The 50 Best Labour Day Sale Starts Tomorrow 📊
It's almost here! My 50 Best Recipes Workbook Labour Day Sale starts tomorrow and runs through Monday, September 7.
I've talked about this workbook quite a bit over the last few weeks, but there's a reason I still use it myself all the time. It takes 50 of my bakery-tested formulas and puts them into an Excel workbook that you can actually customize for the way YOU bake.
Change your dough size, scale a recipe up or down, adjust ingredients or percentages and let the workbook do the math for you. Whether you're making two loaves at home or mixing a large batch for a commercial bake, the same formulas work.
And that's probably my favourite thing about it. I have people using the workbook as home bakers, micro bakers and in commercial bakeries—and I use it myself when I need to quickly adjust a formula for whatever I'm baking that day.
The Labour Day sale will be the best price I offer all year, and I'm sending the sale details directly to the people on my sale list.
If you want in, click below today, and I'll make sure you get everything when the sale goes live tomorrow.
Just click the button, and you're on the list—nothing else to fill out.
Back-to-School Sourdough Tin Loaf 🍞
And just like that... back to school. 😂
My kids are heading back to school, which means we're also back to packing lunches every morning. For me, making sure they have a good, healthy lunch that they'll actually eat is really important—and having a loaf of good bread around makes that SO much easier.
This Sourdough Tin Loaf is one of my favourite breads for exactly that reason. It's soft enough for sandwiches, great toasted for breakfast and has enough structure that it actually holds up in a lunchbox.
The recipe uses stone-milled flour along with a little butter and honey, so you get a really flavourful loaf with a soft, airy crumb. And if you don't have the same flour I use, I've also had great results using 50% bread flour and 50% whole wheat flour.
Bake a couple on the weekend, slice them up, and you've got bread ready for school sandwiches, morning toast or after-school snacks throughout the week.
With everyone getting back into routines this week, it felt like a good time to bring this one back.
Roasted Mushroom Tarte Flambée 🍄
One of the things I love about my Sourdough Tarte Flambée dough is just how versatile it is.
The traditional version is topped with crème fraîche/fromage frais, onions and bacon, but once you have the dough down you can really use it as a base for whatever you want.
For this one, I mixed crème fraîche with a little olive oil, salt and pepper, spread that over the dough and topped it with onions and roasted mushrooms.
Once it came out of the oven, I finished it with fresh chives and a generous grating of Pecorino Romano.
That's it. Crispy sourdough, creamy crème fraîche, roasted mushrooms, onions and salty Pecorino. SO good.
This dough is really a blank canvas. Make the classic version, throw mushrooms on it, use whatever vegetables are in season—it's just a great dough to have in your repertoire.
Back-to-School Sourdough Zucchini Bread 🥒
If there was ONE vegetable I cooked with more than anything else this summer, it had to be zucchini. 😂
We had SO much coming out of the garden in Muskoka that I was cooking with it basically every week. Grilled, roasted, fried, in salads—you name it.
And now that the kids are back at school, this Sourdough Zucchini Bread is another great way to use it.
It's made with sourdough discard, zucchini, apple, whole wheat flour and Greek yogurt. It's soft, moist, lightly spiced and not overly sweet, which makes it great for breakfast, after-school snacks or packing into lunches.
You can bake it as a loaf, but for school lunches I actually really like the idea of making it as muffins. Bake them at 350°F for about 18–22 minutes, let them cool and throw some in the freezer. Then you've got an easy snack ready to go when you need one.
After two months of trying to keep up with the zucchini coming out of that garden, it feels appropriate to give this recipe one more moment. 😂
This Week: A Much-Needed Reset 🏡
Well... I'm officially back home from Muskoka.
And for the first 2½ days, I basically shut it down. 😂
No micro bakery. No big cooking projects. No trying to immediately jump into the next thing. I unpacked, cleaned the house, finally put away some stuff that's somehow been sitting there since our trip to France—including all that Sabre cutlery 😂—and just spent some time at home.
I went biking with my kids, played games with them, and honestly just hung out.
After a summer like this one, I needed it.
I absolutely love what I do, but I also work a lot during the summer. By the end of it, I can feel my creative, mental and physical batteries getting pretty depleted. Sometimes the best thing I can do is give myself permission to stop for a couple of days and recharge.
I'm already starting to feel excited about getting back into the micro bakery, baking bread, working on recipes and getting into a normal routine again.
But first... 2½ days of doing almost nothing was pretty damn nice. 😂
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Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources 👇
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