BlueRabbit

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.

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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.

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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.

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

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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

It’s pretty hard to beat fresh too. In the spring when the fresh tomatoes are in season slice them on it with good salt and pepper. Maybe just a small drizzle olive oil. Maybe not.

Glad you like it. Good seeing you again. Thanks.

It takes some planning to bake sourdough. If you have time take the starter out of the refrigerator say the morning before you bake and feed it well. Then discard and feed again later that night to use the next day.

Once it gets to be a really mature starter you can take it straight from refrigerator and make a starter. You just want it to, for lack of a better way to say it, be alive. Bubbling, brewing, rising, falling etc…

I use for the most part, 50% white (any kind will work-use whatever you want to use up) 50% whole wheat. Buy a five pound bag of each and blend together and put in a container. Then no need to measure both.

My whole wheats are fresh milled so I can use more flour to make a stiff starter pretty easy since it takes the water well.

Just buy the King Arthur bread flour and the King Arthur Whole Wheat flour. They are both great flours, not bleached, bromated or enriched.

Try for a bread 70% white and 30% whole wheat. It’s a great percentage and a great tasting bread.

And if you are having problems with it being a slack dough I suggest trying 65% hydration. It’s a great starting point for beginners and using new different flours. It will keep your dough stiffer and easier to work with -much less sticky. Then you can gradually work your hydration % up as you go along the journey.

Post your results. We need more photos in the thread.

If you are around come see me Saturday and I’ll give you a ripe one.

For mine with my current schedule I make a big one on Tuesday night about 8000 grams.

If I remember to, I will take it out of the fridge sometime during the day but a lot of times I bring it straight out and use it cold.

I use a 1:10:12 mostly which allows me to schedule how I want to bake. Using stiffer ratios and the refrigerator allows you to control the bread rather than the bread controlling you. Which is important especially in any production bake.

So sometime Tuesday night say 9:00 or whenever I feel like it I add:

1/ 350 grams starter
10/ 3500 grams tap water
12/ 4200 grams flour (1/2 hard white 1/2 red wheat)

Let it go and by 8:00-9:00 am it’s ready to work. If it’s cold I’ll set it in a small room with a heater on otherwise it sits on the work table.

Using this ratio makes a stiff starter. The yeast has plenty of flour to eat on-it stays rising and mature all day so it is all I need for that particular days bread. (I adjust accordingly to how many breads I’m baking)

Wednesday breads used with this starter are my basic whole grain recipe for about 4 different breads and they are ones that do well with a 36 or so hour cold proof.

Then on Wednesday night I use 350 grams from that days starter and do the same ratios and use that starter for Thursday breads. Then all are baked on Friday.

After Thursday breads are make and refrigerated so is the starter and I don’t touch it until the following Tuesday and start the process over again.

About every couple of weeks I’ll add a few hundred grams of fresh milled rye to the starter and it really makes the starter voracious.

Thanks Dr Technical. I appreciate it and nice to meet you. Please come back and enjoy more.

Bryno I will be Friday in front of Vertage to the right of Trader Joe’s.

I won’t be at the kickoff and I’m not at the Red Stick Farmers Market. That is Tout va bien boulangerie. He and his wife bake some very good breads. Get there early because he sells fast. But worth it.

I am at the Artist Loft on Antioch but I’m weighing all of my options for future development.

Also HearthsonFire is located in the Bread of Life gift shop at Most Blessed Sacrament Church on Sundays. She bakes incredible sourdough bread as well.

You can find both of those on Instagram and Facebook. Support the local bread scene. Good for you and the community.

Thanks.

How was it? Put a scoop of Blue Bell Banana Pudding ice cream on it.

I’ve got a nice rosemary sea salt tomorrow along with the pistachio Gorgonzola sesame. Both great breads.





I’ll be in the market 9-5 tomorrow. Come grab one.

Thank you Andouille. I appreciate the kind words and the support and hope you and your lovely wife had a wonderful Christmas.

I ate that bread all day yesterday with a good softened Rodolfe Salted Butter-a French butter a friend sent me from Murray’s Cheese in New York and I am fat and happy.

I will keep the pistachio, Gorgonzola, sesame on the current menu for the next month. I’ll post it when I get it complete but looks like I’ll be at the Saturday market each weekend in January. Nice to settle back into routine.


It’s the red one Pistachio Blue and the other is the Blackout dark chocolate with dark cherries.

Christmas Eve gumbo (wife made it this year) with the butter which is incredible and before I put the potato salad in the bowl.



Murray’s Cheese

Thanks to all the other food board posters and lurkers (an old friend down the street allegedly a lurker) who ordered bread for their Christmas dinner. I appreciate the fact you consider it worthy of your table-when bread means so much.

And to all of the other readers who have bought and supported from the start of this thread. You know who you are and all make me want to continue to get better with this.

See you guys in the New Year and hope to grow a bit in 2026 to be able to supply more product. Love to hear any comments/feedback on the queso. I’ve tweaked it a bit and think for the better.

This is a solid board with a high level of care in the contributions. The diversity in everyone’s voices makes it a place where learning something worthwhile still feels possible.

In a time when good discourse takes more effort, I feel that is worth noting.

No I am out of town this week. I will have a Christmas Eve porch pickup . That’s the next bake. Welcome to get some then. I have the ones you want on the menu and I’m about 10 minutes from Antioch.