We’re headed into fair week – it’s our first time participating and it’s been a learning curve for all of us. Projects are all mostly wrapped up, and the kids are excited to bring their hard work to the fair this weekend. If you’ve never been, it’ll be a happening place next week!

As we head into fall, despite the summer weather, I like to bake with traditional fall flavors. Apples are the first food that come to mind, and caramel apples are such a joy. Since I’m a baker and not a candy maker, I’m taking those flavors and infusing them into scones this week. Caramel bits, fresh apple, and a slightly sweet scone make for a delightful breakfast or coffee break. I make these by hand with flour and butter and everything else that makes scones delicious. 

This last week I made salsa with our garden peppers and tomatoes. My husband is a big fan of spicy foods, so I added a few mystery spicy peppers that I picked up at the college plant sale. Well. I’ve succeeded in making a salsa that he can barely eat! Good thing I have six quarts of it in the basement  🙂 

We’ve been going through bread like crazy lately. Our chickens are laying prolifically right now, but without toast no one really wants eggs for breakfast. I’ve recently taught one of my daughters to make a basic all-purpose sourdough sandwich loaf, which works well for lunches and for toast in the mornings. She makes three loaves on the weekend, and we enjoy that along with whatever other breads I’m making! My house sourdough is also available this week, with a great mix of freshly-milled grains in every loaf.

If you subscribed in September, this is the last week of your subscription. October subscriptions will open next Friday, September 27th, and stay open through the weekend or until sold out. Stay tuned for October’s menu next week! If you like fall flavors like I do, you’re going to love it.

Orders are open now and will remain open until Tuesday or until I’m sold out. This past week I closed orders on Sunday, so be sure to order early if you want house sourdough or caramel apple scones!

This week you’re in for one of my favorites: sourdough baguettes. These are so, so versatile – they’re perfect for bruschetta with fresh tomatoes and basil, for serving alongside charcuterie (easy dinner!), to go with a fried egg for breakfast, and really anything else you can think of. I’ll be freezing some of these to have on hand when the weather turns cool and we’re enjoying more soup for dinner. If baguettes have ever left you underwhelmed, I think you’ll be pleasantly surprised with these. The natural leavening, or sourdough, adds nutritional value but also this depth of flavor that simply can’t be manufactured. I make all of my breads by hand, paying close attention to my sourdough starter and the fermentation of each batch of dough. All of my sourdough breads are at least a 2-day process – time is what gives bread great flavor, and is also what helps the body digest this kind of bread more easily.

We’re currently renovating our porch, which had been screened in but needed some tlc. There was water damage on the ceiling and some rotting wood around the windows (which were a strange sort of clear vinyl, I think.) In any case, we’re adding an interior wall and dividing the space into an office for my husband and a more dedicated baking space for me! We’ll let the professionals take care of things like windows and electricity, then we’ll set to work on the interior. It may be some time before it’s finished, but I’ll keep baking throughout the process. If any of you enjoy interior design and would like to give me your best suggestions, I’d love some input!

I’m baking my house sourdough this month with a grain called triticale instead of my usual blend. We’re really enjoying it, and I hope that you are, too! Triticale is high in fiber and protein; my house sourdough packs in 25% of its total flour with freshly-milled triticale. In October I’ll go back to baking with a mix of red wheat, white wheat, and spelt. I’ll find other uses for the triticale going forward!

Orders are open now until Tuesday, September 17th, or until I sell out. House sourdough and sourdough baguettes will be available for pickup on Thursday, September 19th at my home in Hillsdale or at Hillsdale College. Payment is by cash, check, or cashapp, or by credit card when you order online. 

Our garden is in peak tomato season right now and we’re eating them in so many different ways in these weeks. Years ago I read a book where the main character made a tomato sandwich; just white bread, a thick slathering of mayo, and tomato slices. It’s not the sandwich I’d eat all the time, but with fresh tomatoes and homemade bread, it is spectacular! 

This coming week, I’m making sourdough sandwich bread for you! Pain de Mie is it’s official name, which just means white or brown bread with a thin crust. It’s everything that white bread was meant to be, with more flavor and nutrition from the long fermentation of sourdough. This loaf is enriched with butter, milk, and honey, making it extra tender and just a little sweet. If you order a loaf, and you’d like a tomato or two to eat with it, let me know and I’ll set some on the porch when you pick up.

Last night we had zucchini grilled cheese on my house sourdough. I wasn’t sure what the reaction would be, but everyone LOVED it! It’s more work than a regular grilled cheese, unless you already have grated zucchini in the freezer, but well worth the effort. I needed to use up a whopper of a squash and this sandwich was a great way to enjoy it!

Both sourdough sandwich bread and house sourdough with freshly milled flour are available to order now until Tuesday, or until sold out. Pickup is on Thursday afternoon, September 12th either at my home or at Hillsdale College.

It’s almost a new month and all the back-to-school routines are starting to feel less jarring. I enjoy summer and all of the open schedules, but I also enjoy more of a predictable schedule, knowing what to expect each day. Meal planning is a big part of scheduling for our family, thinking through what is happening in the week and how to make sure that healthy and delicious food is on the table each day. As you can imagine, breads play a significant role in what we eat at home! We all enjoy the variety of forms and flavors that sourdough can take – everything from pizza to bagels to sandwich bread and cinnamon rolls.

This month, as I thought about what I’d like to make and what you’d like to eat, making meals easier was one of my considerations. Here’s the September lineup!

September 5-6: Sourdough cinnamon raisin bagels

September 12-13: Sourdough pain de mie sandwich bread

September 19-20: Sourdough baguette

September 26-27: Caramel apple scones

Bagels are an easy breakfast, they’re a filling snack, they’re delicious on their own or toasted! When breakfasts start to get repetitive, these bagels are an easy change. Plus, the additional whole grains from freshly milled flour pack a nutritional punch.

Sandwich bread is an easy reach for lunches, and this sourdough loaf is soft and squishy, perfect for whatever kind of sandwich you’re in the mood for. It’s enriched with milk and butter and benefits from a long fermentation in the fridge.

Baguettes go with everything. Fresh tomatoes and basil for bruschetta, buttered with garlic next to a pasta bowl, sliced for an easy charcuterie dinner, baguettes do it all. This sourdough version has a crispy exterior and a chewy crumb. Making baguettes is a bit finicky but the results are worth the effort! I hope you’ll like these as much as we do.

Caramel apple scones are such a lovely not-too-sweet treat to celebrate apple season! I’ll use the freshest apples I can find along with caramel bits to bring the flavors of a caramel apple into baked form. These are a great snack or breakfast on the go.

As always, my house sourdough is available as a monthly subscription as well as on a week-to-week basis. This month, I’m using triticale as the freshly-milled portion of this sourdough. It’s a hybrid of wheat and rye, more often used in brewing than in baking, but we really enjoyed the loaves I made with it! All of my sourdough is naturally leavened, without any added commercial yeast. That process takes time, and that time often makes bread easier to digest, even for those who are sensitive to gluten.

Orders can be placed on hillsdalehearth.com from now until Tuesday, or until I’m sold out. Pickup is either at my home in Hillsdale on Thursday or Friday, or at Hillsdale College (Kendall 413) on Thursday. Payment is by cash, check, or cashapp when you pick up, or credit card when you order. 

I’m still in denial about school starting next week, so instead I’m eeking out the last vestiges of summer. We’ll start slow next week, easing everyone back into a schedule (including me!). In the meantime, we’ll plan to swim, grill burgers, eat fresh from the garden, and enjoy the warm sunshine while we have it.

This week’s bake is a summertime staple: s’mores. We ate these on repeat while we were camping and I don’t think the kids ever tired of them. Since s’mores are a little tricky to package up for you, I decided to put all of those flavors into a scone. My experiment paid off, and you’ll get to enjoy these classic campfire flavors without the intrusion of mosquitoes! Mini marshmallow, graham cracker crumbs, and sweet chocolate chips round out these scones. And I’m adding some freshly milled white whole wheat – it doesn’t make them healthy, exactly, but it does add some nutritional value 🙂

My house sourdough is a staple for everything around here. Now that tomatoes are ripe, we’ll be enjoying BLTs on fresh sourdough for quick and easy dinners. My oldest daughter usually requests these for her birthday dinner; I’m more than happy to comply! Fresh bread, just-picked tomatoes, bacon from pigs raised by our dear friends – it’s a meal with a lot of love behind it.

Orders for s’mores scones and house sourdough are open now through Tuesday, August 20th for pickup on Thursday and Friday, August 22nd-23rd. Payment is by cash, check (made out to me), or cashapp, or by credit card when you order. Pickup is at my home on Thursday and Friday afternoons, and at Hillsdale College on Thursday afternoon. 

Please let me know if you have any questions or special requests!

If you have ever had a garden and grown zucchini, now is the time when you’ve exhausted the recipes you have that utilize zucchini and you start giving it away to anyone who might want it! I’ve harvested a few whoppers and enlisted my kiddos to shred, chop, and freeze it. For the bake of the week, I wanted to find a way to incorporate zucchini without all the sugar and oil. Something light, something savory, something that would showcase this garden star. I made these muffins this morning and all four kids have already requested more! I think they’re a hit. They’re simple: shredded zucchini, eggs, cheese, milk, and a mix of flour, baking powder, and salt. I added a few spices to make them more interesting, and they will be great as a snack or a savory side. These are a wonderful way to add another serving of veg into your day!

As always my house sourdough is available this week. It’s good to be baking again after almost a month away! We all missed eating bread while we were camping and are glad to have it back in our daily routine. If you’re new to the bread list, my house sourdough has a long fermentation, which helps with gluten digestion. I also incorporate 25% freshly milled whole grains into each loaf, packing a nutritional punch! If you’re interested in reading more about the health benefits of sourdough, shoot me a message and I’ll send you a few articles.

The summer has gone by quickly and we’re gearing up for school again. The garden is in full swing, and we’ve tacked on a renovation of our three season porch into the mix! My husband will get a home office, and I will have more dedicated baking space. After the professionals do the framing, we’ll take on the interior work…slowly!

Cheesy zucchini muffins and house sourdough are available for ordering on the website until Tuesday, August 6th with pickup on Thursday and Friday, August 8th-9th. Payment is by cash, check, or cashapp, or by credit card when you order. 

This coming week will be my last bake for a few weeks. I’m taking off the month of July but will be back with subscriptions and delicious bakes in August! If you need to stock your freezer for a few weeks, this is a good chance to do it.

The heat this week has made my garden grow a lot – and the weeds, too! Early mornings are a cool(ish) and quiet time to make some headway on keeping the weeds at bay. I enjoy the stillness, and a chance to think uninterrupted thoughts. We haven’t harvested much besides lettuce and radishes yet, but it is exciting to see growth out there!

I make a good number of breads from a website and book called “The Perfect Loaf.” It’s a site run by a former engineer turned baker, and his recipes reflect that. There are a lot of details, but in following his process I find there to be less room for confusion. This week’s bake – sourdough raspberry knots – is a riff on a chocolate version from that site. I like the tart, fresh flavors of the homemade raspberry jam alongside the slightly-sweet enriched dough leavened only with sourdough starter. Even if you don’t have a sweet tooth, these are a really lovely roll with a lot of flavor!

My house sourdough loaves are available as always. The freshly milled flour adds all sorts of nutrition and flavor to these long-fermented loaves. If you’re new to sourdough, this is a great place to start. I make these every week and it’s the bread that’s most often on our table.

Orders are due on Tuesday, June 25th for pickup on Thursday and Friday, June 27th-28th. Pickup is either at my home in Hillsdale, or at Hillsdale College (Thursday only). Payment is with cash, check, or cash app when you pick up, or by credit card when you order.

This Saturday I’m participating in my first market! It’s been a good week of making notes, measuring, scheduling, and of course baking. Gianna Green is doing a wonderful job of bringing unique events to the Dawn Theater downtown, and this market is no exception. I’ll be there with sourdough goods, including soft pretzels, raspberry sweet rolls, whole wheat sandwich bread, my house sourdough, browned butter chocolate chip cookies, rhubarb scones, and sourdough focaccia. It’s going to be great! Other vendors will have water color paintings, handmade candles, flowers, linens and textiles – and many other beautiful things. My girls are even joining in the fun: one is making gluten free chocolate cookies, the other friendship bracelets 🙂 If you can, come on out on Saturday from 11-3! Rumor has it that the steam train will be downtown that day, making for a great way to spend a Saturday.

This coming week, I will be making sourdough bagels. I love a good bagel, and these are the best I’ve had. I’m planning on making a cinnamon raisin version; if raisins aren’t your thing, I can easily make some without! Just let me know when you order. The natural leavening (aka sourdough) adds a good deal of flavor without really being sour. It’s more like a certain something, a flavor that has you returning for another bite. I like to eat these just as they are, but they’re also spectacular toasted with good butter and maybe cream cheese! 

My house sourdough is up for order, as usual. It’s a good time to put a few of these in the freezer for those lazy summer meals with fruit, cheese, and salami (just me?). I have the best of intentions to freeze a few, but then we eat two loaves in a day and my stockpile dwindles. I mix this bread by hand, with my trusty dough whisk and my hands. It has simple ingredients that make their magic with time and care. Bread flour, a mix of freshly milled grains, water, sourdough starter, and salt. I will be taking a break from baking for the better part of July. If you don’t want to be without great bread, be sure to stock up over the next few weeks!

Orders are open until Tuesday, June 18th for pickups on Thursday, June 20th and Friday, June 21st. Be sure to indicate your preferred pickup spot when you order – Hillsdale College or my home in Hillsdale. Payment is by cash, check, or cashapp when you pick up, or by credit card when you order.

If you have friends who are bemoaning the lack of a bakery in Hillsdale, please send this on to them! I would love to be their local baker, too.

The other night, just as the sun was going down, the rain started coming down in sheets. Not being ones to miss an excuse to stay up just a little longer, the kids congregated on the back porch, just out of the rain. As they watched, a double rainbow materialized! A beautiful gift and reminder of God’s faithfulness.

This coming week I’m making a sourdough focaccia with freshly milled white whole wheat. Nutritionally, it’s not much different than red wheat but the flavor is milder. Since I’m milling at home just before mixing, the focaccia retains all of the nutrients in the flour – nothing is sifted out or left to spoil. Excellent flavor, excellent nutrients, excellent bread! Focaccia is such a versatile bread. We make a lot of sandwiches with it, or dip it in olive oil alongside a meal, or top it with cheese and broil it until the cheese melts. I’m topping it with Herbes de Provence this week and a bit of sea salt. So, so good!

On Saturday, June 15th, the Dawn Theater is hosting a vintage market from 11am-3pm. There will be all sorts of beautiful things there – candles, linens, plants, clothing, home goods, handmade items. Oh, and bread! I’m planning to have a table with a variety of items you’ve enjoyed. Some sweet, some savory, all sourdough and delicious. Come on out and support the Dawn, local community, and my little bakery. And see the train while you snack!! 

My house sourdough is available to order every week. My grain mill has been getting a workout this week and is keeping up just fine! I love making these loaves. While I mix I love to think about who ordered and what’s happening with them. Bread is more than just physical sustenance. It’s a way to connect to people around us, something to share at a meal or in a difficult time. It is the stuff of life!

Orders are open from Friday, June 7th – Tuesday, June 11th. Breads can be picked up either at my home in Hillsdale or at Hillsdale College. Your pickup preference can be indicated when you order. Payment is with cash, check, or cash app when you pick up, or by credit card when you order.

It’s almost the start of a new month, and do I have a month of breads lined up for you! I’ve been trying out some favorite recipes with freshly milled grains and I think you’re going to love them. 

If you’re new to the bread list, welcome! Each Friday I send out an email with a description of whatever I will be baking for the coming week, giving you the weekend to decide what you would like to order. Some of you plan meals around the breads I’m making, making for at least one easy meal for the week! Breads are available to order from Friday-Tuesday of each week, with pickup at Hillsdale College or at my home on the following Thursday/Friday.

As we head into the beginning of the month (that’s now!) I make a monthly subscription available. Ordering this way ensures that you will receive fresh bread weekly throughout the month without having to remember to order each week. Subscriptions are available for both my house sourdough loaf as well as the bake of the week. You can order multiple loaves through the subscription, as well!

For the month of June, here’s what I have on tap for the bake of the week:

June 6-7: Whole wheat honey oat sourdough loaf

June 13-14: Sourdough focaccia with white whole wheat and Herbes de Provence

June 20-21: Cinnamon raisin sourdough bagels (or plain, if that’s more your speed)

June 27-28: Sourdough raspberry knots with homemade raspberry jam

There is also a Bake of the Week+ for those who would like a few additional items without ordering a second subscription.

I like to make something special for subscribers as a way of saying thanks. This month, subscribers will receive rhubarb scones with their first week’s order! I love baking with rhubarb at this time of year. These scones were new for me in the last few weeks, and we all loved them! They are sweetened because, well, rhubarb, but as I usually do, I cut the amount of added sugar significantly. The result? Tangy, make something, buttery bites of goodness. You don’t want to miss out on these!

For the first week in June, I’m making a whole wheat honey oat sourdough loaf. It’s a mouthful, I know! This bread is made with 70% freshly milled whole wheat flour and is baked in a bread pan, so it looks more like a sandwich loaf. It’s not dense, like some whole wheat breads, but is so healthy and so full of flavor. I’ve been enjoying this loaf toasted and smeared with peanut butter and drizzled with honey. 

My house sourdough loaf is available every week and with a monthly subscription. This one has a mix of red wheat, white wheat, and spelt, all milled just before mixing. The flavors and nutrition that come with freshly milled flour are just outstanding. If you’ve been disappointed with sourdough from the grocery store, give this one a try!

If you’re traveling in June but would like to subscribe, you can gift your bread to a friend (anyone can pick up for you) while you’re away, or I can freeze your bread until you return. I’m happy to work with you to find the right solution! 

More information about the bake of the week can be found on hillsdalehearth.com/shop, or reach out to me if you have questions or special requests!

June subscriptions, house sourdough, and sourdough honey oat loaves are all available to order now through Tuesday, June 4th. Payment is by cash, check, or cash app (#hillsdalehearth) when you pick up, or by credit card when you order. 

Thanks, everyone! Enjoy the weekend!