Lotizacion Virgen de Guadalupe - Nuevo Imperial

17/12/2025

17/12/2025

11/07/2024

Just a few of my favorite things 🤪🤣
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sourdough, micro bakery, cottage bakery, sourdough baking, bread

11/07/2024

✨ GRWM in (less than) 1 minute for Dough Day! Part 1.

I wish it only took me that long to wake up and get myself ready for the day! It doesn’t usually take me too long but a snap of the fingers would be nice. Lol. We have 12 loaves and 6 scones to make today so to start dough day off, I thought I’d bring you along to get myself ready and of course, make coffee!

I slept in a little this morning so my time is a little off but here is what my typical dough day schedule looks like:

✨ 5 am: wake up (get ready, make coffee, read Bible & prayer devotional)
✨ 6 am: mix dough
✨ 7-9 am: stretch & folds / coil folds every 30 minutes (my 2.5 year old wakes up around 8 am so I also get her up during this time and make her breakfast)
✨ 9-1 pm: PLAY! Spend all the time with my baby girl! Field trips, go outside, whatever we feel like!
✨ 1:30 pm: Dough is usually fully proofed and I pre-shape while my daughter eats lunch or my husband finishes work from home and watches her for 30 minutes while I shape loaves!
✨ 2 pm: Final shape and put into fridge until the next morning! 👏🏼

** Of course, the temperature controls when I start shaping my dough so when my dough is really warm, that starts a little earlier but generally, this is how it goes 🙃 **

PART 2 is coming where you’ll see my whole routine above! ☺️

keywords
sourdough, micro bakery, cottage bakery, sourdough baking, bread

11/07/2024

✨ Sample Baker’s Schedule w/ Time Stamps ✨
Dough Day | Part ✌🏻

This schedule is what worked for me this week. Like I said in a previous post, my week has been off, so typically my dough days start a little earlier but again, this is what worked for me this week. But you can use this as an example of what could work for you! I like to do most things while my toddler is still asleep in the early morning, while she’s independently playing, or during nap time!

SAMPLE baker’s schedule:
✨ 6:30 am - Mix ingredients and let rest for 1 hour (bulk fermentation starts as soon as your starter is mixed into your flour, water, salt)!

✨ 7:30-9:30 am - Stretch and folds / coil folds. Over the next 2 hours, I will perform a series of coil folds, every 30 minutes. This ends up being a total of 5 coil folds! Coil folds are important for developing the gluten structure and strength, and redistributing yeast evenly throughout the dough to give you consistent fermentation and a yummy, delightful flavor development! You’ll notice over the course of these coil folds how your dough’s texture transitions from sticky to smooth and more elastic! ** I also make sure to take my dough temp after the 1st coil fold and after the last **

✨ 12:00-12:30 pm - Shaping! This step is TOTALLY DEPENDENT ON THE TEMPERATURE of your dough! It’s such good practice to watch your dough and NOT the clock. This will help you to get to know what fully proofed dough looks and feels like ☺️ Remember, if your dough is more warm, BF time goes a lotttt faster! But a great reference is who has done extensive research to help baker’s understanding BF time and temperature!

I like to do a pre-shape, then let the dough bench rest for 30 minutes and onto my final shaping before stitching them up and placing in the fridge.

✨ 12:30pm-6:30am - Overnight cold proof. After shaping and placing my dough into proofing baskets and into the fridge, I let them cold proof for at least 18 hours overnight. This allows the flavors to enhance and I think it improves the texture of the final baked bread!

STAY TUNED for Part 3 | Bake Day! 😘🤗

keywords
sourdough, micro bakery, cottage bakery, sourdough baking, bread

11/07/2024

A little different than my usual speed but sometimes you just have to hype yourself up, am I right?

Today’s dough day yesterday and bake day today has been rough, ladies and gents!!! Sometimes, even when you think you’ve got sourdough down pat, it decides to humble you. 🤪

I put my dough together last night (1st mistake… I usually do this in the morning but I was trying a different schedule) and then somehow my dough was wayyyyy too wet (obviously 2nd mistake). I literally have no idea how this happened. I’ve done this hundreds of times and I’m 99.9% certain that I read the scale right when measuring ingredients but alas, too wet. Perhaps it was too hot? After adding more and more flour, I realized it just wasn’t going to fix itself so I literally just scraped the whole thing 😭😫

Fast forward to this morning, I woke up late and put all my dough together quickly, took my daughter to school, and came home to bake scones and finish coil folds on dough. Needless to say, I’m only an hour behind my bake schedule on this atypical bake day but evening dough days are NOT for me.

Just remember that everyone makes mistakes even when we look like we have it all together lol :)

11/07/2024

HOW I MAINTAIN MY STARTER ⬇️

I maintain my starter by giving it consistent feedings and alternating between how big my feeds are. I actually don’t feed my starter everyday. Although I did when I first made Milton (my starter!) in 2022.
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I don’t feed my starter everyday because I’m not using it everyday and when I’m not using it, I feed it and then pop it into the fridge until I need it for my big dough days! Typically, I like to keep it simple and feed Milton a 1:1:1 ratio before putting him in the fridge. 1:1:1 being 100g starter: 100g water: 100g flour. When I need him for my dough days, I’ll take out 50g of starter to make my levain and feed my levain a 1:20:20 ratio (or sometimes more) so I can make sure I have enough starter to bake all my bread and goodies!
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And that’s it!! 👏🏼

Make sure you’re following along here at to watch our micro bakery journey!

keywords
sourdough, micro bakery, cottage bakery, sourdough baking, bread

11/07/2024

It’s recipe testing day and I have been waiting a few weeks to try out my new dough mat from Bakehouse Essentials! They have a few different size options, but I chose the large. This is essentially a heating pad for your starter, dough, or even frozen items in your kitchen. Instead of letting your environment control your temperature, you can use this dough mat to create a controlled heat environment that allows your starter or dough to rise consistently every time. No more crossing your fingers and hoping for the best! Follow along for results!