Bread By Bridget

Bagel batch #3

The first recipe I tried was 100% naturally leavened with sourdough. I didnt love it. For me, I have learned there are some breads that benefit from a hybrid of instant & wild yeast.

The second bagel attempt I followed the Richard Hart recipe from his book. He uses a b**a (low hydration preferment with instant yeast) and active fed sourdough starter. I say these bagels are semi-sourdough because you have the instant yeast & wild yeast working together to give a beautiful rise & texture to these bagels.

I also baked this batch of bagels at a slightly higher temperature, helping with a more golden color. I plan to play around with oven temp & see how they bake in my Pico+ oven.

My next batch, I will experiment with using a blend of flours, including some fresh milled flour.

This is what I love about bread making. A very simple base that gives you a blank canvas for creativity & experimenting.

Go create something. Your brain & soul will thank you 💕 and if it is food related, your friends & family will also be happy 😉

Take 2 with Bagels and I am in love. 😍

Sourdough is so much more than a flavor or one type of bread. It is a process.

I loved having the opportunity to guide another incredible group of people through the sourdough process at

6 years ago, I baked my first loaf of sourdough and it was a total flop. Never could I have imagined what sticking with it, choosing consistency & curiosity over defeat would lead me.

I love the way food can bring people together and foster connection & community.

Thank you for always being a great cultivator of community in Charm City and hosting us for another Sip & Sourdough Workshop. 🍻🥖💕

Shoutout and thanks to for helping the workshop run smoothly, snapping some photos and being a great resource to our students.

As of right now, I do not have my next workshop scheduled, but if you would like to stay in the know, comment SOURDOUGH below. ✨️

Playing with new flavors ✨️

🧀🌶Cheddar chili crunch sourdough focaccia is quickly becoming a favorite for my spicy loving friends.

☕️ I saw another baker do a tiramisu focaccia and could not resist. I love tiramisu and focaccia. It worked beautifully. Except for the cocoa, it definitely was not a delicilate & demure dusting 😂

🥖 One of my most requested bread flavors by my husband is a cinnamon raisin loaf, so I met him halfway with an attempt at cinnamon swirl 😉

Which flavor would you try?

Join me for a Sip & Sourdough Workshop on Friday 4/17! 🍞✨

Enjoy a relaxed, hands-on experience as we walk through the full sourdough process from starter to bake. As we spend time in the sourdough process, enjoy some beautifully crafted, gluten-reduced beer from Checkerspot or enjoy a glass of wine.

By the end of the workshop, you’ll head home with everything you need to confidently begin your sourdough journey and build a strong foundation for baking success.

Spots are limited. You can grab all the details and reserve yours at www.breadbybridget.com!

Cheers! 🍻 🥖

Slice it, freeze it, thank yourself later. ❄️
Freezing your sourdough after it fully cools locks in freshness, flavor, and that perfect crumb with no waste, no rush. Just grab a slice (or two) straight from the freezer and toast when you need it. Fresh bread, ready to go ✨️

Newest addition to the bakery space.... the Halo Pro mixer 😍

It is so satisfying watching the dough strengthen & come together 👌

Towel:

What a wonderful afternoon spent with this fun group at Baltimore Brewers' Haven as we mixed our way through the sourdough process.

Thank you so much bakers for joining me & to and for hosting us 💕🍻🥖

If you are interested in future workshops, comment below to be notified of upcoming workshops. As of right now, I do not have the next workshop scheduled, but plan to teach one this Spring. 🌷

✨ UPCOMING EVENTS ✨🥖☕

📍 Final Friday Pop-Up at
with
🗓️ 2/27 + 3/27
Come grab fresh sourdough + locally roasted coffee while you sip a gluten-reduced craft beer from Checkerspot.
Pre-orders encouraged to guarantee your favorites before we sell out!
Head to link in the profile or www.breadbybridget.com

📍 Women’s Conference, Brunch & Boutique
Central Christian Church | Rosedale, MD
🗓️ Saturday, March 14, 2026
I’m honored to be participating in this beautiful women’s ministry event with this year’s theme: Stand Firm 💛
Rooted in Ephesians 6:13:
“Take up the whole armor of God… and having done all, to stand firm.”





♥️

There is always something so fresh and exciting about a new year and I couldn’t be more excited for what’s to come! Here are a few updates and events coming up on the schedule:

I’m thrilled to be resuming monthly bread drops at this year! You’ll be able to grab small-batch, locally made sourdough on the final Friday of each month, alongside freshly roasted coffee from local roaster ☕️ What better way to close out the month than with sourdough bread, gluten-reduced beer, and a stock-up of beautifully roasted coffee?

Pre-orders are encouraged and appreciated via the link in my bio or at
👉 www.hotplate.com/breadbybridget
Orders for the first drop of the year will go live on Wednesday 1/21 ❄️

Upcoming Events:
✨️Saturday 1/24: Loaves & Lovers- a beginner-friendly sourdough workshop at *SOLD OUT*

✨️Friday 1/30: Final Friday Bread Drop at Checkerspot Brewing with coffee from B&H Roastery

✨️Sunday 2/22: Sip & Sourdough Workshop at Baltimore Brewers’ Haven. Sip locally crafted brews from and while learning the art of sourdough

✨️Friday 2/27: Final Friday Bread Drop at Checkerspot Brewing

See you soon 💕😘