Del’s Sourdough Co.

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Acushnet, MA
Del’s Sourdough Co.

Sourdough enthusiast helping to guide beginners on their Sourdough journey

04/01/2024

✨Nobody’s perfect✨

I think one of my favorite sayings in the sourdough world is “just bake it”.

Last week got away from me and I completely forgot these doughs were in my fridge. So today I decided to just bake them, no matter how they looked. As you can see, the dough overflowed in the banneton basket creating a “ring” of dough around the main loaf.

I knew they were way over-proofed but didn’t care, I baked them anyway. This resulted in very flat loaves, the flattest loaves I’ve ever made if I’m being completely honest 😂

These loaves will still taste delicious, but they will be very dense. I will most likely let these cool, then turn them into breadcrumbs! No need to waste good bread just because it isn’t the best as “just bread”.

Always - just bake it

03/23/2024

April classes now available!🤗 Message me to reserve your spot! 🍞🫶🏼🥯

02/06/2024

Hello everyone! 👋🏼

My March Sourdough 101 classes have officially been posted on my website (under services)! Please fill out the form on the contact page with the date of the class you would like to sign up for.

There are 3 dates to choose from, 1 Sunday and 2 Saturdays. Once I receive your request, I will email you to confirm your spot and discuss method of payment. Once the deposit has been received, I will provide you with my address along with addition information about what to expect during class!

As always, please feel free to DM me or use the general inquiries option on my website to ask any questions you may have!

I hope to see you in class!💛🍞

www.delssourdoughco.com

01/29/2024

EDIT: Sunday, February 4th not 5th 🥴

01/28/2024

SOURDOUGH ENGLISH MUFFINS

🌾 These were so easy and fun to make! I mixed my dough the night before, let it rest for 1 hour, kneaded by hand for 5 minutes, then let bulk ferment in a covered bowl on my counter overnight until doubled in size.

🌾 The next morning, I removed the dough from the bowl and spread out on a floured surface until roughly 1” thickness. I didn’t have a pastry cutter so I used the mouth of a glass. Once the muffins are cut, place them on a corn meal dusted, parchment lined baking sheet. Dust top of muffins with more corn meal, cover with a tea towel and let rise for approximately 1 hour.

🌾 I heated up my cast iron pan (you can use any non-stick pan of your choosing) on low and cooked the English muffins covered for 4-5 minutes per side.

THINGS I WOULD DO DIFFERENTLY

🌾 I spread the dough out a little less than 1”. Next time I will definitely spread it out thicker so my muffins are more fluffy!

🌾 The recipe called for a 3” round pastry cutter. I guesstimated the diameter of the glass I used so my muffins are definitely smaller than I had intended them to be. Next time I will use a larger glass or purchase a pastry cutter!

🌾 I let the cut muffins rise for the recommended 1 hour time period. My kitchen tends to run colder than most, so next time I will let them rise in a warmer place or for a longer period of time!

Overall, they were absolutely delicious sourdough English muffins 😋
Recipe by:

01/27/2024

Hey everyone!👋🏼

I have officially launched a website to streamline class sign ups and to provide you all with more information about the classes! The link is posted in my bio 🤩

Going forward, I will post on my Instagram and pages updates regarding when Sourdough 101 class schedules will go live. Once they are live, you must go into the website, navigate to the contact me page, and fill out the form. Classes will be filled in the order the requests are received. Only 5 spots available per class.

Information regarding pricing, deposits, full payment, and cancellation policy are available under services on the website.

As always, please DM me with any questions you may have. There is also a general inquiries option on my websites contact me page☺️

I hope to see you in class!💛🍞

01/22/2024

Wednesday, January 24th will be the last day to sign up for my Saturday, January 27th class! Please DM me to reserve your spot! Facebook does not allow me to initiate messages so please reach out to me so I can provide you with all the information needed. I hope to see you there!💛🍞

01/19/2024

Chowdah in a sourdough bread bowl anyone?!🍲🍞

When you leave my class, you will be taking home a cooked mini loaf AND dough for a full sized loaf to finish at home.

Mini loafs are the perfect size for 2 people to share or to make individual bread bowls😋

To make mini loaves at home you will follow the recipe I provide you with. BEFORE the first round of lamination and shaping, you will divide the dough into thirds (roughly 330g each), and then continue with the lamination and shaping steps.

Don’t worry, you leave with a packet of written, detailed instructions. I am also just a text away if you need extra help!! 🫶🏼

01/18/2024

SCORING YOUR LOAF🗡️

Played around with some different scoring designs on these mini loaves!

🌾 Scoring sourdough is a very important aspect in achieving a nice oven spring and a good crumb

🌾 Where you score controls how the bread will expand in the oven. This prevents “bursting” in unwanted areas of the loaf

🌾 Scoring designs are SO much fun to play around with, even if it doesn’t come out the way you expected it to. Just remember, always have at least 1 deep score or else the bread will not expand properly

🌾 Not only do we go over scoring my classes, but you get to score your own mini loaf and take it home once it’s been cooked!

🌾 There are still spots available for the January and February classes so please DM me with the date of the class you would like to attend!

Can’t wait to see you there!🤩🍞🫶🏼

01/15/2024

READING THE CRUMB 🍞

I have had several people ask “what is a crumb?” or “how can you tell if you have a good crumb?”. The guide above, created by The Sourdough Journey, outlines good crumbs and “bad” crumbs and why. I put bad in quotes because I don’t believe in a bad crumb. Yes, there is always a goal to aim for, but the expected visual attributes and texture of your sourdough bread may not always be achieved. I have had my fair share of gummy and/or dense bread. Getting to know your kitchen, environment, and starter is key to being successful.

When you attend my class, you will go home with 50g of my Doughlores sourdough starter. I will provide you with my process and how I care for my starter. It is important that you understand that what works in my kitchen may not be the exact same in your kitchen. Be patient, take notes, and don’t give up. I am constantly learning new things throughout this process, it’s part of the fun! 🫶🏼🍞

01/14/2024

Sneak peak into Sourdough 101 class! 🤩

Thank you all for coming to my first class. I truly appreciate your support! I hope you all had as much fun as I did!💛

As you can see, every loaf is different in its own way. They all came from the same batch of dough and were cooked with the same process. All are equally beautiful! Just remember, no matter how it looks it will always taste delicious!😋

I will be announcing my next class this week so stay tuned into my story! All details will be provided. As always, please feel free to reach out with questions!

I can’t wait for the next class and to see where this Sourdough venture leads us! I hope you all join me✨

Address

Acushnet, MA

Website

http://delssourdoughco.com/

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