Bread Life

Bread Life born out of a love to serve people good food and an unnatural love for carbs, Bread Life is here to serve the Fox Valley

A quick feed before I head off to workI usually do 1:1:1 but I'm thinking of playing with other ratios.
03/05/2025

A quick feed before I head off to work
I usually do 1:1:1 but I'm thinking of playing with other ratios.

You are going to hear a LOT of opinions about sourdough...how to feed it...when to feed it...what to use to stir...what ...
03/03/2025

You are going to hear a LOT of opinions about sourdough...how to feed it...when to feed it...what to use to stir...what water to use...what flour to use...how to mix...how to knead...how long to bulk ferment...what type of containers to use....

Listen, with so many voices and opinions, sourdough can suddenly feel too daunting, too hard, and then trying something new is completely avoided.

It doesn't have to be so hard.

You do not have to mold your life around sourdough. Mold *it* around *your* life.

For me, I'm not taking it THAT seriously. So much so, here are some things that I do that could make some tops blow in the vast sourdough community:
I don't use organic flour
I don't use expensive flour
I don't use filtered water
I use my city's tap water 😮
I forget to feed sometimes
I keep changing how I knead/fold my dough

Have fun with sourdough. This is not something that should rule your life. This is not something that should be made difficult to the point where it excludes or intimidates people.

If our ancestors could do it crossing the country in a flipping wagon, we can do it now.

I mean...come on! Breakfast never looked so good.Homemade sourdough bread with farm fresh, pasture raised eggs from a fa...
02/24/2025

I mean...come on! Breakfast never looked so good.

Homemade sourdough bread with farm fresh, pasture raised eggs from a family member.

02/23/2025

SOUND ON!

One more before bed. This was the best loaf I've done since starting sourdough

02/22/2025

SOUND ON!

you hear that? You want that empty thumping to your loaf to be able to tell when it's done baking.

Another way you can check is by the internal temperature! Aim for a temperature of 205° to 210° F (96°-99°C)

Babes, when I tell you I'm pacing around the house waiting INCREDIBLY impatiently for this gorgeous girl to cool off so ...
02/22/2025

Babes, when I tell you I'm pacing around the house waiting INCREDIBLY impatiently for this gorgeous girl to cool off so I can cut into it...it's embarrassing as an almost 40 year old woman.

Helpful hint: you have to wait SO LONG before cutting into your loaves because, if you rush it, the inside will become super gummy.

Here's the deal: you don't *have* to use a cambro. You don't. You don't need a Danish whisk. You also don't need a banne...
02/22/2025

Here's the deal: you don't *have* to use a cambro. You don't. You don't need a Danish whisk. You also don't need a banneton.

Are these helpful?
Sure.
But are the necessary?
Nope.

In other news: why do I always seem to start bread too late in the evening?! Here's to the next 2 1/2 hours of stretch and folds with a different flour, as well as a different mixing technique!

02/08/2025

Do something nice for yourself.

Heads up: that may be just doing the dishes right when you have them.

02/02/2025

Long time no post! I will be posting again soon in the form.of VIDEOS!!!

11/23/2022

Taking a poll:

How would you feel if I started selling cake slices??

Leave your response below

Another new cake on the books: Caramel Apple! Vanilla cake between layers of apple pie filling, frosted in salted carame...
11/13/2022

Another new cake on the books: Caramel Apple!

Vanilla cake between layers of apple pie filling, frosted in salted caramel buttercream, topped with a drip of homemade salted caramel

Now that this has been passed along, I can share! This has to be one of my favorite cakes I've done in a really long tim...
09/17/2022

Now that this has been passed along, I can share! This has to be one of my favorite cakes I've done in a really long time! I love all my cakes, but doing something SO different was a beautiful challenge!

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Oshkosh, WI

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