I don’t know about you but July snuck up on me this year. Next week is Independence Day and we’ll be making burgers and brats for dinner. My family has a pasta salad that’s been handed down for a few generations; it’s not extravagant but it’s summer comfort food for sure and goes well with anything from the grill! A great burger deserves a great bun, and that’s what I’m making for the 4th. 

These are naturally fermented and are enriched with just a bit of milk, egg, and butter. They have a good portion of organic white whole wheat, which I’ll mill just before mixing! I can also make these dairy free – just let me know in the order notes. They’re soft but will hold up perfectly to the juiciest burger you can make – no soggy mess that falls apart on your plate! 

In order to get them to you in time for the 4th, please order by Sunday night, July 2nd; I’ll bake them Monday afternoon, July 3rd and you can pick up on Monday evening or Tuesday from my home. These burger buns come in a pack of 6 buns for $10.

In certain parts of the country, bagels can be a divisive issue. A quick search will go into the distinctive differences between New York and Montreal style bagels. Not having lived in either of those places I don’t have bagel loyalty; what I do know is that homemade sourdough bagels are my favorite kind to eat. I made a big batch while we had family visiting, and we enjoyed them in so many ways! I like a good savory breakfast so I added a fried egg on top to make an open-faced sandwich. My kids have been eating them with butter and jam (it’s the season for strawberry jam!), and one loaded with peanut butter or cheese gives a great protein punch for the day.

Sourdough bagels are made over three days; the resulting flavor and texture is unbeatable! This version is made with white flour, but I’ll be experimenting with some other grains in the coming months to see what other flavors might work well. The only other additions are honey and a bit of sugar. These aren’t sweet, though; the additions just help fermentation along and balance the acidity of the starter.

Bagels will either be topped with oats or left as they are; if you have a preference please indicate it on your order; otherwise you’ll most likely get a mix of the two! Sourdough bagels are $10 for four bagels.

Due to some travel this coming week, I will just be baking on Wednesday, June 28^th, for pickup at my home or at the college. Please submit your orders by Monday morning, June 26^th!

My very first cookbook came from my brother when I was 7 years old. It was a cookie cookbook and the inscription in his own hand indicates his hopes that this gift will really be a gift for him! I think I made every recipe in that book.

Years later, my preferences have shifted; while I still love sweets, I prefer those that are more subtle and let the flavor – rather than the sugar – shine. Sourdough starter can be used to leaven sweets as well as savory breads; this week I experimented with some flavors that I hope you’ll love.

My next door neighbor asked a while back if I ever made anything with matcha, something we both enjoy. I’ve been thinking about it ever since and this past week decided it was time to try it out. I mixed up a sweet roll filling with matcha, sugar, and coconut oil, then sprinkled dried strawberries over the top. I rolled, twisted, and shaped the dough into knots and the result was fantastic! The color is, well, matcha green but if you can get past that the flavors range from earthy to subtly sweet to bright. I really enjoyed having something sweet that didn’t require a strong cup of coffee to keep me awake afterward!

I’ve often made loaves of naturally leavened sweet breads filled with cinnamon and sugar, chocolate, or apples. Those have been customer favorites! I wanted to try some new flavors and those in a more portable form. Taking a sticky loaf of babka on a picnic or a day trip isn’t the most practical, but who doesn’t enjoy something sweet in the afternoon?

These sweet rolls are made with a subtly sweet sourdough base, just enough sweet to counter the tangy-ness of the sourdough. I’ll make two varieties this week: the matcha and strawberry, and a cinnamon sugar version. Both have the same base dough, enriched with milk, butter, and a small amount of sugar. If you’re looking for a vegan version, I can easily make one with vegan dairy products – just ask!

These sweet rolls will freeze well, and are wonderful to have on hand for a friend who stops by for coffee in the afternoon, or for a special breakfast. Sweet rolls are 4 for $10. I will be baking on Thursday, June 22^nd and Friday, June 23^rd. Please order by Monday evening, June 19^th for pickup at Hillsdale College (Thursday) or my home (Thursday or Friday).

Every baker has a different formula for their go-to loaf. This one is mine: 75% bread flour and 25% organic freshly-milled whole grain flour with a bit more water than usual to account for the whole grains. I prepare the starter at night, mix in the morning, shape in the evening, and bake the next morning after the loaves rest in the fridge overnight. If I’m up extra early, we have fresh bread for breakfast! Otherwise, we let them cool and usually devour one at lunchtime. This is probably the most versatile bread I make, and it’s a rare occasion that we don’t have a loaf in the bread drawer and a few in the freezer. It’s not too sour, and the whole grains fill you up! I will be baking on Thursday, June 15^th and Friday, June 16^th. Please order here by Tuesday morning, June 13^th.

The onset of the warmer weather has had me dreaming of an olive bread. We’ve picnicked in some beautiful places and often our lunch included some kind of olives to go along with bread, as well as a smattering of charcuterie goodies and a bottle of wine. For me, that’s as good of a meal as one at a fancy restaurant! Sometimes, the setting makes the meal. While I can’t transport you to a Tuscan hillside, this week’s bread comes pretty close. Kalamata olives marinated with fresh thyme, lemon zest, garlic, red pepper flakes (just a few!), and olive oil all play together in a sigh-inducing sourdough. The flavor benefits from an overnight levain, long fermentation, and then a cold overnight rest in the fridge. My new bread oven bakes these loaves to a mahogany-colored crust, leaving the interior soft and delicious. Pick up some proscuitto, a good cheese, and a bottle of wine and you’ll have yourself the best meal in town.

I’ll be baking on Thursday, May 11^th and Friday, May 12^th. After this week, I’ll be taking a break while we do some camping as a family. I’ll be back to baking in June! Please place your orders by Monday, May 8^th.

This week’s bread officially has a French name I can’t pronounce, so I’ve taken to calling them ‘rustic baguettes.’ Long and narrow like a baguette, it’s an incredibly delicious bread. My husband enjoys all bread, but this one is the one he most often requests! It is made with yeast; I haven’t yet come up with a sourdough version that I like as well as this one (but I’ll keep trying!) The flavor is outstanding – almost sweet, though there is no sugar in the recipe. The cold fermentation in the refrigerator really brings out the flavor of the wheat. We like to slice these horizontally and make open-faced sandwiches, or garlic bread, or simply smear with butter to enjoy alongside the main course of dinner. I especially like them in the summer with fresh mozzarella and garden tomato slices! Rustic baguettes are about 16” long, and if I’m serving them as a side for my family of 6 we usually eat 2-3. They freeze very well and thaw quickly due to their thinner size.

I’ll be baking on Thursday and Friday, May 4^th and 5^th for pickup at the college or my home in Hillsdale. As these aren’t sourdough, I don’t need to start the dough as early; orders can be submitted until Tuesday, May 2^nd. Rustic baguettes are $3 each. Please let me know if you have questions or bread requests!

This week’s bread is a fan favorite: asiago sourdough. I start with my house sourdough and fold in asiago cheese, pocketing the bread with savory goodness. I’d probably make this one just for the smell of it baking, but the flavor holds its own as well. While we might be coming to the end of soup season, a great loaf of crusty (and cheesy!) bread is also the perfect side for a big garden salad. Asiago sourdough isn’t one that I’d necessarily top with jam, but if you’re looking for the ultimate grilled cheese sandwich, this is hard to beat. I also like it on the side of a savory breakfast, or toasted and rubbed with garlic and drizzled with olive oil for an easy garlic bread. However you choose to enjoy it, this bread is one with which you’ll want to stock your freezer!

I will be baking on Thursday, April 27th and Friday, April 28th this coming week for pickup at the college or at my home. Please have your orders in by Monday, April 24th and indicate your pickup preference!

Challah is a bread that is as much fun to make as it is to eat. The dough lends itself to more intricate shaping, and for this week I’ll braid it into a round. When I’ve taught my children how to do this, we practice with play dough! This challah is mildly sweet and naturally leavened. You won’t find a tangy sourdough flavor, though – just buttery and complex! It’s mild enough to accompany a savory meal, and sweet enough to pair with jam. It makes a gorgeous centerpiece for a dinner party and freezes well to save for another day. I use whey from homemade yogurt as part of the liquid, adding to the depth of flavor. Challah is more dense than fluffy, yet very tender. We’ve enjoyed it fresh and toasted; my first slice is usually without butter. That’s my bread test: if I can enjoy a piece of bread without anything on it, it passes the test. This one passes with flying colors!

I will be baking on Thursday, April 20^th and Friday, April 21^st. Please place your orders by Monday, April 17^th in order to reserve your loaf! Challah rounds are $9 this week, and pickup is at the college or at my home in Hillsdale. Do reach out with any questions or special requests!

Sourdough bread. The very words conjures up certain images, flavors, textures. Crackly crust, soft crumb, tangy flavor – these are all true for this week’s loaf, my house bread. This sourdough is on our table every day. We use it for everything from toast, to grilled cheese sandwiches, to croutons for salad, to thick slices slathered with butter, accompanying soup or salad. I’ve cubed it for stuffing, processed it for bread crumbs, and sliced it for a breakfast casserole. We usually have a few loaves in the freezer for busy days, or to share with friends. I like to freeze it in slices, to make thawing easier! This bread is a great way to incorporate more whole grains – it’s made with 25% freshly milled flour, a mix of whole wheat and spelt. I mix everything by hand, and there are no hard-to-pronounce ingredients here; just a few flours, water, salt, and starter. I’ll bake these on Thursday and Friday this coming week, and they’ll keep well on the counter for a few days. A linen bag is a fancy way to store homemade bread, but I keep mine in a zippered plastic bag. The crust gets a bit softer, but that works well for my kids! Please order by Monday evening, April 10^th, for pickup on Thursday, April 13^th or Friday, April 14^th.

As we move into next week, Holy Week for Christians, I wanted to make something traditional. Hot cross buns have been a family favorite for many years, and this year I decided to make them with natural leavening instead of yeast. This sourdough version is tender and yet substantial. The dough, enriched with butter and just a little sugar, is studded with raisins and dried cranberries, then glazed with a simple syrup after baking. The top is adorned with a cross made of dough. They’re best eaten warm and do freeze them if you’re planning to save them for Easter Sunday.

You might be familiar with the children’s song about hot cross buns, which has been running through my head for a week! This article is a fun read for more background and information on the origins of hot cross buns. I like the idea that hanging a hot cross bun in the kitchen ensures that all breads baked that year will turn out perfectly delicious! The idea that these buns also serve to cement friendships is one that has me reflecting: “Half for you and half for me, between us two good luck shall be.”

Whatever the folklore behind these buns may promise to bring you, mine will bring you a happy palate and a satisfied belly.

I will just be baking on Thursday this coming week, April 6^th, for pickup either at the college or at my home. Please let me know in the order notes or by email if you would like a non-dairy version. Be sure to order by Monday night, April 3^rd in order to bring these home for Easter weekend!