Fresh bread made at Barn in the Sticks — Rosemary Cheddar sourdough boules and Brioche-style sourdough loaves destined to become French Toast on a balcony overlooking the Mississippi River.
Nothing smells better than fresh bread through the house. Yesterday I prepped my sourdough starter and tried two new recipes. The Rosemary Cheddar boules are bold and rustic — caramelized cheese, fragrant rosemary, crackly crust. The Brioche-style loaves are rich and slightly sweet, made specifically for French Toast. Can’t wait to share both recipes.
In the background you can see the kitchen of my 1840s farmhouse. The brick backsplash was found behind the old horse stable on the property — rumored to have once been a Wells Fargo stop. It came from the original chimney. I cut it into 3/4″ slices, affixed it to the wall, and grouted it myself. It goes nicely with the butcher block countertop I also installed. Old materials, new life — that’s what this farm is about.
Later this week we’re packing up some of this bread and heading to Wabasha, Minnesota to visit the National Eagle Center and have French Toast on a patio overlooking the Mississippi. We’ll be there for the First Day of Issue of the amazing Bald Eagle Forever Stamp — a perfect excuse to visit one of our favorite places, home of the Grumpy Old Men and some of the best eagle watching in the country.
Come back next week for photos from Wabasha, the eagle stamp event, and both sourdough recipes. 🦅
This is what Barn in the Sticks is all about — supporting causes that matter, living simply, breathing new life into old things, and enjoying the journey. Sharing what we know about sourdough, restoration, rural living, and helping small businesses along the way. Homemade, handcrafted, and rooted in the land.
Come back next week for photos from Wabasha, the eagle stamp event, and both sourdough recipes. 🦅
There should be a warning not to look at pictures of this bread when you’re at work and hungry. Good job, it really looks amazing!!