BlueRabbit

quote:

---

Since all you sum bitches got everything before I got there Saturday. I ended up with just some coffee and a sample. I got a bag of beans from Rwanda from the Next Chapter Coffee lady. Pretty damn good stuff. I would definitely try others from her. I won’t make it Saturday, as we are riding in the parade. I’ll have to wait one more week.

---

I’ll have about 50 more loaves this week.

I’m trying a small French lentil and bacon. I tested it a few days ago and it’s good so I’ll roll it out this weekend and see what everyone thinks.

Our cheesecake girl will be back this week too. She was at Merry Market last weekend.

And Amy the NextChapter Coffee is installing her Jura Espresso machine I think today so she will have some great ones to go with a piece of cheesecake while I burn your ear about sourdough. I’m good at that so get a big coffee.

She does have some really good small farm single origin coffees and knows her shite. Hope everyone else tries them as well.

Looks like it needs a big smear of Kerrygold butter on it.

That’s a great looking bread. And this thread is about sourdough not just me. Post more and I wish others would as well.

I score with the blade at an angle but don’t get caught up in the Instagram ear. Most people don’t like it. Nor do they like the big hole crumb. But they look great in a picture.

The crust will harden too fast if you don’t have enough steam. The first 20 minutes is when you get your oven spring and if you don’t have enough steam it hardens the crust and retards the rise.

If you have a Dutch oven try it in that. Preheat the oven and let the Dutch oven preheat with it. Spritz the top of your loaf or all of it. (I spray my plain loaves with a good bit of water-it makes them blister which I like and adds extra steam)

When ready to bake lower it in the Dutch oven on parchment and toss 3-4 ice cubes on each side of it then put the lid on. Bake for 20 minutes then take the lid off and finish baking. That last 15-20 uncovered gives you your color and crust.

If you don’t have a Dutch oven when you put the bread in toss a handful of ice cubes into the bottom of the oven and shut the door.

Looks to me like your aluminum sheet works well enough.

One other thing. Don’t let your bread sit and proof after you take it out of refrigeration. Spritz it, score it and put it in the oven cold.

quote:

---

Are you going to be open tomorrow? I live in Lafayette and I have been dying to come. I'll be passing through tomorrow morning.

---

Text me if you are coming through this Saturday.

And thank everyone for showing up. Keep it up- I’m baking more this weekend.

Yes I’ll be there. 17301 Jefferson Highway. 9:00 am until sold out probably mid afternoon.

I just pulled an amazing Apple, Brie and cracked black pepper out of the ovens. Holy moly. I really don’t want to wait for them to cool so I can cut into one.

A white chocolate and my sun dried tomato pesto, Parmesan, pesto baking up nicely. Come on by. Buy one get one free for food board participants (allegedly)

quote:

---

Jersey Mike's got bought by PE. They are done.

---

Yep. Blackstone.

quote:

---

Usually taken by a 12 year old girl who is visibly annoyed you interrupted her doing her homework.

---

Well she is trying to finish her second year of med school. Give her a break.

Last week at the Artist Loft with a limited amount of breads but enough to please.

Then Valentines Day I will be next to Calvin’s in front of Paper N Things and I’ll post a menu on it but the white chocolate and the dark chocolate cherry will be there so come buy your SO a couple of loaves and a card. Much cheaper than flowers and you get to eat it.

After that I’ll be in the new space on Feb 21 9-5. NextChapter Coffee and CrumbNGetIt will be in with me so you can get fresh brew, beans, an amazing cheesecake and a loaf of bread. Couple of extra chairs to sit and shoot the shite.

Had the sign hung today.



17301 Jefferson Highway

Come see us.

Come get some Saturday at the Artist Loft.

I will be there for the next two weeks.

Then on February 14-Valentines Day, I will be at Bocage Village at Paper N Things and McLavy , next to Calvin’s.

I’ll have the Whiteout with pecans, the dark chocolate Bing cherry and a few others I’ll decide later. Those two are my valentines bread so come get some for your spouse or whatever.

Then starting February 21 I will have a new permanent location which will not be far from the current. I’ll confirm all of that information next week.

Thank you all for the support and I hope you will continue when I move.

quote:

---

That’s awesome. Yeah she usually signs each book and writes a little note inside all the covers. Part of me wants to tell her about it but i think the surprise will be worth it no matter how long it takes.

---

Once you sell them and let her know, tell her part of the deal is an occasional book signing at your restaurant. Gives people a chance to actually meet her and I’m guessing she would probably enjoy that. Plus brings traffic to you. It’s a win for everyone.

quote:

---

Spinoff question- what peanut butter is best? Or does even matter and long as there’s not extra mixing required?

---

I make and sell almond butters. I sell peanut butters too just don’t have any at the moment.

I have dark chocolate almond, cinnamon honey almond and regular almond. They are great.

But I also make naked almond which is lightly salted roasted almonds with just an extremely small amount of sunflower lecithin which is a non gmo plant based emulsifier. It’s used to keep natural oils blended.

Which means my almond and peanut butters do not have a pool of oil.

I think we discussed them in the sourdough thread.

The breads are $12.00