Castlerock Sourdough

Castlerock Sourdough The Bread Hut is our self-serve roadside stand at Castlerock Sourdough!
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Summer Hours:
Friday (5 pm - 8 pm)
Saturday, Sunday, Monday and Tuesday
10am-8pm
Till supplies last

Bruce Vreeke all the way from Sheboygan Wisconsin visited The Bread Hut last weekend! I think his hat is trying to tell ...
09/05/2026

Bruce Vreeke all the way from Sheboygan Wisconsin visited The Bread Hut last weekend! I think his hat is trying to tell us that Castlerock Sourdough is GOOD! 😊

We will have Castlerock Sourdough Starter Kits in The Bread Hut both Saturday and Sunday. And as usual, I will also brin...
09/05/2026

We will have Castlerock Sourdough Starter Kits in The Bread Hut both Saturday and Sunday.
And as usual, I will also bring the Sourdough Starter Kits to the Winona Farmers Market tomorrow morning, Saturday, September 5, from 7:30 AM until 12 noon! 🍁 Fall is a great time to begin your journey baking Sourdough Bread!

Introducing a new Sourdough Bread at Castlerock Sourdough: Lily’s Sweet Milk Bread, named after Lily who many of you kno...
09/04/2026

Introducing a new Sourdough Bread at Castlerock Sourdough: Lily’s Sweet Milk Bread, named after Lily who many of you know from her restaurant: Miya Japanese Bistro on 62 East 3rd Street in Winona.  My favorite place for Sushi and all types of Asian cuisine!

Photos: A loaf of Lily‘s Sweet Milk Bread-  which is my most delicate Sourdough we make at Castlerock Sourdough- with a very light and pillowy texture.  It does not taste sour at all, but has a very subtle sweetness. Great for grilled cheese and many other types of sandwiches. It’s even great toasted or grilled with jam.

Lily’s Sweet Milk Bread is made with white flour, including fresh milled white flour, eggs, heavy whipping cream, butter, and a teeny tiny bit of sugar. I make this bread in very limited quantity, and it SELLS OUT FAST at the Winona Farmers Market: tomorrow, Saturday, September 5 from 7:30 AM until 12 noon at Levee Park, second Street and Main.

Introducing a new Sourdough Bread at Castlerock Sourdough: Lily’s Sweet Milk Bread, named after Lily who many of you kno...
09/04/2026

Introducing a new Sourdough Bread at Castlerock Sourdough: Lily’s Sweet Milk Bread, named after Lily who many of you know from her restaurant: Miya Japanese Bistro on 62 East 3rd Street in Winona.  My favorite place for Sushi and all types of Asian cuisine!

Photo:  Lily holding a loaf of Lily‘s Sweet Milk Bread-  which is my most delicate Sourdough with a very light and pillowy texture.  It does not taste sour at all, but has a very subtle sweetness. Great for grilled cheese and many other types of sandwiches and great toasted or grilled with jam.

It is made with white flour, including fresh milled white flour, eggs, heavy whipping cream, butter, and a teeny tiny bit of sugar. I make this bread in very limited quantity, and it sells out fast at the Winona Farmers Market. I will have Lily’s Sweet Milk Bread for you to buy - and cut up samples for you to taste this Saturday, September 5 from 7:30 AM until 12 noon at Levee Park, second Street and Main.

09/02/2026

Red Fife Sourdough, is my next dough to mix today.

Red Fife is a delicious 20% whole wheat loaf with a hint of Molasses. The Red Fife grain originated in the Ukraine and was brought to Canada and made popular by David Fife a Scottish Canadian farmer.

I’m mixing the Red Fife in my little 30 Quart Hobart Mixer!

Because a smaller mixer heats up the dough more than a larger mixer, I severely reduced all the temperatures.

Water temperature 56°, starter temperature 51°, Yudane/porridge mix 57°, flour is 74° and room temperature is 75°.

The initial dough mixture was only 68°.
Within two minutes of mixing, it went up to 70°. And two more minutes of mixing it’s up to 72°. 🏆

I gave myself the gold cup 🏆 because I hit my desired dough temperature of 72°!

If you are a Sourdough Baker and want to learn about the importance of controlling temperature which will help foster a better rise and outcome for your Sourdough, try reading the book - The Perfect Loaf by M Leo.

09/02/2026

White Cottage Sourdough, our first dough of the day mixing at 9 AM in our 60 Quart Hobart!

The water temperature was 62°, starter temperature 60°, flour temperature 74°, and room temperature 76°.

I was aiming for the desired dough temperature - DDT- of 72° and happily it was 73°! This will give the dough a better chance to last and thrive and grow slow slowly during its 24 hour rise for the bulk ferment. After six hours, I’ll be putting ice packs on this dough to get it down to 52°!

I’m adding the salt 20 minutes later per Tartine Bread by Chad Robertson.

The photo shows the dough mixed to a shaggy mix. I mixed it to smooth in the next five minutes. I’ll post that smooth photo in the comments below if I remember.

1948 Ford restored by Scott Tjossem, who is driving it! And photo taken by his wife Shari Tjossem, my longtime friend f...
08/31/2026

1948 Ford restored by Scott Tjossem, who is driving it! And photo taken by his wife Shari Tjossem, my longtime friend for over 50 years! Thanks to you both for all your encouragement and support to Castlerock Sourdough! ❤️🌻❤️

I have a question for Scott. Was it originally a flatbed truck or did you redo it to create it as a flatbed truck?

We have plenty of bread in The Bread Hut today, Monday, July 31, and tomorrow, Tuesday, September 1.

I met Kathy at The Bread Hut this afternoon. When she told me she was on her way home to Wausau. I asked if she would de...
08/30/2026

I met Kathy at The Bread Hut this afternoon. When she told me she was on her way home to Wausau. I asked if she would deliver some bread to my son who lives in Wausau and she said yes! So grateful! Thank you for your generosity Kathy!

It was great to have Dave and Edi visit The Bread Hut today!  Especially when Dave handed me a $1 million dollar bill !...
08/30/2026

It was great to have Dave and Edi visit The Bread Hut today!  Especially when Dave handed me a $1 million dollar bill ! (With his photo on it!) 🤣😅😂

It was even more fun when their dog, Prince, jumped out of the car and got to meet Polly, the mascot of Castlerock Sourdough!

Andy got the last loaf of Jalapeño Cheddar today at 10:40 am at the Winona Farmers Market! Thank you to everyone who cam...
08/30/2026

Andy got the last loaf of Jalapeño Cheddar today at 10:40 am at the Winona Farmers Market!

Thank you to everyone who came out to the Winona Farmers Market today, even though it was raining off and on all morning! We ❤️ you all !

Address

W593 Castlerock Lane
Fountain City, WI
54629

Opening Hours

Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 8pm
Sunday 9am - 8pm

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