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I can’t say it enough.

The #recipe is in me ebook and on YouTube.

You can get my ebook at

#everythingbagel and #jalapenocheddar #bagel this weekend for us here at casa de #rosehillsourdough

So what makes these bagels so amazing?

The secret 🤫 (besides #sourdough) is baked baking soda.

Baking baking soda changes it from sodium bicarbonate (NaHCO3) to sodium carbonate (Na2CO3) by baking off water (H2O) and carbon dioxide (CO2).

Sodium Carbonate is a stronger base than standard baking soda.

Using a stronger base gives a distinctive color and texture. Crunchy outside. Soft and chewy inside. You really can’t beat it.

So. I say again.

Make. The. Bagels.

Oh and by the way, I learned this weekend you can’t put too much cheddar on a jalapeño cheddar bagel 🤤🤤
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Suuuuuuuper stoked to do a collaboration with @pearls_olives and @pizzaiolotribe

I was #gifted a MASSIVE box of olives from @pearls_olives which I was super grateful for. I love it here in Scotland but man I miss 100% California grown black olives. 🤤

I was the kid at every family event who would down at least 10 (one for every finger! #iykyk)

They didn’t stop at the black olives, they also sent along some quality pimento stuffed green olives and kalamata olives as well!

Well I couldn’t do just one bake, we’re big #olive lovers over here at the rhsd household, so I did #pizza, #focaccia and mini focaccia #sandwhiches , all staring these #wholesome #plantbased rockstars.

Swwwwwipppeeee for all the olive goodness.

Thank you @pearls_olives !
Check out all the olive creations over at @pizzaiolotribe

#dreamolive #pizzaiolotribeolives
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she loves it so much 😭

#bake with your kids!

Happy #focacciafriday everyone 🥳

#recipe in my ebook which you can get at

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🍕#pizza 🤤

#sourdough base
olive oil
granulated garlic
shredded mozz
salami sombreros ™ by @andrewvaluebrown
@muttipomodoroit pizza sauce

#baked in about 80 seconds on @oonihq #oonikoda



#recipe for the dough in my ebook
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A #cheesepizza Kevin McCallister would love

Another “low-n-slow” in @oonihq #koda16

Launched at stone temp of 375C. No flame for a couple minutes. Spin. Flame to low. Spin. Flame to high. Retrieve. Recharge for next pie.

This process has been firing out some quality pizzas. I do love a #neapolitan style, but sometimes the crispy edges and firmer base of what I call a “New World” style is what I’m craving.

I talk about a few different styles of #pizza, how to make the #dough for them, and how to #bake them in my ebook #bakingwithrosehillsourdough which you can grab from my website

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Your weekly reminder to #makethefocaccia !

As the weather cools here in Edinburgh, I’ve had to use a tad warmer water to get a good proof from this recipe.

Because it’s such a long ferment, maintaining temperature is really important. If you live in a warmer climate you’ll use cooler water. Here, I’ve been using a bit warmer water to deal with the cooler ambient nights.

How do you know if you nailed your water temp? Your focaccia will look like this when dimpling! 🤩


#recipe for this #sourdough #focaccia is with all my #recipes in my ebook #bakingwithrosehillsourdough which you can grab on
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When I #makethewaffles, I like to make extras for a quick snack at some point in the future.

I grabbed these from the freezer today and popped them in the toaster for a quick reheat and they were great! They have been in the freezer for a month 💪

And if you can’t tell by the sneaky hand coming in from the side of the frame, these are super kid friendly 😂
ps they are also #refinedsugarfree , just a little #maplesyrup in the recipe

Speaking of the #recipe , you can grab this and all my #recipes from my ebook #bakingwithrosehillsourdough at

#sourdough #waffles for the win!
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Here’s my very last follow suggestions before back to my normal posts!

@maurizio and @trevorjaywilson

@maurizio ‘s blog, The Perfect Loaf, was my first stop when starting to make #sourdough and it provided me with a great foundation for learning to #bake

@trevorjaywilson ‘s ebook “Open Crumb Mastery” is what I credit for taking my technique and knowledge up several notches! This ebook is amazing and I’m nearly through my 3rd read of it and every read offers a new nugget of info.

If you’re a sourdough #baker of any level, these 2 follows are a MUST.

Back tomorrow!

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If you make #sourdough #pizza and you don’t follow @millennium_falco , you are missing out BIGTIME on awesome recipes and technique from an industry legend.

Anthony Falco travels the world and teaches people how to make amazing pizzas and open/run pizzerias. How cool is that??

Fun fact! I met “Tony Pizza” at Pizza Expo a couple years back. He was giving a talk on sourdough and I went up after and introduced myself. He was super kind and although he was rushed to have to make it to another event at the show, he was nice enough to answer a question about flour 🤓

Fun fact number 2, he’s a fan of the waffle recipe from the ebook! #makethewaffles !

Follow @millennium_falco !
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A quadruple share today! 🥳

Today is all about #bread!

4 accounts for you to follow:

All 4 are great teachers and have amazing content focused on teaching you all about #sourdough!

@artisanbryan does online courses, had an award winning blog, and has a print book (New World Sourdough). He has experience working in large bakeries and teaches sound technique.

@matthewjamesduffy is an actual professor and teaches in Toronto and has great how to videos on his IG. He has worked in award winning kitchens and teaches skills applicable to both home bakers and large scale bakers.

@sourdoughsophia has great online coursework that she so generously gifted me that I have been working through and it is very well done and the accompanying ebook looks amazing! She has scaled up her cottage food home micro bakery and is opening a large bakery soon!

@vanessakimbell teaches at the @sourdoughschool and has the book The Sourdough School which I enjoyed so much that I gifted copies to a few friends. It’s just so good and is so full of fantastic information! What I love about her is that her research isn’t just about baking technique but how and why sourdough is so different (and far more nutritious) than modern bread.

Fill your feed with inspiration, not comparison.

All these folks are here to help and spread knowledge! Use them!
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