The Dough Diaries

06/17/2026

Check out my product offerings.

https://thedoughdiaries.myshopify.com

06/17/2026

Did you know my handcrafted items are available for local pickup/meetup? These items are shelf stable, in stock and may be ordered at any time! Use the link below to browse items that are available.

More shelf-stable items as well as baked goods will be added to the site soon so don’t forget to sign up on the link below for email updates. (I promise I won’t spam you 😁)

The Dough Diaries

06/15/2026

Come join me for the next sourdough class this Saturday at Main Street Creations! Who’s coming????

Grab your bestie and join us for next weekend’s Beginner Sourdough Class! ✨🍞

Ever wanted to learn how to make that gorgeous, crusty, delicious sourdough bread at home? Now’s your chance! 🙌

🥖 Learn how to start and bake sourdough
🥖 Discover how to feed and maintain your starter (yes, that little baby needs love! 😉)
🥖 Get all the tips, tricks, and troubleshooting advice from our sourdough expert, The Dough Diaries
🥖 Leave feeling confident and ready to bake at home!

Spots are limited and these classes fill up FAST! ⏰

📩 Send us a message today to reserve your seat and get ready to fall in loaf! ❤️🍞

Saturday, June 20th
Noon-3pm
Right inside our store!

06/14/2026

Yesterday, we had a roasted chicken, and when I carved it, I stored the carcass and skin in the fridge instead of tossing them. Today, while prepping bell peppers for dinner, I saved the tops and ribs as well.

I combined the chicken bones and skin from last night with the pepper scraps from tonight, then added water, carrots, celery, onions, garlic, and seasonings. After letting everything simmer low and slow for a few hours, I strained the broth and pressure canned it. The result was 3 quarts and 6 pints of rich chicken and vegetable broth ready for future meals.

There’s something incredibly satisfying about turning what many people consider scraps into something useful. Anyone else dislike wasting food and try to find ways to use every last bit they can?

06/08/2026

I got a great deal on fruits at the local produce market this weekend. Blueberries were less than $1 per pint and pineapples were less than $2 each. So of course I wanted to make up some jam with these 2 ingredients as my base.

Most canning recipes recommend using canned pineapple and to avoid using fresh pineapple. Reason? Fresh pineapple has an enzyme (bromelain) that interferes with the pectin and can prevent the jam from setting.

BUT, there is a way to use fresh pineapple and still get a nice set to your jam. The secret is to pre-cook the pineapple first to neutralize the bromelain. Just a 15-minute simmer with lemon juice will deactivate the bromelain and should be done before you add any other ingredients.

06/08/2026

Bramble & Burn…

Made some pulled pork today cooked with this jam and it turned out amazing!

06/07/2026

Good day yesterday! I made 2 varieties of jam and there was no way I was going to waste those fruit scraps.

I made fruit scrap syrup from pineapple, peach and jalapeno peels and stems and it turned out amazing!

06/03/2026

When I teach my sourdough classes I always tell the participants that there are no mistakes in sourdough. Just happy little accidents.

If you think you underproofed the dough? BOB ROSS IT! Bake it anyway. You think you over proofed it? BOB ROSS IT! Bake it anyway. (Overproofed dough makes very tasty focaccia, BTW!)

I mixed up two loaves of bread Saturday and decided on a long cold proof. When I went to bake them last night they both looked lovely until I plopped them out onto the parchment paper. They both flattened a bit and the surface had dried out a bit. But you know what????

I BOB ROSSED IT and baked them anyway. Do they look perfect? No. Are they even close to being my best loaves? No. But they will still taste good and we will enjoy them anyway!

Lesson of the day…never throw out sourdough that doesn’t look perfect. BOB ROSS IT and bake it anyway. What’s the worst that could happen?

05/30/2026

Heads up to anyone who took my sourdough class today…my dough rose FAST! (Warmer temps and high humidity). Check your dough! Mine was ready to be shaped one tucked into the fridge already to cold proof for a couple of days.

Attached is an older video post but shows how your dough should look when it’s risen and ready to shape.

Reply or message me with any questions you may have!

https://www.facebook.com/share/v/18cy3zXhZf/?mibextid=wwXIfr