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Started By
Message
re: Sourdough Bread Eaters
Posted on 4/26/25 at 9:20 am to BlueRabbit
Posted on 4/26/25 at 9:20 am to BlueRabbit
quote:
BlueRabbit
How long are you out there today? Plan on coming by either today or tomorrow. That sourdough loaf was excellent.
1
Posted on 4/26/25 at 6:46 pm to BugAC
I sold out about 3:00. Slammed today. Moved about 70 loaves. Breads baking up good.
Sold about 40 pimento cheese, smoked Gouda pimento cheese and a good creme cheese, ricotta, pesto, Parmesan spreads too.
I’ll have the red fife heritage grain bread again next week too. Man that’s a great flavored and nutritious bread.
Sold the jalapeno cheddar out in 30 minutes.
Come see me next Saturday.
Sold about 40 pimento cheese, smoked Gouda pimento cheese and a good creme cheese, ricotta, pesto, Parmesan spreads too.
I’ll have the red fife heritage grain bread again next week too. Man that’s a great flavored and nutritious bread.
Sold the jalapeno cheddar out in 30 minutes.
Come see me next Saturday.
Posted on 4/27/25 at 9:56 pm to BlueRabbit
Toasted sourdough with avocado, egg and pesto sauce...
Posted on 4/30/25 at 9:59 pm to Nikki_T
Man that looks great. Love a jammy egg on sourdough.
Here is a couple of Smears I’ll have this week and they work well with a nice homegrown sliced tomato. I made a grilled pimento cheese tonight with the smoked Gouda.
The Feta one makes a great turkey sandwich too.
Here is a couple of Smears I’ll have this week and they work well with a nice homegrown sliced tomato. I made a grilled pimento cheese tonight with the smoked Gouda.
The Feta one makes a great turkey sandwich too.
Posted on 6/16/25 at 7:12 pm to BlueRabbit
Thought I’d bump the thread to say I am milling a lot of good flour and making some good breads and back at the Artist Loft Saturday if anyone wants some healthy, fresh sourdough. Had a few of the TD usual suspects stop by last weekend and I thank them for their support.
Here are a few I’ll have. A cranberry walnut, a sun-dried tomato, Parmesan pesto and a multi seeded loaf. All fresh milled whole grain. I don’t take any of the bran out.
Here are a couple others I’ll have
Along with probably the blueberry lemon English muffins and a couple of the pimento cheeses.
Come introduce yourself and eat some samples. Buy 2 get one free if you remind me.
Just mention you lurk on the food board because apparently nobody has a name. Everyone lurks. Bring a good ripe tomato from your garden and I’ll make us a sourdough, Dukes mayonnaise tomato sandwich with flaky sea salt and pepper. I keep them on hand.
Here are a few I’ll have. A cranberry walnut, a sun-dried tomato, Parmesan pesto and a multi seeded loaf. All fresh milled whole grain. I don’t take any of the bran out.
Here are a couple others I’ll have
Along with probably the blueberry lemon English muffins and a couple of the pimento cheeses.
Come introduce yourself and eat some samples. Buy 2 get one free if you remind me.
Just mention you lurk on the food board because apparently nobody has a name. Everyone lurks. Bring a good ripe tomato from your garden and I’ll make us a sourdough, Dukes mayonnaise tomato sandwich with flaky sea salt and pepper. I keep them on hand.
Posted on 6/23/25 at 10:19 am to BlueRabbit
Thanks to all the food board “lurkers” who stopped in Saturday and loaded up on the sourdough and pimento cheese. I counted officially 7 lurkers including 2 that have become weekly customers over the last couple of months.
I appreciate the support and hope you have enjoyed the bread. If you have a “friend” that posts here tell them to let me know if you liked it. Responding for a friend you know. I can appreciate the anonymity.
I’ll be there every Saturday so come back and anyone else come try and see what it’s all about.
I did a 3 week 6 country sourdough tour of Europe recently and was able to meet a lot of wheat farmers, millers and bakers and really learned a lot. Had some amazing breads and some are just on another level from others - but as a source of pride I have to say mine is as good as 90% of the breads I had and I had a lot. Just a validation that I have a good product worthy of offering to the public which is what I aim for. Not meant to be a subtle brag (allegedly) just makes me dig into the business even deeper and focus on creating even better products.
The ancient and heritage grains I am milling are really producing some great breads so please come try them along with the other items I make to go with them. Fresh milled flour makes an incredible difference in baking, nutrition, and taste.
Also in the future I will be offering bags of fresh milled flour for anyone that would like to bake with it. I have another mill being built and will see it in the Fall so if that’s something you would be interested in stay tuned.
Thanks again for the support and hope to see more of all of you.
BlueRabbit Bakehouse
I appreciate the support and hope you have enjoyed the bread. If you have a “friend” that posts here tell them to let me know if you liked it. Responding for a friend you know. I can appreciate the anonymity.
I’ll be there every Saturday so come back and anyone else come try and see what it’s all about.
I did a 3 week 6 country sourdough tour of Europe recently and was able to meet a lot of wheat farmers, millers and bakers and really learned a lot. Had some amazing breads and some are just on another level from others - but as a source of pride I have to say mine is as good as 90% of the breads I had and I had a lot. Just a validation that I have a good product worthy of offering to the public which is what I aim for. Not meant to be a subtle brag (allegedly) just makes me dig into the business even deeper and focus on creating even better products.
The ancient and heritage grains I am milling are really producing some great breads so please come try them along with the other items I make to go with them. Fresh milled flour makes an incredible difference in baking, nutrition, and taste.
Also in the future I will be offering bags of fresh milled flour for anyone that would like to bake with it. I have another mill being built and will see it in the Fall so if that’s something you would be interested in stay tuned.
Thanks again for the support and hope to see more of all of you.
BlueRabbit Bakehouse
Posted on 8/3/25 at 1:10 pm to BlueRabbit
Bumping this post because I just started with my first sourdough starter. About 3 days in and it’s looking great. I’d love some tips/tricks, resources, anything really to get me started with my first loaf. Appreciate any advice!
Posted on 8/4/25 at 9:25 pm to LSUlove
quote:
Bumping this post because I just started with my first sourdough starter. About 3 days in and it’s looking great. I’d love some tips/tricks, resources, anything really to get me started with my first loaf. Appreciate any advice!
Great to hear. Just keep feeding it and if it gets liquid on top it is hooch. Just pour it off and keep going. Had a guy come buy bread this weekend and told me he tossed his starter because “it had vodka on top and was bad” Funny. I told him he should have mixed it with tonic and added flour and water.
Once you get it up and going well to where it will pretty much grow in 4-6 hours or so bake some bread.
And then if you don’t want to feed it daily put it in the refrigerator. It will be fine. Just bring it out a day or so before you want to bake and feed it a couple times then bake away. My starter is always 50% high extraction white wheat flour and 50% whole wheat and if I want to give it some extra food to eat I’ll add 10% rye flour which they eat voraciously.
If you are in Baton Rouge come see me and I’ll give you some of my dehydrated starter if you ever need. Or just come try my bread and shoot the shite.
I had a miso sesame red fife heritage grain Friday that I didn’t quite get the rise I wanted so I didn’t sell it but the flavor is really good so I’ll try that one again this week. I adjusted the salt down a bit because of the saltiness of the miso and that’s why it didn’t cooperate but that’s an easy fix.
Good luck and keep posting. Love to see how it’s coming along.
And I’ve had a lot of Tigerdroppings readers coming to get the bread and quite a few have come back often so I guess I’m doing something right. So thanks to all of you guys
and I’ll be there Saturday at the Artist Loft on Antioch so come sample and eat some bread.
The smoked Gouda pimento cheese sells like mad too so stock up.
Posted on 8/5/25 at 10:43 am to BlueRabbit
quote:
Just keep feeding it and if it gets liquid on top it is hooch. Just pour it off and keep going. Had a guy come buy bread this weekend and told me he tossed his starter because “it had vodka on top and was bad”
I can ignore my starter in the fridge for 2-3 months and then pour off the hooch, start feeding it, and we ready to go in a couple of days. I did enjoy baking the bread, but the timing of making it doesn't always fit in very well with my schedule. I mostly keep my starter to make pancakes. I haven't seen anyone mention it, but they are super easy and absolutely the best and fluffiest pancakes!
Your bread looks delicious. Wish I was in Baton Rouge!
Posted on 8/5/25 at 1:12 pm to LaLadyinTx
Mind posting or linking the pancake recipe you use?
Posted on 8/5/25 at 2:07 pm to BlueRabbit
You inspired me. I've always wanted to try and replicate the Baltic Dark Rye bread I had in Lithuania and Latvia which was amazing. Its made with a sourdough starter so just ordered a packet of dry starter and all the ingredients for the bread. 
Posted on 8/5/25 at 3:04 pm to Zappas Stache
Great. Post pictures as you go along. I do a dark rye in the winter and it’s a tough bread to make but once you get it man it’s good.
I make a 80% high extraction organic white flour with 20% milled dark rye as a nice sandwich bread and I add caraway seeds which I really like. It’s easy and gets a good rise from the high extraction high protein flour so it lightens it up as well.
I give my starter away to anyone that wants to come get it. And quite a few are making bread with it.
I make a 80% high extraction organic white flour with 20% milled dark rye as a nice sandwich bread and I add caraway seeds which I really like. It’s easy and gets a good rise from the high extraction high protein flour so it lightens it up as well.
I give my starter away to anyone that wants to come get it. And quite a few are making bread with it.
Posted on 8/5/25 at 3:15 pm to BlueRabbit
quote:
I make a 80% high extraction organic white flour with 20% milled dark rye
quote:
I give my starter away to anyone that wants to come get it.
I'm in Dallas otherwise I would take you up on that offer.
Posted on 8/5/25 at 3:29 pm to Zappas Stache
I keep a container of my dehydrated starter but never have to use it. I was gone for a month and mine was fine coming out the refrigerator.
I just like to have some in case power goes out while I’m gone or ICE shows up with Kristi Noem (and a photographer) and carts me off.
I’ve been working with miso and think I’ll have a good one with black sesame this week using mostly Red Fife or Scotch Fife which I like too.
Don’t stick to just rye. Live a little. Experiment. Great satisfaction when you pull it out of the oven and the smell is there and it has gotten a good rise to it. But even wonky looking bread is good bread. Maybe not instagrammable but kerrygold butter and hot sourdough takes away the sins of the world.
I just like to have some in case power goes out while I’m gone or ICE shows up with Kristi Noem (and a photographer) and carts me off.
I’ve been working with miso and think I’ll have a good one with black sesame this week using mostly Red Fife or Scotch Fife which I like too.
Don’t stick to just rye. Live a little. Experiment. Great satisfaction when you pull it out of the oven and the smell is there and it has gotten a good rise to it. But even wonky looking bread is good bread. Maybe not instagrammable but kerrygold butter and hot sourdough takes away the sins of the world.
Posted on 8/5/25 at 3:32 pm to LaLadyinTx
quote:
I can ignore my starter in the fridge for 2-3 months and then pour off the hooch, start feeding it, and we ready to go in a couple of days. I did enjoy baking the bread, but the timing of making it doesn't always fit in very well with my schedule. I mostly keep my starter to make pancakes. I haven't seen anyone mention it, but they are super easy and absolutely the best and fluffiest pancakes! Your bread looks delicious. Wish I was in Baton Rouge!
I make a peach cream cheese, honey, lemon and Greek yogurt smear that I sell like mad and it goes great on pancakes and waffles. I’ll have about a dozen this weekend and they will go fast. Love sourdough pancakes.
Posted on 8/6/25 at 5:50 am to BlueRabbit
Stopped by last weekend for a few loaves. Excellent bread.
I damned near ate the entire sour dough loaf while cooking dinner.
I usually go into the office on saturdays and skip mondays/Tuesdays... Going to have to invent a reason to run out to get more of your bread every week.
I damned near ate the entire sour dough loaf while cooking dinner.
I usually go into the office on saturdays and skip mondays/Tuesdays... Going to have to invent a reason to run out to get more of your bread every week.
Posted on 8/6/25 at 8:40 am to BlueRabbit
Ive had my sourdough starter since late 2019. It's a San Francisco varietal, advertised as a strain from the early 1900's. It is tough as nails and has experienced some serious neglect from me through the years, both in the refrigerator and on the pantry counter. In my experience, it is very difficult to kill it, or perhaps I have been very lucky!
I have made many standard sour dough loaves through the years, and actually have a "daily bread" I have created that utilizes about 50 grams of starter in the recipe, for a softer sandwich bread.
Keep sharing your experiences and recipes!
I have made many standard sour dough loaves through the years, and actually have a "daily bread" I have created that utilizes about 50 grams of starter in the recipe, for a softer sandwich bread.
Keep sharing your experiences and recipes!
Posted on 8/6/25 at 6:01 pm to X123F45
quote:
I usually go into the office on saturdays and skip mondays/Tuesdays... Going to have to invent a reason to run out to get more of your bread every week.
Man thanks for that. I really appreciate hearing your enjoyment. It validates to me that my product is where I want it to be.
Come introduce yourself and I’ll give you a free loaf. All fellow food board posters and lurkers get a free one and don’t even have to give their username-since everyone is a lurker.
I’m working on my miso, sesame, Red Fife bread right now and she’s bulk fermenting fast which I wanted since I started it late today and don’t want to still be working it at 10pm. I juiced it up with 25% starter and ambient temperature water so I’m moving pretty quick at the moment. I’ll have it in a big pan loaf. Really comes out nice like that. Black sesame, pumpkin, sunflower seeds, red miso, red fife wheat, a small amount of molasses. Then I’ll roll it in white sesame.
That bread just has so much flavor. I always keep one for me.
I’ll make my hummus tomorrow too so come sample it. Goes great on the breads.
Thanks for the good words. All of you here.
Posted on 8/7/25 at 8:25 am to jmon
quote:
I have made many standard sour dough loaves through the years, and actually have a "daily bread" I have created that utilizes about 50 grams of starter in the recipe, for a softer sandwich bread.
Keep sharing your experiences and recipes!
Most of my breads are about 1100g almost 2.5 lbs. During the fall through spring I use 20% starter - 100 grams per loaf ( 500 grams flour per loaf) while it is cool or cold which typically makes my bulk ferment about 5 hours or more if it’s cold. This is about my preferred timeline as it gives the dough plenty of time to develop deep flavors and I can build good strength into it. Gives me time to really concentrate and I normally have each batch of 24 loaves about an hour apart. Allows multitasking.
Right now I’m using 12% just because of the heat which keeps me in that 5 hour range.
If I use 20% now the bread ferments fast, temperature rises and ph drops to where the dough is ready to divide and shape and refrigerate in 1.5 - 2 hours.
This isn’t ideal because it’s not really enough time for flavor to develop, really to get enough coil folds to build the strength so the bread coming out of the basket will hold its shape and structure to get an oven spring.
Then the temperature of the dough is too high and when put into the refrigerator for cold retard it takes a long time to bring the temperature down so it keeps fermenting and can overproof fast.
Then since I bake about 120-150 loaves per week the refrigerators get loaded and the temperature takes a few hours to get the breads down to where they just barely proof.
When this happens you might as well bring it to the Kiwanis Pancake breakfast because that’s what they will be. Flat pancakes.
Not to mention it makes me work like my hair is on fire.
I also like to spread my dough out to two days. Some breads I made yesterday and will make the balance today then bake all tomorrow.
Just my basic rustic bread is a high extraction white organic bread flour and either hard white or hard red wheat (Red Fife-Scotch Fife-Rouge de Bordeaux) and if I give it 36 + hours to cold proof the flavor just gets exponentially better and complex. And those breads can take the 36-48 hour retard nicely. The rest I’ll make today and they will get 18 or so hours in the refrigerator.
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