Bread and Berry

Bread and Berry Hi, I’m Kaitlyn!
🌾 Wife & Stay at Home Mama
🕊️ John 6:35
🥯 Organic Micro Bakery in Cincinnati Ohio

11/19/2025

The perfect sourdough discard rolls just in time for thanksgiving 🦃🧡

These are so buttery and delicious they’ll wow your whole family 😉 Recipe below ⬇️

Ingredients: 📋

Roux: (this is the milk and flour mixture seen on the stove)
• 80 g whole milk
• 30 g bread flour

Dough:
• 2 tsp yeast (ITS A DISCARD RECIPE 🙂)
• 60 g warm water ~100 degrees
• 90 g discard (or active starter for the sourdough police)
• 290 g bread flour
• 1 tsp salt
• 50 g sugar
• 1 egg (best if it’s room temp)
• half a stick of butter. Soft NOT melted.
• some oil or melted butter for your cooking pan and bowl. I prefer to use olive or avocado oil but if you want to add a sweeter flavor you can use coconut oil.

Directions:

1. Make the Roux:
Combine the milk and flour in a pot and whisk constantly over medium heat until thick and combined. Should be a mashed potato consistency.

2. Mix water, yeast, and a pinch of sugar. Rest 5 mins

3. Stir in discard, salt, sugar, roux, egg, and flour. Knead for 5 mins

4. Knead in butter for 5 minutes

5. Toss in oiled bowl, cover, rest for 2 hours (or until it’s doubled in size)

6. Prep your baking dish with butter or oil. I’m using a 9 inch round pan for 12 rolls. Really you can make any container work and you can do 6 big rolls, 8-10 regular rolls, or 12 small rolls like me. You just may need to adjust baking times by a few minutes. So divide your rolls and put them in the pan.

7. Cover, rise again for 45 minutes. Preheat your oven to 375.

8. Bake for 18-25 minutes depending on the size of your rolls and how brown you want them to be. The internal temp should be 190.

9. Brush with butter and top with flaky or course salt.

↪️Share or save this video and make these buttery delicious rolls a part of your holiday menu!

Holiday Availability! After giving it some thought, I have decided I won’t be doing anything special for Christmas or Ne...
11/13/2025

Holiday Availability!

After giving it some thought, I have decided I won’t be doing anything special for Christmas or New Years this year and will just take some time off to enjoy the holidays with my family.

However, I will have double the capacity for thanksgiving orders this year so go ahead and place alllll the rolls and bread orders. I’ll be dropping my stuffing recipe soon 😉

We also have some trips planned over the winter so keep an eye out for limited availability in January and February.

Wishing everyone a wonderful holiday season! 🎄

11/08/2025

The only garlic bread I’ll ever make! 🍝

And it’s so easy, my toddler helps me do it!

How to: 👇🏼
~ Take a loaf of bread and slice it to your desired thickness. Here I’m using one of my sourdough loaves.
~ lather on your favorite butter. I prefer to use room temp or slightly melted.
~ spread on some minced garlic. As much or little as you like. This entire recipe is about vibes, not measurements
~ add some seasonings. I just use salt, pepper, garlic powder, onion powder, and Italian seasoning.
~ add cheese. These slices have Parmesan and Asiago. Mozzarella is delicious too!
~ broil on high for 4-5 minutes until they’re browned and fragrant.

Enjoy with your favorite pasta dish! 🍝

11/05/2025

How to Sourdough • Episode 5
Baking your loaf!

The last video discussed how to make the dough and do a cold ferment. This video will cover baking your bread.

1) after your desired length of time for your cold ferment, pull your dough out and let it rest on the counter for about 30 minutes. This loaf was in the fridge for about 16 hours

2) preheat your oven to 450 F. If you’re using a Dutch oven place it in the oven with the lid on. If you’re using the double loaf pan method this step is optional. Preheat your oven for 45 minutes to an hour

3) flour your working surface lightly. Dump dough out.

4) shape your dough. I prefer to pull the sides in to the middle and then roll it into a log. There are many ways to do this.

5) create surface tension. Place your hand on top of the dough and glide it down around the side while pulling the dough ball towards you. The video shows a clearer demonstration

6) set your dough on a sheet of parchment paper or a silicone bread sling. When your oven is done preheating you can score the dough

* scoring tips: Use a sharp lame or blade and cut at a 35 degree angle. For the best expansion score you want to do one deep score down the length of the loaf. If you’re adding designs you can do quick, shallow cuts at a 75-90 degree angle to prevent them from developing an ear

7) load dough into your pan or Dutch oven. Bake with the lid on (or a second pan covering like a lid) for 20 minutes

8) lower the temp to 390-400 F and remove the lid or second pan so steam can escape and the crust can brown. Bake here for 5-20 minutes. This will vary depending on how fermented your dough is, if you’re using a pan or Dutch oven, gas vs electric, and if you’re only baking one loaf or a few. I like to check my loaves every 5 minutes until they’re done.

You will know they are done when they’re brown, fragrant, the internal temp should be 205-208 degrees, and if you knock on the bottom of the loaf it should sound hollow like a wooden door.

9) let your loaf cool on a cooling rack for at least an hour before cutting (I didn’t and it was a little gummy 😅)

11/04/2025

How to Sourdough • episode 4
Mixing dough

We’re using the starter we just made to make its first loaf of sourdough. We’re only going over the basics and I will do more videos in the future that focus on the specifics and why they matter (or if they even matter).

For this dough recipe you’ll need:
• a kitchen scale that measures in grams
• a large bowl
• a dough whisk, spatula, or wooden spoon
• a kitchen towel
• flour
• water
• salt
• your new sourdough starter

Recipe:
• 475 g flour
• 325 g water
• 100 g active starter
• 10 g salt

1) mix starter and water together
2) add flour and mix
3) cover and rest 10-30 mins
4) add salt and mix
5) cover for 30 mins
6) complete 4 sets of stretch and folds around the bowl to help give the dough a round shape and encourage strong gluten structure to form
7) cover and rest 30 mins
8) repeat steps six and seven 3 more times
9) once you’ve completed your fourth set of stretch and folds cover and leave the bowl in a warm place. Ideal temperature is around 80 degrees
9) dough should rise 50% in 2-6 hours. This depends on how strong your starter is and how warm the dough is. Just keep an eye on it
10) when it’s looking big and puffy and has a nice done shape on top, poke it! If the indentation comes back slowly but not all the way it’s good!
11) preshape the dough however you like
12) place in a bowl and cover with a towel
13) refrigerate overnight. I typically do anywhere from 8-32 hours in the fridge. The longer it’s in the fridge, the more sour and tangy the bread will be

Next video on how to bake coming shortly!

11/01/2025

It’s time!! Holiday Flavors are back!!

Ordering is now open for….
🥁drumroll please 🥁

☕️ Gingerbread Chai Scones (a fan fav 😉)
🍊 Orange Cranberry Scones
☕️ Gingerbread Chai Muffins
🍊 Orange Cranberry Muffins (another fav!)

I also have restocked
🍎 Apple Butter
🎄 Cranberry Jam

Orders this time of year fill up fast! If you’re wanting bread for thanksgiving or Christmas please let me know soon! But thankfully for us both I’m not massively pregnant this holiday season 😂 so I will DOUBLE my order limits this year 😁

10/21/2025

How to Sourdough. Episode 3

Building an established starter. The hard part is already done! We’re just repeating stuff now.

We’re going to add 50g of starter to a clean jar.
Add 50 grams of flour to that jar.
Add 50 grams of water to that jar.
Stir it up and leave it alone for 24 hours.

Repeat this every day for the next 4-5 days

You want your starter to bubble and double in size within 4-12 hours. That’s how you know you’re on the right track!

Stay tuned for the next video. Once this new starter is doing just that I’ll make another video to show you what to do next!

10/20/2025

How to Sourdough 🥯 episode 2

Yesterday was the hard part and you’ve already got that done!

Today we’re just adding to what we already started.

✔️ take your jar with your starter from yesterday
✔️ set kitchen scale to grams and tare to zero
✔️ add 50 grams of flour
✔️ add 50 grams of filtered water
(I accidentally added around 70g but it’s okay. If mine looks more watery than yours, that’s why!)
✔️ stir it up. We’re going for a thick pancake batter consistency
✔️ add a loose lid or napkin to the top
✔️ leave it alone for ~24 hours

We’ll be back to check on it tomorrow. That’s when we will talk more about discard and ratios!

Need additional help getting started? Comment below and we can troubleshoot together! 💭🧐

10/19/2025

📢🚨new series alert!

I’ve recently had so many people reach out and ask for tutorials on how to learn sourdough.

I actually had 4 people ask this morning about how to make a starter! 😂

This is an on a whim series but I believe it will be helpful to a lot of you. So stick around because I’m hoping to do videos on making a starter, maintaining a starter, baking bread, scoring dough, and all the basics you’ll need to start your sourdough journey!

Drop a comment below if there’s a specific tutorial you’re hoping for 💭⬇️

10/02/2025

What can I say 🤷🏼‍♀️
I know this trend is old, it’s just something lighthearted since I haven’t posted in a minute 🤪

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