Eat healthy. Refresh. Go.

BAKE IT HAPPEN NOW!!

ORDER HERE!

What started as a passion quickly became micro kitchen paradise. Baking is my therapy,..way of expressing my inner artistic self.
I bake all natural, fresh, crunchy and delicious sourdough bread for people who care about their food taste and healthy eating habits.
It will make your tummy smile!

CHECK OUT MY LOCATION FOR PICK UP OR LOCAL DELIVERY (I can make a drop off)

EXCITING NEWS

Meet Ms. Gluf — my newest project and passion!

We’re working hard together to perfect a delicious, gluten-free sourdough bread that doesn’t compromise on taste, texture, or soul.

You asked, I listened — and this one’s for you!

Get ready for a homemade gluten-free sourdough that’s rarely offered locally and made with all the care and love you deserve.

Stay tuned… amazing things are baking!

Ms. Gluf -gluten free atarter

Bake it Happen Chicagoland

WHY DO SO MANY PEOPLE CHOOSE SOURDOUGH BREAD?

1. Improved Digestion: The fermentation process involved in making sourdough bread produces beneficial bacteria, known as probiotics, which can improve gut health and digestion.
2.Reduced Blood Sugar Levels: Sourdough bread has a lower glycemic index compared to white bread, meaning it causes a slower rise in blood sugar levels. This can be beneficial for individuals with diabetes or prediabetes.
3.Lowered Cholesterol: Studies suggest that sourdough bread may help lower cholesterol levels, potentially due to the presence of soluble fiber and antioxidants.
4. Increased Nutrient Availability: The fermentation process can break down phytic acid, a compound that inhibits nutrient absorption. This makes the minerals and vitamins in sourdough bread more readily available to the body.
5. Improved Mood: Some research indicates that sourdough bread may contain serotonin, a neurotransmitter that contributes to feelings of well-being and happiness.
5. TASTES BETTER
SEE MY AVAILABLE SOURDOUGH SELECTION
CONTACT ME HERE
See my simple, basic recipe here

How did Bake it Happen happened?

Home grown starter- the star of the game

A great sourdough bread starts with a healthy and strong starter! Period.

My daughter brought her starter for me to feed and take care of while she went on vacation. Did you know that Sweden has a "sourdough hotel" that cares for travelers' starter while they go traveling.? I should've charge her 😇 BUT instead I fall in love! Made my own and started reading, learning, failing, improving...here I am after 100s of bread and happy tummies still in love.

Get in touch

Text 708.653.8867 to order.

Contact for orders, questions, help with the process, pick up/delivery or anything else you may want to talk about.
I live in Berwyn and would be honored to have your trust and support!

Orders are taken daily from surrounding areas for pick up or local delivery.
Would love to hear from you about your experience, ideas, tips and possibly other baked goods that you might want to try.

ORDER BY:
Email bakeithappen@usa.com
Text /call 708.653.8867

Sourdough basic recipe

8 Apr 2025

My favorite design for homemade sourdough

Sourdough recipe- simple easy steps

INGREDIENTS

500 grams Bread flour

325 grams Filtered water

100 grams Active (leavened) sourdough starter

10 grams salt

STEPS

Autolyse

Mix all ingredients together. It will be sticky but do not add more flour. Let it sit covered for 1 hour.

Stretch and fold

Stretch and fold dough by pulling up, turning bowl and folding down. Repeat every 30 minutes until the dough feels stronger, bubbly. You will probably need to do it 3-4 times.

Fermentation

Leave it covered for dough fermentation process. After the dough almost doubled in size (about 70%) slowly pour your dough out onto the counter.

Shaping

With your hands stretch the sourdough out on a clean counter top into a circle It will be a little sticky, but make sure to not add any additional flour.

If the sourdough is too sticky to work with use your bench scraper to help.

Take one side of the sourdough and fold it over to the center, then fold over the opposite side. Once the two sides are folded, roll the dough into a ball. then seal the ends..

After the sourdough is formed into a ball start to twist the dough on the table to create tension on the bottom of it.

Proofing

Now that your sourdough is shaped into a ball- lightly flour your proofing basket, flip your bowl(the top of your formed ball will be the bottom when placed into the basket) and place it inside the basket.

Cover with saran wrap and place a tight lid on top,
Place in the fridge for an overnight fermentation, or at least 12 hours.

Preparing to Bake:
Place a Dutch oven into the oven with the lid closed and preheat the oven to 500F

Take your loaf out of the fridge and gently flip your dough onto parchment paper.

Score the sourdough loaf using a sharp razor. Make one big score down the middle, leaving 1 inch of boarder on both sides. Score design your dough as you wish.

Baking Your Sourdough:
Take out the Dutch oven from the oven,

Place the sourdough bread into the Dutch oven with the parchment paper, close the lid.

Put the Dutch oven back into the oven,

Bake for 30 minutes at 500F

After 30 minutes remove the lid from the Dutch oven and lower your heat to 450F and bake an additional 3-10 minutes depending on how much color you want on your sourdough bread.

Take out your sourdough bread from the oven, and place it on a cooling rack for 2 hours before you slice into it.