Sourdough Madre

03/22/2021

White sourdough sandwich bread made with full fat coconut milk and grass fed butter.
Got some pictures of these sandwich loaves just before the sun went down a few days ago, and I’m so excited to film the process for my bread course!
The this month was sandwich bread, which felt like the perfect opportunity to take my favorite honey wheat bread and turn it into white bread. Special thanks to and for hosting our challenge. It has kept me baking through months when I didn’t feel as motivated, and challenged me in the best ways!

03/20/2021

When cold, wet dough hits a hot oven, the water inside turns to steam and bursts through the surface of the loaf. Scoring or cutting a pattern on the surface of the loaf is a way to “control” where the steam escapes.
I’ve been favoring this scoring pattern lately. It keeps the boules round. My kids call it “tic-tac-toe bread”. ☺️

03/17/2021

Part 2 of my tips for overproofed dough!
If your loaf has proofed to the point where it’s loose and likely do collapse during baking, try this:
Gently stretch and cut it into small pieces and bake at 475F for 15-25 minutes. Perfect for sandwiches. Tag me if you try it!

03/16/2021

I accidentally turned my purple hair blue today, and then I made pot roast. What’s up with you guys?😌
Here’s some low hydration whole wheat same-day sourdough. Cut while it was still hot, bc I’m an adult and I do what I want.

03/15/2021

Happy Pi Day! What’s the best thing you’ve ever made with pie dough? This was mine: an heirloom tomato gallette in a flakey sourdough crust. There was a ricotta + herb filing with thick, meaty slices of tomato, and I topped it with creamy Burrata cheese and pesto after it cooled off. On a whim, I drizzled it with some honey just as I was setting it out to serve. Zero regrets. Did you guys get any pies baked on ?

03/13/2021

What are you guys baking this weekend? I’m planning on a couple of traditional boules like the one in this picture, and another sandwich loaf experiment. After all these years, I still get excited and nervous about it 😍💕. True love!

03/08/2021

Spring is coming! Warmer temps means you can sometimes overproof your bread. It happens to me, too! Here are my best tips for making the most of it:
1. Tighten up the shape in the basket to rebuild tension for easier scoring.
2. Pop it in the freezer, uncovered, for 10 minutes, just before baking to harden the crust + prevent deflation when you transfer the bread into the pan.
3. Remember that sourdough is a living, breathing thing that isn’t always predictable. It doesn’t have to look perfect to feed your friends and family!

I’ll try and overproof another loaf this week to show you another method for dealing with it.
💫Follow my page for more tips and tricks!

03/04/2021

FAQ: what does “100% hydration sourdough starter” mean?
Quick answer: this means your starter is being fed exactly the same amount of flour and water. For example: in this video, I fed my starter 2 oz of water and 2 oz of flour- equal amounts! The flour is 100% hydrated by water. Let me know if I can answer any questions, because I love you. GOODBYE!

02/28/2021

Pi day is coming up! What flavor are you guys going to try baking? I was peeking through some of my photos for inspiration and found this one. It was a ginger & lime berry pie with a buttery sourdough crust. I love how flakey and reliable this dough is👌✨. If you’ve taken my old pie course, have you tried the recipe? Now is the perfect time!

02/25/2021

I’m frequently asked about the meaning of my business name, “Sourdough Madre”. If you ever study sourdough from a worldwide or historical perspective, you’ll find that many countries and cultures call sourdough starter or leaven the “mother dough”, “mother leaven”, or “lievito madre”. I started this business with a baby wrapped on my back and two young preschoolers at my feet. I was over whelmed mother, covered in mother dough! As my classes have grown, I have spooned out hundreds of pieces of my sourdough starter to eager students after class. My mother leaven has traveled all over the country in your kitchens, feeding countless hungry bellies. It’s one of the greatest joys and honors of my life to have been there at the beginning of so many new bakers’ sourdough journeys. It makes me feel like a sourdough mama- your Sourdough Madre 😉.

02/22/2021

Thank you to the Good Day Kansas team for a fun morning of baking + filming!

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