Barrick Baking Co.

Barrick Baking Co. Helping you bake better bread! Recipes, tips, and tricks for sourdough and fresh-milled breadsđŸ„–

03/24/2026

I’m a procrasti-baker through and through, but we’ve been using TurboTax for a couple of years now and are always surprised by how simple it is!

You can get 20% off TurboTax when you file through my link by April 15. Offer valid for TurboTax federal products only (no state products). Clink the link for full details.

The views expressed are my own. I am compensated by TurboTax if you purchase through my link.

Sometimes sourdough starters feel a little mysterious.They rise really well for awhile, and all of the sudden, it feels ...
02/15/2026

Sometimes sourdough starters feel a little mysterious.

They rise really well for awhile, and all of the sudden, it feels like they’re on strike.

I’ve been there, and as frustrating as it is, it’s usually not forever. With some small tweaks, it typically perks back up.

When my starter gets sluggish, here are the tricks I use to give it a boost:

First, I check the temperature.

Starters LOVE warmth, and around 75–80°F is the sweet spot for strong, happy fermentation.

Sometimes your starter appears to be sluggish just because it’s cold, not because it’a weak.

Second (and probably the most important), I tighten up my feeding timing.

Feeding your starter before it fully deflates helps the yeast stay active and well-fed instead of running out of food and going into starvation mode.

Third, I experiment with swapping 50% of the flour for whole wheat or rye.

This doesnt need to be long-term, but these flours can give your starter a boost when it’s struggling.

A sluggish starter usually isn’t dead, it just needs some TLC!

Save this for the next time your starter is seeming a little under the weathere

02/14/2026

I started making sourdough about 5 years ago, and I made quite a few bread-flavored bricks in the beginning🙈

But a couple of changes along the have completely transformed my loaves.

First, I had to let my starter get strong. It’s easy to jump the gun and use your starter as soon as you’re seeing bubbles, but using it too early leads to loaves that look more like frisbees than bread.

Second, I had to learn to read my dough and understand fermentation. You can have the world’s strongest starter and the best recipe, but if you don’t know how fermentation works, it’s going to be hard to make good bread.

Learning what the dough should look and feel like is key for knowing when your bread is fully proofed.

And the best way to learn this is to practice! You’ll have some flops along the way- and that’s okay!

Here are things to look for:

đŸ„–your dough should be puffy and somewhat jiggly. If it’s super firm, it’s not done
đŸ„– it shouldn’t be overly sticky. If you touch it, your hands should come away relatively clean (unless you’re working with high hydration dough- which I don’t recommend as a beginner😅)
đŸ„–It should have risen. Not all sourdough should double in size, but it should definitely have risen noticeably.
đŸ„–There should be bubbles. No bubbles = no bueno
đŸ„–it should be able to hold its shape, but it should also be extensible. You should be able to shape it without it tearing super easy or turning in a puddle the second you let it rest

If you’re new to sourdough and looking for tips like this, be sure to follow along!

And if you need help with your starter, I have a course that dives into how to keep your starter strong and reliable! You can find it under “links” in my profile✹

02/13/2026

Is there a learning curve to fresh milled flour? Yes. But is it as hard as it seems? I would say no (and that’s coming from someone who left her mill in the closet for 2 years because she was intimidated 🙈).

Choosing the right grains (hard for breads, soft for things that don’t need to build gluten- like cookies and muffins), is the first step.

And choosing a recipe meant for fresh-milled flour will make things easier, too. Once you’re comfortable, you can adapt your existing recipes!

Allowing your dough or batter to rest helps the flour absorb the liquid in the recipe and it helps gluten begin to develop.

These principle are really all you need to get started baking with fresh milled flour!

Share with a friend who needs some fresh milled flour tips✹

If you need an easy Sunday breakfast, these are BOTH still available! Message me to claimđŸ„°
07/27/2024

If you need an easy Sunday breakfast, these are BOTH still available! Message me to claimđŸ„°

✹EXTRAS AVAILABLE✹Cinnamon rolls - pan of 1 dozen $281 Classic Sourdough Loaf $12 Ready to be picked up tonight or tomor...
07/26/2024

✹EXTRAS AVAILABLE✹

Cinnamon rolls - pan of 1 dozen $28
1 Classic Sourdough Loaf $12

Ready to be picked up tonight or tomorrow!

Message me to claim!

Update: one sold, ONE available! 2 large loaves of sourdough zucchini bread up for grabs!$8 each. Message me to claim!
07/20/2024

Update: one sold, ONE available!
2 large loaves of sourdough zucchini bread up for grabs!

$8 each. Message me to claim!

Life hack: if you bake cinnamon rolls in the morning, your house smells amazing the rest of the day😍I have ONE extra pan...
07/19/2024

Life hack: if you bake cinnamon rolls in the morning, your house smells amazing the rest of the day😍

I have ONE extra pan of half a dozen cinnamon rolls that can be picked up today! $15- DM me if you want them😋 SOLD!

Address

Amarillo, TX

Website

https://nutrimill.com/Barrick20, https://stan.store/Barrickbakingco/p/t

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