How is it already March 3rd? I said this last month and I’ll most likely say it again next month, but where does the time go?
I’ve always thought that time went by so quickly, but it sped up like a rocket ship once I had a child. Now time seems to come and go right before my eyes and I don’t even realize how much time has gone by until I really sit to think about it (or a Facebook memory pops up and brings tears to my eyes…).
Do you feel this way about time?
This is a huge reason I fell in love with the sourdough process - essentially it forces everything, including myself to SLOW DOWN, be patient and just be present. In the world we live in, this can often be challenging.
February was a wonderful month for the bakery - I taught more classes and sold more bread than I ever have since opening Living Well with Mandy - but toward the end of the month I was feeling burnt out. I love my business and it has brought me so much joy baking and teaching for my community, but I also love myself and my family so as soon as I started feeling this way, I decided to step back and reset.
This weekend I didn’t do any work, I simply spent time with my family and friends. We celebrated my husband’s 43rd birthday by going to pick strawberries at a local farm here, went to birthday parties, a few play dates and just hung out on the floor playing board games.
It was just what I needed…
Weekends are the best, aren't they?
MARCH EVENTS:
March 7th: First ever Bakes only Drop - I have decided to alternate breads and bakes each week for this month! If it goes well, I will continue doing it this way and if not, I will go back to doing both each week.
March 9th: Sourdough Class - at my home in Palm Beach Gardens.
March 14th: First ever Loaves only Drop
March 21: Bakes only Drop
March 29th: Spring Sip and Shop Market in Tequesta, FL - details to come
MARCH NEW MENU ITEMS:
Sourdough English Muffins
Flavored Loaves - I am hoping to add some more flavored Loaves to the menu this month, I’m thinking something with lemon… citrus is in season after all!
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And now for one of my all-time favorite sourdough recipes. This Sourdough Focaccia is the perfect way to use over fermented dough or extra sourdough starter. It’s simple, it’s versatile and it’s oh-so-delish!
SOURDOUGH FOCACCIA
Ingredients:
For the dough:
100 g active sourdough starter
360 g room temperature water
500 g bread flour
10 g Salt
For the toppings:
30 g Olive Oil
10 g Sea Salt
anything else you desire - dried herbs, tomatoes etc.
Instructions:
Feed your sourdough starter and allow time for it to rise - this will vary based on temperature. For reference, my house is usually 75F and my starter takes 4-5 hours to peak. If your house is cooler, it will take longer. If your house is warmer, get your AC fixed! :)
Mix the Dough: In a large bowl, mix the starter, water, whisk until combined. Add the flour and salt. Using a dough whisk (or hands) mix until flour is distributed and there are no clumps. Cover the dough and let it rest for 1-2 hours.
After the dough has rested, stretch and form around the dough 1-2 times (I usually do 8 stretch and folds). Bulk Rise: Cover the bowl with a kitchen towel or plastic wrap. Let rise until it almost doubles in size, usually about 6-10 hours, depending on the temperature of your house. Note: the warmer it is, the quicker it will rise. Focaccia is super forgiving so it doesn't need to be perfectly doubled - near enough is fine - a huge reason I love it so much! Use a bowl scraper to gently ease the dough out into your desired oiled pan.
Rub your hands with a little olive oil and gently laminate the dough out to fill the tray.
Second Rise: Let the dough rest again until it has spread out and filled the tray. It will be puffy and light.
Once the dough has filled the tray, use your fingers to dimple the dough and add the toppings. Start by pouring olive oil over the top of the dough and then push your finger tips into the dough to create dimples. Now sprinkle with sea salt and additional toppings.
Bake: Preheat the oven to 385F. Bake for 30 minutes or until golden brown on top.
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