05/30/2026
Well friends, I have some disappointing news about tomorrow's sourdough.
With the holiday week, schedule changes, and life simply happening, I was unable to obtain the flour I normally use and was forced to source flour elsewhere. There is absolutely nothing wrong with the flour itself, but anyone who works with sourdough knows that your starter becomes accustomed to its food source.
I noticed almost immediately that Boots wasn't acting quite like himself. I continued feeding and hoped he would adjust, but throughout the entire mixing, fermentation, and shaping process, something just felt... off. As I began to bake tonight, my suspicions are confirmed.
The bread is perfectly edible. In fact, if you didn't know my bread, you might think it's just fine. But I know my bread.
The texture, fermentation, and overall outcome simply are not what I expect from a loaf carrying the Cottage Kitchen Sweets By Sue name. After years of baking sourdough week after week, I've learned to trust my instincts, and I cannot in good conscience sell a product that doesn't meet the standard you've come to expect from me.
So rather than risk disappointing you with bread that isn't my best work, there will be no sourdough available at tomorrow's market.
The good news? We will still have plenty of pound cakes and yeast breads, all of which are turning out exactly as expected. And because the sourdough is still perfectly safe and enjoyable to eat, I may even bring a few loaves along to give away to anyone curious enough to try them.
I'd rather disappoint you for one day by having no sourdough than disappoint you with a loaf that doesn't reflect the quality and consistency I work so hard to provide every single week.
Thank you, as always, for understanding and supporting this little bakery of mine. We'll get Boots back on his regular flour and back to making the bread you know and love.
