BlueRabbit

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.

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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.

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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.

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.

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board admiration

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Dear lord with a post count.

I had Boars Head roast beef stacked high, Dukes mayo mixed with Zatarains horseradish and shaved red onions on the Miso Seeded bread for dinner.

It was really good.

An hour later I had another.

I’m fat and happy.

I am baking Tuesday for a Wednesday porch pickup at my house which isn’t too far from you. I’ll make the starter tomorrow evening, build the breads Monday, bake Tuesday and pickup fresh sourdough from my front porch.

I am baking the dark chocolate, white chocolate, dark cherry, a big Khorasan whole grain hearth loaf, a khorasan sandwich loaf and the miso, molasses, multigrain seeded sandwich loaf.

That is the only 4 I’m baking and I need to know by tomorrow if you want any or if anyone else does as well so I can build the starter up for the orders. Right now I think I have about 60 pickups.

Let me know if you want any. The chef has my number if you need it or just answer here or my face or Instagram or email on the website.

They are baking up really well. See Bearded Grandpa and Stexas reviews above.

And I just made French toast with the chocolate cherry to eat while I watch LSU blowing out this Western Kentucky team.

French toast is much better than the game. It could probably block better than the O line too.

I sold out today so none left for tomorrow.

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Somethings are just worth unleashing your inner bully for. I got mine, and as always, it did not disappoint. Thanks Rabbit.

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Man that chocolate cherry really proofed out nice. It was the best bread this week and I sold probably 40 of them at White Light Nights. Sold out by 8:00 and was home baking today’s bread by 8:30. That’s a really great event. It was packed.

Enjoy them BG and thanks for the support.

I’ll be at White Light Nights tonight at LaCarretta which is where those in the pictures are going. The ones for tomorrow are going in the oven today.

So anyone that is out there come by because I’ll have a lot. They will sell out too by around 8:00 or so.

And a friend of mine that makes amazing French macarons will be there too. She will be inside and will have a lot of different flavors and some are just works of art. Grab some from her too.

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dark chocolate, Bing dark cherry sourdough

Where will you have this? Sounds amazing!!!

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Just pulled out of the oven a few. Man it is good. Has white chocolate too.





They will go fast.

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.