Bread By Bridget

Bread By Bridget Sharing delicious, comforting sourdough bread and how to make sourdough at home.

🍂 Fall is for friends, food, & fun. 🍂I am so excited for what is on the schedule coming up, and I’d love to see you at o...
09/07/2026

🍂 Fall is for friends, food, & fun. 🍂

I am so excited for what is on the schedule coming up, and I’d love to see you at one (or more!) of these events! 🥖☕️🍺

☕️ Sept. 18: Bread & Coffee Pop-Up at Checkerspot Brewing with B&H Roastery. Kick off the weekend with freshly baked sourdough breads, and locally roasted coffee while you enjoy your gluten-reduced, Checkerspot 🍻

🍞 Oct. 4: Sip & Sourdough at Heavy Seas Beer. Join me for an afternoon of sourdough bread making. This beginner friendly, hands-on workshop is perfect if you have been curious about making your own sourdough or need a little help honing the process. *ticketed event

🍺 Oct. 5: Bread & Beer Tasting hosted by Yelp Baltimore + Checkerspot Brewing *ticketed event through Yelp

🫒 Oct. 18: Falling for Focaccia workshop at Checkerspot Brewing.tgis is also a beginner friendly, hands on sourdough workshop where we will be mixing up focaccia as we learn about the sourdough process. *ticketed event

Save the dates, grab your tickets, and come hang out! ❤️
More details + registration links at www.breadbybridget.com

Bagel batch #3 The first recipe I tried was 100% naturally leavened with sourdough. I didnt love it. For me, I have lea...
05/05/2026

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. 😍
05/03/2026

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 a...
04/18/2026

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. ✨️

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