BlueRabbit

Holy Shiite that looks amazing. I would eat that like I had a bomb strapped to me.

Don’t worry about using canned chickpeas. Most restaurants do because they are pressure canned and easy to use plus they are kind of like green peas. They can or freeze well.

And they use the aquafaba from the can to make aioli’s and add to the hummus instead of water to thin and creaminess. I use both dry and canned. But one thing I do always is the skins. I can tell the difference at least in my hummus. I’m just a believer in it.



These are the skins removed from 4lbs dried (cooked with baking soda after sprinkling with baking soda and putting in the oven for awhile) and running through my hands and rinsing.

380 grams. That’s 20% of the total weight. When you actually do it and see the quantity of the skins it’s hard not to do it each time. More work but I think it’s worth it.

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I love to cook but have been purposeful in not learning how to bake bread. Fresh warm bread and salted butter is my nemesis.

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No need to learn how. I’ll do it for you. I’ve got a nice salted honey butter that I sell a ton of. Come see and mention the board and get your buy one get one free. Had one yesterday from here. Introduce yourself.

What brand of tahini do you use? And for the Shaya recipe, that white stuff he puts in the middle of the hummus when he plates it...if I remember right...that is a whipped tahini, that includes some other things in it? Yogurt?

I use Mid East which I like but I also make it myself. I have a melanger that I use to make my almond butters and I’ve used it to grind the sesame seeds. Pretty good but I’ve got enough to do so mostly I buy it.

Soon is probably to be the best on the market. It’s an Israeli tahini really creamy and not bitter although I like a bit of bitterness myself. The garlic and lemon balance it out.

That is a loose yogurt he spreads in his which is really nice and it adds a coolness to it.

Try using Aleppo pepper in one. Really a great flavor without much heat. Kind of smokiness.

You can use can chickpeas and take the skins off. Just fill a bowl of water over the top of them and rub them together with your hands and they will come off. Rinse and repeat several times. You will be amazed at how much they make up and make a batch of with and without skins and see the difference. It’s noticeable.

Good luck. Post pics

Oh I have a drop off site about 4 miles from me where I pick up. Love to see what all people buy from Azure. They have some really good product. And some oddball products too.

Send the parents down. I get everyone from the nearby neighborhoods. Highland Club, Round Oak, Azalea Lakes. Hang out until nine and load up. Remember it’s buy one get one free so worth sleeping in a bit before you head out.

I buy my rye and my Khorasan from Azure. Both organic and good prices but the shipping is great too. I want to keep my breads affordable and freight really hurts.

I have a couple of mills but my workhorse is a Meadow Mills 8”. I mill on Sunday and Monday and start making my breads on Wednesday and Thursday then bake about 230-250 of them on Friday.

I like to let the flour rest a couple of days for it to relax and to cool off. I typically mill about 200-250lbs a week.

And you know what you are doing so you don’t need me to tell if you’ve been baking that long. I just put a 22 loaf batch in the mixer of 100% Red Fife and I’ll let it autolyse for about 45-60 minutes. I hydrate mostly in the 72-77% range. I can stretch it but when I’m in production I need more accurate control so I don’t push out too far.

Plus I’m not that big open crumb Instagram bread picture guy. I like it to be a smaller crumb as do most of the people that buy it.

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I've recently been given a starter and this is all new to me as everything is weighed whereas my regular bread I just measure and go by consistency. I'd like to find a good whole/whole wheat recipe.

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You can get a good cheap digital scale on Amazon for about $15.00 and I definitely recommend it.

There are good tutorials online to follow. Maurizio Leo The Perfect Loaf is on all platforms and his book is really good. Matthew James Duffy and the Sourdough Journey is a guy out of Cleveland that has tons of free content for the home sourdough baker. He tests everything and posts it. Great technical information.

Both of the first two have good whole wheat recipes. My suggestion is to make it in a loaf pan which gives you structure so you can get it to rise. Whole wheat tears the gluten strands so getting it to rise free forming can be a challenge. I make it both ways but to start a loaf pan is the way to go.

Whole wheat typically takes more hydration so consider that (which is a good reason to have the scale) if I’m baking open in my home oven (not covered in a Dutch oven) I toss a handful of ice cubes on the floor of the oven or a pan you can put in when preheating to create your steam.

I would also start with a say 70% white flour and 30% whole wheat to get a feel for it then move percentage as you get comfortable. If you come out the gate making 100% whole grain and it craps out you might develop a drinking problem and quit baking all together. So just for confidence that’s what I suggest.


I am milling most of my wheat for my breads and it’s a challenge weekly because so many variables can affect the outcome. But I’m also going to be bagging and selling my fresh milled 100% whole grains shortly. Probably bag a few each week and sell at the shop. Khorasan, Red Fife and a Snowmass which is a hard white winter wheat are the three I use most so those will be available.

Good luck and post some pictures and progress.

Good morning. Will have some really cool breads tomorrow. Gorgonzola pistachio and fig Brie black pepper are bussin.



Cranberry walnut and debuting the butter pecan honey butter. It will go great on the strawberry vanilla English muffins.

As always mention the food board buy one get one free. (Allegedly)

Chorizo queso too for your Memorial Day BBQ

Use a loaf pan if you want it for sandwiches. Plus with a no knead recipe the pan gives the bread structure for it to rise. Without it if you don’t have it proofed correctly it will flatten out.

I know. I do it pretty regular and those end up on the scratch and dent sales shelf.

You can open bake in a loaf pan or close bake by putting another loaf pan over the top upside down. But I recommend open bake-put a small pan under the bottom rack in the oven when you preheat and when you put the loaf in fill the pan full of ice cubes and shut the door. After 20 minutes crack the door to let any steam out and continue about another 10 or so minutes to crisp and brown. When you hit 195-205 degrees pull it. Let cool for a couple of hours or you might end up with gummy bread.

Good luck. Post pictures.

Just thought I would post this for anyone baking or buying sourdough. A good tip sheet on storage. Pass it on to anyone that complains about their bread being hard and moldy.

I’ve got plenty of smoked Gouda pimento cheese and queso with the apple bacon cheddar bread today. Come say hello.

Thank you. But I’ve done this completely and it has been about a month.

It shows up on Google Maps if you google the bakery.

But what it doesn’t do is when I request location in a facebook or Instagram post to use when posting about the bakery it doesn’t show it. And if I search it doesn’t even show the address.

I’ve seen where Meta takes a week or so to acknowledge but this has been at least a month.

Any idea how to make it accept the location? Also if I try the location it doesn’t allow me to search for it. No search feature.