Colette Kneads Dough

05/11/2026

Foot update: I tried doing a little baking again this weekend, but the pain came right back almost immediately. So for now I’m still taking it easy — resting, icing, and keeping up with my exercises. I also ordered some new shoes and a small ankle brace, so I’m hoping those help too. One step at a time over here.

Needless to say, this whole situation really kneads to improve soon… because I’m definitely feeling crumby without making sourdough for you all.

05/04/2026

Quick update! I’m still in the boot and taking it easy for now. I made these three loaves and then decided I needed to put my starter in the fridge for one more week to focus on healing.

I’m really hoping to be back at it soon—miss baking for you all more than you know! Thanks so much for your patience and support.

04/18/2026

This baker is temporarily deflated… foot’s not letting me rise to the occasion.

I gave baking a small try today—bagels, a loaf of bread, and a few dozen cookies—but my foot made it clear it’s still not ready. So I’m taking another week off from sourdough. Not easy stepping away from something you love, but healing comes first.

04/13/2026

Unfortunately this baker has to hit pause before I crumble.

After baking daily since mid-December, my flat feet have officially risen up in protest. Lately I’ve been balancing at the counter like a flamingo, one legged, because of ankle pain that decided to travel both directions—down my foot and up my calf. My flat feet give me pain normally so I didn’t think much of it until it started waking me up at night.

Saturday was peak sourdough chaos: I mixed 14 loaves, tagged my husband in for the slap-and-fold marathon (every 30 minutes for 2 hours), and I hopped—literally—to the walk-in clinic. Turns out my overachieving arches (or lack thereof) gifted me Posterior Tibialis Tendinitis in both ankles. Left ankle is worse than the right.

So now I’m rocking a stylish boot for 2–3 weeks and a prednisone prescription to match.

BUT… because we prepared dough yesterday, I needed to bake today:
🍞 14 loaves
🍪 3 dozen brown butter cookies
🥯 6 English muffins

The only thing that didn’t make it out was 2 dozen bagels—those will be first up once I’m back on my feet (both of them, ideally).

After 4 straight months of baking, my starter, Katie Doughlores Ramsey, is finally going on a little chill vacation in the fridge.

I’ll be back soon—rested, healed, and ready to rise again 💛

Thanks for all your support (and patience while I loaf around a bit)!

04/10/2026

And the winner is………

Sorry for the background noise but it happened and I don’t know how to cover it up!

CONGRATULATIONS!!

04/08/2026

It’s time for another FREE giveaway!

To enter:
👍 Like this post
💬 Comment below
🔁 Share it

• If you’ve purchased before, tell me your favorite flavor or item.
• If you haven’t purchased yet, let me know which flavor or item you’re most excited to try.

Enter by 11:45am CST on 4/10/26
Winner will be announced at 12pm CST on 4/10/26

Good Luck, my sourdough friends!!

04/07/2026

Delivering to Oshkosh, Saturday 4/11, and Aurora, Monday 4/13. Porch pickup available most days. Text or DM me!

04/06/2026

🥯 Best Ways to Reheat a Sourdough Bagel

🔥 1. Quick + Soft (Microwave Method)

Best for: soft, fresh-like texture (not crispy)
• Sprinkle or lightly run under water (just a little)
• Microwave 10–15 seconds

👉 Comes out soft and warm—great for same-day feel

⸻

🔥 2. Crispy Outside, Soft Inside (Best Overall)

Best for: that bakery-style bite
• Lightly wet the outside
• Bake at 350°F for 5–8 minutes

👉 This is the gold standard
Soft inside + slight crust outside

⸻

🔥 3. From Frozen (No thaw needed)

Best for: convenience

Option A:
• Microwave 20–30 seconds, then toast

Option B:
• Bake at 350°F for 8–10 minutes

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🔥 4. Sliced + Toasted

Best for: breakfast style
• Slice first
• Toast normally

👉 If it’s a little stale:
• Microwave 10 sec first, then toast

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💡 Pro Tips (these matter)
• Water is your friend
→ Steam = brings back softness
• Don’t overheat
→ Too long = tough again
• Whole > sliced for reheating
→ Keeps moisture inside

04/05/2026

04/03/2026

Easter week = FULL ON sourdough mode and deliveries have begun!

From morning to night my kitchen was basically a flour-covered marathon… and I couldn’t have been happier. I baked everything on my price list except the sandwich loaf and the Havarti & Dill loaf, which by the way is delicious!!

Stars of the week:
🥯 12 dozen bagels including the bagel of the month: Cherry with Dark Chocolate Chips

🧄 Six Easter loaves: Rosemary, Garlic & Asiago (this one smelled unreal 🤤)

🥨 Seven dozen pretzel bites!!!

🍪 One dozen Brown Butter Chocolate Chip Cookies

🥖 🎂 And one special plain loaf for my sour dough loving, great nephew, Jamie, celebrating his first birthday this weekend!

Flour everywhere, zero regrets, and a whole lot of deliciousness headed your way. THANK YOU for keeping me baking nonstop this Easter week.

May you all have a blessed Easter.

John 6:48 (NIV):
“I am the bread of life.”

04/01/2026

🚨 Caryn’s Flavor of the Month – April 🚨

Alright… Caryn really outdid herself this time…

🥯 Tuna with a mustard glaze 🥯

…just kidding. APRIL FOOLS!!

We wouldn’t do that to you (or ourselves}

This month’s real flavor is:🍒 Cherry with dark chocolate chips 🍫

And let me tell you… it is SO good. Sweet, a little tart, and perfectly indulgent

🥯 6 for $12
🥯 12 for $20

Perfect for brunch, an afternoon snack, or catching up with friends

Who’s ready to try this one?!