Twelve Baskets Bread Kitchen

Twelve Baskets Bread Kitchen Local, licensed micro-bakery in Mifflin County, Pennsylvania.

Sharing God's message and His abundant blessings and provisions through authentic, handmade, artisan sourdough breads and sourdough baked goods.

08/26/2026

Today was sift day.

I order my flours in 50 and 55 lb bags from very reputable sources. Even so, every single gram of flour used my bakery is hand-sifted before going into the storage bins. All. Of. It.

Is it necessary? Maybe not. πŸ€·β€β™€οΈ
Do I do it anyway? Yes. πŸ™‚

πŸ€” Why?
Peace of mind for me and my customers.

Even with the best of care and modern packaging practices, unwanted debris can still find its way into those bags. Rarely, but it happens. I take this extra step to make sure none of that ends up in my supply or your bread or baked goods. It's just one of those extra little steps that matter to me.

Also, from a practical baking standpoint, sifting separates any lumps or clumps resulting in a silky, fluffy, aerated texture.
Better texture = better baked goods
(in my humble baker's opinion).

From bag, to fine wire mesh, to air-tight storage...it's what I do behind the scenes. It isn't sexy... it's sifted.

And, BTW... lifting those 50-55 lb sacks.... who needs a gym membership?!?!? Whew! πŸ’ͺ

And God said, let there be.... πŸ’‘
08/04/2026

And God said, let there be.... πŸ’‘

Good Morning! A little update on the bakery nook progress and maybe a little DIY education.Let's take a break from talki...
07/30/2026

Good Morning!
A little update on the bakery nook progress and maybe a little DIY education.

Let's take a break from talking bread. Can we talk about tong oil for a hot minute?!?

Listen, my Daddy loved using tong oil. The house I grew up in was a 1 3/4 story craftsman style and had American Chestnut EVERYWHERE. He painstakingly covered almost every inch of that gorgeous woodwork in tong oil. I'll admit, as a kid/teenager, I didn't appreciate the absolute beauty of all that woodwork and the labor of love he applied. 🫣 I thought it was old-fashioned and I THOUGHT I liked the newer, more modern mill work/trim work, the kind I saw in friend's homes. Silly me. πŸ€¦β€β™€οΈ

Tong oil is an amazing NATURAL and NON-TOXIC wood preservation medium.
It is a process however! After tons of research on how to get "that look" but make it durable AND food safe compliant, all roads pointed to tong oil. Imagine that.

Now, I'm no stranger to DIY, but, these counters were a long awaited investment so..... enter anxiety and slight intimidation. πŸ˜³πŸ˜¬πŸ™

Some geeky stuff - Tong oil takes up to 30 days to fully cure - it polymerizes through oxidation which creates a molecular bond within the wood structures creating a solid, practically waterproof, surface. Durable, strong, and absolutely beautiful IMHO. 😍

Pure tong can yellow over time and I didn't want that "golden oak" look... I wanted a more vintage, aged wood look. The kind you see in well loved homestead kitchens, the kind of look that saw multi generations of hands at work. While that will truly only come with use and age, RMP Finishes offers a dark tong with natural pigments that give it more of an aged look, a little darker, but still warm and inviting.

Bingo. That was my ticket. πŸ‘

It takes several coates to make this happen (and perhaps a minor degree in chemistry πŸ˜‚). Although the coating process can be quite quick (1 coat every 30-45 minutes at first), the curing time is a test of patience. Which I may or may not struggle with at times. In this case, like Fauci, I'll plead the 5th. And like Violet Beauregard, I want to use it NOW!
Patience is a virtue, Donna.
Anywho....

After the frst few flood coats, and a 12-24 hour initial cure, I still have a couple more coats to apply. The first few coats are cut with natural 100% citrus (d-limonine) food grade solvent. This allows the tong oil to apply easily, evenly, and really soak into the wood fibers to start that polymerization process. The first few coats were a precise combination of pure tong, dark tong, and citrus solvent. The last couple were a little heavier on the dark tong. The last coat will be straight dark tong cut with less solvent creating not golden, not walnut, but a happy marriage of the two tones and just slightly deeper than the pictures. 😍

Once the oil starts to pool on the surface, the fibers have become fully saturated. Then, you wipe off the excess and let nature and oxygen take its course. In the meantime, (I'll say it again for my own sanity and discipline), patience is a virtue, Donna. πŸ˜‚

My Daddy (God rest his soul πŸ™) always said "I may not always be right, but I'm never wrong." He was certainly not wrong in this instance.

I now understand that labor of love.

Thanks Daddy. ❀️ I hope I did you proud.

It's been a transformative July so far. The bakery nook is coming along nicely. The cabinets are installed. The butcherb...
07/27/2026

It's been a transformative July so far. The bakery nook is coming along nicely. The cabinets are installed. The butcherblock counter in the bakery nook has been installed.

The empty kitchen corner (which has been my conundrum since we moved here in 2020) now has base cabinets and built-in uppers to the ceiling to match the cabinets that were already here. That corner base has also gotten a new butcherblock countertop.

A new island has been built and installed and it has a new bb counter also, but, it will be different.

Today we're playing with samples of light and dark tong oil to achieve the warm tone we're looking for. 😍

Sharing a sneak peak of the (unfinished) bakery nook and a tiny sample of bb I'm playing with - this is 3 coats of dark tong.

(I have to admit though, I'm kinda loving the raw unfinished look of those cabinets. ❀️)

In September, the perimeter of the current kitchen will get new counters, sink, hardware, and lighting along with tile.

Still more painting, staining, and tile to come.

Stay tuned! Bread and baked goodies will be back soon!!

Blessings to you!
Donna & Steve

07/02/2026

The Pause & Welcomed Changes

The Pause... βŒ›οΈ
Next week will be the last week to order sourdough goodies until August.

Welcomed Changes... πŸŽ‰
12 Baskets Bread Kitchen will be undergoing a few upgrades with some much needed extra storage and additional counter space to serve you (and me! πŸ˜‰) better!

Please place your orders no later than Thursday July 9 (direct message or text). The last pick-up/delivery date for July will be Tuesday, July 14. We plan to resume normal operations in early August.

Thank you for your continued support and patience during this much anticipated renovation time!

As ALWAYS, it is my pleasure to serve and provide fresh-baked sourdough goods for you and your family!

Have a safe and enjoyable holiday weekend! πŸ‡ΊπŸ‡² 🌟 🌞 πŸŽ†

Blessings to you!
Donna & Steve

04/16/2026

Thanks for checking in! I know it's been a minute, ya?

So, where have I been?? Well, our humble little abode has been undergoing a bit of a makeover. Now that the first phase is just about completed, I can get back to baking sourdough goodies for you. So, let's ease back into some baking, shall we?

The following menu items are available for Wednesday or Friday delivery/pickup next week. All items fresh baked to order.

ARTISAN BATARDS
White $10
Trinity $11
Honey Oat $12
Deli Rye with Carraway $12

SIGNATURE SERIES $15
Genesis - Tri-flour with white chocolate, cranberries, pecans
Choc-A-Lot - Chocolate dough with triple chocolate chips
*NEW* Trail Blazer - Honey Oat dough loaded with nuts, seeds, chocolate, dried fruit and rolled oats

ORGANIC SAMMIE LOAVES - Classic 9" sandwich loaf.
Great for slicing, toasting. Sourdough your kids will like!
White $9
Cinnamon Swirl $10

*NEW* SOURDOUGH COOKIES $18/dozen
Salted Peanut Ba-Da Bombs - PB sourdough cookies with white chocolate chips, dark chocolate drizzle sprinkled with flaky sea salt.
Goodie-Two-Chews - Soft and chewy oatmeal raisin pecan cookies with white chocolate icing. It's like an oatmeal cream pie and iced animal crackers had a baby.

I still have not found an ordering platform that I am savvy with, so, until then, DM or text with orders!

YOU ARE APPRECIATED! Thank you for the opportunity to bake for you and your family!

Blessings,
Donna and Steve

Sourdough rule  #1, bake it anyway.So... I had about a 1/4 or so batch of Guinness dough in the fridge - that I had kind...
03/13/2026

Sourdough rule #1, bake it anyway.

So... I had about a 1/4 or so batch of Guinness dough in the fridge - that I had kinda forgotten about. πŸ«£πŸ€¦β€β™€οΈ It was cold fermenting for almost a week. Four days is about as far as I've pushed the cold ferment, but there she was, in all her fermented glory, just patiently waiting for her day in the sun.

I saw Miss Guinness when I pulled out a batch of white dough for a rosemary parmesan loaf to go with dinner. She was just enough for a mini loaf, a bit liquidy, and I thought WAY over fermented, but the rule is the rule. πŸ€·β€β™€οΈπŸ˜‰

I didn't even shape in the traditional sense. I simply gave her a tri-fold, tucked in her ends, and into a standard loaf pan she went (this helps keep shape with loose dough). 🀞🀞

49 minutes later.... she's a bit crackly mostly from high fermentation and from not shaping to create more surface tension ... BUT, she smells stunning!

Now we wait. ⏳️

Sourdough needs at least an hour out of the oven before diving in. Fully cooled is ideal. Otherwise, you'll end up with a gummy, sticky, interior. But hey, who can resist fresh warm bread?!?!? I get it, it's hard, but trust the process.
Be patient!!! ⏲️

Two hours was the breaking bread point for me, and, well...

Slap me silly. She's delicious. A very nice, but not an over powering SD tang, and an ever so slight hint of the bitter from the Guinness which balances it out beautifully. Soft and springy, and surprisingly, not at all flat or dense. Perhaps I should forget dough more often! πŸ€”πŸ˜‚

Miss Guinness is the base dough for my Pot-O-Gold Signature loaf made with the Guinness dough and Kerry Gold Aged Cheddar and/or Dubliner Cheese(s). Now I wish I would've taken the chance and added the cheese (anyway πŸ˜‰)!!!

Live n' learn lessons from the bake station and my superstar starter, Eden. She's always teaching me something.

Bake on and ALWAYS bake it anyway!

GF Trial Update:  Not too shabby. πŸ˜‰ If you never had sourdough, you probably wouldn't have guessed it was GF.That being ...
02/28/2026

GF Trial Update:

Not too shabby. πŸ˜‰
If you never had sourdough, you probably wouldn't have guessed it was GF.

That being said...

Positives:
She fermented nicely. Rose beautifully during her bake (all the way to the lid! You can see the indents in the middle of the crust πŸ˜‚). Crust was thin, crispy, golden. Her crumb was soft and just a bit chewy, as sourdough should be. Not dense or heavy. Not too sour. πŸ‘

Room for Improvements:
Although the crumb was soft and a bit chewy, there was just the slightest, tiniest, bit of grainy texture. There was an almost, ALMOST, undetectable aftertaste from the sorghum starter, but I could taste it (that's what happens with a hypersensitive palate). Not sure if that would have been detectable otherwise. πŸ€”

We're not quite there yet. Close.
But, not the level I'm reaching for...yet. πŸ˜‰

Next up: GF loaf with oat starter.
Stay tuned. πŸ˜€

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Belleville, PA

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