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Knead to Know Sourdough- Boonville, MO, Boonville, MO (2026)

04/18/2024

🍞Oh Crumbs! A Little "Knead" for a Pause🍞

Hey, bread buddies! Your chief baker here with a bit of unexpected news. I’m tucking the apron away for a short spell due to some unforeseen circumstances that need my immediate attention. 🤕✨

As much as I’d love to keep the ovens warm and the dough rising, I need to hit pause on the bakery operations for a little while. We're closing the kitchen temporarily, and I’m as bummed as a deflated loaf to have to do this.

💌 For everyone who’s placed orders this week:
I’ll be reaching out personally to chat about your orders and arrange the best way forward. Your understanding and support mean the world to me, and I promise we’ll be back and baking as soon as I can manage it.

Thank you all for your kneadless (get it? 😄) amounts of love and support. Keep your dough hooks at the ready, and we’ll be back to our baking shenanigans in no time! ❤️

04/18/2024

🍞 A Journey Through Time: The Ancient Art of Sourdough 🕰️🍞

We're going to cover a little sourdough history with a true ! 👇

Did you know that sourdough is one of the oldest forms of bread leavening? It dates back to ancient Egypt around 1500 BC, making it a testament to the ingenuity of early bakers who harnessed the power of wild yeast and bacteria to create the perfect rise.

Unlike modern bread, which relies on commercially produced yeast, sourdough starts with a simple mixture of flour and water. Over time, this mixture captures wild yeast and lactobacilli from the environment, fermenting into a bubbly, aromatic starter known as "levain" or "mother dough." This natural leavening process not only imparts sourdough with its distinctive tangy flavor but also makes it more nutritious and digestible (did we mention delicious 😋).

Through the ages, sourdough was the staple bread of the Fertile Crescent, powered miners during the California Gold Rush, and has been part of human history across cultures and continents. Each culture has its own version, from the dense rye breads of Eastern Europe to the iconic San Francisco sourdough, celebrated for its unique strain of bacteria (Lactobacillus sanfranciscensis) that thrives in the Bay Area's climate.

Today, we honor this ancient tradition with every loaf of Knead to Know Sourdough. Our starter, Sir Yeast-a-Lot, carries within it not just the wild yeasts and bacteria that leaven our bread, but also the history and tradition of thousands of years of baking. Every loaf we bake is a link in a chain that stretches back to the dawn of civilization....ok maybe I'm taking this a little far but you have to admit it's pretty cool!

When you enjoy a slice of our sourdough, remember: you're not just tasting bread. You're savoring a piece of human history, lovingly preserved and honoring traditions and generations. Here's to the timeless art of sourdough, a true testament to the craft of baking! 🍞❤️

04/17/2024

🌟 A Tale of Trials and Yeast: Hot Mess Edition 🥵🌟

Hello, fellow sourdough enthusiasts,

This weekend, our kitchen turned into a baking battleground! 🔥 Despite our best efforts, we faced some challenges that tested our dough-determination and creativity.

Firstly, the scorching summer heat decided to join us in the kitchen in APRIL 🙄, turning it into a sauna fit for doughs and bakers alike. We battled the rising temperatures with every cooling trick in the book, from chilling the water to dancing with our exhaust fans on full blast. 🌡️💦

With the rising temperatures some of our doughs decided to take the term "over-proofed" to a whole new level, showcasing their fluffy, yet slightly rebellious, side 🤦‍♀️. But fear not, after much cursing and pleading with each ball of dough (neither method proved effective) and finally throwing an obscene amount of flour at my problems in an effort to make them go away…we managed to turn these over-proofed loaves into unique creations that surprised even us! Thankfully overproofed loaves still taste good they just look a little, or a lot, funny 🍞😅

Amidst these trials, we had to make some tough decisions, including decreasing the number of spots for our next bake session- we will keep current time slots for now! We want to ensure each loaf gets the attention it deserves, and we're tweaking our process to ensure smoother sailing ahead.

👩‍🏫But hey, every setback is a lesson in disguise, right? We're taking these challenges in stride, learning and growing with each batch, not always gracefully, but we’ll work on that too 🤪

Thank you for your patience and understanding during this bumpy baking ride. We're excited to turn these experiences into delicious triumphs in our next bake session!

Stay tuned for more updates and remember, even when the dough rises too much, we'll always keep the sour in sourdough!

Rising above the heat and baking chaos 🙃
Paige Janene at Knead to Know Sourdough

04/13/2024

🌟 🍞🍞Round 2! Flour Power Reloaded! 🍞🍞🌟

Hello, sourdough lovers!

It's the start of another exciting bake session here at Knead to Know Sourdough. This weekend, we're gearing up to create 37 loaves of pure deliciousness 🤤🥖! Thanks to Deana Imhoff for picking up 80lbs of flour for this busy baker 🤪👩‍🍳

Our first lovely batch of freshly baked loaves have cooled down for our SatPM pickup! Don’t forget to come get your order from 4:30-6:30! The aroma is simply heavenly, and I can't wait for you to enjoy them!👃😇

Don't forget, we're already accepting orders for our next bake session. Whether you're a regular or a newcomer, there's always room at our sourdough table for you. Place your order by 7pm Friday 19th to secure your spot! 🚨

📅Just shoot me a message on Messenger with your time preference and order details!
20th SatPM 4:30-6:30
21st SunAM/PM 8:30-10:30 & 4:30-6:30
22nd MonAM/PM 8:30-10:30 & 4:30-6:30
23rd TuesAM 8:30-10:30

Thank you again for being a part of our sourdough journey. Let's make this weekend another dough-tastic one!

Sending you floury high-fives and doughy smiles!

Paige Janene at Knead to Know Sourdough

04/12/2024

Guess what?! We still have time slots available!

SunAM/PM 8:30-10:30 or 4:30-6:30
MonAM/PM 8:30-10:30 or 4:30-6:30
TuesAM 8:30-10:30

Place your order by 7 pm to make it into this weekend’s bake session! 🥖

04/10/2024

🌟Mastering the Slice: Tips for Cutting Your Sourdough Loaf Like a Pro!🗡️🍞

👋Hey there, sourdough enthusiasts!

I hope all of you are savoring every delicious bite of your freshly baked loaves from our opening weekend!

If you want to enjoy more of our scrumptious creations, or missed out on the first round, be sure to place your order for the next bake session by Friday 7pm 🚨

All time slots for pickup are currently available for this bake session 13-16
Saturday 4:30-6:30pm
Sunday 8:30-10:30am OR 4:30-6:30pm
Monday 8:30-10:30am OR 4:30-6:30pm
Tuesday 8:30-10:30am

Speaking of bread, these loaves are hefty so I wanted to take a moment to share some tips and tricks that will have you cutting your sourdough like a pro! First tip have a better knife than me 😜

Let's get slicing!"

04/07/2024

🌟 Sweet Success, Cinnamon Chronicles, and the Art of Trial & Error?🌟

Hey Sourdough Squad👋

Wow, what a whirlwind opening weekend at Knead to Know Sourdough! 🍞🎉

47 crusty creations this weekend! I’ve still got more to bake, but all loaves have been wrapped up and are patiently waiting for their turn in the ONE oven! We’ve learned a lot, laughed a lot (Heidi and I both had hard lessons with gravity 🤦‍♀️), and baked enough Cinnamon Sugar loaves to build a sweet fortress (not recommended for actual consumption, but great for imaginary adventures). 😄

First things first, a huge THANK YOU to everyone who stopped by, placed orders, and cheered us on. Your support means everything as we navigate this delicious journey together. 🥰

Now, let's talk sweet tooth surprises! Who knew our town had such a craving for all things sugary and cinnamon-y? Most orders placed were for sweet creations- you guys must have known I needed to practice my sugar loaf game (sugar in dough turns to syrup and can dissolve your loaves 🫠)- by the 7th one I had it down pat and had perfected cooking temps/times for the temperamental sweets! Thanks to the enthusiastic feedback and insatiable love for the sweet treats. 💖

A quick note for pickups tomorrow: I'll be juggling my usual 9-5 job like a sourdough ninja(yep, that's a thing now), so I'll be zooming in and out to meet you at your cars with your orders. 🚗💨 Don't worry, I'll be quick as a flash, but please bear with me if I'm a bit flour-covered and overly excited about sourdough ratios🤭

And hey, speaking of ratios, don't forget to place your orders for the next bake session! Time slots are open and waiting to be filled with your sourdough dreams 🛌💭🥖

Just shoot me a message on Messenger with your time preference and order details!
13th SatPM 4:30-6:30
14th SunAM/PM 8:30-10:30 & 4:30-6:30
15th MonAM/PM 8:30-10:30 & 4:30-6:30
16th TuesAM 8:30-10:30

Let's keep this delicious adventure rolling! Thank you again for making our opening weekend a dough-tastic success!

Here's to many more loaves, laughs, and lessons learned. 🥖💕

Stay sour, stay sweet, and keep kneading on!

Warmly, Paige Janene at Knead to Know Sourdough

04/06/2024

🍞💥 Starter Overboard: We’re In Full Sourdough Swing! 💥🍞

Today’s kitchen scene looks like a science experiment gone wonderfully right! 🧪✨

Our beloved sourdough starter, affectionately dubbed “Sir Yeast-a-Lot,” decided to show off its bubbly enthusiasm by overflowing its jar. This can only mean one thing - we’ve officially begun baking our first round of sourdough loaves!🥳🥳

🔥The oven is HOT, dough is proofing, and the starter is active! First loaves ready for pickup today from 4:30-6:30! Shoot me a message on arrival and I’ll meet you outside with your loaf! 🥖

If you are green with envy don’t worry! All time slots are still available for pick up on next bake session- just shoot me a message on Messenger with your time preference and order details!
13th SatPM 4:30-6:30
14th SunAM/PM 8:30-10:30 & 4:30-6:30
15th MonAM/PM 8:30-10:30 & 4:30-6:30
16th TuesAM 8:30-10:30

04/04/2024

🌟 Thank You for an Incredible Opening! 🌟

What an amazing response to Knead to Know Sourdough’s “opening”!

I’m excited to announce that all time slots for the current bake session have been filled! 🥳🥳🥳

To those who have secured their orders, thank you for choosing us ❤️ I can’t wait to start on all your loaves!

For those who missed out on this round, don't worry! Shoot me a message in Messenger- accepting orders for the next bake session and beyond, with all time slots wide open! 🗓️
13th SatPM 4:30-6:30
14th SunAM/PM 8:30-10:30 & 4:30-6:30
15th MonAM/PM 8:30-10:30 & 4:30-6:30
16th TuesAM 8:30-10:30

🍞🥖Whether you're craving our classic sourdough loaves, a sweet treat like our Double Chocolate Espresso or maybe something more savory like the Bacon Swiss Onion 🤤 we're here to fulfill your sourdough desires!

Once again, thank you for making our opening a success. Can't wait to continue baking for you and sharing the joy of sourdough with our amazing community🥰🥖

04/03/2024

🍞✨ The Secret Life of Sourdough: Keeping It Fresh! ✨🍞

Ever wonder why your beloved loaf of sourdough starts acting like a moody teenager after a day or two? Fear not, dear bread lovers! I've cracked the code on keeping your sourdough as fresh as a daisy (or as fresh as freshly baked bread, which, let's face it, is way better). 🌼🥖

🗡️🍞 Cut on Demand
Keep your bread whole as long as you can. Think of its crust as its personal armor against the dry, stale world outside. Slice it only when you're about to eat it, preserving its freshness and possibly its feelings.

🏖️🍞 The Bread Box Chronicles:
If you’re serious about your sourdough’s well-being, invest in a bread box. Not too humid, not too dry, it’s like a spa for your loaf. If you don’t have a bread box, a paper bag in a cool, dry place works wonders too. Think of it as a mini vacation for your bread.

🌍💤 Wrap It Up:
No bread box? No problem. Wrap your sourdough baby in a clean kitchen towel or beeswax wrap. It’s like tucking it in for a long, fresh nap. Plus, it’s eco-friendly!

❄️🚫🍞 The Fridge is NOT a Friend:
Contrary to popular belief, the fridge is not a haven for bread. It leads to faster starch retrogradation (science speak for "it gets stale quicker"). So, unless you like your bread cold and crumbly, keep it out of the fridge.

⏳❄️ Freeze for Eternity (or Just a Really Long Time):
Not planning on devouring your loaf right away? Slice and freeze it. Then, toast directly from frozen to enjoy a piece of eternity, or at least extend your sourdough’s lifespan beyond its expected days.

There you have it, folks! With these tips, your sourdough will stay as lively and delicious as the day it left the oven. So, go ahead, adopt a loaf (or two), and never fear the dread of stale bread again.

🍞💡 Got any bread-saving tips of your own? Share them below! Let’s create a crumb-free world together.

04/02/2024

🥳It’s official!

‼️Limited time slots still available for this week’s bake session: Mon 8th 8:30-10:30, 4:30-6:30 and Tues 9th 8:30-10:30‼️

If you want to go ahead and order for next bake session you can- Just make sure to include the date for pickup to keep me straight! 🤪

Thanks again for all the support ❤️🥖

04/02/2024

🌟🥖Winner Winner...Sourdough for Dinner!🥖🌟

Thank You! Thank You! Thank You!

Thank you to everyone who has placed orders, shared, commented, and participated in this giveaway! Your overwhelming support and enthusiasm in this new adventure means the world to me🥰

BUT NOW what you've all been waiting for!

I am happy to announce the winners of our FIRST sourdough giveaway! I got a nice dopamine hit off of spinning the wheel of names, we'll have to do this again 😜
Congratulations to....

Cheryl Huckabay
Haylee Thomas
Sandy Friedrich
Stacia Dillender
AND
Lorrye Linhart
🥳🥳🥳

Orders are coming in fast and time slots are filling- Pickup times still available:
SatPM 4:30-6:30, SunPM 4:30-6:30, Mon AM 8:30-10:30, Mon PM 4:30-6:30, and TuesAM 8:30-10:30

Reminder that orders close for this bake session Friday at 7pm!

Looking forward to filling all of your orders!🥖😋

Knead to Know Sourdough- Boonville, MO

04/18/2024

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