BlueRabbit

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Those look amazing

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Thanks. I’m working on an apple sourdough now. I’ve made a few so far just haven’t quite got it where I want it. Plus the inclusions I’m not sure of yet.

Made an apple cheddar, an apple rosemary, apple cinnamon, apple thyme and black pepper. Liked them all but just not overwhelming so working on hydration and maybe a couple other inclusions.

Apple with cracked rye or toasted sesame seeds will be the next one. Once I figure that bread out I’ll bring it to the market and see what happens.

Come check them out and eat a loaf of samples.

Toast a thick slice of the chocolate cherry really crispy.

Then park a big scoop of Bluebell Banana Pudding ice cream on top and a bit of sea salt and enjoy a BlueRabbit Banana Pudding Split.

Be careful though. This combination produces sticky hands, erases motor skills and self control, creates poor judgement and droopy eyelids. Avoid operating heavy machinery. And probably the remote for the tv.

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board admiration

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Dear lord with a post count.

I had Boars Head roast beef stacked high, Dukes mayo mixed with Zatarains horseradish and shaved red onions on the Miso Seeded bread for dinner.

It was really good.

An hour later I had another.

I’m fat and happy.

I am baking Tuesday for a Wednesday porch pickup at my house which isn’t too far from you. I’ll make the starter tomorrow evening, build the breads Monday, bake Tuesday and pickup fresh sourdough from my front porch.

I am baking the dark chocolate, white chocolate, dark cherry, a big Khorasan whole grain hearth loaf, a khorasan sandwich loaf and the miso, molasses, multigrain seeded sandwich loaf.

That is the only 4 I’m baking and I need to know by tomorrow if you want any or if anyone else does as well so I can build the starter up for the orders. Right now I think I have about 60 pickups.

Let me know if you want any. The chef has my number if you need it or just answer here or my face or Instagram or email on the website.

They are baking up really well. See Bearded Grandpa and Stexas reviews above.

And I just made French toast with the chocolate cherry to eat while I watch LSU blowing out this Western Kentucky team.

French toast is much better than the game. It could probably block better than the O line too.

I sold out today so none left for tomorrow.

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Somethings are just worth unleashing your inner bully for. I got mine, and as always, it did not disappoint. Thanks Rabbit.

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Man that chocolate cherry really proofed out nice. It was the best bread this week and I sold probably 40 of them at White Light Nights. Sold out by 8:00 and was home baking today’s bread by 8:30. That’s a really great event. It was packed.

Enjoy them BG and thanks for the support.

I’ll be at White Light Nights tonight at LaCarretta which is where those in the pictures are going. The ones for tomorrow are going in the oven today.

So anyone that is out there come by because I’ll have a lot. They will sell out too by around 8:00 or so.

And a friend of mine that makes amazing French macarons will be there too. She will be inside and will have a lot of different flavors and some are just works of art. Grab some from her too.

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dark chocolate, Bing dark cherry sourdough

Where will you have this? Sounds amazing!!!

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Just pulled out of the oven a few. Man it is good. Has white chocolate too.





They will go fast.

If you don’t have the time to actually build one from scratch-which means you would need to be home for the days it takes to build it, you can buy one ready to go then feed it a few times before tossing it in the fridge until you are ready to use it. Friend of mine bought hers from King Arthur and after I guess 3-4 days of feeding it she was up and baking.

Or come see me and I’ll give one to you off of mine. I have 2 or 3 I keep active and used one this week that had been sitting out on the table for almost a week-2 feeds and 150 loaves later it made its way back into the fridge. I have so much wild yeast and bacteria in the air I could probably make a new starter in just a couple of days.

Thanks to all the Food Board regulars and new posters er….lurkers that came by today. Hope the new ones enjoy their free loaf so let me know how they are.

And one thing to mention about this board-in last few weeks I’ve had 7 TD Food Board women stop in and buy-a few from different parts of the state so I’m especially grateful to all of you. Really cool to see that. My wife is a pretty faithful reader as well so we have some good conversations.

One good food board customer came in this afternoon for his last visit since he’s moving up close to Tennessee and I want to thank him for the support the last 6 months or so. Hate to see you go and if I work out affordable shipping I’ll send the first one to you as a test.

Will have the dark chocolate, Bing dark cherry sourdough next week for the Bearded Grandpa and others so come see me. I can’t make enough smoked Gouda pimento cheese but I’ll load that up next week as well along with a good garlicky black bean hummus and the chili con queso.

Thank you all for the support. I enjoy the hell out of serving you all what I like to think is the best sourdough around.

Is your daughter allergic to wheat gluten or all gluten? There is a difference and some of the gluten proteins that are in wheat are not in rye or barley so that might be an option for her.

Wheat, Rye and Barley are all grains and really grass cultivated as cereal grains. All have gluten, but different protein structures, so if it is particular proteins she is allergic to they might be found only in wheat grains, and not rye or barley grains.

I fresh mill rye and right now mix it with a small amount of ancient grain Khorasan wheat for a sandwich bread. Now that it is getting colder I’ll make a 100% rye bread which is more dense like a good German style rye.

A lot of people can eat the wheat I mill because I use ancient, heirloom grains and leave 100% of the wheat berry in it. It also is not enriched or stripped like industrial milled flour.

The perceived problem is barley and rye contain little gluten and the gluten is needed to get a good rise in the bread. So most of them you see are not tall and dense-which is how they are all over Europe, but Americans want that perfect same sandwich slice.

I’ll take flavor and nutrition over uniformity any time. Beauty is in the eye of the beholder.

So find someone near you with those and try them.