Smoky Row Sourdough

Smoky Row Sourdough Sourdough, sourdough, sourdough…….

06/04/2026

Roasted Pepper and Feta half loaves, headed out to FedEx.
This turned out AH-May-ZING!!!!!!!
As always,
Slice, Toast & Enjoy🫶🏼

06/04/2026

Roasted Red Pepper and Feta Artisan Loaf. MmmmmMmmmmm.

06/03/2026

Heavy bake day tomorrow, for Friday and Saturdays porch pick ups. 🍞🥖🫶🏼
I have some really nice 50-50 dough coming to room temp so I can shape some mini loaves. (I popped it in the fridge last night after my stretch and folds to slow down bulk fermentation. I was sleepy)
Then, I have some really shaggy plain dough, in the beginning stages of stretch and folds for some pre-orders. I also have a LARGE starter, who is extremely happy.
Happy Wednesday my Lil’ Smokies!
Remember,
Slice, Toast & Enjoy🫶🏼

06/02/2026

I started with a basic all-purpose white flour base just as you would for a plain artisan loaf. I added a little twist and I took a Bruschetta Compote and put it up against my immersion blender and created a bruschetta liquid and used 125 grams of that liquid and then did the other of just water. So the dough is TASTEFULLY flavored like Bruschetta… and then I added fresh mozzarella pearls into my stretch and folds. It made for some of the most fire grilled cheese I’ve ever had.

06/02/2026

We have bruschetta and mozzarella, bruschetta and feta, sun-dried tomato and basil, and a plain artisan loaf and will you just look at the EAR on her. She is beautiful.!!!!

06/02/2026

Tonight’s flavors are: Sun-dried tomato and basil, Bruschetta and mozzarella, Bruschetta and feta, and a good old-fashioned plain artisan loaf.

06/01/2026

Getting ready to make sun-dried tomato and feta sandwich bread and a couple plain loaves. Promised tomorrow to Carmel Fire Department.
As Always,
Slice, Toast & Enjoy🫶🏼
Keeping Up In Carmel

05/30/2026

Traditional style focaccia with roasted peppers, feta cheese and fresh cracked pepper. Added some Tuscan herb oil and sun-dried tomato oil to really make it POP!!!!! Can’t wait for this to get out of the oven. Mmmm mmmmm.

05/30/2026

My Favorite ROLLED FOCACCIA! This one is bruschetta and mozzarella. You read that right. Directions ⬇️

Step 1: Over proof that dough!
Step 2: spread dough gently onto generously oiled pan WITH SIDES.
Step 3: Add inclusions of your choice to top of dough, then fold both sides into center…flip over so seam is underneath.
Step 4: drizzle with more oil. TRUST ME. IT’S NOT TOO MUCH. Add more inclusions to top and gently dimple to spread out.
Step 5: Let sit, covered with plastic wrap until doubled in size.
Bake 450F for 18-22 minutes until crust is crispy and top is golden.

05/29/2026

Doughphelia is so active and bubbly. So that just means I can make some unique and tasty bread.

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Carmel
Carmel, IN
46032

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