Small Sourdough Boule Birthday Gift. This little loaf for my friend, Sue, has such a nice rise and color. Keeping my fingers crossed that it tastes good, too. Nice recipe from @elaine_foodbod ‘s book The Sourdough Whisperer. #sourdough #smallbatchboule #thesourdoughwhisperer #bakedgift
This has to be the smoothest, silkiest dough I have ever produced - what’s more, it had been kicking around my kitchen and fridge for about 3 days! And it still produced this beautiful dough and a lovely loaf. So when you hear/read me saying that sourdough is endlessly forgiving, this is proof! 🌟🌟🌟 I had made this dough on a Saturday evening, using my master recipe with half the usual amount of starter (25g) as I needed it to be fully proved for my online class with @177milkstreet the next (Sunday) evening, so because it was cool enough, it sat on counter for over 24 hours. It was ready in time for the class but as I’d made soooooooo many other doughs, it didn’t get used so I stuck it in the fridge on the Sunday night. Late the next morning (Monday) I remembered it, so took it out, and whilst it was still cold, pulled it into a tight ball (a ball, no other shaping, just a tight ball) and slotted it, smooth side up, into this loaf pan and put it back in the fridge. I then eventually baked it, from cold, mid morning on the Tuesday! It really was the forgotten dough, I didn’t think it would hold any shape at all but once again, sourdough proved how forgiving and flexible it can be 🤩 🌟🌟🌟 I’ll put the baked loaf in my next post… Made with @cotswoldflour Churchills white flour. Made following my master recipe and my sandwich loaf process, steps and baking time and temp as in my books. 🌟🌟🌟 Happy baking!
@theforkandarrow will be dishing up their famous Bannock Bennie at our Sunday Brunch on May 26th! 😍 👉Tickets for the Plant A Future Fundraiser event are $40 per person and include a full buffet brunch plus all specialty items. They are available from: ✅ The Campbell River Food Bank (1393 Marwalk Crescent) ✅ Eventbrite: www.eventbrite.com/e/863116343217 ✅ MIKI's Sushi ✅ The Fork and Arrow ✅ The Sourdough Whisperer 👉Seating is at 9:30am; brunch will begin at 10:00am. 👉Reserve a table for groups of 6-10 by calling the Campbell River Food Bank @ 250 286 3226 or email [email protected] 🌟Visit The Fork And Arrow at 509-13th Ave in Campbell River. This family owned and community oriented restaurant serves up a fresh menu of extensive options until 3pm 6 days of the week, including delicious breakfasts, daily lunch specials, burgers and sandwiches, and specialty bowls! Have a look at their full offerings on their website, and be sure to follow them on Facebook for their daily soup and lunch specials: www.facebook.com/100083142737109 www.theforkandarrowmenu.my.canva.site/ #crfoodbank #thesourdoughwhisperer #crrotary #sundaybrunch #fundraiserevent #ourcampbellrive 🌱This fundraiser will foster the future of food security in the Campbell River region, and support an international water, sanitation, and hygiene project for three rural educational centres in Colombia.
*** HAPPY AT WORK *** This is going to be a little bit sappy - just be warned. The lovely sisters of @sister.sister.design.canada came into the bakery the other week and snapped this photo. Such a great example of how I feel everyday at work. In case you don't know - this is my second business. The other is a social media marketing company that I ran for 12 years. It's still around but not doing anything (saving it in case I need it later). I was like this at the beginning of @likeavossinc, but after COVID things changed and I just fell out of love with what I was doing. The joy you see in this photo was not there anymore, and I decided it was time to make a change. I am 35 years old, turning 36 this summer - and I truly thought that I was a one trick pony. There was NO way that I could make such a huge pivot at my age, because I "had no other skills to offer"....boy was I wrong. When you love something and you work hard you CAN make it happen. It certainly helps to have supportive people around you cheering you on, but even if you don't have that - I encourage you to go for it anyway. If you have a business idea, and want to talk - DM me. I've helped countless business owners with marketing over the years, and can now say that I have done both online business building, and figuring out how to setyup a brick and mortar (which is totally different). I feel like more people need to offer their knowledge and encourage others to GO FOR IT. I may not be able to help you immediately, but I promise I will make the time. 📷: @sister.sister.design.canada
Olive oil and herb sourdough #thesourdoughwhisperer #bestloafyet
🌱Sunday Brunch will feature specialty stations from select local restaurants. This week we're highlighting @the_sourdough_whisperer who will be serving fresh Sourdough Bagels & Cream Cheese!🤤 👉Tickets for the Sunday May 26th Plant A Future Fundraiser event are $40 per person and include a full buffet brunch plus specialty items. They are available from: ✅ The Campbell River Food Bank (1393 Marwalk Crescent) ✅ Eventbrite: www.eventbrite.com/e/863116343217 ✅ MIKI's Sushi ✅ The Fork and Arrow ✅ The Sour Dough Whisperer 👉Seating is at 9:30am; brunch will begin at 10:00am. 👉Reserve a table for groups of 6-10 by calling the Campbell River Food Bank @ 250 286 3226 or email [email protected] 🌟Check out the Sourdough Whisperer, Unit B - 2190 South Island Highway in Willow Point - they open at 10:00am Friday through Monday until 3:00pm, or until they sell out. As well as delicious bread, they make their own bagels, cookies, english muffins, pizza dough, pretzel sticks, and croutons! They also have a retail space with all sorts of lovely treats including dog cookies. www.thesourdoughwhisperer.ca #crfoodbank #thesourdoughwhisperer #crrotary #sundaybrunch #fundraiserevent #ourcampbellrive 🌱This partnership will foster the future of food security in the Campbell River region, and support an international water, sanitation, and hygiene project for three rural educational centres in Columbia.
Score!!! Look at that vision of beauty: a perfectly scored dough ready to bake..just look at those clean scores and the texture of the dough peeking through..I love it so much… 🌟🌟🌟 Your dough should always be able to hold its shape, and should be easy to score; you should be able to take your time to score it cleanly and deliberately like this, with your dough holding its shape and not spreading. ⭐️🌟⭐️ I made this dough using a recipe from my Whole Grain Sourdough at Home book, it’s a mix of 200g wholegrain einkorn flour and 300g strong white bread flour. 🌟🌟🌟 If your dough doesn’t hold its shape, as long as it bakes up well, it’s really doesn’t matter. But if you’d like your loaves to bake differently and for the dough to hold its shape, the typical issues are: You need less water with the flour you’re using. Your dough over proved and you need to watch the room temp. You need to pull your dough together much more tightly for your banneton. There’s more tips in my book The Sourdough Whisperer or on my website. 🌟🌟🌟 Flours from @cotswoldflour Lame from @shanas_sourdough Recipe, method and inspiration from ME! 🤩 🌟🌟🌟 For help: https://foodbodsourdough.com/why-does-my-dough-spread/
A simple sourdough loaf 🌟 there is a joy and familiarity in making a straight white sourdough loaf after all of my recent creative bakes. Don’t misunderstand me, I LOVE playing with ingredients and pushing the boundaries of my master recipe, but I also love getting back to the basics. The joy of each step of the process never fails.. 🌟 feeding my starter and watching her grow 🌟 spooning textured aromatic starter into my mixing bowl 🌟 the rough first mix of the dough 🌟 pulling and folding the dough 🌟 watching as it becomes silly smooth with each handling 🌟 seeing the dough grow and prove and fill the bowl 🌟 bringing the dough into a tight smooth ball for the banneton 🌟 taking time to slowly scoring the dough with deep sharp cuts 🌟 lifting the pan on the baked loaf. To me, it’s a beautiful ballet of moments in the kitchen. 🌟 This loaf was made using my master recipe exactly as it’s written on my site, on the @cotswoldflour and in my books, baked from a cold oven start, and left on a rack until the next day to cool and form its perfect crust. 🌟 Made with @cotswoldflour strong white bread flour in my starter, Star, and @cotswoldflour Churchills flour in the dough.
Welcome to The Sourdough Whisperer // What’s Good: The Sourdough Whisperer is a brand-spankin’ new bakery in Campbell River specializing in sourdough products. Mandi ~the creator~ started baking as a hobby but after people realized how damn tasty her baked goodies are… this idea quickly expanded into a full blown storefront! Completing the renovations + recipes themselves, the @the_sourdough_whisperer opened its doors in January of 2024. They are committed to: • eco-friendly & sustainable practices (no plastic here)! • donating any unsold products to the food banks 🤍🍞 • & creating damn good food! 📍 @thestrandairbnb 🌸 ~floral arrangement in bread~ by @undertherose.ca Find them in the hood at: @the_sourdough_whisperer See ya there! #thesourdoughwhisperer #bakeryvi #sourdough #explorecampbellriver #campbellriver #thoughtfullycreated #locallove #whatsgoodyyj #yyj #shoplocalyyj #whatsgoodinthehood #supportsmallbusinesses
Happy Easter Weekend! 🐣🥔🌸🍞 Renewal season is a feast for the senses ~ Welcoming back colour + celebrating with play. Beautiful breads and croutons by @the_sourdough_whisperer Location @thestrandairbnb Dried florals @keep.floral Photos @samredmond613 @whatsgoodyyj @urwhatsgood #eastertable #thestrandairbnb #thesourdoughwhisperer #foodandflowers
I give you my chocolate packed Easter loaf - and yes, it’s as good as it looks!! The crust alone is worth making it for, plus each mouthful is full of chocolate and fabulousness…swipe through the pics to see the full joy this loaf offers… 🌟🌟🌟 I made this loaf with @cotswoldflour all purpose flour and maizebite flour (I provide alternative options in the recipe), enriched the dough with milk, honey and cream cheese, and then layered it up with @montezumaschocs white and milk chocolate buttons, and just before baking, stuffed peanut butter chocolate eggs into the base of the dough, and topped with chocolate chicks after baking. This is a truly indulgent sweet fix, a celebration of @montezumaschocs chocolates, and voted one of my best yet by my tasters. To enjoy it at its best and to truly appreciate the fabulous crust, and oozing peanut butter and gooey chocolate, eat it freshly baked! 🌟🌟🌟 Visit @cotswoldflour to find the full recipe from their making page and to enter their chocolate competition. 🌟🌟🌟 I used my @nordicwareuk Blossom Bundt pan loaf to bake this in. 🌟🌟🌟 Happy Easter everyone!
*** HOW TO SHOP *** Since we have such a small space (450 sqft), there is very little room for customers in the bakery. What you see in this photo is what you get. LOL! There is room for one-two people - maybe more.of you're friendly. 🤣 When you come into the bakery (if you forget what is on the menu that day), you will find each of the items arranged on the shelves - which will be labeled with the product name. It CAN be overwhelming since it is a small space and a lot to look at. But, we've tried to make it easy. Here is a good example photo... At this time we had sold out of some of the items, so we spread out what was left between the shelves and redid the shelf labels. As for retail items - there are not many. They are located on the shelves on the wall to the left of the cash (where Brad usually is), as well as on the high shelf on the wall behind the cash. If you can reach them then help yourself, but if not just ask one of us and we will get it for you. Hopefully, this was helpful for the new people following us - and for anyone who comes into the bakery after seeing this post. As always we are so thankful that you all chose to shop local and support our small business. We appreciate each and every person who comes into the shop and have so much fun interacting with you, talking about bread, sharing life stories, and most of all - laughing. 📷: @whatsgoodyyj
*** FINAL BAKERY HOURS *** It's been two months now, and we've finally nailed down our hours! As you know - the baker's schedule is a lot different - we are in at 1am to start baking so that we have your products ready for you when we open. Our menu is pretty stacked so we need the full 9 hours of baking to ensure we are ready for you by open! We also know that the other bakeries in town are closed on Sunday/Monday - so we wanted to give you the option to still get some fresh bread on the weekend - from us! Woohoo! The SOLD OUT stipulation means that if we sell out of everything we made for the day, we will close up and prep for the next day - simply because we don't have anything left to sell. Most of the time we are sold out before 3pm, but if we don't we have set our online hours to close at 3pm in case we finish prep early and can head home. If you have any questions about our hours, please send us a DM or text, and we'd be happy to chat! We can't wait to see you at the bakery and fulfill all your sourdough needs.
Hot cross buns anyone? If you want recipes we’ve got you covered! From my sourdough versions, to non sourdough ones, to cheese and chilli ones, we’ve got them all…check out the links below for recipes from me and @cotswoldflour , or visit our websites and stories. And check out even more from @deliciousmag and @nordicwareuk on their feeds right now! 🌟 And AND if you love baking, don’t forget to enter our current MEGA GIVEAWAY for your chance to win a Blossom Bundt® Pan, Baby Bunny Cake Pan, the Bundt® Book, a copy of each of my sourdough books, a year’s subscription to delicious. magazine AND a box of 10 of Elaine’s favourite flours from Matthews Cotswold Flour. Find the competition on our pages and join in! 🌟 Happy baking and don’t forget to tag us if you make any of our recipes… 🌟 Sourdough hot cross buns: https://foodbodsourdough.com/hot-cross-buns-and-loaf/ Yeasted hot cross buns: https://cotswoldflour.com/blogs/bread/easter-hot-cross-buns?_pos=1&_sid=2ead52fad&_ss=r
*** MINI LOAVES *** The perfect little loaves for those who don't eat a whole lot of bread, and don't want to be wasteful by buying a regular-size loaf and not finishing it. We do mini loaves in every flavour, every day we're open. The mini classic loaves are great for bread bowls (soup or your favourite dip) - although a little piece of my heart breaks thinking that the insides are ripped out. LOL! But as long as they are enjoyed, it doesn't matter how they get eaten. I score each flavour differently to attempt to try to tell them apart, but I'll be honest and say that the Blueberry, Cranberry and Cinnamon Raisin are really difficult to distinguish between after they are cooked. Usually, we have a legend, and place the same flavour on the same rack so we can keep track of them. The best is when I mess up scoring and score the wrong design on the wrong flavour. Hahahahaha! Are you a fan of the mini loaves? Which flavours have you tried?
*** NEW FAMILY MEMBER *** It is my pleasure to introduce to you - Polly. Polly made her first appearance at the brick-and-mortar after her brother Patrick was already well-known by our customers. She is the perfect dipping pretzel - and was born out of frustration due to being unable to easily dip her brother into our favourite mustard. Brad decided that a "stick" would make it easier and after several iterations - Polly is now part of the permanent menu. Polly is light-hearted, friendly, and the perfect snack or hosting gift. But don't forget the @themustardladycv mustard to pair with her. She stands well on her own but really does well with a friend. What is your take on Polly? Does she hit the spot for you and your family? PS: This name was chosen by Kayla, Jennica's daughter (who came into the bakery the other day to meet us after her Mom had been working with us for about a month). (Graphic design by the incredible @gem_studiospace!)
*** TIPS FROM A BAKER *** First up is a storage tip about how to store your baked goods. If you love our bagels, and have a hard time deciding which to buy - or can't get into the bakery regularly...you don't need to worry. They freeze exceptionally well, so you can stock up on all your favourites and keep them in the freezer. (This is exactly what we do, btw!) Take them out of the bag you got at the bakery and transfer them into a freezer bag, or whatever you use to store food items in the freezer. The more air-tight the better. Then there are two options. 1. Grab a bagel out of the freezer the night before you want to eat it (I know, pre-planning is a pain). 2. Place your bagel in the microwave to thaw it. (I prefer the slow thaw, but in a pinch, this is perfectly fine). That being said, these will last a few days on your counter (depending on how hot/humid your home is), and about a week in your fridge. We just prefer putting them right into the freezer so that they are same-day fresh when we want to eat them. Have you tried this already? Or did I just level up your bagel storage game?
The Cuban asked me to make #sourdough #foccacia. I gladly obliged. Recipe from @elaine_foodbod's book #thesourdoughwhisperer with the addition of dried herbs. I want to eat it all. #imadethis #sourdoughbread #sourdoughbaking #wekkendbaker
*** REVIEW*** Yet another message that came in through the original FB Marketplace ad that started this entire adventure. Mike was a great balcony customer and super enthusiastic about the products. If memory serves correctly he got English Muffins, a Classic Loaf, and Chocolate Chip Cookies. I am having a bit of a bad mental health day, so posting this and remembering all the nice things people sent is what I need to do. Have you left a review yet? (I'd love it if you did - on Google or FB!)
*** FAMILY LOVE *** If you were in the shop on our last shift (which is what we refer to our Fri-Mon open period...) you would have seen these two lovely humans there. They came from Alberta to see the shop and hang out with us. This is Brad's Dad and his wife Colinda. Two of the most awesome people. Not only did they help us at home by ensuring we were fed after shift, but they both took photos of us in action to use (since we have none) - and also jumped in to help in any way that they could. Oh...and also dog sat the entire time. This photo was taken RIGHT before we opened on Sunday, they missed the lineup by about 10 minutes. LOL! But thanks to @mike.taddeo and @colindataddeo for being amazing house guests, and for all of their help. Miss you two already. And we will see you again soon - when it's bike season and you can bring your motorcycles! 😉
*** REVIEW*** Still looking back at the home bakery texts/messages and loving the positive reviews. Honestly, I cannot remember who this one is, but she had to let me know that her husband was a HUGE fan. LOL! These were the best messages to get when I was starting out (less than a year ago). I cannot believe we're in a brick-and-mortar going on two months pretty soon. Do you enjoy seeing these? Or should I post bread only? Hahahaha. I have a few more I can share! IMHO they are all super cute. Never asked for but received with the biggest smiles.
*** MOZZA HERB & GARLIC LOAF *** This is one that I wasn't sure would be possible - but I made it happen anyway. Did you know that garlic kills yeast? Well - it does. That's why garlic-infused bread is not really a thing - and it is always added on top after the fact. The garlic prevents the dough from rising because if the yeast is not expelling gas (farting) the dough is not rising. BUT....I add the garlic in after the bulk fermentation period is over - and RIGHT before I do the final shape before putting the loaves it in the fridge for the night. This allows me to add it without killing the dough and ending up with a flat loaf (like I did the first few times). This is a Sunday item - I do about 6 full-size loaves and 8 minis every Sunday! Have you tried it yet?
If you like the look of this…all I can say is: stay tuned 🤩🤩🤩🤩 tag a chocolate lover and watch this space 🍫🍫🍫 #sourdough #chocolate #easter
I was worried about this one. First time using 50% whole wheat flour and first time forgetting to add salt (thankfully recovering in the nick of time 😅). But it turned out so well…and I think it might be my best one yet.😂 #isaythateverytime #sotasty #wholewheatsourdough #sourdough #sourdoughbread #thesourdoughwhisperer #masterrecipe
🍞🍞🍞 FINAL BAKING SCHEDULE 🍞🍞🍞 This is the baking schedule that we will follow! No changes will be made to this for the foreseeable future, we're taken everything into account and packed as much as we can into our four days of being open to the public per week. You'll see us in there on Thursday, BUT, we are doing prep for Friday and won't have anything to sell you. Save this post so you can check when we are baking your favourites so you don't miss out! Limited quantities - as we are a small batch bakery.
Cranberry oatmilk sourdough #elainefoodbod #thesourdoughwhisperer
Channeling my inner Picasso with the help of my condiment fridge. Voilá!… a majestic sourdough focaccia pizza packed with veggie-herb patches for every taste. Want a piece from the edge? Go for it! Prefer a slice with oyster mushrooms? Steal away! … or perhaps you prefer dill over oregano? … there’s a corner for that too! The cheeses are Saint Marcellin and a cheddar jalapeño that I shredded in the food processor after making a garlic arugula pesto. Instant flavoured cheese! The other suspects are oyster mushrooms, marinated cherry tomatoes, sundried tomatoes, black garlic, roasted garlic, fresh oregano, thyme, and dill. The olive oils were chili, rosemary, and garlic. Of course our bubbly friend Esther, my sourdough starter, also came to play. #sourdoughfoccacia #foccaciapizza #thesourdoughwhisperer #foodart #playwithyourfood #eatwithyoureyes #sourdoughlove #beautifuldeliciousness
What’s your favourite mix of flours to use in my master recipe? What have you tried and loved? What do you plan to use next? 🌟🌟🌟 I have so many favourites, I love a white loaf, but do love adding some wholegrain spelt flour, like in this loaf, or a wholewheat & white spelt mix, or including a portion of emmer, einkorn or khorasan flour in a white dough…I guess I just love them all 🤩 and of course I love all the choice from @cotswoldflour 🌟🌟🌟 If you would like to know more about all of these flours, and more, and grains, and shapes, and ways to use different doughs, and so much more, I am teaching 3 more classes for @177milkstreet in April and May. Find the link below if you’re on a pc, or via my bio page, or ask me for details. 🌟🌟🌟 Happy baking! Link for classes: https://www.eventbrite.com/e/milk-street-intensive-sourdough-baking-part-ii-with-elaine-boddy-tickets-819591639657
End of bag sourdough a mixture of white flour wholemeal and dark rye with a few seeds and raisins just for fun #thesourdoughwhisperer #elainefoodbod
Bread baby!!!! Homemade, handmade, fabulous, sourdough BREAD! Hands up who loves it? 🤩🤩🤩 As Real Bread week comes to a close, I wanted to put my hand up and say: I love everything about making my own sourdough. Every. Single. Step. The weighing, pouring, feeding, stirring, pulling, folding, proving, shaping, scoring, baking and lifting that lid, it never ever gets boring. And for me, then the gifting. The pleasure of gifting a homemade loaf is the perfect finishing touch for me 🤍 Every day is Real Bread Day. How about you? 🌟🌟🌟 What’s your favourite part of the process? 🌟🌟🌟 For me it all begins with my starter, and @cotswoldflour. The choice and quality of the flours gives me absolute confidence in what I want to create. 🌟🌟🌟 What will you make next? 🌟🌟🌟 #realbread #realbreadweek #realbreadcampaign
*** THE LADY BIRD LOAF *** What started as a bit of a joke, has now become something that is asked for regularly. So - I figured it was time to share what is inside. It's a "trail mix" of sorts (without nuts), and requires a little extra love from me ( This is our classic loaf with the following additions: 👌 dried pineapple 👌 dates 👌 dried cranberries 👌 sunflower seeds 👌 pumpkin seeds We put one of the loaves on the scale the other day and it came in a 1.3kg (insane). I am not light on the inclusions, that is for sure. But I figure more it better. If you're a hiker, this is a pretty good loaf to bring. You get your trail mix AND your carbs in one go. LOL! Would recommend getting a mini instead of a full loaf though, since you likely don't want to add an extra 1.3kg to your pack. As always I will ask - if you have tried one of these, what do you think?!
*** CHIP STICKERS HAVE LANDED *** I asked ya'll what sticker you wanted next and you voted for Chip, so here he is! And what a cutie. I have already added him to my Jeep, and laptop, but there are 48 more available for ya'll to buy at the bakery. Size is 3.5" x 4"! They are $5 each, the same as the other stickers! Our "display" is not great for the stickers, but we are working on it. They are up to the left of the cash desk (where Brad usually is), and all you have to do is ask for one. Bonus points if you put it on your vehicle and send us a photo. (No pressure though, lol!)
I’ll just leave this here. Enjoy! #sourdough #bread #realbread #realbreadcampaign
*** THE OLIVE LOAF *** I made this the first time because someone reached out to me on FB messenger and asked if I have ever made Olive Bread. Honestly, I had not. But I did some looking online and asked her if an olive inclusion in sourdough would be sufficient. She said "absolutely." So the olive loaf made it's first appearence as a special guest loaf (Monday's), and was a total hit. The olive loaf is now a permanent menu item and will make appearences on Monday's every so often as one of our special guests. Brad and I cut the olives by hand, and try to "dry" them a bit because wet inclusions make the process difficult when it is time to put the loaves to bed. They tend to try to escape the bread. LOL! However, I have figured out how to make it work - and we sold out of these gorgeous olive loaves within the first 7 people. (There were 6 loaves!) The ONLY thing I am working on now is how to prevent the inclusions from escaping when I score the loaves. They seem to work their way out and although it is pretty, I want to keep as many of them IN the bread as possible - as I don't like that they pop out and burn during the baking process. Anyway - have you tried the Olive Loaf yet? What did you think?
Sourdough pizza dough ready for shaping…in this simple ball of dough lies a world of possibility, as well as wholegrain goodness and an easy sneaky way to add extra fibre to a typical diet…let me explain… 🌟🌟🌟 As we celebrate #realbread week as well as Fibre February I thought I’d cover both in one post! For me, every day, week, month and year is ‘real bread’ time, as I know it is for many of you, and it’s great to see so much being shared. When it comes to adding more fibre to your, and anyone you know’s, diet, if you feel you need to, bread is an easy way to do that. Just add a portion of wholegrain flour to your dough to increase the fibre content. Or try something like this dough, which is my master recipe dough made with an added portion of wholegrain spelt flour which will then become a pizza base, or flatbreads, which is a simple way to sneak it into a daily diet. Top it with your favourite toppings and who’s to know?? 🤩 🌟🌟🌟 When using flours you’ve never used before, always start small, start with just 50-100g in your dough whilst you get the feel of it and see what you think of the flavour and texture, and then build it up from there. 🌟🌟🌟 Have fun! 🌟🌟🌟 Dough made with @cotswoldflour Churchills white flour and wholegrain spelt flour.
*** REVIEW*** This was one of my favourite texts from the home bakery. This woman was a HUGE supporter from day one (coughJocough) and was buying ALL the bread from the balcony. LOL! A true OG. She sent me this while she had family over from the mainland - and it made me feel so shiny. I am pretty sure they bought 4/5 loaves and took some back with them. Thanks for all the love and support, Jo. You're awesome!
*** THE VIRAL LOAF *** There were about 7 or 8 of you who sent me the Valentine's Loaf video that got over 1M views and asked me to make it. So...I did! We sold 12 minis that day, and I also made a regular-size loaf for my Mom (her birthday is today). If you were one of the lucky ones that scored a raspberry dark chocolate loaf I would love to hear what you thought? It was hella expensive to make, so it won't be a regular thing - but I would bring it back next Valentine's Day if you really liked it. Was it a hit or a miss?
❤️❤️❤️ HAPPY VALENTINES DAY ❤️❤️❤️ We have the day off today, but wanted to share some love. ...and here is the personal information you didn't ask for. LOL! As a whole, neither of us is super "into" Valentine's Day. For me mostly because it was never something to look forward to - I always try to do something nice for either my romantic partner or friends in my life but it was never reciprocated. Except for my Mom (what a gem of a human being). Love you @yeajill! That being said I also truly see this as a largely commercial holiday, and I am a true believer that love should be shown to those you love all the time and not saved for a single day and a grand gesture. And I have always lived by that! So - I am sending lots of love and appreciation today from me to every single one of you - every day, not just today. Thank you for the warm welcome into the community and all of the love and support you have showered us with so far. We are so overwhelmed and thankful - and proud!
Take a dough, chop it up, and all the day, you’ll have….fabulous rolls!! 🌟 This is how I make my easy ‘final proof rolls’, no shaping needed, just chop the dough up and bake: After the fully proved dough has been sitting in the banneton and in the fridge for a few hours, turn it out onto the counter, chop it into wedges (see photo number 4), place them on an oven tray, and bake at 200C/400F fan/convection, uncovered, for 18-22 mins from a cold start. Simple and straightforward. And fabulous eaten warm from the oven, or later once cool, and can be successfully frozen and quickly defrosted. 🌟 These rolls were made using my baby master recipe quantities (300g flour), from a dough made with @cotswoldflour Churchills flour and rolled in sesame seeds before placing it into the banneton. 🌟 There’s more details on my website and various versions in my first 2 books, these can be made from any dough you make. 🌟 Happy making, baking and eating!
*** REVIEW *** Another screenshot of text messages I received from back when I started the home bakery. Looking back at these is so amazing - and I am really proud to share some of the FIRST comments that I got when I was JUST starting to share my baking with the world. This is one that made me laugh really hard. But also smile really big! Have you tried the cookies - would you agree with this statement? LOL!
I give you my top knot loaf, now affectionately called my ‘Rosie’ loaf after the fabulous @rbransongill 🌟 I hadn’t made one of these for ages and got the opportunity to make it again recently as part of my online class for @177milkstreet and I had forgotten how much fun they are to make! So I made another one the next day 🌟 The basics are: Once you have fully proved your dough made using my master recipe, and it’s been in the banneton and in the fridge for a few hours, turn the dough out into your pan, dive in with your hand and pull up a big chunk of dough and tie it in a knot, then lid on and bake, and that’s it. It makes this amazing looking loaf. I’ve added a link below for more of an explanation, plus I have a video on here to showing how I do it. I definitely recommend giving it a go 🌟🌟🌟 Made with @cotswoldflour Churchills strong white flour. https://foodbodsourdough.com/top-knot-loaf/
Breakfast mix sourdough loaf #sourdough #toastedseedsourdoughbread #spices #elainefoodbod #thesourdoughwhisperer
*** DONATION *** Are you going to @northislandcraftbeerfest on March 16th? We are!!! And when Sarah (co-founder) asked if I could donate something to the silent auction obviously, my response was yes. If you're going be sure to keep your eyes peeled for our little contribution. We donated a $50 gift card, an official The Sourdough Whisperer cutting board (walnut), and a couple of our cute stickers. (Value $110). Sidebar: We are also closing on March 16th (reflected in our Google Business profile hours) so that we can BOTH go an enjoy this amazing event for a great cause. See you there!!!
Blueberry bagels (unboiled/unbaked). If you are curious what your bagels look like before they are boiled and baked, this is it! The new mixer does a GREAT job of really mixing in the blueberries so that they have this gorgeous colour. Each bagel is mixed by me, hand-formed by me, and then boiled by Brad. There is something special about knowing that the items you are buying were lovingly prepared by the two of us fresh on the day you buy them. I just had to take and share these photos because I thought they looked really pretty. Have you had a chance to try these yet?
Close enough! Sourdough apricot and almond babka via @elaine_foodbod 😍🍞👩🍳 #thesourdoughwhisperer #sourdoughbread #breadbaking
Best one yet! I will stop with the soughdough spam soon 🤣 #adventuresinsourdough thanks to @elaine_foodbod for her wisdom and great book #thesourdoughwhisperer
Apparently it’s Fibre February! So, hands up who’s tried adding some wholemeal/wholegrain spelt flour to their sourdough? Or their starter? If you haven’t tried it yet, give it a go, it’s a lovely flour. You don’t need to go 100% like this loaf, in fact, I highly suggest that you start small, and try replacing just 50 to 100 g of your strong white bread flour with the wholegrain spelt initially and build it up from there. I also highly suggest making a new starter with the wholegrain spelt flour because it works beautifully…! And the flavour is oh so good!!! So, what would you enjoy this slice with?
*** REVIEW *** I have been taking screenshots of text messages I received since day one of starting the home bakery, partly because my therapists told me it is good to have a folder of nice comments for when I need a boost. But the other part wanted me to have these to share "someday if I am able to open a bakery". Well - the day has come and we've had a successful first 9 days of operation. It is time to start sharing the nice messages I received from the OG customer who drove to pick up bread from my balcony that was left in a cooler or tote with their name on it. OGs - I see you, and I still am so thankful ya'll encouraged me to do this.
⭐ WE WANT TO TRADE!!! ⭐ Trade should be talked about more because those who do it know how amazing it is! In our opinion trade is a TOTAL win/win situation. We understand that we all need money to pay for things, but as business owners, we have the special ability to trade with other business owners - and in my humble opinion, strengthen the business community. We have some GREAT trades in place already, but are specifically looking for the following: - Bi-weekly house cleaning. (I am too tired to clean the condo. LOL!) - Pet sitting/dog walking. - Tattoos. - Laundry. (Likely just the bakery towels, but potentially some of ours also!) - Meal prep. (I love to cook, but...slipping a bit on the healthy). - Teeth Whitening. That being said, I am sure there are many things that I did not think of that would be awesome to trade for (products included). These are just some things that would be really helpful because we are (as you know) pulling insane hours and I feel like I am slacking on the home front.
*** CUTTING BOARDS *** Our friends over at @twomakerscrew did up these GORGEOUS cutting boards for us. They are now in the shop and available for purchase at the shop. Small ones are $50 and the large ones are $75. Made from maple and walnut! Treat yourself and support two local Island businesses in the process.
The pure and utter flexibility of sourdough, don’t you just love that sourdough can be whatever we choose it to be?! Once you’ve got your starter, you can use it at the basis of whatever bread you want to make, I love the sheer possibilities it offers us! Once you understand the basics of using your starter, let your imagination run wild and bake the breads you love with a starter as its base…. From the biscuits in my previous post to sandwich loaves to round artisan loaves to rolls to cakes to pancakes and more…what will you make with yours?
Proud Mom. Amanda aka ‘the Sourdough Whisperer’ is officially in business! All the hurdles have been successfully jumped! Congratulations #thesourdoughwhisperer
*** WE ARE OFFICIALLY OPEN FOR BUSINESS *** What started by accident at home is now a brick-and-mortar bakery, and I am in shock a little bit. We put the work in, blood sweat, and tears - and as of today we checked all the boxes, crossed all the T's, and dotted all the I's. We are legally allowed to operate as of January 20th, 2024. That date is not even one year after I started selling loaves from our balcony at the condo. To the OGs who have been around since day one - WOW! What a journey. You can officially start to brag to your friends and say "I was a customer when we picked up the bread from a cooler/tote on their balcony". It is because of you that this dream has come true, all the compliments and the encouragement. However, I would be amiss if I did not give credit to the best business/life partner a woman could ask for. Not for one second did this man doubt what we were doing. He thought about all the possibilities, did so much planning, literally ALL the building (with a bit of help from me) - and made a significant personal and financial investment too. No words for what this means to me - you made a little girl's dream come true. Thank you Brad for everything - I know we are going to have the BEST time running our little bakery together and making amazing memories dancing around like idiots in the wee hours of the morning to what music you decide to put on that day. Campbell River....we are in it for the long haul, and cannot wait to bake all the sourdough things for the sourdough lovers!
***** JANE STICKERS ***** As per the poll we ran, we got Jane as the next stickers for sale. I made sure to include my thumb for size reference - it is a pretty big sticker. Once it warms up the Jeep is getting one immediately. These are bombproof stickers - last through any weather and also go through the dishwasher without any problems. Available at the shop (or on our website) for $5 each. Isn't she cute?!
*** CHEDDAR SOURDOUGH LOAVES *** Happy to report that these turned out absolutely incredible and I am finally producing consistent results with cheddar inclusion. The best method is lamination, where the inclusion is added before the final shaping and bench rest - meaning they have all night in the fridge with cheese in them, but it does not interfere with the bulk rise. Who likes Cheddar Sourdough?! 🙋♀️
🥨 PRETZEL STICKS 🥨 We asked, you answered - and now we are delivering! Moving forward our pretzels will come in a stick form instead of the traditional pretzel shape. Why? - they are easier to dip - they are easier to eat - they bake more evenly We have to work on whether we will do 6 for $12 like we did before. Or make each of them half the size (thinner), and try to do 12 for $12. The key is keeping them consistent, and we have to figure out how to make the sticks exactly half the weight of the traditional shape. We are going to have lots of fun practicing. 😜
Honey is in the bakery! We got our order from @vanislewildfoods and are so proud to offer this delicious honey in our bakery and support another local small business. So far we recommend this paired with our English Muffins. OMG so good. Retail price is $12 per jar. Worth every penny!
Hands up who’s baking this weekend? What are you making? 🌟 I’ve made so many starters recently and baked so many loaves I’ve lost count 🤩 this one was inspired by my ‘ends of bags’ master recipe in my whisperer book, designed to use up the various odds and ends of flour we end up with…have got tried it?
The surprise finish is always the best. #transformation #anticipation #howbeautifulyouare #sourdough #thesourdoughwhisperer #masterrecipe #sourdoughbread #sourdoughathome
And on the seventh day she was risen! Game on 🤩🤩🤩 this starter is now ready for action…all I need to do now is spoon some out and make dough! 🌟 I made this starter following the steps for how to make a starter exactly as they’re written on my site and in my books; as it says there too, not all starters are ready to use by day 7 and if you don’t think yours is, continue with feeding and discarding & feeding, on alternate days, until you see your new starter growing after each feed. Also ensure that your starter has a good consistency, a nice thickness, not so thick that you can’t stir it, and not so thin that it flows/dribbles off a spoon. The answers to all of these things and more are on my site - find the link from my main page 🌟 where you’ll also find how to use and maintain your new starter… 🌟 I made this starter using @cotswoldflour strong white bread flour. Find the Weck jars at @shanas_sourdough and @ecobakeruk
Sam the sandwich loaf! These do not contain any active yeast, and are done completely with sourdough starter. 😮 They are more of a 'white bread's texture (not a classic sourdough) and are great for sandwiches and anything else you use 'white bread' for. We will only be making 8 of these per day once the bakery opens, and they will all be sold on a first come first served basis. Reviews have been amazing so far - and we are thrilled that ya'll are loving this take on a basic white loaf.
The last home loaves (that I am sharing late). They were absolute perfection, despite the oven being basically dead - and needing a lot of supervision to ensure it was staying at temp. The oven spring in these was 👌 and the ears are beautiful! Thanks again for all the support for the home bakery - and we cannot wait to serve you at the bakery in 2024!
Dave says goodbye, for now! We are not accepting any more orders! We have been working double duty since securing the brick-and-mortar location - but it is time to stop baking and focus 100% of our energy on opening the doors in Willow Point. There is so much to do before we have our initial health inspection! But things are coming together and we are so excited to open our doors and bake for you in 2024. Over the next couple of weeks, we will be sharing some important information with everyone. Please keep your eyes peeled for posts sharing our hours, baking schedule, and lots more!
🥨 Pretzel Love 🥨 Not sure if I have shared this story but the entire reason that these are an item is because one evening I just wanted to eat a pretzel and asked Brad if he'd like some - he lit up and said 'uhhhh yeah'. I had done them without sourdough 'discard' before but figured since I was doing all the sourdough baking I'd include some. They turned out amazing and thus - the sourdough pretzel was added to our list of offerings. They have been through many changes recipe wise trying to get them perfect. Originally they had active yeast, and now they have NONE (overnight counter rise). Then playing with honey vs. sugar. How much honey/baking soda to put in the boil. Whether to let the water brown (to help with the golden colour). And how brown. 🤣 Oh, and do not forget the egg wash (generous or sparing), as well as the perfect amount/kind of salt. Whew. Seems like a lot because it is. But we are really proud of what these have turned into and the feedback has been amazing - so we think we did it right! 👌💪
Getting ready to rehydrate my dehydrated sourdough starter. The rehydration instructions are from @elaine_foodbod The Sourdough Whisperer book - it’s such a great book! #dehydratedsourdoughstarter #thesourdoughwhisperer #elainefoodbod #organicallyann #christmasbread #HomesteadLife #MountainHomeStead #HomemadeBread #SourdoughBread #makeyourgiftspecial
Fancy making these goodies? We’ve got everything you need to know in the final and most festive episode of my podcast… Join me and the brilliant @cheriedenhamcooks and @thelushlarder as they make all of these tasty offerings for a fabulous festive table…listen via the links below or the ‘1 other’ link on my main page. Or find The Foodbod Pod on all podcast platforms. 🌟🌟🌟 We hope you love the episode! Apple: https://podcasts.apple.com/us/podcast/the-foodbod-pod/id1670904926 Spotify: https://open.spotify.com/episode/6ZBxSDQee7DKZ6LUmDZe8V?si=3S0r-kyiQo2Giov8zBrCcQ @cotswoldflour @datreadway
BACON CHEDDAR BAGELS Bacon on the inside and cheese on top - is there really anything better?! Oh wait, that's not an actual question because we know the answer is a resounding NO! They taste great with just butter, but if you like cheese may I suggest cream cheese on these bad boys. 😜 (An order is 6!)
GARLIC & HERB BAGELS Not overdone with the seasoning, but enough so you can smell and taste it. I may put more garlic in than other bakers would choose to - but who actually uses a small amount of garlic in anything?! If you are a garlic lover then there are absolutely for you!
STICKERS FOR SALE!! As we get down to the wire we are looking for ways to make quick income to inject back into the bakery. Unforeseen expenses are adding up and this venture is completely self funded. We had these stickers printed some time ago and I figured I would share and see if anyone wants to buy one. They cost $2 each to print - super high quality and will last on vehicles, water bottles or wherever you stick stickers. I have run a container with one through the dishwasher 20+ times and it is still intact. Quarter is for size reference. They are 4" long and 1.5" high. Selling for $5 each. Let me know if you want me to add one to your next bread order.
Pesto babka #thesourdoughwhisperer #sourdough
NEW PRODUCT ALERT! After several requests I decided to add cinnamon raisin bagels to the bagel family. The bagels have been insanely popular and well received so here is the sourdough cinnamon raisin bagel for you to drool over. These were fun to make and the smell is - well - you know I am going to say...incredible. $15.00 for 6 / $30 for one dozen.
I baked 2 loaves today; the first one was a rye sourdough bread with caraway seeds and the 2nd, a sandwich loaf from #thesourdoughwhisperer book Spelt and Milk sandwich loaf using A2 milk! #sourdoughcommunity #sourdoughwithspelt #sourdoughworld #longcoldfermentation #longautolyse #cottagebaker❤️🔥