Bodhi Tree Bakery

Bodhi Tree Bakery A cottage style home bakery specializing in sourdough breads, discard recipes and education!

05/26/2026

The long awaited Part 2 of the easiest homemade limoncello recipe 🍋

This accidentally went a little viral on TikTok (find me by name, not bakery, it’s pretty wild yall 😳) and I completely forgot to share it here… until a few people started asking for the recipe again 😅 so here it is!

It’s been living in my freezer ever since, and workshop guests occasionally get a little sample if they remember to ask ☺️

Simple ingredients, minimal effort, and somehow it feels incredibly fancy every single time.

Featuring my favorite Italian & limoncello expert, and dear dear friend: 🤍

Same Day Sourdough Donuts 🍩I wanted donuts for the family but didn’t want to wait for an overnight cold ferment, so I ad...
05/10/2026

Same Day Sourdough Donuts 🍩

I wanted donuts for the family but didn’t want to wait for an overnight cold ferment, so I adapted the recipe for a same day bake instead. I increased the amount of starter quite a bit from the original recipe and used warm milk to help speed up fermentation.

The dough bulk fermented for about 4 hours, then another 4ish hours after shaping before frying in avocado oil. The timing worked because the dough was ready — not because the clock said so.

That’s the thing about sourdough: recipes are just a guide. Your starter strength, dough temp, flour, hydration, altitude, and environment all change the timeline. Learning to read your dough matters way more than strictly following fermentation times.

Signs these were ready:
• Puffy and airy feeling
• Slow spring back when pressed
• Visible fermentation bubbles
• Light and delicate before frying

You can absolutely adapt sourdough recipes and make them fit your schedule, you just have to learn what your dough is trying to tell you. 🤍

Sourdough Strawberry Tea Cake 🍓Made with freshly picked strawberries from the little farm stand down the road. Soft, but...
05/07/2026

Sourdough Strawberry Tea Cake 🍓

Made with freshly picked strawberries from the little farm stand down the road. Soft, buttery crumb with just the right balance of sweet and tart. The strawberries roasted down into this jammy, almost candy-like topping that made the whole cake and I will be having this for breakfast this morning 🤤

Absolutely making this one again. 10/10.

05/06/2026

Baking sourdough at sea level the last couple of weeks has me re-learning sourdough all over again and it’s been such a fun challenge!

At high altitude in Colorado, I’m constantly working against dry air, lower atmospheric pressure, and faster gas expansion. Dough can look further fermented than it actually is because the bubbles expand more aggressively at altitude. Your eyes play tricks on you up there.

Down here in Louisiana? Completely different.

• Way less water needed for proper hydration• I can almost skip autolyse altogether because the flour hydrates so much faster
• Bulk fermentation rise percentages actually line up with dough temp predictions
• Shaping is trickier because the dough stays softer and more extensible
• Steam retention is easier. I don’t need nearly as much ice in the Dutch oven
• Water boils at 212°F here instead of ~199–202°F at altitude, which changes bake timing and internal temps
• Fermentation feels steadier and more predictable overall

It’s honestly fascinating how much the environment changes bread. Same baker. Similar flour. Same techniques. Completely different dough behavior. I’m still trying to figure out the scoring issues I’m having but that’ll come with time 🤍

And yet… that moment when the loaf blooms open after scoring or when you pull a loaf fresh from the oven never gets old - where ever you’re baking from 🥖✨

Baking at sea-level is such a fun change of pace. Adapting for humidity, temperature, no air pressure. It’s like learnin...
05/01/2026

Baking at sea-level is such a fun change of pace. Adapting for humidity, temperature, no air pressure. It’s like learning all over again ☺️

Loving these family loaves the past few days 🍞

Sea level bakes.Feeding my people 🤍
04/30/2026

Sea level bakes.
Feeding my people 🤍

04/24/2026

Do you know where your flour comes from? Better yet- do you know how flour is made?

Yesterday was “take your kid to work day”… so I brought Bodhi with me to to pick up flour and we ended up getting the most special tour and crash course in what flour is and how it’s made.

Watching Bodhi learn where flour actually comes from, seeing the milling happening right in front of us… it just hit me again how much this matters. How much it matters to teach the younger generations where our food comes from.

Flour doesn’t have to be a mystery.
It can be simple. Transparent. Alive.

From the farmer → to the mill → to the baker → to you.
That’s it. Just a few hands. Real people. You can’t say that about the big name commodity flour brands out there.

And there is something really grounding about knowing exactly who and what went into the food you’re feeding your family and community.

A huge thank you to Jason and the entire Dry Storage team—not just for taking the time to show us around, but for what you’ve built. Your mission, your care for the grain, your commitment to doing this the right way. For connecting us back to the farmers. The soil. The earth.… it doesn’t go unnoticed.

And Jess from - I’m so excited for you to be on this journey too 🤍 welcome to your new addiction and for joining us in Boulder!

This is the kind of food system I want to be part of.
And the kind I want to share with all of you.

If you’ve been curious about better flour, better bread, and reconnecting to your food… this is where it starts.

—and if you want to learn how to work with flour like this, I’ve got a few workshop spots coming up 👀

Links where links live for all the details!

cottagebakery

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11881 W Cooper Avenue
Littleton, CO
80127

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