Sourdough Connection

08/28/2026

My first attempt at a menu almost never works out. I realized some mistakes I made last night so here is the real menu! I will delete the old post. I’ve decided to make gochujang sandwich loaf today. It’s been a while and it makes for an amazing grilled cheese. Another change is that I forgot to add the baked potato loaf back to the menu and I decided to make blackberry cream cheese scones instead of blueberry because I I have blackberries! This will be the last day of the season for Franklin Street Bazaar. Come early for a full selection, it’s bound to be busy. Thank you all for supporting my little cottage bakery. I already can’t wait til next year.

08/23/2026

I keep hearing people say, “People with celiac disease can eat sourdough because the fermentation breaks down the gluten.”

Please stop spreading this. It is serious misinformation.

Traditional sourdough bread is still made with wheat flour. It still contains gluten, and it is NOT safe for someone with celiac disease unless it is specifically made to be gluten-free.

Long fermentation may make sourdough easier to tolerate for some people who have non-celiac gluten sensitivity or other digestive issues, but that is very much a case-by-case situation. “Easier to digest” does not mean “gluten-free,” and it DEF does not mean “celiac-safe.”

Celiac disease is an autoimmune disease. This isn’t a matter of someone deciding whether a little gluten bothers their stomach. Giving someone with celiac disease regular sourdough because you heard fermentation “gets rid of the gluten” can cause real harm.

Sourdough is not automatically gluten-free. Regular wheat sourdough is not celiac-safe. Please stop telling people that it is. THANKS!

08/23/2026

My son is 16 and has been starting his own business. He bought some fancy new tools and he has a car. Send him a message and get your bin cleaned. It will help with those pesky flies and bad smells.

Hello, I'm Derek Totten, and I offer pressure washing services in Evansville and the surrounding areas. I'm a junior at Castle High School, and I'm looking to earn some extra money during the school year.

Trash can cleaning is one of the services I offer, and it's helping me gain experience while building my business. Trash cans are often overlooked, but keeping them clean can make a big difference—especially during fly season.

If you have any questions or would like to schedule a cleaning, feel free to text me at 812-629-9640.

08/22/2026

We will be here one more time next Saturday. Don't miss out. If you can suggest some bread and art friendly pop up vendor events, let me know. I'm going to start selling stained glass at art markets when Franklin Street Bazaar ends.

08/22/2026

This is the real up to date menu. Turmeric pepper loaves did not work out.... Spinach focaccia was okay but not as good as the original person who made it so we dropped the price from 10 to 6 because it's still good for a sandwich and we just ran out of time and granola didn't get made. Next week, I will have Coconut chocolate granola and my husband INSISTS we also make Gochujang and cheddar scones because we also ran out of time for those.

See you at 9 at Franklin Street Bazaar!

08/20/2026

Alright. I think this menu is correct. If you were upset that the spicy brownies didn't make an appearance last week due to accidental burning, this week, we will make them extra fudgy. Come see me Saturday at 9am at Franklin Street Bazaar

08/20/2026

My second unusual bake is highlighted in this YouTube video. What makes this loaf special is the turmeric and black pepper.

From John Hopkins: “Combining turmeric and black pepper significantly increases the body's ability to absorb turmeric's active plant compound, curcumin, by up to 2,000%. This dynamic pair offers powerful antioxidant and anti-inflammatory properties that help protect cells, ease joint discomfort, and support overall health.”

There are a lot of people out there with autoimmune inflammatory disorders and a bread like this is not only more nutritious but it’s also delicious for those who could benefit from this dynamic pair. I was diagnosed with Rheumatoid Arthritis last year and it was this diagnosis that required me to step back from complicated bread recipes. For those who many not know, this is why I gave up bagels and have been changing my scones all summer trying to find a technique that was easier on my hands and shoulders.

Stop by, try this powerful bread, I’ll have samples! come see me tomorrow at Franklin Street Bazaar

10 years of professional baking experience in one loaf. After a d...

08/20/2026

Good afternoon bread lovers. I’ve been following this baker lately and she loves to replace regular water with more hydrating nutritional supplements in place of water. I was pretty excited about this idea so this week I’m going to try making a different style of focaccia that uses blended spinach in water to give the focaccia an extra punch of nutrients.

Market is almost over and I’m so sad about that. Until it ends, I’d like to experiment with some bread recipes just for fun. This particular focaccia is olive oil free and is made to have a crispy outer crust that is thin, airy and perfect for sandwiches. There is no olive oil in this style of focaccia. This is an artesian style focaccia made is a brick oven and not in a pan.

At the end she makes a sandwich to split and share that includes burrata or fresh mozzarella, salt and pepper, fresh tomatoes, arugula, balsamic glaze, olive oil and lemon juice. I plan to pick up some farm fresh tomatoes from Franklin Street Bazaar and I’d like to find local arugula. I just planted some hydroponic arugula but it’s not going to be ready to eat from for quite a while. Suggestions appreciated.

Learn how to make naturally green sourdough focaccia —no artificial...