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Message
re: Sourdough Bread Eaters
Posted on 3/20/26 at 10:37 am to BlueRabbit
Posted on 3/20/26 at 10:37 am to BlueRabbit
Thanks! I'll check it out.
0
Posted on 3/20/26 at 10:50 am to BlueRabbit
quote:
That’s a great looking focaccia.
Good hummus slathered on, good turkey, bacon, fresh tomatoes, some greens. I’d go to town.
The last few pieces of it were toasted and dipped in hot honey.
Posted on 4/3/26 at 12:00 pm to jmon
I’ve got a nice lineup this Easter weekend with a couple of new ones.
The Apple, Cheddar, Bacon spun off the Apple, Brie, Cracked Black Pepper from the last couple of weeks.
And I’ve added another edition of Rosemary-in lieu of Rosemary, Feta I’ve brought out a Rosary, Lemon, Honey.
Both are pretty amazing.
And I have the usual suspects as well as the Whiteout white chocolate batch bread.
Come check out the new location 17301 Jefferson 9-5 tomorrow and load up your grandmas Easter table.
That Tigerdroppings mention still gets a buy one get one free. You guys have been great so come enjoy the breads.
I’ll have the bacon smoked Gouda pimento cheese back next week. Regular this week.
My bakery smells like Benton’s Bacon Smokehouse. Man this is nice.
The Apple, Cheddar, Bacon spun off the Apple, Brie, Cracked Black Pepper from the last couple of weeks.
And I’ve added another edition of Rosemary-in lieu of Rosemary, Feta I’ve brought out a Rosary, Lemon, Honey.
Both are pretty amazing.
And I have the usual suspects as well as the Whiteout white chocolate batch bread.
Come check out the new location 17301 Jefferson 9-5 tomorrow and load up your grandmas Easter table.
That Tigerdroppings mention still gets a buy one get one free. You guys have been great so come enjoy the breads.
I’ll have the bacon smoked Gouda pimento cheese back next week. Regular this week.
My bakery smells like Benton’s Bacon Smokehouse. Man this is nice.
Posted on 4/11/26 at 7:44 am to BlueRabbit
Just thought I would post this for anyone baking or buying sourdough. A good tip sheet on storage. Pass it on to anyone that complains about their bread being hard and moldy.
I’ve got plenty of smoked Gouda pimento cheese and queso with the apple bacon cheddar bread today. Come say hello.
I’ve got plenty of smoked Gouda pimento cheese and queso with the apple bacon cheddar bread today. Come say hello.
Posted on 5/2/26 at 12:22 pm to BlueRabbit
Went to the new Bluerabbit Bakehouse store on Jefferson. Got a loaf of the Grainwright Gold and Trailblazer. Both are absolutely delicious. If you haven't gone to Bluerabbit Bakehouse, I would highly recommend! He's only open on Saturday from 9-5 or until sold out. God bless and Jesus loves you!
Posted on 5/3/26 at 10:10 pm to Bryno1960
Thank you Bryno.
Good talking to you and hope you come back. We have an article in this month’s 225 Magazine which is really nice. I’m waiting on a second oven that is back ordered but when it gets set up I’ll be able to increase my baking capacity.
I also just got my second mill in that I’ve been waiting about 6 months for and I’m able to mill a lot of flour so I’ll probably add a few bags of fresh milled ancient grains each week to the shelves at the store. Thanks again.
Good talking to you and hope you come back. We have an article in this month’s 225 Magazine which is really nice. I’m waiting on a second oven that is back ordered but when it gets set up I’ll be able to increase my baking capacity.
I also just got my second mill in that I’ve been waiting about 6 months for and I’m able to mill a lot of flour so I’ll probably add a few bags of fresh milled ancient grains each week to the shelves at the store. Thanks again.
Posted on 5/22/26 at 8:19 am to BlueRabbit
Good morning. Will have some really cool breads tomorrow. Gorgonzola pistachio and fig Brie black pepper are bussin.
Cranberry walnut and debuting the butter pecan honey butter. It will go great on the strawberry vanilla English muffins.
As always mention the food board buy one get one free. (Allegedly)
Chorizo queso too for your Memorial Day BBQ
Cranberry walnut and debuting the butter pecan honey butter. It will go great on the strawberry vanilla English muffins.
As always mention the food board buy one get one free. (Allegedly)
Chorizo queso too for your Memorial Day BBQ
Posted on 5/25/26 at 3:33 pm to BlueRabbit
Hey Bluerabbit, is your next time out going to be this Friday or Saturday? In town for a bit and I know my wife would love some of your bread.
Posted on 5/25/26 at 5:16 pm to BlueRabbit
I've recently been given a starter and this is all new to me as everything is weighed whereas my regular bread I just measure and go by consistency. I'd like to find a good whole/whole wheat recipe.
This post was edited on 5/27/26 at 6:54 am
Posted on 5/25/26 at 5:38 pm to BlueRabbit
quote:
I added a pizza dough recipe to the sourdough pizza thread and I’ve seen a sourdough thread here in the past but no idea how to find that.
Is this the pizza sourdough bread link you were looking for?
https://www.tigerdroppings.com/rant/food-and-drink/first-time-sourdough-pizza-crust/118113632/
Posted on 5/25/26 at 6:52 pm to BlueRabbit
Has anyone tried Starbucks Sourdough Grilled Cheese sandwich? It is absolutely fabulous!
This post was edited on 5/25/26 at 6:55 pm
Posted on 5/28/26 at 8:48 am to calcotron
quote:
Hey Bluerabbit, is your next time out going to be this Friday or Saturday? In town for a bit and I know my wife would love some of your bread.
I will be Saturday 9am at my bread shack 17301 Jefferson Highway Suite B between the liquor store and the beauty parlor.
Buy one get one free for Tigerdroppings first timers that mention the thread. I bet I’ve had close to 100 from TD over the last year and quite a few are regulars earning valuable bread coupons weekly. So come check it out, grab a coffee, slice of cake and a couple breads. Introduce yourself even if you claim to be a lurker as many of you do.
Great lineup this weekend.
Posted on 5/28/26 at 9:08 am to Ailsa
quote:
I've recently been given a starter and this is all new to me as everything is weighed whereas my regular bread I just measure and go by consistency. I'd like to find a good whole/whole wheat recipe.
You can get a good cheap digital scale on Amazon for about $15.00 and I definitely recommend it.
There are good tutorials online to follow. Maurizio Leo The Perfect Loaf is on all platforms and his book is really good. Matthew James Duffy and the Sourdough Journey is a guy out of Cleveland that has tons of free content for the home sourdough baker. He tests everything and posts it. Great technical information.
Both of the first two have good whole wheat recipes. My suggestion is to make it in a loaf pan which gives you structure so you can get it to rise. Whole wheat tears the gluten strands so getting it to rise free forming can be a challenge. I make it both ways but to start a loaf pan is the way to go.
Whole wheat typically takes more hydration so consider that (which is a good reason to have the scale) if I’m baking open in my home oven (not covered in a Dutch oven) I toss a handful of ice cubes on the floor of the oven or a pan you can put in when preheating to create your steam.
I would also start with a say 70% white flour and 30% whole wheat to get a feel for it then move percentage as you get comfortable. If you come out the gate making 100% whole grain and it craps out you might develop a drinking problem and quit baking all together. So just for confidence that’s what I suggest.
I am milling most of my wheat for my breads and it’s a challenge weekly because so many variables can affect the outcome. But I’m also going to be bagging and selling my fresh milled 100% whole grains shortly. Probably bag a few each week and sell at the shop. Khorasan, Red Fife and a Snowmass which is a hard white winter wheat are the three I use most so those will be available.
Good luck and post some pictures and progress.
Posted on 5/28/26 at 10:12 am to BlueRabbit
quote:
I would also start with a say 70% white flour and 30% whole wheat to get a feel for it then move percentage as you get comfortable. If you come out the gate making 100% whole grain and it craps out you might develop a drinking problem and quit baking all together. So just for confidence that’s what I suggest.
I am milling most of my wheat for my breads and it’s a challenge weekly because so many variables can affect the outcome. But I’m also going to be bagging and selling my fresh milled 100% whole grains shortly. Probably bag a few each week and sell at the shop. Khorasan, Red Fife and a Snowmass which is a hard white winter wheat are the three I use most so those will be available.
Thank you very much for your reply. I've been making bread for decades using organic hard red winter wheat from Azure Standard in #50 bags. The whisper mill is my favorite grain grinder and I like to grind the wheat the night before baking, as wheat germ starts to go rancid within 48 hours. (and fresh always tastes better) I use about 1 and a half cups of unbleached flour to ~10 cups of whole wheat to make 3 loaves and don't really want to have mostly white flour in my bread so I may have to experiment with this a bit and take careful notes about weights.
Thank you again...I'll look into the tutorials and try to let you know how it turns out.
Posted on 5/28/26 at 10:33 am to Ailsa
Also this is Tartine Country Loaf. Chad Robertson really started the new sourdough revolution when he brought out kneading within big Cambro plastic containers instead of a lot of flour on the board and cold proofing overnight which allowed small bakers (like me) a way to schedule the bread process instead of it scheduling you.
This is the bread most everyone starts out with and it’s a great bread.
LINK
This is the bread most everyone starts out with and it’s a great bread.
LINK
Posted on 5/28/26 at 10:42 am to Ailsa
I buy my rye and my Khorasan from Azure. Both organic and good prices but the shipping is great too. I want to keep my breads affordable and freight really hurts.
I have a couple of mills but my workhorse is a Meadow Mills 8”. I mill on Sunday and Monday and start making my breads on Wednesday and Thursday then bake about 230-250 of them on Friday.
I like to let the flour rest a couple of days for it to relax and to cool off. I typically mill about 200-250lbs a week.
And you know what you are doing so you don’t need me to tell if you’ve been baking that long. I just put a 22 loaf batch in the mixer of 100% Red Fife and I’ll let it autolyse for about 45-60 minutes. I hydrate mostly in the 72-77% range. I can stretch it but when I’m in production I need more accurate control so I don’t push out too far.
Plus I’m not that big open crumb Instagram bread picture guy. I like it to be a smaller crumb as do most of the people that buy it.
I have a couple of mills but my workhorse is a Meadow Mills 8”. I mill on Sunday and Monday and start making my breads on Wednesday and Thursday then bake about 230-250 of them on Friday.
I like to let the flour rest a couple of days for it to relax and to cool off. I typically mill about 200-250lbs a week.
And you know what you are doing so you don’t need me to tell if you’ve been baking that long. I just put a 22 loaf batch in the mixer of 100% Red Fife and I’ll let it autolyse for about 45-60 minutes. I hydrate mostly in the 72-77% range. I can stretch it but when I’m in production I need more accurate control so I don’t push out too far.
Plus I’m not that big open crumb Instagram bread picture guy. I like it to be a smaller crumb as do most of the people that buy it.
Posted on 5/28/26 at 10:45 am to BlueRabbit
quote:
I will be Saturday 9am at my bread shack 17301 Jefferson Highway
Dang, this is not even a quarter mile from my parents where we're staying, but we're heading out super early Saturday. One of these visits I hope we can time it right.
Posted on 5/28/26 at 10:56 am to calcotron
Send the parents down. I get everyone from the nearby neighborhoods. Highland Club, Round Oak, Azalea Lakes. Hang out until nine and load up. Remember it’s buy one get one free so worth sleeping in a bit before you head out.
Posted on 5/28/26 at 12:36 pm to BlueRabbit
Get you some coffee before you leave.
I think Ive tried 4 different beans so far, she’s a great roaster.
Had the lemoncello/white chocolate and the pistachio/gorgonzola the other day at a grad party and it got demolished. I have the sandwich loaf and blueberry English muffins in the freezer right now.
The lemon rosemary is on point too.
I think Ive tried 4 different beans so far, she’s a great roaster.
Had the lemoncello/white chocolate and the pistachio/gorgonzola the other day at a grad party and it got demolished. I have the sandwich loaf and blueberry English muffins in the freezer right now.
The lemon rosemary is on point too.
Posted on 5/28/26 at 12:39 pm to BlueRabbit
quote:
I buy my rye and my Khorasan from Azure. Both organic and good prices but the shipping is great too. I want to keep my breads affordable and freight really hurts.
There is a drop off site near you in Baton rouge called "06 friendship acres farm". It's on the Azure website. There is a 8.5% shipping fee but it's cheaper than having it shipped directly to you via UPS or USPS
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