Here’s the 411 on making your first loaf of sourdough!
100g starter
330g filtered water
500g flour
12g salt
Thats it 🤯 Can you believe it’s so simple?!
Once you’re your dough has doubled in size in the counter and then rested in the fridge for at least 12 hours…you’re ready to bake!
Place scored bread in a Dutch oven and bake at 450 for 30 mins. Remove lid after 30 mins and bake an additional 30 mins with the temp lowered to 425.
Make sure you resist the urge to cut into it too fast!!! It needs to rest another hour after baking first, otherwise you’ll get gummy bread!
If you bake a loaf, send me a pic of your #crumbshot
Enjoy!!
Every cookie set is completely custom designed — from the artwork to the shapes themselves. I create custom 3D printed cookie cutters to perfectly complement your chosen theme and images for a cohesive, one-of-a-kind dessert experience. #cookie #cookieart #breadnbatter #babyshowercookies
10x speed! Thanks @charlesgraciesanbruno for trusting me with another project! Congrats to all the CGSB students who are getting promoted tomorrow! Hard work pays off! 💪🏼
Vendor Spotlight 🚨 Hi! I’m Ashley, as the founder and head baker of Bread-N-Batter, I blend tradition, creativity, and community into every batch. From slow-fermented sourdough to hand-decorated cookies, each item is crafted with intention—rooted in flavor, nostalgia, and joy.
What started with a 70+ year-old Bay Area sourdough starter has grown into a thriving cottage bakery serving markets, pop-ups, and custom orders across the region. I handle everything from recipe development and production to branding, marketing, and sales—bringing both artistry and strategy to the table.
Whether I’m baking for families, community events, or local businesses, my mission is the same: to create meaningful, memorable experiences through food. Because around here, bread is more than bread—and cookies are little edible celebrations.
