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Dona
Saturday 9th of November 2024
I've been making your cranberry orange sourdough for a few weeks, every time a little differently. I am finding the instructions after doing the first four folds confusing. I have been completing four folds then leaving it for an hour, then shaping it into a ball until the dough has some tension Cover the dough for another 30 mins, then do final shape(envelope fold)
I think you should consider reworking the instructions so they are more easily understood. Instructions from #5-8 could definitely use an edit. The bread is lovely, you might want to mention that the walnuts will make the finished product have purple 'stains'. Thank you Dona
Julie Menghini
Sunday 10th of November 2024
Dona, I really appreciate you and your comment. I find writing sourdough recipes to be extensive and am always grateful for perspective. I'm heading over to make some edits and hope you'll let me know if you find anything else needing clarification.
Ann
Tuesday 30th of July 2024
I’m sorry but the amount of ads you have on your site make it really aggravating to try to even read through your recipe. So I gave up. This may not bother folks who don’t have ADD but it’s very distracting to me.
Andrea Metlika
Thursday 1st of August 2024
At the top of every recipe there is a box that says "jump to recipe". If you click on this, it will take you directly to the recipe.
Hedy Taranto
Thursday 21st of March 2024
I have my starter in the refrigerator. It's been in there and is active for over a month. I haven't made bread with it yet. When I'm ready to make the bread, do I use the starter straight from the jar in the fridge or do I have to warm it up before I mix it with the warm water?
Julie Menghini
Friday 22nd of March 2024
You'll need to take it out and feed it. What I do is take it from the refrigerator in the morning and discard all but 1 tablespoon and then feed it. 100gr water and 100gr flour. I use a 50/50 mix of all-purpose flour and wile wheat but you can use all AP. Then before bread do it again, removing all but 1 tablespoon.... look at the recipe to see how much you need. Then start mixing the next morning by doing the "float test". I think this post will help you out with my process: https://hostessatheart.com/sourdough-bread-recipe/.
Jan Burton
Monday 20th of November 2023
Hi! My name is Jan and I’m wanting to make the Peach Crisp dessert for a Christmas party we are attending, so I don’t want to mess it up. I have lots of frozen peaches from a farmers market this summer. What do I have to change as far as the liquids and the amount of peaches? The peaches will probably be softer after thawed. Thank you for your help.
Julie Menghini
Tuesday 21st of November 2023
Hi, Jan. When using frozen fruit, it's important to thaw them completely and dab extra juice from them so you don't get a lot of liquid and make your crisp soggy.I would also cut the juice to just a couple of tablespoons or eliminate the apple juice all together if your fruit is very juicy even after thawing. I hope you'll stop back and let me know how it goes.
Maxine Rickard
Saturday 26th of August 2023
I note in your overnight sourdough recipe that you handle the ‘Dutch oven’ with bare hands thereby relaying the message that it is cold and safe to handle. Generally, the Dutch oven is heated until very prior to adding the dough! Please could you confirm your method?
Julie Menghini
Monday 28th of August 2023
Only if using a cold Dutch oven. I use heavy duty oven mitts that cover my lower arms when using a hot dutch oven and do heat them when preheating the oven before adding the bread.