re: Sourdough Bread Eaters

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ind of flattish. Taste great.

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Bacon egg n cheese sandwich on tomato basil sourdough makes for an excellent Sunday brunch.

Right now I only bake on Friday and sell Saturday. I bake on Saturday afternoon sometime and sell on Sunday at the market and if I have a few left I knock a couple of dollars off of them and sell too.

But I’m definitely working on getting more production during the week. I’ve got it rattling around in my head and know that 2026 will be time to ramp up my bread count and offer during the week. I’ll probably have a midweek sale.

I am pretty much a one man shop so I only want to get as big as I can manage because the bread is mine and I need it to stay that way. Really for quality purposes-if something isn’t right I know where the problem came from. Me. And I can fix it.

I had a lady last week tell me the guy sold her a different bread than what she tasted so I told her he didn’t work out and I had to let him go and gave her a free loaf. Good thing I grew my beard and she didn’t recognize I had to be the guy that sold the wrong bread. shite happens.

I thank all of you for the support and I want to keep being your bread guy and get better at it. I love doing it and seeing the comments just gives me a bit of validation that I’m doing it right.

Introduce yourself next time or at least tell me you are Andouille. Your secret is safe with me (allegedly)

I’ll be there Saturday and I’m always up for bread suggestions for new ideas.

I like making the spreads too. They all go good with the breads. I toasted the Khorasan Bloody Butcher corn, spread some of the queso on it like mayo with a nice thin sliced flank steak and what a nice Sunday lunch.

So thank you all. Bearded Grandpa wants the dark chocolate cherry so I’ll have it on Saturday the 22nd.

I’ll also be at White Light Nights in front of LaCarreta’s on Friday the 21st. Anyone come see me there as well. It’s a cool event and I sell the hell out of it.

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Blue rabbit making St. George great again. Just finding this thread. I am in Pville and will come see you next Saturday. I was gifted a starter last Monday, going to try and feed it tomorrow.??No clue what I am doing.

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I’ll be there. Thanks.

Just feed the starter a few times and get baking. When you are finished toss it into the fridge. Next time you want to make bread take it out the day before and feed it a couple times before you bake.

It really isn’t difficult. It’s more planning and patience than anything. Just plan, take your time and experiment. And remember for the most part even crappy looking breads still taste great. I do keep a handwritten log on each batch all the way to my first bread just to keep it in the front of my brain. Write it down and comment once it’s done. Flat, overproofed, underproofed, burned, dog broke a tooth on it etc…

Then you create your own historic data and can look back on.

If you want to follow someone follow Tom at The Sourdough Journey and Maurizio Leo at The Perfect Loaf. If you listen to just these two you will bake great bread. Good luck and introduce yourself. All that mention this thread get a buy one get one free. And if anyone has bought already and didn’t get it just remind me and I’ll give it to you.

Also you get a dollar off on one bread after the purchase of twelve breads.

Do you make any gluten free bread? I’ve recently found out that I’ve developed an allergy and bread is my favorite thing in the world! So far I haven’t found good gluten free bread

Happy to stumble across this thread. It gives me encouragement and motivation to try. I bought Robertson's book ~10 years ago but somehow got it in my head that the starter wasn't as robust as you guys are saying. I never tried it. I'm gone more than I'm home at times so didn't think I could keep the starter going.

If you don’t have the time to actually build one from scratch-which means you would need to be home for the days it takes to build it, you can buy one ready to go then feed it a few times before tossing it in the fridge until you are ready to use it. Friend of mine bought hers from King Arthur and after I guess 3-4 days of feeding it she was up and baking.

Or come see me and I’ll give one to you off of mine. I have 2 or 3 I keep active and used one this week that had been sitting out on the table for almost a week-2 feeds and 150 loaves later it made its way back into the fridge. I have so much wild yeast and bacteria in the air I could probably make a new starter in just a couple of days.

Thanks to all the Food Board regulars and new posters er….lurkers that came by today. Hope the new ones enjoy their free loaf so let me know how they are.

And one thing to mention about this board-in last few weeks I’ve had 7 TD Food Board women stop in and buy-a few from different parts of the state so I’m especially grateful to all of you. Really cool to see that. My wife is a pretty faithful reader as well so we have some good conversations.

One good food board customer came in this afternoon for his last visit since he’s moving up close to Tennessee and I want to thank him for the support the last 6 months or so. Hate to see you go and if I work out affordable shipping I’ll send the first one to you as a test.

Will have the dark chocolate, Bing dark cherry sourdough next week for the Bearded Grandpa and others so come see me. I can’t make enough smoked Gouda pimento cheese but I’ll load that up next week as well along with a good garlicky black bean hummus and the chili con queso.

Thank you all for the support. I enjoy the hell out of serving you all what I like to think is the best sourdough around.

I follow a similar recipe. One of my favorite things to do with the discard when I feed my starter. I'll collect the discard over several feedings and then make the pancakes.

I will be at White Light Nights Friday in LaCarretta’s mid city parking lot. Facing the building I’m on the far right corner. Get there early these will go fast. And it’s amazing.

I’ll have about another dozen Saturday morning at the Artist Loft 7126 Antioch Road which is my usual Saturday market.

I’ll have a nice seeded miso molasses too.

Come see me. Had a lot of Food Board regulars in the last few weeks.

Will be in BR this weekend to tend to some bees in my kids townhouse. What time is early? They have haircuts planned at 9 and I haven’t needed one of those in 30 years so I may have a little time for this.

I’m there 9:00-5:00 or until sold out. I think I have 9 of those about to go in the oven and Bearded Grandpa will be elbowing at the door like it’s Black Friday and he’s heading for the flat screens at Wal-Mart to get his.

If they get a SuperCut #3 clipper cut you will be fine.

If they get the shampoo and a feathered, layered salon style cut with hair gel and blow dry I’ll give you the leftover samples.