Fire & Flour

Fire & Flour Fire & Flour is a sourdough microbakery located in Lynnfield, MA.
(5)

08/29/2026

A 100-loaf bake week starts long before bake day.

Part 1 takes us through Sunday prep and Monday’s first dough day: food prep, bakery prep, a big starter feeding, and the first round of loaves mixed, shaped, and into the fridge.

Splitting dough production between two days makes these larger bake weeks so much more manageable, especially while working my full-time job and keeping up with family life.

See you tomorrow for Part 2: Tuesday dough day and a very early Wednesday bake!

08/26/2026

No pre-measuring starter over here! I weigh the full container, subtract the amount I need, and dump until I reach my target weight.

For this batch, I needed 2,800 grams and got within 34 grams, which is more than close enough when you’re mixing at this scale.

Weigh, dump, weigh again. The best part? One less dish to wash!

08/26/2026

These supplies aren’t expensive, but I go through them without hesitation in my microbakery.

Paper towels, tea towels, razor blades, gloves, and steel wool scouring pads all serve a purpose, and I’m not trying to stretch their use when cleanliness, efficiency, or a sharp blade matters more.

Comment “LINKS” if you want these items sent directly to your inbox.

What’s one inexpensive supply you refuse to ration?

I used to take my starter on vacation with me because I thought I HAD to feed her every day to keep her healthy and read...
08/21/2026

I used to take my starter on vacation with me because I thought I HAD to feed her every day to keep her healthy and ready to bulk up as soon as I got home. But bringing her along meant more things to pack and made me feel like I was never truly off from the bakery.

Then I started refrigerating her for short stretches and realized that very little changed about her behavior. She still became active after one feeding and performed exactly as I needed her to on dough day, so I’ve gotten much more comfortable with this routine.

A healthy, established starter should generally have no trouble becoming active again after a short stay in the refrigerator. Of course, every starter is different, but this is what consistently works for mine.

Do you refrigerate your starter when you travel, or does it come along with you?

08/13/2026

Microbakery hot takes... part 2. 😅

These are just a few things I do a little differently that work well for me and my bakery. They may not be the “right” way, but they’ve been the right way for my process!

08/12/2026

One simple banneton maintenance tip that often gets overlooked.

Every so often, I bake my bannetons at 250°F for about 40 minutes to make sure they’re completely dry before storing them. This helps remove any remaining moisture and reduces the risk of mold during storage.

This isn’t something I do every week. Between bake days, I have enough space to let my bannetons air dry completely before stacking and storing them, so I only do this maintenance a few times a year as needed.

How often you do it will depend on how frequently you bake, your storage conditions, and the humidity where you live.

Follow along for more practical microbakery tips! 🥖

08/07/2026

A behind-the-scenes look at the packaging I use in my microbakery.

These are the supplies I use and recommend for packaging bread, cookie dough, focaccia, and more!

If you'd like links to everything I mentioned, comment "LINK" and I'll send them your way! 📦

Also kinda chic to always be late to the trend 🤷🏻‍♀️But this is my version of kinda chic. LMK which one resonates with y...
08/04/2026

Also kinda chic to always be late to the trend 🤷🏻‍♀️

But this is my version of kinda chic.

LMK which one resonates with you 🤍

Address

Lynnfield, MA
01940

Website

Alerts

Be the first to know and let us send you an email when Fire & Flour posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Fire & Flour:

Shortcuts

Share

Category