I am glad I made the Basic Pancake Batter to learn the proper consistency of the starter. My starter consistency varies so now I have a target to shoot for. After evaluation, I mixed in my sourdough starter and proofed in the refrigerator for 3 hours. You can see how the batter changed in the pictures below. The finished waffles were fluffy with air pockets showing the effects of the starter. They were delicious! Batter pics: 1. Basic Pancake Batter 2. Refrigerator proofed sourdough batter

I just finished the coaching call with Sandra. What a treasure trove of information during the conversation! Sandra's expertise and engaging personality made it easy to attend my first BBM event. I highly recommend that you join in. The more the merrier! I will post some loaf pictures soon. Happy Baking! Terri

Last week was a little R&R around here, and I hope you gave yourself permission to rest too. But now I am officially stepping into August and I always think of this month as a transition. Summer is still here, but routines are slowly starting to come back. Schedules get fuller. Fall starts peeking around the corner. In Minnesota, we don't start school until early September, so we still have some time, but I am thinking about how our routines will change, once again. That is exactly why this month’s theme is Bake It Into Your Life. - Not make bread another big project. - Not add one more thing to your already-full list. - Not try to become a person who bakes every single day. Just one loaf at a time. Because one loaf a week can become toast on a busy morning, sandwiches for lunch, something warm beside dinner, or a little backup in the freezer for later. It is a small rhythm—but it can make your kitchen feel more grounded when life gets busy. This month, we are going to talk about making bread fit your real life: your schedule, your energy, your family, and your season. And if you are thinking, “I would love to bake, but I am still not sure if my sourdough starter is ready,” come join me this Wednesday, Live on Zoom, for the Is My Starter Ready? Starter Workshop. (Registration closes Tuesday, August 11 at 8:00pm). You do not have to keep guessing. We will talk through what to look for so you can understand your starter with more confidence and know when it is ready to help you make a loaf. So tell me below: if you could bake just one loaf a week, what would you want it to become in your home—toast, sandwiches, grilled cheese, soup bread, or something else?

If your summer dough has ever gone from “this looks fine” to “whoa… way too puffy” in what feels like 20 minutes, you’re not alone. Warm kitchens move dough faster than we expect, and it can feel like you’re constantly trying to catch up. As we have talked about, one of my favorite ways to take the pressure off is let the fridge help you. A long, cold proof slows everything down and hands you back some control, so bread fits around your day instead of taking it over especially in the heat. This week inside BBW, we’re leaning into those long, cold proofs so you can: - Mix when life gives you a pocket of time - Let the fridge handle most of the timing - Bake when your day actually has space, not when the clock says so Here’s your simple invitation from me to you: mix your dough this week with the intention of a long, cold proof. Tuck it into the fridge overnight (or longer), then bake when you’re ready instead of when you’re rushed. Follow the simple steps inside the classroom "Your First Loaf, The Simple Way" - When you do, pay attention to two things: - How the dough feels coming out of the fridge compared to a warm counter rise - How your starter looks right before you mix — bubbles, texture, smell — even if you’re not sure what it “should” be yet. If cold proofing already helps you, what’s one thing you still wonder about — how long is “too long,” when to move it to the fridge, or how to know your starter is actually ready for dough? Drop your question below. If you are still not quite confident with your starter, join me this Wednesday for "Is it Ready? Starter Workshop. Reserve Your Seat Here

Well June went by fast...or was that just me? July inside The Bread & Butter Way is all about one thing: learning how to bake with the heat instead of fighting it. Summer kitchens move faster. Starters perk up before you’re awake. Doughs rise while you’re out in the yard. You don’t need to put your starter away until fall — you just need a simpler summer rhythm. Here’s what you can look forward to this month: - Bake through the heat: We’ll talk about shorter countertop time, cooler water, and using your fridge as a brake so dough doesn’t sprint past ready in an hour. - Cold proof as your superpower: You’ll practice mixing when it works for you, tucking dough into the fridge, and baking when your day actually has space. No more “my dough exploded while I was at the pool.” - Real-life summer schedules: Think “mix after dinner, fridge before bed, bake in the cool of the morning” or “mix in the morning, bake after work.” One loaf at a time, you’ll build a summer bread rhythm that fits your life. - Month-end confidence: By the end of July, the goal isn’t perfect loaves. It’s knowing, “I can keep baking even when my kitchen is hot.” And right in the middle of all of that, on July 15th, we’re gathering for a live “Is it Ready?” Sourdough Starter Workshop. Have you ever thought... “Is this active enough?” “Did I feed it at the right time?” “Can I bake with it… or should I wait?” This workshop is for you. We’ll look at real starters at different stages, talk through what “ready” actually looks like in a warm kitchen, and make sure you know what to do before you mix your next dough. You don’t need a perfect starter or fancy tools — just what’s already on your counter and your questions. Register today to reserve your spot. www.thebreadandbutterway.com/starterworkshop