Welcome to my cozy baking corner!
A TASTE OF LOVE, FROM MY KITCHEN TO YOURS
Ashie’s Bread Co. is a home-based cottage food licensed bakery producing artisanal, handmade breads & pastries using traditional baking techniques.
Located in the heart of one of Greenwich, CT’s most loved neighborhoods - Pemberwick, Ashie’s creations are now available for local pick-up.
WEEKLY MENU ITEMS
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Seeded Sourdough Sandwich Bread
Try this hearty, nourishing loaf with a perfectly soft crumb and a golden, chewy crust. Naturally leavened with active sourdough starter, it’s slow-fermented for deep flavor with improved digestibility. Packed with a wholesome mix of seeds - like sunflower, flax, sesame and pumpkin - this bread delivers a subtle nutty crunch in every bite. It’s sturdy enough for sandwiches, yet tender enough for toasting. This will quickly become an every day favorite!
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Sourdough Sandwich Bread
The perfect, soft, slicing sandwich bread which toasts up beautifully and makes one great grilled cheese sandwich (or tuna if you’re my niece!) with the benefits of sourdough starter.
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Chocolate Chip Cookies
Super soft interior and slightly crisp around the edges, these cookies are loaded with chocolate chips and good to the last crumb!
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Sourdough Country Loaf
An artisan style bread loaf that encases a light fluffy interior with a golden crusty exterior. Perfect for slathering with salty butter, as a vessel for oil based dips or to sandwich your favorite meats and cheeses.
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Dinner Rolls
These dinner rolls are the gateway into my bread making adventures. They are a family favorite at all of our holidays and well loved and for good reason. They are fluffy, buttery and absolutely delicious. Be sure to add to cart on these!
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Dehydrated Sourdough Starter
Your very own home-baked Ashie’s bread is just a few days away! Ashie’s dried starter combines clean filtered water with organic bread flour into the perfect fermentation.
CUSTOM ORDER ITEMS
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Sourdough Bagels
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Brownies
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Cinnamon Rolls
INSTRUCTIONS
How to Rehydrate Ashie’s Dehydrated Sourdough Starter
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In a clean pint-size mason jar or similar, combine one full package of dry sourdough starter 1.5 tablespoons of filtered lukewarm water. Allow the dry sourdough starter and water to sit for several minutes to soften and combine. Use a fork or spoon to stir it on occasion.
Then, mix in 1 tablespoon of flour. Mix thoroughly. Use a spatula to scrape down the sides of the jar. You can put an elastic band around your jar where the top of the starter hits to watch for growth.
Cover the jar loosely by resting a lid on top. If you are using a mason jar that comes with a flat and ring style lid just rest the flat part of the lid on top of the jar without sealing the ring on it. If you don’t have a lid you can cover the lid with a piece of plastic wrap or a small dish. We are just preventing anything from falling into the jar and from the starter drying out.
Finally, set the container in a moderately warm location. Come back in about 24 hours.
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Into the same jar as yesterday, add 1 tablespoon of flour and 2 teaspoons of water to the starter. Mix well. Cover the jar or container again, and allow it to sit for another 24 hours.
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By day three, you may start to see fermentation bubbles in the starter! Repeat the same process as yesterday, adding 1 tablespoon of flour and 2 teaspoons of water. Mix, cover, and set aside.
During the next 24 hours, your starter may start to rise. If you haven’t already, mark the level of the starter on the side of the container after mixing and watch how much it rises.
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Today, we are going to step up the volume more than before. The growing sourdough starter should smell really nice by now, like sourdough and yeast – reminiscent of a brewery or bakery! That is an excellent sign she is getting stronger and can handle more food.
This time, add 1/3 cup flour and 1/4 cup water.
Mix well, until it looks like thick pancake batter, making sure all of the flour is fully incorporated.
Cover the container, note the level of the starter on the side of the container, and set it aside again.
Within 12 to 24 hours, your starter should bubble, rise, and nearly double in size! If your starter doesn’t appear to rise at this stage, you may need to adjust your consistency. If it is too runny add a tiny bit more flour. You want it to look like thick pancake batter.
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If your starter is now actively bubbling, rising and falling – congratulations! You have successfully reactivated the dry sourdough starter. Every time you bake sourdough you must leave behind a portion of your starter to feed and continue on.
I like to use a 1:1:1 ratio if I want to bake soon or a 1:10:10 ratio if I plan on baking later on in the day. The following ratios are just examples of how to continue to feed your starter at the different ratios.
1:1:1 ratio: 100g starter, 100g filtered warm water, 100g unbleached bread flour
1:2:2 ratio: 10g starter, 20g filtered warm water, 20g unbleached bread flour
1:10:10 ratio: 10g starter, 100g warm water, 100g unbleached bread flour
