Planning Your Thanksgiving Bread Now
Sourdough bread for your Thanksgiving table, planned now instead of panic-baked the night before: the farm kitchen playbook from Long Island.
Thanksgiving is one month away, and bread is the one thing that punishes procrastinators. A great sourdough loaf needs real lead time if your starter has been sleeping in the fridge. So this week is the week.
Start here: pull your starter out and feed it twice a day for three days. If it doubles in four to six hours, it is awake and ready for a test bake. Bake one loaf this weekend and taste it honestly. Too dense? Your bulk ferment needs a warmer spot. Too sour? Shorten the cold proof. A test loaf is free tuition; the Thanksgiving loaf is the final exam.
Our farmhouse timeline: mix the dough the day before Thanksgiving, shape it that evening, cold-proof overnight in the fridge, and bake it Thanksgiving morning so the whole house smells like a farmhouse bakery when guests walk in. And keep a finishing salt on the table. A warm slice with butter and our Smoked Chili salt turns the bread basket into the part of the meal people talk about.
Feed your starter, stock your pantry, and bake like the farm at kearneyfamily.farm. Your pantry can build a farm.
