Boot Scoot'n Goodies

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🍍✨ Let’s talk TEPACHE! ✨🍍If you love kombucha but struggle to keep up with brewing it weekly (hi, same 😅), tepache is th...
02/16/2026

🍍✨ Let’s talk TEPACHE! ✨🍍
If you love kombucha but struggle to keep up with brewing it weekly (hi, same 😅), tepache is the PERFECT alternative.

It’s:
✔️ Faster to make
✔️ More forgiving than kombucha
✔️ Naturally bubbly
✔️ And honestly… SO dang good.

Tepache is a traditional Mexican fermented drink, most commonly made with pineapple peels, warm spices, and a little sweetener. The best part? It ferments quickly — usually in 2–4 days — so you’re not waiting forever to enjoy it.

We love it because:
🍍 It has natural carbonation (goodbye soda cravings)
🦠 It contains live cultures (a probiotic boost)
🔥 We personally use it to help with acid reflux + digestion
🎉 And playing around with flavors is my FAVORITE part!

Think:
✨ cinnamon + clove
✨ ginger + lime
✨ strawberry + mint
✨ mango + tajín vibes
✨ coconut + pineapple (YES)

Have you ever tried tepache?
If not… would you try it? 👀🍍

Drop a 🍍 in the comments if you want me to share our favorite flavor combos!

🍫 3-Ingredient Tallow Chocolate 🍫(with optional add-ins!)Tallow + Cacao + Maple = magic 🤎Melt 1/2 cup tallowWhisk in 1/2...
02/06/2026

🍫 3-Ingredient Tallow Chocolate 🍫

(with optional add-ins!)

Tallow + Cacao + Maple = magic 🤎

Melt 1/2 cup tallow
Whisk in 1/2 cup sifted cacao
Sweeten with maple syrup
Pour into molds
Chill until set

Comment “ME” if you’d like the step by step recipe!

So many of you have asked how I started my sourdough starter, so here it is! These are the steps I followed and what wor...
01/30/2026

So many of you have asked how I started my sourdough starter, so here it is! These are the steps I followed and what worked for me. I hope this helps take some of the intimidation out of it—and I may do a video at some point to show the process too.

Step 1: The Jar
First things first: clean jars matter. I washed mine really well with hot water (around 120°) and dish soap, inside and out. I rinsed several times to make sure all soap was gone, dried it, then wiped everything down with rubbing alcohol and a paper towel. I made sure to wipe very well and remove all residue.

Jar size doesn’t matter a whole lot—just make sure it will hold all of your ingredients and leave room for expansion. As I’ve learned, starters can grow quite large and will absolutely try to spew outside the container.

Step 2: Flour + Water (Keep It Equal)
I used a 1:1 ratio:
• ¼ cup gluten-free all-purpose flour
• ¼ cup water

You can use any amount you’d like—½ cup, 1 cup, etc.—just make sure you add equal parts water. The ratio is what matters, not the measurement.

You can use bread flour or practically any flour you’d like. I plan to make several starters using a variety of different flours. You can also do a 50/50 mix of flours in one starter (for example, ¼ cup rye with ¼ cup wheat). The important part is keeping your portions equal.

I used spring water. I’ve heard of people using tap water and other types of water with great success—spring water is all we drink, so it just made sense to use it in our bread too.

Step 3: Mix It Up
Mix your flour and water thoroughly. It will make a sticky, gooey dough. If your dough isn’t sticky, don’t be afraid to add more water—go a tablespoon at a time until you get there. Make sure to scrape down the sides as you go.

Step 4: Let It Breathe
Cover the top loosely with a towel (I use cheesecloth so it can still breathe) or loosely place a lid on top. The key here is airflow—you want to allow the starter to breathe.

You’ll often hear that starters like a warm area (70–75° is ideal). I don’t know that I really followed that perfectly. I did leave mine close to the stove while cooking at first and thought I had killed it 🤦🏽‍♀️ buuuut she not only survived, she thrived 🤷🏽‍♀️🤣

The Big Takeaway
The main thing is to let it breathe and don’t overthink it.

You know the saying…
“If at first you don’t succeed… give up and try something else.” 😂
Just kidding—you’ve got this! If you mess up, try again. You can’t succeed if you quit trying 😉

I’m way too excited about this but… MY SOURDOUGH STARTER IS ALIVE! 🫧Bubbles ✔️Rise ✔️That funky-fermenty smell ✔️This is...
01/29/2026

I’m way too excited about this but… MY SOURDOUGH STARTER IS ALIVE! 🫧
Bubbles ✔️
Rise ✔️
That funky-fermenty smell ✔️

This is my first time ever starting a sourdough starter from scratch, and seeing signs of active fermentation feels like a tiny science experiment + kitchen magic all in one. I’m officially hooked and very proud of this little jar of wild yeast doing its thing 😍

Now the important part… HELP ME NAME IT!
Drop your best sourdough starter names below 👇👇👇

Here are some fun ones I’ve seen:
• Doughlene
• Bread Pitt
• Clint Yeastwood
• Fermentina
• Ye**ty Boys
• Bubblicious
• Mother Dough
• Sir Rises-A-Lot

Can’t wait to see what everyone comes up with 🥰

01/26/2026

🍞 Let’s talk sourdough. 🍞

Let’s clear something up right away—sourdough isn’t automatically healthy just because it sounds fancy. I recently started my very first sourdough starter from scratch, and the deeper I dive into bread making, the more misinformation I realize is out there.

Sourdough can be healthier, but it all depends on what it starts with. If the starter is made using bleached, enriched flour, it’s still a chemically processed product. Bleached flour is treated with chemicals to make it whiter and faster to produce, stripping away natural nutrients. “Enriched” just means synthetic nutrients are added back in after the fact.

Another common myth: sourdough does NOT mean gluten-free.
If the starter was originally made with regular flour, the bread will still contain gluten—even if gluten-free flour is added later. For sourdough to be truly gluten-free, the starter itself must be made with gluten-free flour and then baked with only GF ingredients.

👉 Read your labels. Flour should have one ingredient—the grain it’s made from.
👉 If an ingredient list reads like the Declaration of Independence 😂… that’s your sign.
👉 Buying from a bakery? Ask questions. A quality baker should be happy to answer them.

Knowledge is power, and I’m excited to keep learning so I can provide food made with intention, transparency, and ingredients you can trust. 🤍🍞

🌱 Big things are growing! 🌱This greenhouse is the first step toward my farm-to-table vision and I couldn’t be more excit...
01/20/2026

🌱 Big things are growing! 🌱

This greenhouse is the first step toward my farm-to-table vision and I couldn’t be more excited! I’m so thankful for my boys and my amazing husband who encourage me and support my passion every step of the way.

I can’t wait to share our progress and everything we’ll be growing and creating in this space. Thank you for following along as we work to bring you the best flavors and products possible! 💚🌿

There’s just something special about keeping it simple 🤍Today I made a fresh batch of sour cream using only TWO natural,...
01/15/2026

There’s just something special about keeping it simple 🤍

Today I made a fresh batch of sour cream using only TWO natural, locally sourced ingredients — and the texture is perfect, the flavor is rich and creamy, and it tastes absolutely amazing on a baked potato! 🥔 No preservatives. No additives. Just pure goodness the way it was always intended to be.

I love knowing exactly what goes into our food and where it comes from. When you strip it back to real ingredients, the difference is undeniable. This is the kind of food your body recognizes — wholesome, nourishing, and made with intention.

Fun fact: Did you know sour cream actually contains probiotics? These beneficial bacteria help support gut health and digestion. So not only does it taste incredible, it can also be good for you!

Another little-known benefit — sour cream is rich in calcium and healthy fats, which help support strong bones and keep you feeling full longer.

This is why I’m so passionate about scratch-made foods. It’s not just about flavor — it’s about honoring the process, supporting local sources, and feeding our families better.

Who else loves sour cream on their baked potato? Or tacos? Or literally everything? 😄

Let me know how you use yours!

Today’s kitchen win: homemade European-style butter — rich, smooth, and perfectly creamy… the kind that melts effortless...
01/15/2026

Today’s kitchen win: homemade European-style butter — rich, smooth, and perfectly creamy… the kind that melts effortlessly on warm bread and makes every bite feel special. And the bonus? The beautiful buttermilk that came right from it. Nothing wasted, everything purposeful.

This is exactly what fuels my heart for baking and creating. Providing top-quality products for our customers matters deeply to me. Using real ingredients you don’t need a degree to pronounce, ingredients I know and trust because I know exactly where they came from… that’s the standard I’m setting.

Flavor will never be compromised — but neither will integrity. 🤍
Clean ingredients. Thoughtful sourcing. Old-fashioned care.

As we prepare to come back, this will be a big part of our brand:
• transparency
• quality
• intentional craftsmanship

Food should feel good to eat, good to share, and good to serve to your family. And that’s exactly what we’re building. One batch at a time. 🥖

Stay tuned… the best is yet to come.

01/10/2026

Hey friends 🤍

It’s been a little while, and I just want to say how much I truly miss each and every one of my wonderful customers. Your support, messages, and love over the years mean more to me than you know. This little break hasn’t been easy, but it has been so necessary and so purposeful.

The plan as of now is to be back in action bigger and better this year — aiming for spring to mid-summer and I cannot wait to serve you all again! Until then, I wanted to share a little peek into what I’ve been working on behind the scenes.

Lately, our family has been embracing a tiny living lifestyle. Slowing down, simplifying, and getting back to the basics has honestly been so refreshing. It’s reminded me why I started baking in the first place — creating from the heart, using real ingredients, and pouring love into every single recipe.

I’ve been experimenting with more natural, fresh ingredients, testing new flavors, and perfecting old favorites. There’s something so special about baking from scratch, knowing exactly what goes into the food we share with our families and our community. This season of life has allowed me to be more intentional, more creative, and more excited than ever about what’s to come.

I’ll be updating you all along the way with the new things I’m working on, sneak peeks, and little wins as we prepare for our big return. I’m so excited to reconnect, catch up, and bake for you again soon.

Thank you for sticking with me — the best is yet to come 🥖🧁🤍

11/24/2025

🐄 A Little Update From Our Bakery Family

Hey sweet friends! I wanted to take a moment to share an update and a gentle reminder that I WILL NOT be taking holiday orders this year. Our bakery isn’t back up and running just yet.

Over the past few months, we made the decision to downsize our personal life so we could recenter, refocus, and really seek what God wants for us moving forward. Because of that, I don’t currently have a kitchen space that can fully accommodate the bakery’s needs.

But here’s the good news… we are on track to be back in action by Spring/Summer, and I truly cannot wait! We miss you all so much and look forward to being back in fellowship with each of you—along with meeting new families and customers as well.

Thank you for your patience, your support, and your love. It means more than you know. 💛🍰

Address

9999
London, KY
40741

Opening Hours

Monday 11am - 2pm
4pm - 9pm
Tuesday 11am - 2pm
4pm - 9pm
Wednesday 11am - 2pm
4pm - 9pm
Friday 11am - 2pm
4pm - 9pm
Saturday 12pm - 9pm

Telephone

+16065458138

Website

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