Irina's Sourdough Goods

Irina's Sourdough Goods Artisan sourdough bread baked in small batches in Monona, using only unbleached flour, wild yeast and salt.

My first attempt at Borodinsky bread was a success. It is so delicious, dense, and aromatic. The bread pairs great with ...
12/07/2025

My first attempt at Borodinsky bread was a success. It is so delicious, dense, and aromatic. The bread pairs great with savory foods, such as avocado, cheese, smoked fish, and soups.

Borodinsky bread is a traditional, dark Russian rye bread known for its distinctive sweet and sour flavor, achieved with molasses and a mix of rye and wheat flours, as well as containing coriander and caraway seeds.

It's baking season again, a time to unleash your creativity and passion! This is the moment when I yearn for the aroma o...
10/25/2025

It's baking season again, a time to unleash your creativity and passion! This is the moment when I yearn for the aroma of freshly baked bread in the morning, filling my heart with warmth and joy.

Below is the picture of a regular loaf I baked this summer in Moldova. I love baking when I visit family and friends abroad, as it allows me to experience new flavors and textures. The result is always unique, as the water and flour are different, the ovens function differently, and the weather truly influences the loaf.

I played with different grains for a while. Finally, I got a result that I really enjoyed: semolina, whole wheat, and wh...
05/23/2025

I played with different grains for a while. Finally, I got a result that I really enjoyed: semolina, whole wheat, and white flour mixed with black sesame, flax, and fennel seeds. So aromatic!

Below is the color comparison to the classic loaf.

I saw somewhere recently that a sourdough starter is a tamagotchi for people in their 30s. I take good care of Lucy and ...
04/29/2025

I saw somewhere recently that a sourdough starter is a tamagotchi for people in their 30s.

I take good care of Lucy and she allows me to experiment with new flavors and designs.

03/26/2025

Our version of sourdough monkey bread with cane sugar from Ecuador. The house smells so good this morning.

I'll have to try making it with pesto and Parmesan.

Cranberry, walnut, and cinnamon was initially a special flavor for Thanksgiving. It was so popular that I decided to lea...
03/05/2025

Cranberry, walnut, and cinnamon was initially a special flavor for Thanksgiving. It was so popular that I decided to leave it on the menu.

It's a bit denser due to the generous amount of filling.

There are many ways to be enjoyed: in a turkey sandwich, French toast or simply smothered in butter.

Improving sourdough baking skills. The sourdough starter, a living culture of wild yeasts and bacteria that makes the br...
03/02/2025

Improving sourdough baking skills.

The sourdough starter, a living culture of wild yeasts and bacteria that makes the bread rise, can behave in unpredictable ways. Two loaves made at the same time can turn out differently.

Although I was never interested in science, the behavior of the yeast and fermentation process fascinate me. 🍞👨‍🍳

Exploring new flavors: blueberry & cream cheese. Turned out a delicious loaf, but needs further refinement in spreading ...
02/23/2025

Exploring new flavors: blueberry & cream cheese. Turned out a delicious loaf, but needs further refinement in spreading the fruit evenly. All the fruit seemed to migrate towards the score.

What are some of your favorite flavors?

We're committed to dropping off some bread. Even the snow storm won't stop us 💪.
02/15/2025

We're committed to dropping off some bread. Even the snow storm won't stop us 💪.

I attempted a loaf of sourdough bread in the Ecuadorian jungle.The humidity and heat and lack of proper equipment had it...
02/02/2025

I attempted a loaf of sourdough bread in the Ecuadorian jungle.

The humidity and heat and lack of proper equipment had its impact.

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