Journal
Latest news, updates, and insights from Astrid's Kitchen .
Learn how to make and maintain a sourdough starter from scratch, understand discard and feeding ratios, recognize peak activity, and troubleshoot common beginner questions—all while discovering why sourdough bakers become oddly obsessed with a jar of fermented flour.
Read MoreMarket day starts long before the market itself. Come behind the scenes of my home bakery and follow the days of dough mixing, baking, late nights, early mornings, and organized chaos that go into every market weekend.
Read MoreSourdough is a little different than store-bought bread. Learn how to store, slice, and refresh your loaf so you can enjoy it at its best.
Read MoreNot too long ago, I handed off a loaf of sourdough to someone outside my circle for the very first time—and everything shifted. Because it wasn’t just bread anymore. It was something going onto someone else’s table. That moment is what led me to build my business the right way. Here’s what it really means to be a cottage food baker—and why it matters.
Read MoreKnowing when a sourdough starter is at peak helps produce better bread. This post walks through the visual, textural, and sensory signs of peak activity and explains why timing matters in fermentation.
Read MoreThis was never just about selling bread. It’s about connection—getting to know my customers, being part of their routines and celebrations, and creating something that feels personal from start to finish.
Read MoreBorn and raised in Carol Stream, I’ve always believed in showing up where help is needed. This bakery is one more way to support local fundraisers, fight food insecurity, and give back to the community that raised me.
Read MoreSourdough starters aren’t ancient jars of flour and water—they’re living cultures passed down through care and use. This post explores what “heritage” starters really mean, why mature cultures behave differently than young ones, and how daily maintenance shapes the bread they produce.
Read MoreReal sourdough is made slowly, and that time changes how bread affects the body. This post explains why natural fermentation can support steadier blood sugar, greater fullness, and more consistent energy compared to fast-made bread.
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