The Sourdough Mama

Directions Website Contact the business

The Sourdough Mama I’m Katrina Niesen aka The Sourdough Mama! I teach sourdough workshops. Carlsbad, CA
https://linktr.ee/thesourdoughmama

10/15/2026

Send this to someone who needs a little whimsy witch ghost in their life 😭💓

10/12/2026

Your whimsigoth sourdough inspiration is here for the next gathering with the coven ♥️🕷️🍞

You can make this black widow design with nothing but wafer paper, edible markers, black cocoa powder, and lace! It would also be so cute with a black cat, pink ghostie, or witch hat!

Comment SPOOKY and I’ll send you the links to everything I used 🖤✨

10/08/2026

Marbled cacao powder on the inside and a bit of spooky magic on the outside for this loaf 🦇🍞🖤

10/07/2026

🌱🍞 Begonia Sourdough

Did you know that Angel Wing Begonias are not only stunning but edible? I’m so excited to share that I’m partnering with Fresh Origins Microgreens to show you how you can elevate just about any dish in the culinary world, including sourdough, with vibrant, citrusy begonia petals and leaves. ✨

I had so much fun adding the micro flowers directly to my dough as an inclusion, then adorning the top with a butter flower and fresh Angel Wing Begonia leaves. 🌸

Fresh Origins Microgreens has 30+ years of growing experience serving chefs and culinary professionals and their products are grown with rigorous food safety certifications and quality standards. I was honored to experience their incredible products firsthand!

If you’re in the market for microgreens and edible flowers, reach out to your favorite produce distributor and ask about Fresh Origins! 🌱

10/05/2026

Join me for my Artistic Sourdough Workshop- Oct 11th at Venissimo Del Mar 🍞🥰 9:00am- 10:30am

We will create adorable fairy pumpkins, practice some of the fundamental principles of sourdough scoring and I’ll share my top tips for how I create my beautiful one of a kind designs! Each participant will get to enjoy delicious cheese, drinks, and decorate and score their very own sourdough to take home and bake!

Comment ART for the link to details and tickets! Spots are limited 🫶🏼

Ready to apply edible images to your sourdough? 🖤🍞 I had several people ask how I do this after seeing my Practical Magi...
10/03/2026

Ready to apply edible images to your sourdough? 🖤🍞

I had several people ask how I do this after seeing my Practical Magic inspired loaf. I decided to create a longer blog post on it to help.

I have links to everything you’ll need and directions here: https://thesourdoughmama.com/how-to-put-edible-images-on-sourdough-with-wafer-paper/ 🫶🏼

Let me know if questions pop up and I’ll answer them here!

09/29/2026

Just over here casually casting spells from my bread book with Phia… 📖🍞✨

09/28/2026

The most wonderful time of the year. Spooky season is almost here 🖤✨

It’s time to change up my filming nook! Take a peek at how I redecorate. I’m so excited for the bakes I have planned this October. 🥰 What are you hoping to see?

09/24/2026

🍁🍞 I still consider this to be one of my best painted loaves! I find painting tricky but have learned a few helpful tips:

Wipe off flour post-bake VERY WELL. Otherwise it will get crackly and flake off as it dries. You can see my flour sadly caked up and crackled a bit here.

Use natural colors (I like Watkins - Extracts, Spices, Baking Decorations, and more! )and add 1 drop of liquid white- it’s not natural but really does help the color pop and adhere better so I deem it worth it with just a tiny bit applied.

Go slow and test colors on the side of your loaf to see how it looks and if it will run- if it does, you can thicken it with a smidge more liquid white.

I stopped adding water to my paint for detailed lines and only use it when I really want it to blend like you see with the orange and reds here. 🥰

I have another painted leaf loaf coming soon and I can’t wait to share it!

09/21/2026

I was recently inspired to get an adorable antique wooden butter mold after seeing how Donnelly Family Farm restored and used hers!

It also gave me the perfect excuse to whip up some honeysuckle butter. To make it, I infused about 1.5 cups of fresh honeysuckle from Fresh Origins® Microgreens in 3 cups of heavy cream for 3 days. I strained out the honeysuckle and whipped the cream on high speed for about 8 minutes until it separated.

I chose to not add salt but you could easily fold it into the butter at this stage as you squeeze out the excess liquid. I then chilled the butter mold and pressed the butter into the mold while it was still cold but pliable.

It turned out so cute! The butter had a delicate honeysuckle and fresh greens taste! Next time, I’d like to add honey and flaky salt to see how that changes things.

Address

Carlsbad, CA
92009

Website

, ,

Alerts

Be the first to know and let us send you an email when The Sourdough Mama posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The Sourdough Mama:

Shortcuts

Share

Category