Organically Risen
Sourdough is an art and a skill. Not just a one fits all recipe! Learning your home, dough temp, and humidity plays a crucial role to truly understanding how to make a beautiful loaf 🫶🏼
How badly do I want to name this post “10 things I don’t do as a microbaker”
Those of you who can tape while you bake you are the real MVP. I am dead set that what works best for aesthetically pleasing videos is a no kid single bake at noon when the lighting just hits that right point in my video…
But in all reality baking for a job at home is hard! Its not slow. I am constantly moving, multitasking, and checking off boxes. I don’t even have much time to slow down to eat breakfast. I also have 3 boys in my home who absolutely love random noises, wrestling, and all things LOUD! 🤪🤣
I was actually pretty impressed with his ability to shape the loaf so well!
Anyone else let their kids in the kitchen for home loaves? Its so hard to not micromanage 🤪
A quick glance into my 5-7am before my 8-3pm
I am Chelsie and I am a full time teacher, and a high school coach during the winter season. I spend my hours at home preparing bake days for my community. In 2025 I made almost 11,000 products out of my home kitchen.
Yes, it is a lot. Sometimes it feels like too much especially with coaching during the busiest baking season.
But I absolutely love providing real food with high quality ingredients to my community.
And for our family? We have finally gotten to the place of intentionally saving above and beyond for our retirement in addition to living debt free and saving for our next bigger purchases (family of 5 is calling us to a mini van— where are all my van moms at?)
I am an itinerant teacher nearby and a coach at our local high school and my husband is a pastor for our community— our favorite thing is investing in our community. And now placing bread and baked goods made with organic flour, organic sugar, grass-fed butters, on the tables in our community is so fulfilling!
It is a grind but I am blessed to be on it!
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