored four loaves: TRAILBLAZER, GRAINWRIGHT GOLD, PISTACHIO BLUE, MISO BALANCE and extras: CINNAMON HONEY APPLE BUTTER , DARK CHOCOLATE ALMOND BUTTER, EXTRA SHARP CHILI CON CARNE QUESO. I got the feeling he loves what he is doing and loves sharing his breads.
These hearty breads, fresh out of the oven, are a treat. The sack was surprisingly heavy and of course the bread smells fill the room. Pro tip - Sharpen your knife before you slice, then pierce with your knifepoint and turn the loaf on its side for ease of cutting though the bottom.
On the way home I visited good friends and busted out the bounty. We cut the loaves in half and sampled each w/o toasting, adding the butters. It was a special moment - like busting out a bottle of Four Roses Single Barrel without the buzz – we were all merry on a Friday afternoon.
Later, I toasted up a thick slice of Grainwright Gold for a turkey sandwich and enjoyed the best deli sandwich that I’ve ever made.
Now, if I were in a market and saw other sourdough for sale, I would keep walking knowing the bread was a week old and I could get Rabbit’s sourdough fresh from the oven. Many of Rabbit’s breads are on the Oschner Eat Healthy list.
My suggestion is to go to the Artist’s Loft on a Saturday and buy whatever varieties Rabbit has that day – if you live nearby, get one or two; if you drive in like I did, get a sack full and share with friends.
Check out BlueRabbitBakehouse.com and the FAQ for freezing individual slices so you can enjoy anytime. Look at the bread ingredients and notice what is not in the bread.
The almond butters are delicious and the Queso is gone. All of Rabbit’s products make great presents for people that can buy anything their heart desires, but cannot buy Rabbit’s stuff because its unknown. I liken his products to Jacob’s andouille and smoked sausage here in Laplace – easily worth the drive and I’ll be back for more.
Recently, I met up with the Rabbit and scored four loaves: TRAILBLAZER, GRAINWRIGHT GOLD, PISTACHIO BLUE, MISO BALANCE and extras: CINNAMON HONEY APPLE BUTTER , DARK CHOCOLATE ALMOND BUTTER, EXTRA SHARP CHILI CON CARNE QUESO. I got the feeling he loves what he is doing and loves sharing his breads.
These hearty breads, fresh out of the oven, are a treat. The sack was surprisingly heavy and of course the bread smells fill the room. Pro tip - Sharpen your knife before you slice, then pierce with your knifepoint and turn the loaf on its side for ease of cutting though the bottom.
On the way home I visited good friends and busted out the bounty. We cut the loaves in half and sampled each w/o toasting, adding the butters. It was a special moment - like busting out a bottle of Four Roses Single Barrel without the buzz – we were all merry on a Friday afternoon.
Later, I toasted up a thick slice of Grainwright Gold for a turkey sandwich and enjoyed the best deli sandwich that I’ve ever made.
Now, if I were in a market and saw other sourdough for sale, I would keep walking knowing the bread was a week old and I could get Rabbit’s sourdough fresh from the oven. Many of Rabbit’s breads are on the Oschner Eat Healthy list.
My suggestion is to go to the Artist’s Loft on a Saturday and buy whatever varieties Rabbit has that day – if you live nearby, get one or two; if you drive in like I did, get a sack full and share with friends.
Check out BlueRabbitBakehouse.com and the FAQ for freezing individual slices so you can enjoy anytime. Look at the bread ingredients and notice what is not in the bread.
The almond butters are delicious and the Queso is gone. All of Rabbit’s products make great presents for people that can buy anything their heart desires, but cannot buy Rabbit’s stuff because its unknown. I liken his products to Jacob’s andouille and smoked sausage here in Laplace – easily worth the drive and I’ll be back for more.
Posted on 12/7/25 at 7:18 pm to OYB
Thank you for that. Man I really appreciate it.
I set out to make good bread and I learn each and every batch something a bit different but I’ve gotten a lot better at it and find that I’m starting to trust intuition rather than rigid rules. Still a lot to adhere to but my hands and eyes are becoming more than just tools. Not sure if I can explain it really - it’s not something I would say I could do with my eyes closed by any means but when I hear a craftsman say that - I think I understand the pride and feeling they have in what they do.
The gracious comments here and continued support of many that come back weekly-a lot from this thread - in addition to many others is validation that I’m heading in the right direction.
So I’m humbled and grateful for all of your support. I’ll continue to make the breads in hopes you all continue to enjoy them.
Now having said that-I’ll have the Gorgonzola pistachio sunflower bread again this week. It went fast and I’ve already had an order for 2 dozen for some ladies Christmas party. I didn’t get one for myself.
I’ll have a Christmas Eve porch pickup with three or four breads if anyone wants them as I won’t be baking the weekend before. I’ve got about a hundred so far but don’t worry about the mule. Just load the wagon.
Grainwright Gold-the Khorasan hearth bread
Big Wave Dave-the Khorasan sandwich bread
The Blackout-dark chocolate Bing cherry hearth bread
And what the hell the pistachio Gorgonzola sunflower.
Get it while you can at $12 which is a deal because pistachios aren’t cheap.
Website has email contact for anyone that doesn’t already have it.
And in addition to the roasted beet hummus again this week I’ll have a roasted carrot hummus too.
Thank you all again.
I set out to make good bread and I learn each and every batch something a bit different but I’ve gotten a lot better at it and find that I’m starting to trust intuition rather than rigid rules. Still a lot to adhere to but my hands and eyes are becoming more than just tools. Not sure if I can explain it really - it’s not something I would say I could do with my eyes closed by any means but when I hear a craftsman say that - I think I understand the pride and feeling they have in what they do.
The gracious comments here and continued support of many that come back weekly-a lot from this thread - in addition to many others is validation that I’m heading in the right direction.
So I’m humbled and grateful for all of your support. I’ll continue to make the breads in hopes you all continue to enjoy them.
Now having said that-I’ll have the Gorgonzola pistachio sunflower bread again this week. It went fast and I’ve already had an order for 2 dozen for some ladies Christmas party. I didn’t get one for myself.
I’ll have a Christmas Eve porch pickup with three or four breads if anyone wants them as I won’t be baking the weekend before. I’ve got about a hundred so far but don’t worry about the mule. Just load the wagon.
Grainwright Gold-the Khorasan hearth bread
Big Wave Dave-the Khorasan sandwich bread
The Blackout-dark chocolate Bing cherry hearth bread
And what the hell the pistachio Gorgonzola sunflower.
Get it while you can at $12 which is a deal because pistachios aren’t cheap.
Website has email contact for anyone that doesn’t already have it.
And in addition to the roasted beet hummus again this week I’ll have a roasted carrot hummus too.
Thank you all again.
Posted on 12/12/25 at 4:14 pm to BlueRabbit
Whats on the menu for tomorrow Good Sir?
Posted on 12/14/25 at 8:38 pm to bearded grandpa
Went to Artist’s Loft on Saturday based on this thread. Blue Rabbit Bakery is incredible. I bought everything I tasted. Came home with country sourdough, white chocolate loaf, cheddar and jalapeño loaf, blueberry balsamic, Gouda pimento cheese and fig balsamic. $70. When I told the very kind and knowledgeable gentlemen I read about his business on Tigerdroppings, he gave me a loaf of Gorgonzola and pistachio on the house. My daughter also loved the dark chocolate cherry. My neighbor tasted my acquired wares yesterday evening and immediately contacted him to purchase. He fulfilled her purchase today. Highly recommend. And no, I do not know proprietor of the business, sadly cannot even remember his name. But the bread and accoutrements are excellent.
Posted on 12/16/25 at 10:48 am to skyisfalln
quote:
And no, I do not know proprietor of the business, sadly cannot even remember his name. But the bread and accoutrements are excellent.
No need to worry about that. Most of the time he doesn’t know his own name either. In fact I’d say he’s pretty close to hiding his own Easter Eggs.
Thank you for sharing your experience and since I saw the picture of the empty containers I know someone enjoyed it. This is what makes me want to just keep getting better and being able to provide great, nutritious, handmade local breads and other products that complement the bread because that is the backbone of what I do and will always be.
I want to expand production just a bit in 2026 so I can get more bread out and more spreads nut butters since people really want and enjoy them. But I will only expand to the point that I myself can physically manage and create. I want to be able to offer breads on another day during the week. Right now I mostly only bake on Friday and sell Saturday. A Wednesday would be nice.
So anyway thanks again and I’m glad you mentioned this thread. Paid off for both of us.
I have a Christmas Eve porch pick up with breads being ready starting at 9:00am since I know it’s a hectic day.
And since they found razor blades in breads at Wal Marts in Biloxi today it might be a good idea to buy local.
I’ll have the big Khorasan ancient grain in a sandwich bread or the oval batard, cranberry walnut, dark chocolate Bing cherry, and my newest best seller pistachio, Gorgonzola and sesame seed batard.
Plus the smoked Gouda pimento cheese, the roasted red beet hummus and the roasted carrot hummus.
Email on website or instagram or facebook for ordering and I’ll respond and give the address.
Thank you all and I hope the sky really isn’t falling.
This is the pistachio Gorgonzola sesame and man it’s good. Makes a great turkey and apple with spinach sandwich or fig and prosciutto mixed greens or some Mediterranean vegetables sandwich with one of the hummus.
Posted on 12/16/25 at 4:05 pm to BlueRabbit
@bluerabbit
Will you be at the Antioch market Saturday morning?
Looking to get 2 loaves for lunch Saturday. Seeing if you'd have a traditional white loaf and maybe pick up 1 of the other flavored loaves.
Will you be at the Antioch market Saturday morning?
Looking to get 2 loaves for lunch Saturday. Seeing if you'd have a traditional white loaf and maybe pick up 1 of the other flavored loaves.
Posted on 12/16/25 at 8:49 pm to mchias1
No I am out of town this week. I will have a Christmas Eve porch pickup . That’s the next bake. Welcome to get some then. I have the ones you want on the menu and I’m about 10 minutes from Antioch.
Posted on 12/16/25 at 8:55 pm to BlueRabbit
Thanks wil hit you up another time. Needed them for this Saturday. Wife is very interested in trying some of them.
Posted on 12/16/25 at 10:10 pm to mchias1
Sorry about that. I’ll be back in the market Saturday Jan 3 and pretty much most Saturdays from there on out for a couple months before I have another engagement.
So come introduce yourself and sample all of them. Mention the great Food Board and get the buy one get one free TD special.
Thanks.
So come introduce yourself and sample all of them. Mention the great Food Board and get the buy one get one free TD special.
Thanks.
Posted on 12/24/25 at 4:11 pm to BlueRabbit
We got the Gorgonzola pistachio sesame today, tempted to tear into it in the car, but wife made me wait until we got home. Seemingly unrelated components come together to form a delightfully tasty loaf.
For all the years I spend breadmaking and teaching it, Matt has mastered the art. When my doc said my A1C was getting high, I had to stop, at least now I have a source of real bread.
For all the years I spend breadmaking and teaching it, Matt has mastered the art. When my doc said my A1C was getting high, I had to stop, at least now I have a source of real bread.
This post was edited on 12/24/25 at 4:12 pm
Posted on 12/26/25 at 9:32 am to andouille
Thank you Andouille. I appreciate the kind words and the support and hope you and your lovely wife had a wonderful Christmas.
I ate that bread all day yesterday with a good softened Rodolfe Salted Butter-a French butter a friend sent me from Murray’s Cheese in New York and I am fat and happy.
I will keep the pistachio, Gorgonzola, sesame on the current menu for the next month. I’ll post it when I get it complete but looks like I’ll be at the Saturday market each weekend in January. Nice to settle back into routine.
It’s the red one Pistachio Blue and the other is the Blackout dark chocolate with dark cherries.
Christmas Eve gumbo (wife made it this year) with the butter which is incredible and before I put the potato salad in the bowl.
Murray’s Cheese
Thanks to all the other food board posters and lurkers (an old friend down the street allegedly a lurker) who ordered bread for their Christmas dinner. I appreciate the fact you consider it worthy of your table-when bread means so much.
And to all of the other readers who have bought and supported from the start of this thread. You know who you are and all make me want to continue to get better with this.
See you guys in the New Year and hope to grow a bit in 2026 to be able to supply more product. Love to hear any comments/feedback on the queso. I’ve tweaked it a bit and think for the better.
This is a solid board with a high level of care in the contributions. The diversity in everyone’s voices makes it a place where learning something worthwhile still feels possible.
In a time when good discourse takes more effort, I feel that is worth noting.
I ate that bread all day yesterday with a good softened Rodolfe Salted Butter-a French butter a friend sent me from Murray’s Cheese in New York and I am fat and happy.
I will keep the pistachio, Gorgonzola, sesame on the current menu for the next month. I’ll post it when I get it complete but looks like I’ll be at the Saturday market each weekend in January. Nice to settle back into routine.
It’s the red one Pistachio Blue and the other is the Blackout dark chocolate with dark cherries.
Christmas Eve gumbo (wife made it this year) with the butter which is incredible and before I put the potato salad in the bowl.
Murray’s Cheese
Thanks to all the other food board posters and lurkers (an old friend down the street allegedly a lurker) who ordered bread for their Christmas dinner. I appreciate the fact you consider it worthy of your table-when bread means so much.
And to all of the other readers who have bought and supported from the start of this thread. You know who you are and all make me want to continue to get better with this.
See you guys in the New Year and hope to grow a bit in 2026 to be able to supply more product. Love to hear any comments/feedback on the queso. I’ve tweaked it a bit and think for the better.
This is a solid board with a high level of care in the contributions. The diversity in everyone’s voices makes it a place where learning something worthwhile still feels possible.
In a time when good discourse takes more effort, I feel that is worth noting.
Posted on 12/31/25 at 3:19 pm to BlueRabbit
Will be at the Artist Loft Market Saturday with lots of good breads.
A few of the standards but a new rosemary sea salt and the white chocolate small batch bread.
The miso, seeded, a few of the pistachio Gorgonzola sesame and rye sandwich breads.
Vote for Pedro the jalapeno cheddar and two Red Fife whole grains. Probably some lemon blueberry English muffins.
Looking to grow my outreach some in 2026 and add a few new products but never fear-the bread is always top priority and always will be.
I appreciate the Tigerdroppings community support and hope you let me continue to be your fresh bread guy. See you Saturday.
Bench resting nicely before basket and cold proof. These do really well on a 36 or so hour cold proof. Really develops the flavor of the fresh milled red fife.
Just grinding my fresh rosemary for the rosemary sea salt bread. About 10 grams per loaf of fresh.
A few of the standards but a new rosemary sea salt and the white chocolate small batch bread.
The miso, seeded, a few of the pistachio Gorgonzola sesame and rye sandwich breads.
Vote for Pedro the jalapeno cheddar and two Red Fife whole grains. Probably some lemon blueberry English muffins.
Looking to grow my outreach some in 2026 and add a few new products but never fear-the bread is always top priority and always will be.
I appreciate the Tigerdroppings community support and hope you let me continue to be your fresh bread guy. See you Saturday.
Bench resting nicely before basket and cold proof. These do really well on a 36 or so hour cold proof. Really develops the flavor of the fresh milled red fife.
Just grinding my fresh rosemary for the rosemary sea salt bread. About 10 grams per loaf of fresh.
Page 9 of 11
Back to top
Follow TigerDroppings for LSU Football News