Sourdough and Aprons

09/03/2026

🍞✨ September SOURDOUGH BAKE DAYS ARE HERE! ✨🍞

📅 Bake Days: 🌞 September16th and September 27th.

Need bread before or after those dates? No problem! 😊 Just let me know at least 3 days in advance of your preferred pickup date.

🍞 Fresh Sourdough Made to Order
✅ Food Handler Certified
✅ Following all Cottage Food Laws I am now taking orders for delicious homemade sourdough bread! ❤️

📏 Full-Size Loaves (900g–1150g depending on inclusions)
🥖 Plain – $10
🍂 Cinnamon Brown Sugar – $12
🌿 Rosemary Garlic – $12
🫒 Olive Rosemary Herb – $13
🫐🍋 Blueberry Lemon – $13
🍅🌿 Tomato, Dehydrated Basil & Herb – $13
🍫☕ Double Chocolate Espresso – $15
🧀🌶️ Cheddar Jalapeño – $15
🔥🍫 S'mores – $15

✨ Mini Loaves (450g–550g+) (Batards & Boules — boules can even hold a cup of soup! 🍲)
🥖 Plain – $6
🌟 Most inclusions listed above – $8
🍫☕ Double Chocolate Espresso – $10
🧀🌶️ Cheddar Jalapeño – $10
🔥🍫 S'mores – $10

📌 Important: All new customers are required to pay a non-refundable 50% deposit on the day the order is placed.

📍 Pickup Location: Eastside, near Benito Martinez Elementary.

💌 To order, send me a message with:
✔️ What you'd like
✔️ Quantity
✔️ Desired pickup date I'll confirm availability and get you on the schedule!

Thank you for supporting my small business! 🥰❤️ I can't wait to bake for you this month! 🍞✨💓

08/15/2026

Rolling, rolling, rolling… 🎶🥐

Today’s episode of “I Swear I Know What I’m Doing” features sourdough cinnamon rolls using The Clever Carrot’s recipe! 😂

I schmeared that delicious cinnamon-sugar filling all over… well, MOSTLY all over. Apparently, the edges needed some love too. 🤦‍♀️

The recipe said 8 rolls. My dough said, “How about 7?” 🤣 So 7 it is! I’m learning that sourdough baking is approximately 10% recipe and 90% practice, patience, and occasionally questioning every life choice.

Now they’re off for their second proof until they double in size. 🤞

After the bagel situation, I’m cautiously optimistic. 😂 Let’s just hope these cinnamon rolls have better plans for their future than those poor bagels did!

Stay tuned… will we get fluffy cinnamon-roll perfection or another episode of Caroline vs. Fermentation? 😆🍥

’sScrumptiousSourdough

08/15/2026

Can you guess what I'm making?

Put your guess in the comments

08/04/2026

🍋🫐 Experiment Update: Lemon Pudding Mix Sourdough! 🧪🍞

Well... so far, so good! 🤩

The dough bulk fermented beautifully, and y'all... the smell is DIVINE. 🍋💛

After mixing, I did my usual stretch and folds, followed by coil folds until the dough was nice and strong.

Once bulk fermentation was complete, it was time for my favorite part! I laminated the dough and layered in fresh lemon zest, juicy blueberries, and a sprinkle of sugar using a trifold technique. 🍋🫐✨

Then it headed to the fridge for its overnight cold proof.

Now here's where things got interesting... 👀

The dough deflated a bit overnight. My guess? The pudding mix didn't appreciate the cold and decided to throw a tiny temper tantrum. 😂 But that's why we experiment!

This morning I preheated my cast iron bread pan and baked the loaf at 425°F for about an hour. My lemon blueberry loaves always need a little extra time compared to my other flavors.

The kitchen smells like a lemon bakery and I am dying to see the crumb. 🤤

Now comes the hardest part... waiting for it to cool before slicing! 😩🍞

Do you think the pudding mix was a genius idea or a baking plot twist? 🤔

🤗🎉 Stay tuned for the crumb reveal! 😁

08/03/2026

🍅🌿 Today's experiment: Sun-Dried Tomato Basil & Herb Sourdough! 🌿🍅

I may have gotten a little carried away... and by "a little," I mean I basically stuffed this loaf like it was headed to Thanksgiving dinner. 😂

First, I mixed sun-dried tomatoes and herbs into the dough during the stretch & folds. Then, during shaping, I thought, "You know what this needs? MORE!" So I layered fresh basil leaves and even more sun-dried tomatoes between every fold. 🤷‍♀️

Recipe:
🍞 100g starter
🌾 525g flour
💧 325g water (reduced because the tomatoes already brought enough drama)
🧂 12g salt
🌿 Herbs, fresh basil & sun-dried tomatoes

Baked in a cast iron bread pan:
🔥 Lid on: 25 minutes
🔥 Lid off: 20 minutes
🌡️ Pulled at an internal temp of 205°F

The kitchen smelled like an Italian restaurant, and I'm not mad about it. 🇮🇹❤️

Would you eat this with butter, make the world's greatest grilled cheese, or just stand at the counter eating slices straight from the loaf? (No judgment... I've already made my choice. 😅)

Watch, follow, and discover more trending content.

08/03/2026

🎥 Part 2: The Forgotten Bagels 🥯😂

Final results are in!

After forgetting my shaped sourdough bagels in the fridge for 5 days, I let them warm up on the counter, boiled them, and baked them.

The verdict?
🥯 Delicious!

Did they puff up like my last batch? Nope.
Did they get that deep golden-brown color I was hoping for? Also nope.

But honestly, considering they spent almost a week in refrigerator jail, I think they did pretty well. 😂

This was only my second time making bagels, so I’m calling this a successful learning experience. Next time I’ll try to remember they exist before they start paying rent in my fridge. 😅

Baking lesson of the day: even when sourdough doesn’t look perfect, it can still taste amazing.

👇 Tell me in the comments: would you still eat these bagels?

08/02/2026

So... remember those sourdough bagels I shaped?

Yeah... I forgot about them.

Not for a day.
Not for two days.
Not even three.

FIVE. WHOLE. DAYS. 😳😂

They've been chilling in my fridge this entire time, patiently waiting for me to remember they exist.

Today's experiment:
➡️ Step 1: Let them hang out on the counter for a few hours to warm up.
➡️ Step 2: Boil them.
➡️ Step 3: Bake them.
➡️ Step 4: Cross all our fingers. 🤞

Will they be fluffy and delicious?
Will they be hockey pucks?
Will I accidentally invent the world's chewiest bagel?

Honestly... I have no idea, but we're about to find out together!

👇 Cast your vote in the comments:
🥯 They'll be amazing!
😬 Total disaster!
🤷 Somewhere in between!

Follow along because either we're getting breakfast... or a lesson in what not to do. 😂

08/02/2026

🍋🫐 Sourdough Science... or Sourdough Shenanigans? 🤔

Today's experiment is either going to be absolutely brilliant... or my chickens are getting a very fancy snack. 😂

I'm adding lemon pudding mix to my lemon blueberry sourdough because apparently I woke up and chose culinary chaos. 💛🍞

Will it...
✨ Make the loaf extra soft?
🍋 Boost the lemon flavor?
🫐 Create the most amazing crumb ever?

Or will it turn into a sticky, sugary science project that makes my starter question all of my life choices? 😅

I honestly have no idea—but that's half the fun!

👇 Cast your vote before I bake:
💛 = Epic Success
😬 = Total Flop
🤷‍♀️ = "Caroline... what are you doing?"

Follow along because we're about to find out if this is a genius baking hack... or a lesson in what not to do. 🍞🔬

08/01/2026

Bake day today. 19 loaves. Kathy won the guessing game. 🎉🎉🎉

I'll post August bake day soon.

Thank you all for the love and support.