Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Let's Get Sourdough Baked, Spokane Valley, WA.
7 DAYS 🤣🤣🤣 I had these two loaves cold fermenting in my fridge since last Monday!!! My week got away from me, and I worked a couple extra shifts, and then this morning, I was like OOOOHH NOOOOOO my sourdough! Well, my motto is ALWAYS BAKE IT! I gotta say this first regular loaf is EXCELLENT!!!! I've "heard" you shouldn't cold ferment longer than 72 hours. Well I just went 168 hours and this loaf is fabulous!
Best Sammie ever!!
Easiest crackers ever!
200g unfed starter
50g melted butter
Seasonings of YOUR choice.
I like to use Herbs de province, garlic powder, salt, and then everything but the bagel on top.
I spread thin and evenly onto a baking sheet lined with parchment and bake at 350° for 10 minutes. I pull out, score with a pizza cutter, rotate, and pop back in for 10 min. After that, I watch closely and usually let them go for another 3-5 min (23-25 min total)
Made us Monte Cristos tonight, sourdough style! I used this fabulous (hands FREE) blueberry lemon loaf 🫐🍋 These sandwiches turned out phenomenal 😋 Pretty much guilt-free as well! Minus the homemade powdered sugar, I dusted these bad boys with 🥰
And yeppers.. you read that right! A hands-free sourdough loaf.
500g flour
150g starter (I used active)
300g water
14g salt
Mix together WELL, I used a Danish Dough Whisk, and then let bulk ferment 6-10 hours. I went 7½ hours, and it was honestly a little over-proofed. But my motto is....always BAKE it!! I shaped and tossed into my banneton to cold ferment for a couple of days and baked this beautiful loaf last night.
I will likely NEVER stretch and fold another loaf! This turned out way too fabulous! And just how I like it!
Tonight I used my sourdough starter (discard) to make homemade mac and cheese!
I made a roux with butter, sourdough starter, and raw milk. I added various seasonings and a little hot sauce. Tossed in 8oz shredded cheese, stirred until it melted and then added in my cooked gf noodles and chicken sausage.
Not only was this easy peasy, it was OUT OF THIS WORLD 🚀
Easiest and one of my favorite loaves to date! Behold my PBR loaf 🙌🏻
125g starter
1 can beer room temp (I used PBR)
500g organic flour
13g salt
Let rest for 1 hour. 4 stretch and folds every 30 min. Bulk ferment 4-8 hours and ready to bake!! I opted for a 72-hour long ferment in the fridge, and WOW! Excellent sourdough loaf!
What do we do on 🌮
Why, we make homemade from the 🫶🏻 sourdough tortillas!!! Start to finish 40 min. I mean, it takes me longer to get out of the house, into my car, and get to the store and back....Basically, it's a NO BRAINER and just 4 ingredients!!! Plus, I don't have to "people"🤘🏻🤘🏻🤘🏻
Starter (flour & water), avocado oil, salt, more flour, and more water. That's it!
When it's 90° your blackstone doubles as your oven stand. Who says you can't bake bread in the woods 😆
Who's up for a wild sourdough adventure?! Hi! Jen here, the sourdough guru, hosting epic Sourdough 101 shindigs in the Spokane Valley! Join me at Elz Tastes & Tea Market this Sunday, June 9th at 2pm 🤩 Get ready to take home TWO lively sourdough starters - one ready to rumble, the other dehydrated, in sleep mode. We're gonna whip up some delish sourdough tortillas fit for a Sunday feast (ingredients and bowl included)! Plus, we'll munch on amazing treats all crafted from the same starter you'll be adopting. You'll also snag a jam-packed 33-page PDF loaded with sourdough hacks, tips, and mouth-watering recipes! Just bring your apron; we've got the rest covered. Over 652 lucky souls have already been gifted with my sourdough magic!
Reserve your spot below👇🏻 Only 21 seats up for grabs 😇
https://www.facebook.com/share/fUxaPL2mapLMPxJK/?mibextid=9VsGKo
Let me just say, sourdough poptarts are POPPIN' 💥 Easy peasy! Unlike ANYTHING you will ever find at the store. For the filling, I just mashed together strawberries, blackberries, and maple syrup. The icing was powdered sugar, raw milk, and beet root powder with a dash of vanilla powder. I'm pretty sure these are absolutely my husband's FAVORITE sourdough goods.
https://littlespoonfarm.com/sourdough-pop-tarts-recipe/
Sandwich loaf day! If you love making sandwich loaves and don't have a slicer, I definitely recommend one! I snagged this bamboo one for under $20. I love it! No mess, no fuss, and easy peasy!!
Made some pesto pepperoni grilled cheese sammies for dinner! WOWSERS! Cream cheese, pesto, feta, and pepperoni...chefs kiss EXCELLENT 😘
Heart-shaped blueberry English Muffins...I'll take 2 🫶🏻
I totally misplaced my biscuit cutter, so I opted for my heart-shaped cookie cutter 😆 First time adding inclusions to my English Muffins. Easy peasy and excellent! These are definitely a win 🙌🏻
WORST PICTURES EVER, I KNOW 😆 My hopes were honestly not set high for last night's supper! We enjoyed homemade gluten-free lasagna, AND IT WAS AMAZING!!!! My husband can not have night shades, so no tomatoes!! I used my sourdough starter to make the BEST I HAVE EVER HAD béchamel sauce. And when I say the best ever, that's no exaggeration!
1 cup sourdough starter (mine was active)
1¼ - 1½ cups milk
2tbsp butter
I combined the starter and room temp butter and whisked continuously over med/low heat. I started with 1 cup of raw milk and added just over ¼ of a cup more towards the end because boy howdy did this thicken up nicely!! I seasoned with nutmeg, pinch of oregano, garlic powder, and salt. I also tossed in a handful of shredded raw cheddar. When I say this is money, I'm NOT joking. It's probably my favorite "non bread" item that I have come up with!!!!!
Playing around with Mr Puff Daddy! I truly LOVE my chocolate starters! I ran out of chocolate chips for this fabulous loaf 😭😭😭 so I tossed in some dried blueberries and cranberries! Let me just say...chocolate chips, what chocolate chips 😆😆😆😆 This loaf is SPECTACULAR 🫐 P.S. if you haven't experimented with "open baking," I 10/10 recommend you give it a go!
Sounds like excellent advice 🍞🥖🥐🥖🍞
Who’s with me.
Has anyone tried using a silicone banneton??
I LOVE THEM! Somewhere, someone said you could bake in them. I mean, it makes sense.
My advice, DO NOT BAKE IN THEM.
I have attempted 2 loaves. The 1st was a regular artisan AND I actually blamed the convection setting on my oven when it took me an hour and a half to bake it! It still was very good but.....
So today I attempted it again with a sandwich loaf. Never again! After 45 min it was still only at 105° so I had to remove it from the banneton. When I removed it and let it finish "open bake" style, it completely deflated.
The good news...I've never baked a BAD loaf 😆 The taste is incredible!
Silicone bannetons 10/10 for the simple fact that now I can store 4 in my cupboard, whereas before I could just store one. Living in a 5th wheel full-time, I have to be very picky-choosy on what I keep on-hand.
Just DO NOT bake in them ;)
I hosted a fun sourdough 101 workshop today! We prepared Sourdough Naan during our workshop, and I'm pretty sure it is the BEST Sourdough Naan I have ever made! Today's class marks 652 people I have been able to bless with my wonderful sourdough starters 🍞🥐🥖🥞🧇
Since we're OBSESSED with two-ingredient sourdough pizza crust and two-ingredient sourdough crackers... This morning, I was like, what about strictly unfed discard pancakes?! So I did the thing 😆
*PLEASE NOTE* I measured SOLELY with my 🫶🏻 and did not follow any recipes! I simply poured some discard in a measuring cup (from 2 different starters because I quickly realized I didn't have enough Moby Dick, so I whipped out Kill Bill Vol:2 and poured some of his unfed discard in as well 🤷♀️), added a splash of raw milk (which I will emit next time. I feel like the milk made the batter extra runny), 1 egg, a dash vanilla powder AND a dash of vanilla salt, and finally 1 tsp baking soda. That's it! So.....these remind me of old school pancakes from back in the 80s. Remember the scrumptious "silver dollar" pancakes??? Yep, those ones! These took me straight back to the 80s 😇 It was like eating air 😆😆😆 I topped with butter, organic raspberries, and organic maple syrup. Delicious AF 10/10 I recommend you mess around with these. I probably used 1½-2 cups of starter! It literally doubled when I added the baking soda!! Normally, I use an overnight pancake recipe and add in added flour 😉
Sunday Sourdough workshops ARE THE BEST!
Loaves ✔️
Crackers ✔️
Chocolate Sourdough ingredients ✔️
All that's left...baking some sourdough sugar cookies in the morning AND baking off one more goodie! Granola or mini-muffins... decisions, decisions 🫶🏻
I hosted a private sourdough workshop the day before yesterday! During the workshop, I prepped an artisan loaf to demonstrate "stretch & folds". I was going to snap pics before baking, to share? Well, guess what? I totally spaced on it until this morning! After debating whether to even bother with it (I mean, fermenting for 44 hours on my counter, is a wild ride!), My only thought, "Why not?" and then I whipped up some focaccia. My hubby took over baking duty after I shaped, oiled, and let it chill on the counter. It turned out to be a total hit - even blew away some customers at work with its flavor!
This bake session broke ALL THE RULES, but hey, I'm not saying you should jump on this bandwagon. Just remember to always let that sourdough magic happen! JUST BAKE IT, my friends. I was honestly most worried about a bellyache, but guess what? It's been 8 hours since we devoured this focaccia, and we're still feeling epic! 🙌
Another day... another sourdough rule, BROKEN 🤣 I had a private sourdough workshop today, and it was a BLAST! We always have the best time!! As always, we prepped Sourdough Naan to take home and prepare for tonight! My hubby was like, let's have grass-fed sliders for dinner, and I was like OK I'm on it! Sourdough Naan sliders ARE INCREDIBLE 🤣🤣🤣! Tasty, soft and pillowy, and the texture was 10/10! When I divided and rolled into small rounds, I just slit the tops. I baked at 375° for about 20 minutes!
Workshop days are the best kind of days! Discovering new skills, sampling exquisite sourdough treats, and building new friendships. I mean, it doesn't get much better than this ✨️
Who says you can't have dessert for dinner?? Sourdough FRUIT pizzas! These were fabulous!!! For the crust....simply unfed sourdough starter! That's it! I baked the crust for 10 min at 425° flipped, added my fruit, and baked for another 10 min. We topped with a smidgen of homemade whip (½ & ½ and maple syrup) and devoured! I used my 8" cast iron 🫶🏻
I just made the EASIEST, CRISPIEST sourdough crackers! 2 ingredients plus whatever seasonings you'd like.
100g unfed sourdough starter (discard)
1 tbsp avocado oil (or whatever oil you prefer)
To that I added a dash of garlic powder and a little garlic salt. Once I spread it as thin I could onto parchment paper, I sprinkled with everything but the bagel seasoning. Bake at 350° for 10 minutes then pull out and score. Continue baking for 18-20 min. I rotated ½ way through 🫶🏻
Think COSTCO chocolate muffins, BUT better 🫶🏻 These are the easiest desserts I've made thus far.
Double chocolate sourdough muffins 🤎🤎
I cut down the sugar by 50g, AND next time, I will chill the muffin mix for 30 minutes before baking! Gives them a much better "spring."
Dessert in comments 🤘🏻
For lunch we turned the sourdough focaccia bread into scrumptious grilled cheese sammies!!! Theeennnnn I turned some of my NO-mato sauce from leftover spaghetti last night into the best ever TOMATO-LESS basil soup 🤯 I'm kind of disappointed that this is the 1st time I have made focaccia. Definitely not the last 😘
I waaaaayyyyy over proofed my loaves last night. Instead of doubling, they basically quadrupled 🤷♀️ Which is crazy to me. Usually, in our 5th wheel, it takes a solid 10 hours to bulk ferment. Last night, apparently, far less 😆 So.....focaccia it is. WOW, did it turn out fabulous! Beyond fabulous, if I'm being totally honest! Olive oil, herbs de' province, dash of vanilla salt, and everything but the bagel. Perfection. I tossed the other loaf in the fridge to chill out a little! I'm totally baking that later this afternoon. Just to see how it turns out 🤞🏻I also performed ZERO stretch and folds on this dough 😘
We are obsessed with these mini discard sourdough pizzas! Great for breakfast, lunch, dinner, AND desserts 🍨 All you need is sourdough discard! I've used unfed, cold from the fridge, and active starter for these mini pizzas!
All equally fantastic! Tonight, I baked the crusts, slathered them up with goats milk cream cheese, and then topped with frozen blueberries and fresh strawberries that I marinated for a bit in maple syrup and cinnamon 😋
Oh, and if you don't have one of these handy dandy whipped cream contraptions...well, you should totally scope them out! ¼ cup heavy whip, dash of vanilla salt, 1 tsp maple syrup, and about 30 seconds is all it took for yummy whip cream! My husband says he could eat this dessert every single night, AND he's not the dessert type 😆
👀 WOW 🤯
Breakfast of champions! Fried egg sammy with my freshly baked soft, long fermented sourdough sandwich loaf! Usually, I do a same day bake, prep in the morning, and bake that evening. This time, I popped it in the fridge overnight for a little added long fermentation before baking 🥰 These loaves cost me less than ONE DOLLAR to bake, and don't even get me started on the benefits. Flour, water, olive oil, salt, dash of raw sugar, and, of course, my sourdough starter 😇
Sourdough has SO MANY NUTRITIONAL HEALTH BENEFITS!
For starters 😆, it's jam-packed with super beneficial nutrients! B-12, iron, it's high in protein, folate, and it's higher in fibers because of the fermentation process, which makes it GOOD FOR YOUR GUT! It's also lower on the gylcemic index, which means it COULD help regulate those blood sugars!
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread, which I think is very cool!
Gluten tolerance varies from person to person. Some people have no noticeable issues digesting gluten, whereas in others, it can cause stomach pain, bloating, diarrhea, or constipation. Store bought gluten products affect me almost immediately! Whereas, not one of my homebaked sourdough items has affected my gut in a negative way!
However, keep in mind that sourdough fermentation does not degrade gluten completely. It does, however, break it down significantly. People with celiac disease or non-celiac gluten sensitivity should avoid sourdough breads containing wheat, barley, or rye. This has been a game changer for me personally. My suggestion is to start small and see how your body responds 🙌🏻
Bottom line, bread is meant to have 4-6 ingredients (water, flour, salt, yeast/sourdough starter, and maybe a little oul and sugar for a sandwich loaf) Flip over a loaf of bread next time you are at the grocery store. Flip over several because some are worse than others. There are so many unnecessary and unhealthy ingredients!
Spokane Valley, WA
| Monday | 9am - 8pm |
| Tuesday | 9am - 8pm |
| Wednesday | 9am - 8pm |
| Thursday | 9am - 8pm |
| Friday | 9am - 8pm |
| Sunday | 9am - 8pm |
Be the first to know and let us send you an email when Let's Get Sourdough Baked posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to Let's Get Sourdough Baked:
✝️ Happy Easter ✝️ I didn't attempt a bunny loaf, although I wanted to! Some of the pics I saw were HILARIOUS 😂 Instead, I kept it EASY PEASY and went with a simple cross scoring for todays tasty treat. Spppeeeaaakkkkiiinnnngggggg of EASY PEASY. This loaf was simple. NEW RECIPE, NEW METHOD. 150g starter UNFED---NOT ACTIVE 360g water 12g salt 500g flour First, I mixed all the ingredients together, covered with a tea towel, and let bulk ferment on my counter overnight. NO stretch and folds. I didn't even touch it after I combined into a shaggy dough. Second, I way over-proofed it! NOT on purpose 😕 Remember the focaccia I posted yesterday??? That was the sister "loaf" to this beauty! PLEASE note that if your kitchen/house is warm, this will ferment QUICKLY with the high amount of starter. I DID not take that into consideration....hence why my dough WAAYYYY over-proofed! Third, I shaped and tossed into my shaping bowl and set in the fridge to chill for 5 hours. Lastly, I scored, baked, and then enjoyed 😉 450° lid on 20 min 400° lid off 20 min I do enjoy playing with my dough, aka stretch and folds, BUT this was a completely hands-off experience, and I didn't not NOT like it ;) Next up, I am totally....prepping a loaf straight outta the fridge with COLD DISCARD. Remember my motto.....Sourdough RULES are meant to be broken! #BeARebel #sourdoughlover #sourdoughdiscard #sourdoughlife #sourdough
Okay guys, one of the biggest problems I hear from people is that they say they killed their starter! I had a gal from one of my last workshops reach out and tell me she was so sorry but she totally killed her starter. It had been in her fridge for a couple weeks, looked green and smelled funny. Unless you have fuzzy mold growing on your starter, I'm 99.9% positive you did not kill your starter. My starters were just in my fridge for 3 weeks, I discarded, fed, popped into nice clean jars and tossed them back into the fridge. Most problems with your starter can be solved by simply feeding and discarding. An inactive starter is often times a sign that he/she is just hungry! The longer you keep your starter in the fridge, the more feedings you may have to do to get your starter back to its happy and bubbly self! Unless you leave your starter on the counter for days on end OR let your starter get above 90° I'm pretty confident with just a couple of feedings your little guy will be back to normal in no time at all ✨️ #sourdoughtips #feedanddiscard #sourdoughstarter #letsgetbaked
This is how easy it is to throw together one of those chocolate loaves I keep ranting about! I'm being totally honest when I say I have never tasted ANYTHING quite like this before! This bread is seriously one of the best things I have created! And it's always the 1st thing my hubby requests when I ask him what he feels like! I'll drop a couple photos in the comments to show the resting phase! I prefer canister like containers whenever I am making loaves. It's the easiest way to physically "see it double". Wanna make your own chocolate starter like my Mr Puff Daddy?👇🏻 https://www.pantrymama.com/chocolate-sourdough-starter/ 👇🏻If you do, you gotta give this loaf a GO! 👇🏻 https://www.pantrymama.com/chocolate-sourdough-discard-bread/
Here are a couple different ways to score your loaves! Go figure, I left BOTH of my bread lames at my dad's 🤣🤣 So, instead I'm going to show you how to use a regular razor blade and scissors!! The key is to get your loaf in the oven as quickly as possible once you have scored the top! I'll post pics of this bad boy once it is fully baked! This is a jalapeño goat cheese artisan loaf with homemade Italian salt 🙌🏻 #sourdoughscoring #kitchenscissors #jalapeñocheeseloaf #letsgetbaked
Sweet Frostings. Blissful Bakeshop
E Indiana Avenue
