Bread By Bridget

Bagel batch #3

The first recipe I tried was 100% naturally leavened with sourdough. I didnt love it. For me, I have learned there are some breads that benefit from a hybrid of instant & wild yeast.

The second bagel attempt I followed the Richard Hart recipe from his book. He uses a b**a (low hydration preferment with instant yeast) and active fed sourdough starter. I say these bagels are semi-sourdough because you have the instant yeast & wild yeast working together to give a beautiful rise & texture to these bagels.

I also baked this batch of bagels at a slightly higher temperature, helping with a more golden color. I plan to play around with oven temp & see how they bake in my Pico+ oven.

My next batch, I will experiment with using a blend of flours, including some fresh milled flour.

This is what I love about bread making. A very simple base that gives you a blank canvas for creativity & experimenting.

Go create something. Your brain & soul will thank you 💕 and if it is food related, your friends & family will also be happy 😉

Slice it, freeze it, thank yourself later. ❄️
Freezing your sourdough after it fully cools locks in freshness, flavor, and that perfect crumb with no waste, no rush. Just grab a slice (or two) straight from the freezer and toast when you need it. Fresh bread, ready to go ✨️

There is always something so fresh and exciting about a new year and I couldn’t be more excited for what’s to come! Here are a few updates and events coming up on the schedule:

I’m thrilled to be resuming monthly bread drops at this year! You’ll be able to grab small-batch, locally made sourdough on the final Friday of each month, alongside freshly roasted coffee from local roaster ☕️ What better way to close out the month than with sourdough bread, gluten-reduced beer, and a stock-up of beautifully roasted coffee?

Pre-orders are encouraged and appreciated via the link in my bio or at
👉 www.hotplate.com/breadbybridget
Orders for the first drop of the year will go live on Wednesday 1/21 ❄️

Upcoming Events:
✨️Saturday 1/24: Loaves & Lovers- a beginner-friendly sourdough workshop at *SOLD OUT*

✨️Friday 1/30: Final Friday Bread Drop at Checkerspot Brewing with coffee from B&H Roastery

✨️Sunday 2/22: Sip & Sourdough Workshop at Baltimore Brewers’ Haven. Sip locally crafted brews from and while learning the art of sourdough

✨️Friday 2/27: Final Friday Bread Drop at Checkerspot Brewing

See you soon 💕😘