Portage River Bakehouse

Portage River Bakehouse We are a Southeast Michigan based cottage bakery, teaching the art of sourdough bread baking and seasonally inspired baked goods.

Join us on the river for a truly unique educational experience!

As we approach the last weekend of baking classes for the season, I'm just sitting here thinking about how grateful I am...
05/27/2026

As we approach the last weekend of baking classes for the season, I'm just sitting here thinking about how grateful I am for all the fun we've had with you this year. ❤️

After this weekend, we will have taught 43 classes this season. Wow! Looking back brings so much joy and pride. September through May, we are definitely in "go mode" but we wouldn't have it any other way. We love to give you a reason to get out of the house, meet new people, learn new skills and have fun doing it. Michigan winters can be tough! Brad and I often say, " What would we be doing otherwise?" The answers are not nearly as cool or fun.😆 So, thank you all for giving us this purpose. Thank you for being a part of this baking journey! ❤️

In the next few months, we'll be organizing and planning, to offer you another baking season full of fun and skills come September. Our first, class newsletter email will go out mid-August, so if you're not on our list and want to be, reach out to us at [email protected] We'd be happy to add you! ❤️

We hope you have an amazing Summer! Soak it up while it's here! ☀️🦋☀️

How humbling it is to wake up and know that our freedom is another's sacrifice. Another's bravery is our quality of life...
05/25/2026

How humbling it is to wake up and know that our freedom is another's sacrifice. Another's bravery is our quality of life. May we never forget that we are indebted to those who fought and died so we can live. ❤️🤍💙

Quiche Lorraine. C'est savoureux! ❤️ Thank you for joining us this morning, ladies! Class got out just in time for the s...
05/16/2026

Quiche Lorraine. C'est savoureux! ❤️ Thank you for joining us this morning, ladies! Class got out just in time for the sunshine. Enjoy it! ☀️

Brad has made it a thing to match my outfit when we have classes. It used to tweak my nerves but I've surrendered to it ...
05/16/2026

Brad has made it a thing to match my outfit when we have classes. It used to tweak my nerves but I've surrendered to it now. 😂

Ready to make some delicious quiche today with my twin! 🤘

There's no love on Earth like a mother's love! We appreciate you and we celebrate you! 🌸
05/10/2026

There's no love on Earth like a mother's love! We appreciate you and we celebrate you! 🌸

Just when you thought strawberry shortcake couldn't be better... We took this classic and made it whoopie pie style! 🍓F...
05/03/2026

Just when you thought strawberry shortcake couldn't be better... We took this classic and made it whoopie pie style! 🍓Fresh strawberry filling and strawberry mascarpone cream, nestled between two, buttery vanilla cakes. We're looking forward to teaching this beautiful and delicious dessert at the end of the month! 🍓

Making sourdough on a rainy day: ☔️The environment in which you're baking matters! Extra humidity (water) in the air, me...
04/29/2026

Making sourdough on a rainy day: ☔️

The environment in which you're baking matters! Extra humidity (water) in the air, means extra water in your dough. Even though we measure the weight of ingredients, dough will be left to rest for several hours. During that time, humidity may affect your dough. If you have been using the same amount of water in your sourdough recipe all winter, and suddenly it feels extra sticky and/or harder to work with, you may need to make an adjustment. This is especially helpful for beginners, as they are learning how to effectively develop structure and a strong gluten network.

Tip: You can always add more water. You cannot take it back out. On a rainy, humid day, try decreasing the water in your recipe by 10g. For example: If you typically use 325g of water to 500g of flour, use 315g of water instead. A little adjustment like this can make a big difference in how the dough behaves, it's manageability and the final product. Take notes each time you bake and your results. Your notes will be helpful for future reference.

It's also important to note that water to flour amounts affect the activity of yeast and bacteria in your starter and dough. Higher water amounts increase activity, therefore, increasing the rate of fermentation. More water = more movement and better access to food (faster fermentation). Less water = less initial movement, slowing the rate of fermentation.

We hope this is helpful. As always, feel free to ask questions! ❤️ We'll be back to talk temperature another day!

Class guest compilation! ❤️ Sourdough bread, down to yeast and bacteria in the starter culture, are unique to the baker ...
04/27/2026

Class guest compilation! ❤️
Sourdough bread, down to yeast and bacteria in the starter culture, are unique to the baker and techniques used. All different and all beautiful! Congratulations, bakers! Keep practicing, and be careful... It's addictive! 😁❤️

This just in! Congratulations to Lisa!! She baked a beauty!! 👏🎉❤️ We're ending this sourdough class season on a really h...
04/27/2026

This just in! Congratulations to Lisa!! She baked a beauty!! 👏🎉❤️ We're ending this sourdough class season on a really happy note. We're so excited for these new sourdough bakers!

We wanted to highlight our class guest, Kim, on a job well done! 👏🎉 Day after class pics from guests are always so excit...
04/27/2026

We wanted to highlight our class guest, Kim, on a job well done! 👏🎉 Day after class pics from guests are always so exciting! Nailing sourdough on your first attempt isn't easy. There's steps and techniques that have to align and harmonize to make a great loaf of bread. Kim nailed it! ❤️

Baked the loaf I shaped in class yesterday. It's been cold proofing for 22 hours. I did a leaf score as an ode to Spring...
04/27/2026

Baked the loaf I shaped in class yesterday. It's been cold proofing for 22 hours. I did a leaf score as an ode to Spring and the beautiful greenery emerging all around us. I just feel so alive this time of year... A rebirth! 🌿

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9800 Toma Road
Pinckney, MI
48169

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