Sourdough To Go

05/04/2024

Happy Pick Up Day! 🍞🍪

If you ordered through my website, your order is now on the porch and ready to pick up between 1-3pm!

This is my first order using my website so please give me your feedback! I’d love to hear if it was helpful/easier for you to order, what you liked and what you didn’t, etc.

The preorder for next week will go live on Monday; I hope you all enjoy your weekend!

Thank you all for your support; I appreciate your business and I look forward to serving you again 🤍

05/01/2024

Hi friends! I have an exciting update! I recently partnered with Simply Bread to create a storefront for all of my products!

You can easily see what’s available week to week, pay via credit card now (CashApp and Cash payments are still an option), subscribe to newsletters, + get text updates when ‘Bake Days’ go Live!

Here is the link to my store front! If you’d like to place an order and have it ready to pick up on Saturday, make sure you get your order in before tomorrow evening! (Don’t forget to sign up for text/email alerts)!

https://app.simply-bread.co/store/269c1fb8-4466-4fce-9c31-adda5099abb8

04/18/2024

Hi friends; just want to share a quick update.

I’ve had a few of you reach out wanting to place orders for bread. I had originally planned on taking time off until April 11th to help my family transition to my husband deploying but then we got hit with illness after illness and are still struggling with sicknesses.

At this time, I’m not taking orders until we’re fully recovered (not sure when that will be since we’ve been going on a week+ at this point). I will share another update once we’re all healthy again and when I’m ready to start baking.

I’m sorry for the inconvenience and appreciate your flexibility/understanding ❤️ if I don’t respond to messages, I’ll get back to you when I’m well!

04/06/2024

I’m all set up and ready to serve you some bread and cookies! I’m located right on the corner of First Ave and N East St (Railway Express Diner and Arusha Coffee).

Come say hi if you’re in downtown Belton 🥰

03/25/2024

My favorite way to use sourdough is for breakfast!

My sweet friend ordered a cinnamon raisin loaf and I recommended she use it for French toast; She loved it!

Here are some of my favorite breakfast toasts:
- jalapeño cheddar, mashed avocado, a fried or poached egg + bacon strips
-classic, toasted with butter (or peanut butter), and a drizzle of honey
-blueberry lemon toasted with cream cheese
-cinnamon raisin toasted with butter (or use as French toast)

What is your favorite way to eat your sourdough?!

03/20/2024

Hey y’all! As a thank you for being here and following along my journey, I’d like to do a giveaway!

How to enter:
-Like, comment, and share this post!

What do you win?!
💛If you’re local to me, you get a sourdough loaf of your choosing. This includes flavored loaves!

💛If you’re not local, I will ship you my dehydrated starter and eBook so you can begin your own sourdough journey!

The giveaway ends on SUNDAY 3/24 at 11:59pm CT - winner will be announced Monday!

(Please make sure when you share this post that your settings are set to “public”. That will allow me to see who has shared it).

03/15/2024

I’ll be a vendor at this event, come say hi! 🥰

03/15/2024

Presenting Wheater Cottontail this Easter season 🐰😆

Thanks to all of you who tagged me in this trending design. It was fun to make! These little bunnies are gonna make some toddlers very happy tomorrow!

03/09/2024

It’s cold but we’re here and ready to serve you! Come say hi if you’re in Downtown Belton! 🍞💛

03/06/2024

I am excited to announce that I am doing my first farmers market this Saturday! I can't wait to meet other small business owners and hopefully gain new customers (and officially introduce myself to current ones who I haven't had the chance to meet yet)!

If you're in downtown Belton this weekend, please swing by my booth and say hi! We'll be in the riverfront parking lot right behind The Gin! Can't wait to see y'all!

03/04/2024

Sourdough Brown Butter Chocolate Chip Cookies 🍪 🤎

Ohmygawsh these are amazing 🤩 so good that I may even bring them to my permanent menu! I’ll have my official taste tester (my husband and toddler 😂) give me the stamp of approval just to make sure…but man are they good!

I used the recipe from Sugar Spun Run and swapped milk chocolate for dark! I also used active starter vs discard because it hadn’t fallen yet and I didn’t want to wait 😂

03/02/2024

02/28/2024

My small business has grown, all thanks to you! And with growth means I needed a new, more efficient way to bake multiple loaves at a time!

Don’t get me wrong, the Dutch ovens are perfect for small scale/family baking but I had 24 orders last week and only being able to do 2 loaves at a time was not ideal 😅

So I did some research, read reviews, asked opinions from other microbakers and decided to buy the XL Pizza Steel. I figured if it didn’t work out for sourdough, I could always use it for pizza 😂

I’m happy to report I attempted my first open bake yesterday and I’m so surprised and pleased with how it turned out! (Dare I say, the result is even better than the Dutch oven 😳). Now I’ll be able to bake 4 loaves at a time which means less stress swapping things in and out and more time playing with my girls 🫶🏻 I’m also hoping this helps me participate in my first farmers market this year!

02/23/2024

Those of you who bought Baby Toast Malone should be just about ready to bake with it!

I’ve had a few people ask me what recipe I recommend for beginners because there’s sooo many out there that all slightly vary in techniques and measurements.

This is the recipe I used until I opened my business. This recipe always gave me a great result and helped me learn the processes along the way.

Keep in mind, the process will vary based on temperature of your environment and your dough! A hotter more humid house will ferment your dough faster than a cooler drier house. High elevation will require longer baking times etc etc. You will probably need to bake a few loaves before you get a result you’re happy with but this is a good guideline for starting with!

And if you have any questions about your starter or baking process, send me a DM! I’m happy to help 🤍

Here’s the recipe written out:
Sourdough Boule recipe:
1 1/4c of room temp filtered water
1 cup active starter (usually ready 2-4 hours after feed)
3 cups bread flour
1tsp salt

Combine water and starter and mix until combined. Then add bread flour and mix into a dough ball (will be sticky). Cover with tea towel for 30 minutes on counter/room temperature.

Add salt and knead for 3-4 minutes until incorporated. Cover and rest for an hour.

Start stretch and folds (depending on time available, you can do 3x every 15 mins but if time allows do 4x every 30 minutes).

After S+F, leave on counter for 2 hours to rise (or until doubles in size). After done rising, spread flour on surface and laminate/shape into a dough ball and put on floured parchment paper. Cover with towel or shower cap and stick in fridge to proof overnight.

Baking:
Preheat oven to 500° with Dutch oven inside for 45 minutes. Score loaf the last 10 minutes of preheat and drop oven temp to 450° — bake with lid on for 25 minutes. Remove lid, bake for 15 more uncovered. Remove from oven and transfer to a cooling rack. Allow to cool for 2 hours before cutting into it.

02/16/2024

I’ve been wanting to try out focaccia for a while now and tonight was the perfect time because I had nothing else planned for dinner. I raided my kitchen and found tomatoes, pineapple (yes, we believe pineapple goes on pizza), pepperoni, and cheese; the perfect ingredients for a homemade pizza! Best part was my toddler helped me with the toppings and we all enjoyed it together before bed 🥰

Here’s how I did it:
75g active starter
350g warm filtered water
500g all purpose flour
10g salt

Mix the water and starter together in a bowl. Then add flour and salt and mix until combined into a shaggy dough. Cover and let sit for 30-60 minutes (or whenever you remember to come back to it 🤪) and then form it into a ball. Then cover again and let it double in size - the timing of this depends on your environment. I had it on top of my counter where my dishwasher runs and it fermented/doubled in about 7 hours vs 12.

Preheat oven to 425°F for at least 30 minutes.

Then oil a baking sheet (I used EVOO), put the dough onto it and flip it back and forth until both sides are coated. Gently spread it out to fit the pan, dimple it with your fingers and add your toppings. Bake at 425°F for 25-30 minutes.

That’s it! SO EASY. Delicious, minimal ingredients, and it reminded me of a crispy fluffy deep dish pizza. I don’t think we’ll buy frozen pizza ever again! Let me know if you try it 🫶🏻

02/14/2024

Happy Valentine’s Day! ❤️🌹

02/14/2024

Busy prep day for me! 8 loaves in the fridge for overnight proofing and will bake in the morning before the kids wake up (unless my 10 month old has other plans 🤪).

Super grateful to my neighbor who gifted me her garage fridge so I can hold more dough 🙌🏻 it means I can take more orders per day! (Although I am still trying to maintain a good balance because being a mother comes first ☺️). Thankful for my customers who keep coming back and sharing my small business - I appreciate the support!

02/12/2024

One of many reasons why we make our own sourdough! 🤍💛🖤

02/08/2024

Michael Weber hint hint 🤪

I’ll save ya some time, my dude😉🙌🏻

02/07/2024

Dusted off this old chalk board and decided to use it for my porch pick-up! Now you can be certain you’re at the right house and if you prefer no contact (or I’m unavailable to meet you at the door), I’m happy to set your order on the table to pick up at your convenience!

02/05/2024

I love a good before and after 😍

02/04/2024

💘

02/03/2024

6 Toast Malone babies shipped out today!
Excited to see what y’all do with them 😍🥹

02/02/2024

Toast Malone is officially for sale! Now you can use my well established starter to embark on your sourdough journey. This takes the guess work, frustration, and time out of attempting to establish your own.

What do you get with my dehydrated starter? You will receive 10g of starter (5g to revive and 5g for backup in case something goes wrong), as well as an ebook to guide you through the steps of bringing it back to life!

I’m also willing to ship if you’re not local to me! DM me if you’d like to buy some 🍞🥖

01/26/2024

My permanent menu 🤍

01/26/2024

I give you…✨bread bowls✨

01/24/2024

What is a sourdough “ear” and why do bakers want them?

An ear is the edge of crust that forms after scoring a deep cut into the side (or top) of your loaf.

An ear is not critical to taste (and tbh, it can kind of be a pain to cut) BUT, it’s also an indicator that you baked a perfect loaf of bread.

It means you nailed the fermentation process and the dough had enough oven spring to peel back and create that beautiful crispy crust that bakers strive for…you nailed the sourdough process 🙌🏻

Tip: to get an ear, make your expansion score about 1/2” deep and hold your blade at a 45° angle when making your cut and just keep practicing! You’ll get there eventually 🤎