We are anxiously awaiting a litter of puppies from our sweet dog, Sadie. She has been showing all the signs of getting ready for whelping and we’re watching closely, ready to help. The kids are beyond excited to watch this all unfold and to meet the puppies! Sadie is a wonderful family dog, and we’re looking forward to watching her be a mama, as well. Not all of the puppies are spoken for; if you’re looking for a pup with friendly and good tempered parents, do let me know!
Speaking of sweet, this week’s bake is always a hit. Babka originated as a Jewish bread made mostly in Poland. It was often made with leftover challah dough and twisted up with different fillings. I’m making this version naturally leavened (aka sourdough) without the sour! Instead of the traditional chocolate or cinnamon sugar fillings, I’ll be sauteeing apples with butter, brown sugar, and spices and using that to twist into these babkas. This treat is a perfect way to welcome fall!
Always available is my house sourdough, both sliced and unsliced. These crusty loaves with freshly milled grains are the perfect addition to just about any meal. As we get into soup season here, these loaves go quickly at our table!
Orders are open every week from Friday through Tuesday. They close mid-week to give me time to bake and deliver all the orders. Sourdough babka and sourdough loaves are available to order now through Tuesday, September 9th for pickup on the 11th.