Missi's Little Oven

Missi's Little Oven Mom to 5 and cooking is my happy place.

I spend lot's of time in my kitchen and would love to help others learn the art of cooking/baking cause it really isn't hard.

Bagels!! Plain and blueberry. See them after kneeding the second time. Then I put them in tubs and let rise. They sit in...
09/01/2026

Bagels!! Plain and blueberry. See them after kneeding the second time. Then I put them in tubs and let rise. They sit in there to rise anywhere from 6-12 hours. Mine normally are ready to go in 6 hours. I then form into 12 balls (take weight ÷ by 12 to get 12 equal portions) let those rest for 20 minutes. Form the bagels and let rise for a few hours. Bagels are a full day process. Now I slice and freeze.

This is my over night rise. Clearly well over 50%. Not sure who made the "once your dough reaches 50% it's rwady to use"...
09/01/2026

This is my over night rise. Clearly well over 50%. Not sure who made the "once your dough reaches 50% it's rwady to use" but that's not the measure in which to go by. Once the dome on your starter is gone (aka the round rise) then your starter is truely at peak. Which is getting the best result from your starter.

Before going to bed I always set up my starter. I split Dougy into 3's. Because I'm not a daily baker I store him in my ...
09/01/2026

Before going to bed I always set up my starter. I split Dougy into 3's. Because I'm not a daily baker I store him in my fridge. Being cold and my house temp at 70 I know he will need a good long time to get to peak. So before I turn out the lights I get him started so I wake up to a starter ready to go. This will be a regular loaf, a dozen blueberry bagels and a dozen mixed plain and everything. The blueberry ones will be a new flavor and a modified recipe I have 🤞🏾.

Sourdough croissant loaf!!
08/18/2026

Sourdough croissant loaf!!

Fed my starters at 11pm last night so they would be ready to use in the am. My house sits at 70 degrees so I knew they n...
08/16/2026

Fed my starters at 11pm last night so they would be ready to use in the am. My house sits at 70 degrees so I knew they needed a longer ferment time. Bagels and debating on a croissant loaf for today. I've become an eye baller in knowing how much starter I may need. But due to the high demand of bagels right now I need a better system.

Busy morning of baking. Let's break it down. Sourdough bread bowls. Recipe was a new one and a lot wetter than I would h...
08/11/2026

Busy morning of baking. Let's break it down. Sourdough bread bowls. Recipe was a new one and a lot wetter than I would have liked so going back to my OG recipe for future use. I chose to make them a tad smaller than normal to see if consumption would happen. Meaning bread bowls seem to be too big to eat along side whatever you fill it. So testing to see if smaller is better.
Bagels we already ate 2 without toasting and they are delish. Just need to work on shaping. Overall please with the outcome of both.

Fed starter and divided. Bagels and a load on this weeks list.
08/11/2026

Fed starter and divided. Bagels and a load on this weeks list.

My first time making bread bowls. I decided to try a new sourdough recipe and knew from the beginning there was going to...
08/11/2026

My first time making bread bowls. I decided to try a new sourdough recipe and knew from the beginning there was going to be some issues. The dough turned out wetter than I wanted. Forcing me to dust the dough, counter, bannetons and myself (😂😂) to get them divided and shaped. We shall see how they turn out tomorrow. But I will be going back to my regularly scheduled recipe.

08/11/2026

Sourdough bread bowl dough.

Back from vacation to a very hungry starter. Fed her yesterday and she slowly rose. Her smell was not great, her look wa...
08/10/2026

Back from vacation to a very hungry starter. Fed her yesterday and she slowly rose. Her smell was not great, her look wasn't airy but bubbly. I could have used her but decided to reduce and refeed. Today she sprang back to live rather quick. And when I say sprang she doubled in size quick. I knew, however she wasn't ready. Don't be fooled by hearing "when your sourdough doubles in size she is ready". That isn't always the truth. In this picture she is still rising. Bubbles all thru and on top. However she still had a dome on top. Once that dome starts to flatten then she is ready.

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Hanover, PA

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