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Spring Bakes

While we didn’t go anywhere for spring break this year, there were plenty of spring bakes in the house. Since the Mayor’s diagnosis, I’ve been baking sourdough bread several times a week. I started with a sourdough boule recipe, but switched to a sandwich bread that the guys like better. It’s also easier to slice. The recipe is quite simple and doesn’t include a lot of active time, which allows me to multitask.

When everyone was here for graduation, I made the sourdough star with Biscoff instead of Nutella. I loved it with Nutella, but both my dad and Melly are deathly allergic to hazelnuts. Consequently, I don’t keep anything with hazelnuts in the house when they’re in town. It went much better than the previous times I made it, thanks to the assistance of my mom and hubby. I would make it again with Bischoff, but I would use a lot more of it next time. The flavor isn’t as strong as Nutella, so it needs more cookie butter for the flavor to come through.

I love cheese, but everyone already knows that. To go with chili, I made Brazilian cheese bread. This bread is perfect for the Mayor as it has 10 grams of carbohydrates and protein. Two of my favorite baked goods with cheese from this spring are the focaccia with sun-dried tomatoes and mozzarella, and the brioche with Brie. Both of these breads are delicious and store well in the fridge.

Now I wouldn’t be my mother’s daughter if I didn’t include cookies in this blog. Some of my most treasured memories from childhood are baking cookies with my mom and grandma. The nice thing about baking my cookies is that I don’t have to fight my brothers for the bowl. This spring, I’ve been making chocolate chip cookies and peanut butter cookies with Reese’s Pieces. When I bake the cookies, I weigh each one so they’re all the same weight. This way, I can give the Mayor precise carbohydrate counts by cookie. So let me ask you, what’s your favorite bake?

Are there things you try to practice daily to live a more sustainable lifestyle?

There are several things I practice daily to live a more sustainable lifestyle. One, I practice yoga every morning before work. Secondly, I read every day before bed. I also try to get to bed every day at the same time, with no electronics allowed once I’m in my room for the night.

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Easy Sour Dough Sandwich Bread

Here’s my easy sour dough sandwich bread recipe. You won’t even be forced to read a dissertation to get it. You’re welcome.

Easy Sour Dough Sandwich Bread

Tools needed:

Ingredients:

  • 100-110 grams of starter
  • 11 grams of salt
  • 425 grams of water
  • 512 grams of flour

Steps:

  • Combine starter, salt, and water using the spatula
  • Add flour to the mixture, and stir with a spatula or your hands.
  • Once the dough is mixed, cover it and let it rest for 30 minutes.
  • Pull and fold the dough by pulling the dough from one corner and folding it over the center, turn and repeat until you are back at your starting point. Repeat this process 2-3x more times. Then cover and let rest 30 minutes. Repeat this cycle 3 more times. This helps build gluten and improve the bread’s elasticity
The dough before the folds
After the 1st fold
After the 3rd fold
After the 4th fold
The folding process
  • After the last set of stretches and folds, place the dough in the clear cylinder. Measure on the side where the dough comes up. Depending on the time of day, you can place the dough in the refrigerator to rest overnight or leave on the counter until it doubles. If you’re resting the dough in the fridge, take it out the next morning and let the dough prove until it’s doubled. I use measuring tape to confirm when my dough doubles. This can take anywhere from 4-18 hours depending on the temperature of your kitchen.
  • As soon as the dough has doubled empty onto a lightly floured surface and divide into two even pieces. I use the kitchen scale here.
  • On the lightly floured surface, shape each piece into a rectangle by folding the top corners like a business envelope and using the pastry scraper to pull the bottom up into the middle. Transfer to prepared loaf pan and shape into a loaf. Rub or drizzle the top of each loaf with olive oil.
  • Set the loaf pans on a baking sheet and slip the baking sheet into a baking bag to keep the loaves from drying out. At this point, you can put it in the refrigerator overnight or you can let the loaves prove on the counter until they hit the top of the pan. (I only use the baking sheet to help easily transport the loaves between the garage fridge and the kitchen. You won’t bake on the sheet.). The second proof can take anywhere from 4-6 hours depending on where you live.
  • Preheat the oven to 425 F. Place the loaves pans on the top rack and back for 25 minutes. After 25 minutes, turn down the oven to 375 and back for another 20-25 minutes. You want to bake until the bread is golden brown and has an internal temperature of 206-210

  • Let cool on a wire rack for an hour before serving

2025 Goal Tracker:

  • Run a 5K: in training
  • Complete Kayla Itsines program: in progress
  • No afternoon Starbucks (except for travel/vacations): I made it into February and haven’t buckled!
  • Top performer at work: on it!
  • Travel: working on it
  • Eat to lower inflammation: in progress
  • Read daily: in progress. I’m reading  The Eagle and The Hart by Helen Castor.
  • Get out of debt: in progress
  • Financial independence: in progress

The most important invention in your lifetime is…

There are so many incredible inventions that have happened during my lifetime. I would say the internet is probably the biggest. It’s changed the world completely for better and for worse.

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Sourdough

After the holidays, I decided I wanted to keep refining my baking skills by adding sourdough to the mix. Consequently, I loaded up my Amazon cart with all the goodies and accouterments one would need to start their sourdough journey. Amazon has millions of options to help you here which can be overwhelming. I’ll walk you through the items I bought later in the post.

Baking with sourdough is a labor of love and patience. It can take a couple of weeks for your starter to get going and be strong enough to use for bread. Once I received all my goodies from Amazon, I got to work on my starters. I started with two starters in case I messed up one of them. The first one I started, I used a culture I had bought from Amazon. The second one I started, I used the recipe that came with the sourdough starter kit. As for the recipe, it couldn’t have been more simple as it was just flour and water.

Patience is a virtue I don’t have, so you can imagine how anxious I was to get baking. Once the starter had been established for a little over a week, I decided it was time to rumble. Consequently, I found a sourdough recipe in my Better Homes & Garden cookbook that was fairly straightforward. The first loaves turned out a bit stodgy but tasted good. I have now made the recipe three times with each attempt looking and tasty progressively better. They say that sourdough practice makes perfect and honestly my family loves all the fresh bread.

I did try Paul Hollywood’s sourdough baguette recipe a few weeks ago. Unfortunately, I got desperately ill between the first rise and the second rise. My hubby had to finish shaping the loaves and getting them set for their overnight rise. The following morning I did manage to get them in the oven looking semi-respectable.

If you’re looking to get started on a sourdough journey of your own, here are my must-haves:

Write about your first computer.

My first computer was a Dell desktop that I custom-built and bought for myself as a college freshman. I was so proud of my purchase. At the time, it was a cutting-edge computer. Now it would be an absolute dinosaur. At the moment, I’m rocking with a MacBook Pro having left my PC days just for my nine to five days.