At the Divine Rose Temple Ranch, we love baking fresh sourdough bread for our friends, and family at least once a week. We love sourdough bread, and enjoy sharing them at meals, and at family events. We take pride in using simple ingredients in our quality flour blend. When we add additional ingredients, we take pride in making sure our process is slow, and well-cared for . Our bread dough comes from the heart of our ranch, a hearty recipe, and once you taste our sourdough bread, you too will be coming back for more. When we created our bread, we stopped buying bread at the grocery store. We love the taste, and we also love the various recipes that we can create with our sourdough recipes. We take weekly orders only for you just like family, so if you're interested in tasting some, we bake our sourdough bread once a week, send us a message so I can add you onto our list of other sourdough loving friends. If you're local or traveling through, and would love to enjoy a wonderful loaf or two of our sourdough bread, send us a message today. We offer a weekly menu that will enhance your sourdough loving experience. Centrally located in the heart of Brownsville, Ca. Easily accessible for pickup right before you head home.
Here are just a few of our fresh ingredients that we incorporate into some of our loaves.

Kalamata Olives
Garlic
Rosemary
Artichokes
Parmesan Cheese
Sage
Cheddar
Jalapenos
Cranberries
Walnuts
Pecans
Mango
Figs
Fennel Seeds
Cinnamon
Honey
Maple Syrup
Raisins
Pumpkin
Ghiradelli Sweet Cocoa
Semi-Sweet Chocolate Chips
Lemon Zest
Orange Zest

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We are grateful to share the love we have of sourdough bread.

Sending you a beloved moment of peace with sourdough love - The Divine Rose Temple Ranch

Here is a yummy Recipe! Blueberry Cream Cheese with a Honey Lemon Wash

This is a Recipe that I love
100g starter
300g water
500g flour
25g honey
10g salt
1tsp vanilla
Zest of 1 lemon

Mix, rest 1 hour, 4 sets s&f and BF until double.

Add chunks of cream cheese (1 used 3/4 of an 8oz pkg) and about 1c frozen blueberries. I drizzled about 1 tablespoon honey. Shaped into a loaf and placed in the fridge overnight. Cooked in a preheated oven at 450 for 35 min and lid off for 10 min. While hot, I brushed with a mixture of 1tbsp lemon juice, 2 tbsp honey and 1 tbsp water.

Another Simple Recipe !! Yummy sourdough bread that yields a deliciously chewy and flavorful loaf:

# Ingredients:
- 1 cup sourdough starter (active and bubbly)
- 3 cups bread flour
- 1 cup water
- 2 tablespoons honey
- 1 1/2 teaspoons salt

# Instructions:
1. _Feed your sourdough starter_: 4-12 hours before starting your dough, feed your sourdough starter with equal parts flour and water. Let it sit at room temperature until it becomes bubbly and active.
2. _Mix the dough_: In a stand mixer with a dough hook, combine the sourdough starter, bread flour, water, honey, and salt. Mix on low speed for 5-10 minutes, until the dough comes together in a shaggy mass.
3. _Knead the dough_: Continue kneading the dough for another 5-10 minutes, until it becomes smooth and elastic. You can also knead the dough by hand for 10-15 minutes.
4. _Bulk fermentation_: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it ferment at room temperature for 4-6 hours, or until it has doubled in size.
5. _Shape the dough_: Gently deflate the dough and shape it into a round or oblong loaf. Place the dough onto a baking sheet or proofing basket lined with parchment paper.
6. _Proofing_: Cover the dough with plastic wrap or a damp towel and let it proof at room temperature for 2-4 hours, or until it has doubled in size again.
7. _Bake_: Preheat your oven to 450°F (230°C) with a Dutch oven or a ceramic pot with a lid inside. Place the dough into the preheated pot and cover it with the lid. Bake for 30 minutes, then remove the lid and continue baking for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. _Cool_: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

# Tips and Variations:
- Use a consistent temperature and schedule to feed your sourdough starter, and it will become more active and predictable.