There are two ways to make your Thanksgiving Stuffing; One involves perfectly square croutons that came in an obscure plastic bag; The other begins with a Truckee Sourdough Artisan Loaf baked with love in a stone-hearth oven from France. For the purpose of this article, we will be concentrating on the latter.

While you can use fresh bread, for the best stuffing we recommend leaving the loaf out on the counter over night to let it go a little stale.

Make sure you cube your artisan loaf as efficiently as possible - Yes, a sharp bread knife makes all the difference!

A pre-sliced sandwich loaf makes things easier or you can follow these cubing tips we found online. If you want to skip this step all together you can ask the bakery department at your local grocery store to slice the loaf for you!

We hope you have a Happy Thanksgiving!

From your friends at Truckee Sourdough

A recipe by Six Sisters' Stuff

“With bread all sorrows are lost.” Don Quixote by Miguel de Cervantes

 

Holding a warm, freshly baked Truckee Sourdough Baguette is like holding the key to the city in your hands. The crackle of the crust when you squeeze it gently; the soft, chewy internal crumb that begs you to sneak another bite; and most importantly, the promise of a meal to remember.

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 Turn your oven on to broil and slice your Truckee Sourdough Baguette into 1-inch to 1 1/2-inch thick slices. Dip each slice into the Olive Oil + Balsamic Vinegar mix and then place face up on a baking pan. For a more interesting look drizzle lightly. Layer a Fresh Basil leaf, a slice of Tomato and top with Mozzarella Cheese. Place in the oven for about 1-2 minutes until the cheese is melted. Instead of setting a timer, it’s better to watch them so they do not burn and you do not waste such a delicious baguette!

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The best way to store a left over baguette?

Eat the rest of it!

Baguettes are meant to be eaten the day they are baked. If you can’t manage to eat an entire Truckee Sourdough Baguette in one day (trust me, it’s not very hard to do!), the best option is to store it in a tightly sealed plastic bag. Use your left over baguette the next morning for french toast! If you leave it in the paper bag you bought it in it will dry out by morning. Need to revive your baguette? Find our official tips here.

This recipe (used with permission) is by Six Sisters’ Stuff, a crafting and recipe blog written by six sisters out of Utah. They began their blog as a way to stay in touch with each other as their lives got busy and some moved away. They’ve been very successful! They recently released their first book, hosted the Build Your Blog Conference, and launched a new website MyRecipeMagic.com.

 “Our recipes are family favorites that use ingredients that can commonly be found in your pantry and our crafts and home decor projects can be made with little or no money. We don’t claim to be amazing chefs- we just know the importance of feeding your family a home-cooked meal and sitting down to eat it together”

 You can read the unique and very interesting story of these sisters here, and find this delicious recipe here.

Enjoy!

Maggie

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"What must you pull apart in order to bring a family close together? Bread, of course." - Jodi Picoult

Thanksgiving is one of our favorite holidays for one simple reason: it’s the only holiday that revolves around family, friends and eating so much you have to unbutton your pants. With a table filled to the brim with turkey, stuffing, mashed potatoes, pie…most people over look one of the most important parts of the Thanksgiving feast– the bread basket!

So how do you choose which bread to serve? Well, first,

Buy Local – This is the most obvious criteria. Did you know most of the bread at the grocery store was baked weeks before it ever ended up at the store? Loaded with preservatives, it’s frozen, shipped across the country and only then placed on the shelf. Gross. Mopping up gravy with old, thawed-out bread is an insult to your gravy!

Clean – There are a lot of extremely rude preservatives and dough conditioners added to most commercial bread now-a-days. Read the ingredients before buying. If you see “L-Cysteine” or “Azodicarbonamide” on the label – stay far, far away. (And whatever you do, don't put it in your stuffing!)

Fresh Baked – “[Fresh Baked] bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” Ok, we changed this James Beard quote a little bit, but need we say more? Well, we should probably inform you that fresh baked bread not only tastes better, but it's scientifcally proven that it will make your tastebuds happier than bread that is not fresh baked.

Wow, all that sounds delicious, right?

Fast-forward to you at the grocery store staring at an entire aisle of bread wishing you’d printed this article out. Keep calm – we’ve got you covered! Every loaf of Truckee Sourdough Bread on the shelf is Local (baked right here in Truckee!), Clean (we don’t even use Calcium Propionate!), and Fresh Baked every day! Plus if you have any Vegan guests coming over to eat, our Sourdoughs and our Ciabattas are Vegan Friendly!

Did we mention how delicious our Rosemary Ciabatta is with Tofurkey?

Happy Thanksgiving!

Check out our breads available in most local grocery stores here!

"Opinion: Winter Homeless Shelter Closing - Where Will the Homeless Go?"

On March 29, Truckee Sourdough was fortunate enough to be a part of a fundraising event in Placerville, CA. The event was a spaghetti dinner with raffles and an auction. The event was sold out with 120 people in attendance. It was held at the 1st Lutheran Church to raise money for the Nomadic Winter Shelter of El Dorado County. Our employee, Maggie, drove down from Truckee, CA through the middle of a snow storm to deliver our donated bread as well as volunteer her time as an ambassador for our bakery.

The Nomadic Winter Shelter operates through the winter months in Placerville, CA to give a warm place for people to sleep who otherwise would be sleeping outside. It began in the winter of 2010-2011 during one of the worst storms to hit Placerville. The town was shut down due to the snow and high winds. A local couple was driving carefully home in the evening when they passed a shivering homeless man with no where to go to protect himself from the raging elements. The couple, as most people do when passing by the homeless, kept on driving. Yet something tugged at their heart strings. They knew that this man might not survive the night without shelter. They turned their car around and invited him in. They drove around the town looking for a place for this stranger to stay that was safe enough for everyone involved. One of the local churches decided that night to open their doors to everyone in need of shelter from the storm, and the Nomadic Winter Shelter was born.

Currently the Winter Shelter rotates each night between the local churches. It gives a warm, safe place to sleep for around 40 homeless people each night. This number includes families and pregnant women. They provide a light breakfast and transportation to the church that volunteered to open their doors that night. Many people in the community have volunteered more than just their time to keep this shelter running. They've created real relationships with the homeless people that use the shelter, getting to know and care for each one personally. Unfortunately the shelter is only open during the Winter months (mainly due to funding), leaving the nomads to fend for themselves the rest of the year. The shelter closed at the end of March.

The money that was raised on March 29 will be put towards things such as sleeping mats, blankets and gas for their transportation bus, "Gracie". Truckee Sourdough Co. is proud to have been able to get involved in such an important community organization.

If you would like to know more, or would like to donate your time or money, you may visit their website: http://www.hangtownhaven.org/home.html