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Started By
Message
Sourdough Bread Eaters
Posted on 4/4/25 at 9:18 am
Posted on 4/4/25 at 9:18 am
Anyone else baking or eating good sourdough?
I added a pizza dough recipe to the sourdough pizza thread and I’ve seen a sourdough thread here in the past but no idea how to find that.
I’ve been baking it for several years now and about a year ago started selling at local Baton Rouge markets. I’ve never done anything food related like these markets and they are so fun and fulfilling to see people enjoy the product and to meet all of these other vendors who do some amazing food too.
Like most men in Louisiana, I’m a lifelong cook and just got tired of not being able to buy good fresh baked bread in Baton Rouge. I would drive to New Orleans and get Bellegarde which is amazing so I decided to learn for myself. I can get a donut on every corner but not bread.
There are some good bakers around here now if you look. The downtown farmers market has a couple who bake great sourdough and I suggest getting some.
Anyway I thought a discussion on bread would be interesting and I would like to see if anyone is baking it at home and how is it going? Or do you have good bread bakeries wherever you live?
Here are a few I just pulled out of the oven for Woodlawn Baptist Church market tomorrow. They smell amazing.
I added a pizza dough recipe to the sourdough pizza thread and I’ve seen a sourdough thread here in the past but no idea how to find that.
I’ve been baking it for several years now and about a year ago started selling at local Baton Rouge markets. I’ve never done anything food related like these markets and they are so fun and fulfilling to see people enjoy the product and to meet all of these other vendors who do some amazing food too.
Like most men in Louisiana, I’m a lifelong cook and just got tired of not being able to buy good fresh baked bread in Baton Rouge. I would drive to New Orleans and get Bellegarde which is amazing so I decided to learn for myself. I can get a donut on every corner but not bread.
There are some good bakers around here now if you look. The downtown farmers market has a couple who bake great sourdough and I suggest getting some.
Anyway I thought a discussion on bread would be interesting and I would like to see if anyone is baking it at home and how is it going? Or do you have good bread bakeries wherever you live?
Here are a few I just pulled out of the oven for Woodlawn Baptist Church market tomorrow. They smell amazing.
10
Posted on 4/4/25 at 9:33 am to BlueRabbit
Last year while hunting in Missouri some Amish folks gave me a sourdough starter. My wife is now obsessed with it. I'm a huge fan. She makes normal sourdough loaves like you have pictured, focaccia, and sandwich loaves. She usually spends every Sunday baking. She is kind of ADD about her hobbies, this one has stuck and it's been good for me as well 
Posted on 4/4/25 at 9:38 am to Loup
My waistline would suffer from all that...I could eat fresh bread all day.
Posted on 4/4/25 at 9:57 am to BlueRabbit
Looks great man
Love getting a sourdough from the farmers market, toasting it up with local honey and French full fat butter, and topping it with coarse sea salt flakes
Love getting a sourdough from the farmers market, toasting it up with local honey and French full fat butter, and topping it with coarse sea salt flakes
Posted on 4/4/25 at 10:03 am to BlueRabbit
Your bread looks fantastic. I also have been making sourdough for about eight years or so. What type of oven do you use for that volume of production?
Posted on 4/4/25 at 10:39 am to tewino
LINK
I have the Rackmaster RM2020. It’s handmade in England and I probably will get a second one this year. It bakes great and it’s all analog so not a lot to go wrong and if it does I can fix it myself.
There are a couple of others the Rofco, Chanley and the Simply Bread that are really good too. Simply Bread has a board and some have had problems with them so that’s not what I wanted.
I can bake 9 big loaves, 45 Irish batch loaves or 90 English muffins at a time. Breads take 32m.
I love doing it.
I have the Rackmaster RM2020. It’s handmade in England and I probably will get a second one this year. It bakes great and it’s all analog so not a lot to go wrong and if it does I can fix it myself.
There are a couple of others the Rofco, Chanley and the Simply Bread that are really good too. Simply Bread has a board and some have had problems with them so that’s not what I wanted.
I can bake 9 big loaves, 45 Irish batch loaves or 90 English muffins at a time. Breads take 32m.
I love doing it.
Posted on 4/4/25 at 1:14 pm to BlueRabbit
... thanks for sharing this, it takes a bit to master rhe art but once you are hooked
U R hooked
Posted on 4/4/25 at 1:31 pm to BlueRabbit
I need to revive my sourdough starter.
Posted on 4/4/25 at 1:37 pm to BlueRabbit
LINK
Here's one of the threads i started on making bread. Now that St. Bruno is here, i quit making it. I still make my own pizza dough. I want to get back into it, but i dont' have a sourdough culture. The biggest pain was keeping track of my culture and feeding it twice a day to get it going. I'll eventually get back into it, but at $7/loaf, too good of a deal to not have to worry about a feeding schedule.
Here's one of the threads i started on making bread. Now that St. Bruno is here, i quit making it. I still make my own pizza dough. I want to get back into it, but i dont' have a sourdough culture. The biggest pain was keeping track of my culture and feeding it twice a day to get it going. I'll eventually get back into it, but at $7/loaf, too good of a deal to not have to worry about a feeding schedule.
Posted on 4/4/25 at 2:50 pm to BugAC
I give my starter away to anyone that wants it. Well, buy a loaf of bread and get free starter.
My typical starter is 50% hard white wheat and 50% whole wheat. I’ll juice it sometimes with 10% dark northern rye. Gets it brewing really well if it’s a bit sluggish.
I normally am in a little market on Saturdays at Antioch and Tiger Bend. Tomorrow I’ll be at a market at Woodlawn Baptist Church.
It’s a fun hobby that I’ve really made pay for itself. Well minus my labor but it keeps my brain working. Sourdough is a challenge. Just the temperature change the last couple weeks has made a huge difference in bulk fermentation time. Going a lot faster now.
My typical starter is 50% hard white wheat and 50% whole wheat. I’ll juice it sometimes with 10% dark northern rye. Gets it brewing really well if it’s a bit sluggish.
I normally am in a little market on Saturdays at Antioch and Tiger Bend. Tomorrow I’ll be at a market at Woodlawn Baptist Church.
It’s a fun hobby that I’ve really made pay for itself. Well minus my labor but it keeps my brain working. Sourdough is a challenge. Just the temperature change the last couple weeks has made a huge difference in bulk fermentation time. Going a lot faster now.
Posted on 4/4/25 at 3:35 pm to BlueRabbit
This dude in Northwest Arkansas makes some amazing sourdough creations. English muffins, donuts, foccacia, etc.. etc...
His instagram features some of the insanity:
Hopwood Breads
His instagram features some of the insanity:
Hopwood Breads
Posted on 4/4/25 at 4:54 pm to BlueRabbit
That bread looks fantastic, bud. We've dabbled with making our own bread, but your loaves look like they were produced by a smelly, chain-smoking Frenchman that started baking in 1978.
Posted on 4/4/25 at 6:15 pm to hogfly
I do English muffins. I’m proofing blueberry Meyer lemon right now.
And my jalapeno cheddar is about to go in the oven.
I don’t do donuts.
And Yat I gave up smoking 40 years ago but it is pretty frikkin hot around that 500 degree oven right now.
These are some I did last week.
And jalapeño cheddar and sandwich breads
And my jalapeno cheddar is about to go in the oven.
I don’t do donuts.
And Yat I gave up smoking 40 years ago but it is pretty frikkin hot around that 500 degree oven right now.
These are some I did last week.
And jalapeño cheddar and sandwich breads
Posted on 4/4/25 at 7:09 pm to BlueRabbit
English muffins are so dang good. Yours look fantastic.
Posted on 4/4/25 at 11:27 pm to BlueRabbit
quote:
normally am in a little market on Saturdays at Antioch and Tiger Bend. Tomorrow I’ll be at a market at Woodlawn Baptist Church.
I love not too far from here and I’ve seen your sign by the road. I’ll stop by next time your out there.
Posted on 4/5/25 at 2:58 pm to BugAC
I will be there next Saturday.
Had two people today come by from the TD. Hope whoever it was enjoys the breads.
The pepperoni, salami, sun dried tomatoes, mozzarella, roasted onion and garlic sourdough went fast. Gorgonzola walnut too.
I’m about to make a grilled cheese with the everything bagel loaf I saved.
Wind was brutal so it will be nice to be inside next week.
Yeah come see the place. Great pizza guy, and Kay the Thai Food lady is in there on Saturdays if anyone remembers her from the Oasis market on Coursey. Best $2 homemade egg roll ever.
Had two people today come by from the TD. Hope whoever it was enjoys the breads.
The pepperoni, salami, sun dried tomatoes, mozzarella, roasted onion and garlic sourdough went fast. Gorgonzola walnut too.
I’m about to make a grilled cheese with the everything bagel loaf I saved.
Wind was brutal so it will be nice to be inside next week.
Yeah come see the place. Great pizza guy, and Kay the Thai Food lady is in there on Saturdays if anyone remembers her from the Oasis market on Coursey. Best $2 homemade egg roll ever.
Posted on 4/5/25 at 10:14 pm to BlueRabbit
Your bread looks amazing. I might have to take a road trip from NOLA.
Posted on 4/6/25 at 9:19 am to Dixie2023
My wife just started baking sourdough and its the greatest thing since......well you know.
Posted on 4/6/25 at 9:27 am to BlueRabbit
quote:
Yeah come see the place. Great pizza guy, and Kay the Thai Food lady is in there on Saturdays if anyone remembers her from the Oasis market on Coursey. Best $2 homemade egg roll ever
Absolutely. I didn’t realize there was a market there on the weekends.
Posted on 4/7/25 at 7:21 am to BugAC
quote:
Absolutely. I didn’t realize there was a market there on the weekends.
It’s a great indoor market. Lot of vintage furniture, clothes, old vinyl albums, jewelry etc…
And great food on Saturday. It’s open Friday-Sunday and really starting to get known.
I bring probably 50 breads and make normally about 6 different ones each week and rotate monthly and they go quick.
All the pizza talk on here I would put the guy that bakes pizzas on Saturday at the top of Baton Rouge’s best pizza. And I know the naysayers who don’t consider BR a pizza town and I get it. But if they try this pizza I think it would even allow them to consider its goodness.
And I have olive oil hot drizzle that goes great on it when you pull out of the oven.
This post was edited on 4/7/25 at 7:27 am
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