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BlueRabbit
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| Number of Posts: | 145 |
| Registered on: | 4/2/2025 |
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Recent Posts
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re: Sourdough Bread Eaters
Posted by BlueRabbit on 1/16/26 at 9:32 am to jmon
It takes some planning to bake sourdough. If you have time take the starter out of the refrigerator say the morning before you bake and feed it well. Then discard and feed again later that night to use the next day.
Once it gets to be a really mature starter you can take it straight from refrigerator and make a starter. You just want it to, for lack of a better way to say it, be alive. Bubbling, brewing, rising, falling etc…
I use for the most part, 50% white (any kind will work-use whatever you want to use up) 50% whole wheat. Buy a five pound bag of each and blend together and put in a container. Then no need to measure both.
My whole wheats are fresh milled so I can use more flour to make a stiff starter pretty easy since it takes the water well.
Just buy the King Arthur bread flour and the King Arthur Whole Wheat flour. They are both great flours, not bleached, bromated or enriched.
Try for a bread 70% white and 30% whole wheat. It’s a great percentage and a great tasting bread.
And if you are having problems with it being a slack dough I suggest trying 65% hydration. It’s a great starting point for beginners and using new different flours. It will keep your dough stiffer and easier to work with -much less sticky. Then you can gradually work your hydration % up as you go along the journey.
Post your results. We need more photos in the thread.
Once it gets to be a really mature starter you can take it straight from refrigerator and make a starter. You just want it to, for lack of a better way to say it, be alive. Bubbling, brewing, rising, falling etc…
I use for the most part, 50% white (any kind will work-use whatever you want to use up) 50% whole wheat. Buy a five pound bag of each and blend together and put in a container. Then no need to measure both.
My whole wheats are fresh milled so I can use more flour to make a stiff starter pretty easy since it takes the water well.
Just buy the King Arthur bread flour and the King Arthur Whole Wheat flour. They are both great flours, not bleached, bromated or enriched.
Try for a bread 70% white and 30% whole wheat. It’s a great percentage and a great tasting bread.
And if you are having problems with it being a slack dough I suggest trying 65% hydration. It’s a great starting point for beginners and using new different flours. It will keep your dough stiffer and easier to work with -much less sticky. Then you can gradually work your hydration % up as you go along the journey.
Post your results. We need more photos in the thread.
0
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Hearing Alon Shaya bought the Upperline property in New Orleans...
Posted by BlueRabbit on 12/8/25 at 3:51 pm to Chicken
Alon Shaya taught me how to make my hummus. Nice guy.
Hope he gets it but if private equity is involved in the scene of the restaurants weren’t in trouble they will be.
Hope he gets it but if private equity is involved in the scene of the restaurants weren’t in trouble they will be.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit 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.
re: Sourdough Bread Eaters
Posted by BlueRabbit on 12/2/25 at 7:59 pm to OYB
Got it.
Let me know if you want to add anything else.
Thanks.
Let me know if you want to add anything else.
Thanks.
re: How can Kiffin stay at Ole Miss, it was a "done deal", Knox is enrolled at U-High!!!
Posted by BlueRabbit on 11/28/25 at 2:20 pm to Roaad
quote:
board admiration
Dear lord with a post count.
re: Sourdough Bread Eaters
Posted by BlueRabbit on 11/28/25 at 11:04 am to deltadummy
quote:
Been nerding out on some bakery videos on a yt channel Cottage and Company. Just popped up on the yt feed a couple of weeks ago. Good bread is hard to beat for a meal.
That’s a great channel. I like the old lady in Vermont who built her own oven. If a lot of people that are afraid to make bread watched her they would realize if you aren’t building the oven, chopping the wood and building the fire the actual process of making and baking the bread isn’t as overwhelming as some of the Facebook groups believe. And that there is a ton of really really bad information out there.
I’ll have the dark chocolate cherry and the sun dried tomatoes Parmesan pesto at the market tomorrow.
Anyone that admits to reading this thread gets the buy one get one free TDFB deal. No need to tell username or even look at me directly in the eyes.
This is such a great message board and all of you that have come by, tried the bread and introduced yourselves I really appreciate it and enjoy talking to all of you. Thank you.
This is the Fat Cat-Sun dried tomato, Parmesan and pesto and it’s an amazing bread.
Toast it, a chunk of creamy burrata, drizzle of good olive oil , sea salt and fresh cracked black pepper will make a nice change of pace from leftover turkey.
Or a provolone, mozzarella grilled cheese.
Nice little salad with it.
Yeah. It’s good.
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