Dough Momma Bakehouse

Dough Momma Bakehouse Sourdough & bakery-style breads
šŸ“Freeport, IL
Preorder pickup ā€¢ weekly bakes
Owner: Ali Nissen ā€¢ Est. 2024

Order here: www.hotplate.com/doughmommabakehouse
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New here? āž”ļø Start here to learn how Dough Momma Bakehouse works!Have a bread-loving friend? Send this their way šŸž
08/08/2026

New here? āž”ļø Start here to learn how Dough Momma Bakehouse works!

Have a bread-loving friend? Send this their way šŸž

08/07/2026

Have an amazing weekend! Dough Momma is clocking out šŸ‘ŒšŸ»

08/07/2026

I tried the sourdough cinnamon roll recipe from S&S Bakery - Sourdough & Sweets and OMG. Unbelievably soft, and the dough is extremely pleasant to work with. Go snag it & try for yourself! šŸ–¤

Fridays smell like fresh bread. šŸ„–
08/07/2026

Fridays smell like fresh bread. šŸ„–

Two years in, and I still get excited to cut into a loaf like this for quality control šŸ˜‰Iā€™ve been making a few small cha...
08/07/2026

Two years in, and I still get excited to cut into a loaf like this for quality control šŸ˜‰

Iā€™ve been making a few small changes lately, and this one really confirmed I was headed in the right direction. The smaller jalapeƱo dice distributed so much more evenly, the crumb stayed light and airy, and those wet pockets around the inclusions are gone.

I donā€™t think people always realize how much the tiniest details matter in artisan bread. A different cut size can completely change the finished loaf.

Thatā€™s why Iā€™m always experimenting. Thereā€™s always another loaf to make just a little bit better.

08/06/2026

Fresh bread ASMR.

08/06/2026

Now please take your sibling arguments somewhere else so I can finish making bread. šŸ„–

The menu opens tonight at 6:00 PM and itā€™s all about the bread! Whatā€™s new: Sprouted Einkorn is back!Plus Sandwich bread...
08/05/2026

The menu opens tonight at 6:00 PM and itā€™s all about the bread!

Whatā€™s new:

Sprouted Einkorn is back!
Plus Sandwich bread, Blueberry Pecan & Roasted Garlic + Parmā€¦ and all the usuals.

This is my last drop before I take a short break until September to get the kids ready for back-to-school as well as get adjusted to the new bread oven. Thanks for all the support, and Iā€™ll see you tonight at 6:00! ā¤ļø Link to order in the comments šŸ“²

08/05/2026

Small, and sustainable wins the race šŸ–¤

I get asked all the time if I can add more cheese or more jalapeƱos to my JalapeƱo Cheddar loaf.The short answer? Yes, I...
08/04/2026

I get asked all the time if I can add more cheese or more jalapeƱos to my JalapeƱo Cheddar loaf.

The short answer? Yes, I could.

The better answer is why I donā€™t.

Iā€™ve spent nearly two years tweaking this loaf. I have pages of notes. If one batch of jalapeƱos is wetter than the last, I adjust. If I cube the cheese instead of shredding it, I adjust. If itā€™s 90Ā° with 80% humidity outside, I adjust. If itā€™s January and the dough is fermenting differently, I adjust. Every single variable matters, and greatly changes the outcome.

My recipe is already 20% cheese and 12% fresh jalapeƱos based on the flour weight. Thatā€™s 32% inclusions in a loaf of bread.

Fresh peppers add water. Cheese changes the dough. Too much of either starts affecting fermentation, gluten development, oven spring, and the crumb. More isnā€™t always better.

Could I keep piling more into it? Sure.

But then Iā€™d be making a loaf thatā€™s about stuffing as much filling into it as possible instead of making exceptional artisan bread.

Another thing thatā€™s important to understand is that I canā€™t control exactly where every piece of cheese and every jalapeƱo ends up. I use the best techniques I know to distribute everything as evenly as possible, but once the dough is folded, shaped, fermented, and baked, every handmade loaf is unique. Some slices will have more, some will have less. Thatā€™s simply the nature of artisan bread.

I completely understand if your favorite kind of loaf is one thatā€™s absolutely packed with cheese and jalapeƱos. There are bakers who make that style, and if thatā€™s what you love, thatā€™s okay.

My philosophy is simple: bread first.

Iā€™ll always prioritize the bread before the inclusions. I want great oven spring, a beautiful crumb, balanced flavor, and a loaf thatā€™s just as enjoyable to eat as it is beautiful to look at.

Every recipe on my menu has been tested, adjusted, and refined over hundreds of bakes. Some of those recipes are part of my bakeryā€™s identity, and they arenā€™t going to change simply because they donā€™t match every individual preference. Thatā€™s one of the things that makes every artisan bakery different.

As always, you know I have an open-door policy. I genuinely want to hear from you. If you loved your bread, tell everyone. If you didnā€™t, tell me. I canā€™t improve what I donā€™t know, and I truly appreciate your feedback.

Iā€™ll always listen, and Iā€™ll always consider your suggestions. But every change I make has to answer one question:

Does it make the bread better?

If the answer is no, I wonā€™t make that change.

Because my promise to you is simple:

Bread first. Always.

Address

Freeport, IL
61032

Telephone

+18159909898

Website

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