A new month is nearly upon us, and as the weather turns warmer (sometimes, anyway!) my sights are set on spring. My little plant starts are growing in the basement, and a few remnants from last year’s garden are popping up outside. Everyone is itching to run around barefoot and feel the sun on arms and legs again!
April brings a new month of breads and I have a great lineup for you! The dates listed are for pickup; ordering happens in the week leading up to that date:
April 3: Oat porridge sourdough loaf – versatile, simple, and full of hearty flavors this one is sure to be a favorite.
April 10: Sourdough soft pretzels (3 to an order) – these are simply the best. Close your eyes and imagine meandering through cobblestone streets in Germany! Be sure to have good beer on hand for these, as well!
April 17: Sourdough hot cross buns (4 to an order) – I’ll make these just in time for Good Friday. They’re soft, sweet, and decorated with a traditional cross on the top.
April 24: Raspberry white chocolate sourdough babka – Babka is a decadent sweet bread. I’ve made other versions in the past, and this one will be just right for the season. Loaded with raspberry jam and white chocolate you’ll enjoy every last bite of this mini loaf!
Subscriptions for April are only open this weekend; after that, you can place orders on a weekly basis for the bake of the week or for house sourdough. A subscription ensures that you get each week’s bake before it sells out!
Subscriptions and weekly ordering are available for both the bake of the week, and for my house sourdough loaf. This is a great crusty loaf that goes well with everything and is packed full of whole grains from freshly milled flour. It’s a bread you can feel good about eating! If you’re sensitive to gluten, and have thought about trying a true sourdough, this bread is a great place to start. Reach out to me if you have any questions about that!
Sourdough is simply a term that means natural leavening. All of the sourdough products that I bake are made without commercial yeast. It doesn’t mean sour flavor! True sourdough means that the bread-making process extends over at least a 24 hour period, allowing for the fermentation to work its magic. Many sourdough loaves in the grocery store still add commercial yeast – this keeps the bread on a schedule. I don’t do that; I let the bread have its own schedule 🙂 And it gives a wonderful flavor to both savory and sweet breads, as well as making them more nutritious and easier on your gut!