https://www.theflourgirlct.com/tfg-blog daily 0.75 2024-03-03 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/e71a64dd-0687-4503-befa-f7ab8fb50711/Rolling+Pin.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/b771308d-04d4-4391-8312-c3eb2e8a5b75/IMG_5125.PNG https://www.theflourgirlct.com/tfg-blog/sourdough-scones monthly 0.5 2024-03-03 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/79cb6c4f-75c8-40d3-ac84-785d0e7cf520/IMG_5969.jpg TFG Blog - Sourdough Scones - Scones, I have a love-hate relationship with scones really. A good warm scone slathered with butter and jelly or dare I say a pot of clotted cream is better than most things in the world of baked goods. However, the disappointment that accompanies a dry sandpaper scone that crumbles in your mouth, or even worse at your touch is such a tremendous letdown. It is baked goods that fall into these difficult categories that carry a sense of challenge and excitement for bakers like me. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/601b2706-72f8-42c0-9c90-58689758f749/IMG_5956.jpg TFG Blog - Sourdough Scones - Scones are a tricky baked good, which is why they often go so wrong in unpracticed or impatient hands, and the hands are what sets them apart. What ruins a scone is overwork and mixers so at TFG we make our scones by hand, every one of them. Our recipe begins by mixing the mix, eggs, and sourdough starter in the base of a bowl, if you are set on using a mixer, this is your time to shine, but truly a whisk will work just as well. In a separate, larger bowl, add all your dry ingredients and mix. Next up we need to deal with the butter, and this is the next spot where things tend to go wrong. When you bake a scone, you want the butter to melt into the dough and not out of it, which is why it needs to be in small chunks when it gets mixed in. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/fa09176e-7108-4275-ac7a-d20f7ec49e94/IMG_5967.jpg TFG Blog - Sourdough Scones - Once everything is incorporated into a somewhat shaggy, doughy mass shape the dough into a square and cut out your pieces. We use biscuit cutters for consistency but at home, eyeballing it works just fine. Now these scones could go right into the oven, and they bake up nice and delicious. Do you remember how I said you want the butter to melt into the scone and not out of it? The very best way to do that is to freeze them first. Freezing the scones and baking them directly from frozen make sure that the butter doesn’t melt until it hits that hot oven, which makes an amazing, almost biscuit-like flaky texture. So, we freeze our scones, tray them up before baking, brush them with a little heavy cream (or egg wash, depending on the flavor), and pop those right in the 325-degree oven for about 30 minutes until the internal temperature reads 194 degrees. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/ab5f2b62-84db-4db7-b8d5-a514e77c8875/peach+scones.jpg TFG Blog - Sourdough Scones - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.theflourgirlct.com/tfg-blog/sourdough-bread monthly 0.5 2024-01-19 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/f2597885-87f9-4539-af68-bc29c15229f2/IMG_5887.PNG TFG Blog - Sourdough Bread Before using your starter, ensure it is well-fed and active. You should see lots of big bubbles and it should grow significantly after feeding. Don’t be discouraged if you guess wrong and end up with a flat loaf of bread the first time you try it. When I first began baking bread I was so excited to use my starter that I used it a little prematurely and ended up with some pretty frisbee-like loaves, but practice makes (maybe not perfect) but at least better, much better. When that starter has hit its stride, I promise you will know it. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/e54dabe6-afb3-45dc-8d26-35fc86e9bc5f/IMG_5889.PNG TFG Blog - Sourdough Bread Start with 150g of that active starter. To that, you will want to add 350g of room-temperature water and mix it around to break up the starter. Add 500g of flour, you are looking for an all-purpose flour here, preferably a higher gluten one if you can find it. King Arthur makes an amazing bread flour but their AP flour works will too. We are going to add 12 grams of salt to this, I like to use fine-grind sea salt. The best way to dive into this mix is hands first, you want to fully incorporate all our your ingredients, I prefer to mix using “the pincher method” which is when you squeeze the dough between your thumb and fingers. You don’t want to overwork the dough but at the same time, there should be no pockets of any ingredients, especially flour. Once it is fully mixed you have some options, you can top it off and leave it to sit for 12ish hours or you can wait 30 minutes and fold it over. The folds will give you a slightly chewier texture. Either way when you are done you want to cover it up and leave at room temperature to sit overnight or all day depending on when you are planning to bake. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/78569409-c113-40c0-b30d-1633c75bb1a5/IMG_5895.PNG TFG Blog - Sourdough Bread Gently flip the dough onto a floured surface and brush off the excess flour from the bread. With a very sharp knife or preferably a razor blade make several deep cuts across the surface of the bread. If you aren’t sure how to cut it, a simple hashtag is a great place to start. Make sure you cut deep enough, this is a common mistake, you want your cuts to be at least 1/4 inch to 1/2 inch deep. Now you need to gently and carefully move the dough to the dutch oven, we love to use round or square parchment to do this, it makes the process a little easier, but it isn’t necessary. You want to bake the bread in the preheated over for 30 mins with the cover on, then 10 - 15 mins with the cover off until it reaches your preferred level of crispy and has an internal temperature of 200 degrees. Remove it from the oven and the pot and DO NOT cut into it. You want to wait at least 30 mins because that bread is still cooking and cutting too early will result in a doughy center. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/0dc171e6-a48f-4d9d-861d-9ade1b8c5e4c/IMG_5899.PNG TFG Blog - Sourdough Bread - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.theflourgirlct.com/tfg-blog/sourdough-starter-where-it-began monthly 0.5 2024-01-07 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/40793e2f-76da-4507-8b3f-3b2802675f64/Untitled+design+%2833%29.png TFG Blog - Where should we START? - FLOUR GIRL STARTER It seems most appropriate that we would begin this blog with the recipe and the story behind the starter. The sourdough starter is where The Flour Girl began and in a way, it is where it all begins again each day. There is something oddly satisfying about the starter and the way that just the right combination of flour, water, and time was able to produce such an incredibly valuable baking tool. I first set out to create my own starter after an inspiring visit to the King Arthur Flagship Store in Vermont. I remember watching the bakers behind the glass, mixing, shaping, and folding bread and thinking “I want to do that.” King Arthur also sells their live starter which I highly recommend, but for me, I wanted to know that I did it all on my own. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1703765907107-WRHLJZWWSI0JCDOJZ4EG/image-asset.jpeg TFG Blog - Where should we START? When my family and I returned from that weekend trip it was early August in CT and we had wild grapes growing in our backyard. I choose to pick just a few of those wild grapes and use them to capture the wild yeast and begin the fermentation process. Something you may not know is that yeast is in the air, it’s everywhere actually, and creating a sourdough starter is just a matter of capturing it and giving it a new food source. Yeast feeds primarily off of sugar converting that sugar into alcohol, sound familiar? There is no sugar in a sourdough starter though, so what is the yeast eating? The answer is simple, the flour. The yeast is actually converting the starch in the flour to sugar and in the process it is releasing carbon dioxide, which we see as the coveted bubbles in the starter, the ones that show us it is active and ready to use. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/9e16d4ff-a4f5-44ba-941e-d9f1c3d0c1d8/Untitled+design+%2835%29.png TFG Blog - Where should we START? Now that you understand both where I and the yeast is coming from, let’s talk about sourdough creation. First, let me explain that you should probably do as I say, and not as I do. Did I make an amazing starter from wild grapes plucked from my backyard? Yes. Was it the safest way to make starter? No. There could have been anything on those grapes, like bacteria so if you do decide to use grapes or fruit, use just a small amount and I would purchase some organic variety from your local health foods store. The flour is the next very important part of this process. You need a high quality flour and a variety of “flavors” the variety the yeast has to eat the better your starter will be and the more depth of flavor you we get from it. I used a combination of King Arthur All Purpose Flour, spelt flour and whole wheat flour. You can also add rye into the mix, light or dark. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/bc015261-3cf0-47ec-8fe7-3c5980c74041/Untitled+design+%2834%29.png TFG Blog - Where should we START? When you have your ingredients measured out you need to mix them until combined, you can use a Danish whisk, like I do, or you can use a fork, a spoon, your hands or a combination of all of them, just as long as you get a well mixed product in the end. Once mixed you place your starter in a glass or plastic container, loosely cover it. You want access to air but dont want anything falling into it either. Now we wait. A minimum of 12 hours later, and no more then 24 hours later open the starter up, which will likely look exactly the same, remember that TIME was the 3rd ingredient here. Open that starter and throw away about 1\2 of it (no need to be precise.) Once discarded take the remainder and “feed” it. You can feed it with the exact same recipe you started with keeping the ratio or water to flour exactly the same 2:1 but adding this mixture into the starter that has already begun to ferment. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/4b408264-0ffb-4b79-88fd-784d4e88c592/Untitled+design+%2837%29.png TFG Blog - Where should we START? You are going to repeat this process over and over again, it may take days or even weeks to get your starter ready for bread. Patience will win out here, and good things come to those who wait, and feed their starter daily. Eventually you will notice bubbles and you will notice growth, the starter will be rising between feedings. The bubbles and the rising is what you are looking for, that means that you have captured enough yeast and given it enough food so that it can grow and multiply. This yeast can live for years if you keep feeding it, treat is nicely and it will do the same to you. This little kitchen pet that you have just created has the power to make bread and that is a pretty amazing thing. https://www.theflourgirlct.com/sample-orders daily 0.75 2020-12-12 https://www.theflourgirlct.com/contact daily 0.75 2023-12-27 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1609336015990-QCY7NBBSIGHKGD3USV41/Brioche+Hamburger+Buns.jpg Contact https://www.theflourgirlct.com/faq daily 0.75 2023-12-28 https://www.theflourgirlct.com/the-flour-girl-cafe daily 0.75 2025-12-14 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/7220e515-6e2c-440c-874b-29c0b1062a0b/new+drink+menu+25+breakfast+%284%29.png The Cafe https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/23d124bc-0d97-49c6-9ae5-edfe4bd3cb0b/new+cafe+breakfast+25++%283%29.png The Cafe https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/20814aaa-37d2-45e2-9517-fb0f790729de/new+cafe+lunch+-+2025++%282%29.png The Cafe https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/21f6b3c1-363f-4ef5-98d6-bbe5cafd1743/Untitled+design+%283%29.png The Cafe - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/21f6b3c1-363f-4ef5-98d6-bbe5cafd1743/Untitled+design+%283%29.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/c2fabad0-66a7-4361-aa16-6ef7b673f71c/we+open.png https://www.theflourgirlct.com/the-bakery daily 0.75 2025-09-29 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/14434967-c0da-480f-8f11-75ef967e23ea/Untitled+design+%282%29.png The Bakery - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/14434967-c0da-480f-8f11-75ef967e23ea/Untitled+design+%282%29.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663111891269-OYTX31CBGL1G6BZH0NU0/breads.jpg The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663112186519-66GWAR8IIBWEX9I7SLUD/285875720_557223162448504_5451415941372405611_n.jpg The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663111897544-6ZT91W0IBIQKPO6830H6/cinnamon+rolls.jpg The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1680616145395-JK9HAQCE0WZOUSBUJKN9/IMG_0451.JPG The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663112325908-ELDXNU198KCF6XZ0HC51/299528527_607755884061898_5909022808426566444_n.jpg The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663112334901-K1V9KBHVH9IMD890ALWO/280311845_540341110803376_6519485847399168926_n.jpg The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663112363368-IVLF0R9KE3II45RJTN4D/1b160a7900567bc3828a82df6c7789b4.jpg The Bakery https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1663112415742-EV4TRRP02Y7IN6TZLO4S/Baguettes.jpg The Bakery https://www.theflourgirlct.com/press-page daily 0.75 2024-09-19 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/9ed390fd-8231-41df-ad73-2f322f5fe369/Screenshot+2022-11-14+14.11.08.jpg Press Page https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/bc0e2791-468a-400a-acb6-cc0b68fe0e9b/Screenshot+2022-11-14+14.14.35.jpg Press Page https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/267e6c1d-7427-42cf-8995-25001e314ad2/Screenshot+2022-11-14+14.16.53.png Press Page https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/6e0d4919-93b8-40a4-986a-a87d57e1f6ce/Screenshot+2022-11-14+14.18.08.jpg Press Page https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/9ed390fd-8231-41df-ad73-2f322f5fe369/Screenshot+2022-11-14+14.11.08.jpg https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/bc0e2791-468a-400a-acb6-cc0b68fe0e9b/Screenshot+2022-11-14+14.14.35.jpg https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/267e6c1d-7427-42cf-8995-25001e314ad2/Screenshot+2022-11-14+14.16.53.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/6e0d4919-93b8-40a4-986a-a87d57e1f6ce/Screenshot+2022-11-14+14.18.08.jpg https://www.theflourgirlct.com/the-dooryard daily 0.75 2025-04-05 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/55ce8749-0296-44d2-946e-bd7c7b6c09f3/Untitled+design+%281%29.png The Dooryard - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/bb2984e1-bf2b-4499-b68f-8d6319db25b3/dooryard.jpg The Dooryard - NOW OPEN! door·yard - a yard or garden by the door of a house. The Flour Girl is so excited to announce the opening of another building! The building is located behind the back door of the bakery and the cafe is now open with extended cafe seating and a small event space! We are so excited about this addition to the Flour Girl compound. The Dooryard will be open for extended seating with table service from Tuesday - Sunday. It features the same menu as the cafe. The Dooryard will also be available to rent for small private parties. Our space can seat 25 - 30 people at tables and is catered by our cafe and bakery. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/55ce8749-0296-44d2-946e-bd7c7b6c09f3/Untitled+design+%281%29.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/bb2984e1-bf2b-4499-b68f-8d6319db25b3/dooryard.jpg https://www.theflourgirlct.com/gift-cards daily 0.75 2023-12-27 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/5d413f7d-3294-4b8c-85a4-fe8e71cfa324/Place+an+order+online+%281%29.png Gift Cards - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/5d413f7d-3294-4b8c-85a4-fe8e71cfa324/Place+an+order+online+%281%29.png Gift Cards - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.theflourgirlct.com/cinnamon-rolls daily 0.75 2025-11-14 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1470b043-239d-4da6-b337-37dff7b743ac/338989844_604948197884891_2536397271719037230_n.jpg Cinnamon Rolls https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/f1b87940-4f2c-4a1f-aee9-44dc4d754f56/%23isurvivedcinnamonrollsunday.png Cinnamon Rolls - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/e19034c6-598f-48a5-b542-87b878144a74/Untitled+design+%2830%29.png Cinnamon Rolls - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1470b043-239d-4da6-b337-37dff7b743ac/338989844_604948197884891_2536397271719037230_n.jpg https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/f1b87940-4f2c-4a1f-aee9-44dc4d754f56/%23isurvivedcinnamonrollsunday.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/e19034c6-598f-48a5-b542-87b878144a74/Untitled+design+%2830%29.png https://www.theflourgirlct.com/public-speaking daily 0.75 2025-05-11 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/906ab0df-a0cd-4c92-b409-7fa96506b311/328335396_1400691924010856_5181724691926220935_n+-+Copy.jpg Public Speaking - About Michelle Michelle loves speaking to groups about her story! She is experienced in speaking to both students and adults to audiences large and small. Michelle’s story about the growth of her business is inspiring, captivating, and fun. She is an engaging speaker who loves interacting with the audience and answering questions. https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1ca3460a-9d22-43e1-a4b1-1f934c1183bf/IMG_5865.jpeg Public Speaking https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/906ab0df-a0cd-4c92-b409-7fa96506b311/328335396_1400691924010856_5181724691926220935_n+-+Copy.jpg https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/1ca3460a-9d22-43e1-a4b1-1f934c1183bf/IMG_5865.jpeg https://www.theflourgirlct.com/home daily 1.0 2025-12-31 https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/f9de7880-01e1-4c46-97cb-013e01ed4013/Untitled+design+%285%29.png https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/8449873e-49dd-414e-bbbe-8815c63341f7/312652952_640774017385072_1319879499421386740_n.jpg https://images.squarespace-cdn.com/content/v1/5fae99a2bfbc085913d581d3/8a0cb63a-7f0f-4801-bd21-30ef2083e1f7/we+open.png 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