Sourdough Archives - MobiSpirit MobiSpirit Wed, 02 Apr 2025 09:51:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Kelsey Piggott is Putting an Artistic Twist on Sourdough Bread https://mobispirit.com/kelsey-piggott-is-putting-an-artistic-twist-on-sourdough-bread/ Wed, 02 Apr 2025 08:46:00 +0000 https://mobispirit.com/?p=26651 Baking sourdough bread is an art form in its own right, especially when Kelsey Piggott gets involved. She became a true sensation on social media after she started infusing her sourdough creations with a touch of her artistic talent and transforming them into edible works of art. Piggott is a talented baker from North Salt […]

The post Kelsey Piggott is Putting an Artistic Twist on Sourdough Bread appeared first on MobiSpirit.

]]> Baking sourdough bread is an art form in its own right, especially when Kelsey Piggott gets involved. She became a true sensation on social media after she started infusing her sourdough creations with a touch of her artistic talent and transforming them into edible works of art.

Piggott is a talented baker from North Salt Lake, Utah, who made quite a splash with her cottage bakery and baking brand Three Cats And A Pig. She specializes in making custom artisan sourdough bread, and her artistic creations will change the way you look at sourdough.

After mastering the basics of baking, Piggott decided to put an artistic twist on sourdough, and she came up with a creative way to do so. The custom edible wafer paper is the go-to material she uses to take her sourdough to new heights, but she’s also no stranger to scoring the dough by hand.

Piggott is using her platform to help other bakers get artsy with their bread. Most of the materials she uses are listed in her Instagram captions, and they can be bought on her Etsy page. She’s selling custom edible wafer paper with all sorts of different motifs, from animals and plants to many beloved fictional characters.

The post Kelsey Piggott is Putting an Artistic Twist on Sourdough Bread appeared first on MobiSpirit.

]]> Lisa Clayton Transforms Breadmaking Into an Art Form https://mobispirit.com/lisa-clayton-transforms-breadmaking-into-an-art-form/ Thu, 13 Feb 2020 17:26:00 +0000 https://mobispirit.com/?p=21375 If you see bread as another boring baked good, that’s only because you’ve never stumbled upon Lisa Clayton’s Instagram page. She’s obsessed with sourdough bread, and each loaf that comes out of her oven is a true work of art. Sourdough bread has proven itself as a great creative outlet for many bakers, but not […]

The post Lisa Clayton Transforms Breadmaking Into an Art Form appeared first on MobiSpirit.

]]> If you see bread as another boring baked good, that’s only because you’ve never stumbled upon Lisa Clayton’s Instagram page. She’s obsessed with sourdough bread, and each loaf that comes out of her oven is a true work of art.

View this post on Instagram

At the end of last year I embarked upon a new adventure and started my very own little cottage bakery from my home here in Los Angeles. I am now baking a lot more bread, but as I pull them from the oven I still feel the joy and appreciate the beauty in the process that culminated in the creation of each and every one of them, and I truly hope I never lose sight of that. I have so many dreams and aspirations for the future of my bakery and if you'd like to follow me in this new journey I have a new bakery account @beachcottagebakery . In between baking for my customers, the washing, tidying and the admin, I still hope to find quiet moments where I can focus my attention on the beauty of a single loaf and immerse myself in the creative process of decorative bread scoring. And even though I may not be able to do so as often as I used to, when I do I look forward to sharing them with you.

A post shared by Lisa (@sourdough_nouveau) on

Sourdough bread has proven itself as a great creative outlet for many bakers, but not everyone has the kind of passion and patience that Clayton brings to it. The California-based baker is really pushing the boundaries of the breadmaking process with her intricately designed sourdough creations.

Since cottage baking can be a very isolating activity because you don’t get to share your success and failures with other bakers right away, Clayton decided to start doing it online. Her Instagram page attracted over 50,000 followers, who became an important support network.  

View this post on Instagram

Everyone in my family knows that 'Lisa likes to faff', and I must admit, when it comes to cooking and baking, the more involved a recipe the more excited I get (up to a point of course). This is why I always prefer sourdough recipes that involve preparing add-ins whether it be roasted and pureed vegetables or a soaker like porridge or a mixture of spices and seeds. So I was naturally drawn to the walnut bread recipe in the wonderful #handmadeloaf by @DanLepard which layers the flavor or walnuts by adding a paste made with walnuts and honey as well as a good amount of halved nuts. This is the kind of bread you want to enjoy toasted with a little butter, but nothing else to detract from the wonderful aroma of the bread. Back in LA now and there are certainly no snowflakes here (but currently A LOT of rain!), but I decorated them with a wintery theme nonetheless ❄.

A post shared by Lisa (@sourdough_nouveau) on

Her enormous success online led to the realization of Clayton’s biggest dream. She opened the Beach Cottage Bakery in Redondo Beach, micro cottage-bakery specializing in sourdough bread. Despite her packed schedule, she still enjoys the creative process of decorative bread scoring and shares her impressive work online.

View this post on Instagram

Honeyed spelt and oatmeal sourdough with added barley flakes. Did you know that a worker bee only produces about 1/12th of a teaspoon of honey in her lifetime? 🍯 I recently bought a large liter jar of local honey, that's the lifetime honey production of approximately 2400 bees! 😱 The stuff really must be treasured. In this loaf I used buckwheat honey. I have been curious about this honey for a while as I heard mixed opinions although the general consensus seems to be that it has a robust flavor and is slightly less sweet than traditional honey, and that it also has a slightly sharp tang to it which I definitely noticed. I have often wondered if my slight obsession with honey, esp when used in bread baking, is justified and whether the flavor actually comes through in the bread, but in this case I think it definitely did and it is delicious! (Honey used = 25g or 17ml per loaf = lifetime honey production of 40 bees! 🐝🐝 Thank you bees!!)

A post shared by Lisa (@sourdough_nouveau) on

View this post on Instagram

Everyone in my family knows that 'Lisa likes to faff', and I must admit, when it comes to cooking and baking, the more involved a recipe the more excited I get (up to a point of course). This is why I always prefer sourdough recipes that involve preparing add-ins whether it be roasted and pureed vegetables or a soaker like porridge or a mixture of spices and seeds. So I was naturally drawn to the walnut bread recipe in the wonderful #handmadeloaf by @DanLepard which layers the flavor or walnuts by adding a paste made with walnuts and honey as well as a good amount of halved nuts. This is the kind of bread you want to enjoy toasted with a little butter, but nothing else to detract from the wonderful aroma of the bread. Back in LA now and there are certainly no snowflakes here (but currently A LOT of rain!), but I decorated them with a wintery theme nonetheless ❄.

A post shared by Lisa (@sourdough_nouveau) on

View this post on Instagram

This is a loaf I made over a year ago using a formula I made up, and I was really proud of it because at the time I was still nervous about not following a recipe. I used home made cashew milk in place of water and added toasted cashews and cranberries. The bread had a wonderful texture and flavor and if cashews weren't such a luxury I'd definitely make it more. When you first start out with sourdough it can be a bit intimidating but soon you start to realise that it's an art as well as a science, and that the exciting part is that it's not predictable but also very forgiving and adaptable. And once you start to learn the language of sourdough making and the skills of dough handing, the possibilities are limited only by your imagination.

A post shared by Lisa (@sourdough_nouveau) on

The post Lisa Clayton Transforms Breadmaking Into an Art Form appeared first on MobiSpirit.

]]> ersion="1.0" encoding="UTF-8"?> Sourdough Archives - MobiSpirit MobiSpirit Wed, 02 Apr 2025 09:51:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Kelsey Piggott is Putting an Artistic Twist on Sourdough Bread https://mobispirit.com/kelsey-piggott-is-putting-an-artistic-twist-on-sourdough-bread/ Wed, 02 Apr 2025 08:46:00 +0000 https://mobispirit.com/?p=26651 Baking sourdough bread is an art form in its own right, especially when Kelsey Piggott gets involved. She became a true sensation on social media after she started infusing her sourdough creations with a touch of her artistic talent and transforming them into edible works of art. Piggott is a talented baker from North Salt […]

The post Kelsey Piggott is Putting an Artistic Twist on Sourdough Bread appeared first on MobiSpirit.

]]> Baking sourdough bread is an art form in its own right, especially when Kelsey Piggott gets involved. She became a true sensation on social media after she started infusing her sourdough creations with a touch of her artistic talent and transforming them into edible works of art.

Piggott is a talented baker from North Salt Lake, Utah, who made quite a splash with her cottage bakery and baking brand Three Cats And A Pig. She specializes in making custom artisan sourdough bread, and her artistic creations will change the way you look at sourdough.

After mastering the basics of baking, Piggott decided to put an artistic twist on sourdough, and she came up with a creative way to do so. The custom edible wafer paper is the go-to material she uses to take her sourdough to new heights, but she’s also no stranger to scoring the dough by hand.

Piggott is using her platform to help other bakers get artsy with their bread. Most of the materials she uses are listed in her Instagram captions, and they can be bought on her Etsy page. She’s selling custom edible wafer paper with all sorts of different motifs, from animals and plants to many beloved fictional characters.

The post Kelsey Piggott is Putting an Artistic Twist on Sourdough Bread appeared first on MobiSpirit.

]]> Lisa Clayton Transforms Breadmaking Into an Art Form https://mobispirit.com/lisa-clayton-transforms-breadmaking-into-an-art-form/ Thu, 13 Feb 2020 17:26:00 +0000 https://mobispirit.com/?p=21375 If you see bread as another boring baked good, that’s only because you’ve never stumbled upon Lisa Clayton’s Instagram page. She’s obsessed with sourdough bread, and each loaf that comes out of her oven is a true work of art. Sourdough bread has proven itself as a great creative outlet for many bakers, but not […]

The post Lisa Clayton Transforms Breadmaking Into an Art Form appeared first on MobiSpirit.

]]> If you see bread as another boring baked good, that’s only because you’ve never stumbled upon Lisa Clayton’s Instagram page. She’s obsessed with sourdough bread, and each loaf that comes out of her oven is a true work of art.

View this post on Instagram

At the end of last year I embarked upon a new adventure and started my very own little cottage bakery from my home here in Los Angeles. I am now baking a lot more bread, but as I pull them from the oven I still feel the joy and appreciate the beauty in the process that culminated in the creation of each and every one of them, and I truly hope I never lose sight of that. I have so many dreams and aspirations for the future of my bakery and if you'd like to follow me in this new journey I have a new bakery account @beachcottagebakery . In between baking for my customers, the washing, tidying and the admin, I still hope to find quiet moments where I can focus my attention on the beauty of a single loaf and immerse myself in the creative process of decorative bread scoring. And even though I may not be able to do so as often as I used to, when I do I look forward to sharing them with you.

A post shared by Lisa (@sourdough_nouveau) on

Sourdough bread has proven itself as a great creative outlet for many bakers, but not everyone has the kind of passion and patience that Clayton brings to it. The California-based baker is really pushing the boundaries of the breadmaking process with her intricately designed sourdough creations.

Since cottage baking can be a very isolating activity because you don’t get to share your success and failures with other bakers right away, Clayton decided to start doing it online. Her Instagram page attracted over 50,000 followers, who became an important support network.  

View this post on Instagram

Everyone in my family knows that 'Lisa likes to faff', and I must admit, when it comes to cooking and baking, the more involved a recipe the more excited I get (up to a point of course). This is why I always prefer sourdough recipes that involve preparing add-ins whether it be roasted and pureed vegetables or a soaker like porridge or a mixture of spices and seeds. So I was naturally drawn to the walnut bread recipe in the wonderful #handmadeloaf by @DanLepard which layers the flavor or walnuts by adding a paste made with walnuts and honey as well as a good amount of halved nuts. This is the kind of bread you want to enjoy toasted with a little butter, but nothing else to detract from the wonderful aroma of the bread. Back in LA now and there are certainly no snowflakes here (but currently A LOT of rain!), but I decorated them with a wintery theme nonetheless ❄.

A post shared by Lisa (@sourdough_nouveau) on

Her enormous success online led to the realization of Clayton’s biggest dream. She opened the Beach Cottage Bakery in Redondo Beach, micro cottage-bakery specializing in sourdough bread. Despite her packed schedule, she still enjoys the creative process of decorative bread scoring and shares her impressive work online.

View this post on Instagram

Honeyed spelt and oatmeal sourdough with added barley flakes. Did you know that a worker bee only produces about 1/12th of a teaspoon of honey in her lifetime? 🍯 I recently bought a large liter jar of local honey, that's the lifetime honey production of approximately 2400 bees! 😱 The stuff really must be treasured. In this loaf I used buckwheat honey. I have been curious about this honey for a while as I heard mixed opinions although the general consensus seems to be that it has a robust flavor and is slightly less sweet than traditional honey, and that it also has a slightly sharp tang to it which I definitely noticed. I have often wondered if my slight obsession with honey, esp when used in bread baking, is justified and whether the flavor actually comes through in the bread, but in this case I think it definitely did and it is delicious! (Honey used = 25g or 17ml per loaf = lifetime honey production of 40 bees! 🐝🐝 Thank you bees!!)

A post shared by Lisa (@sourdough_nouveau) on

View this post on Instagram

Everyone in my family knows that 'Lisa likes to faff', and I must admit, when it comes to cooking and baking, the more involved a recipe the more excited I get (up to a point of course). This is why I always prefer sourdough recipes that involve preparing add-ins whether it be roasted and pureed vegetables or a soaker like porridge or a mixture of spices and seeds. So I was naturally drawn to the walnut bread recipe in the wonderful #handmadeloaf by @DanLepard which layers the flavor or walnuts by adding a paste made with walnuts and honey as well as a good amount of halved nuts. This is the kind of bread you want to enjoy toasted with a little butter, but nothing else to detract from the wonderful aroma of the bread. Back in LA now and there are certainly no snowflakes here (but currently A LOT of rain!), but I decorated them with a wintery theme nonetheless ❄.

A post shared by Lisa (@sourdough_nouveau) on

View this post on Instagram

This is a loaf I made over a year ago using a formula I made up, and I was really proud of it because at the time I was still nervous about not following a recipe. I used home made cashew milk in place of water and added toasted cashews and cranberries. The bread had a wonderful texture and flavor and if cashews weren't such a luxury I'd definitely make it more. When you first start out with sourdough it can be a bit intimidating but soon you start to realise that it's an art as well as a science, and that the exciting part is that it's not predictable but also very forgiving and adaptable. And once you start to learn the language of sourdough making and the skills of dough handing, the possibilities are limited only by your imagination.

A post shared by Lisa (@sourdough_nouveau) on

The post Lisa Clayton Transforms Breadmaking Into an Art Form appeared first on MobiSpirit.

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