Ready Set Dough LLC

Ready Set Dough LLC Culinary Graduate bringing fresh home baked breads and sweet pastries to your table.

We are an Arizona based Home Bakery working under the ADHS Cottage Food Program rules and regulations. We can only sell within the boundaries of the State of Arizona and our products are limited to those that can be made in a Home Facility that is not subject to public health inspection.

Last market of 2024! We'll be here from 9am til 2pm today at the Queen Creek Family Market!Gotta get here nice and early...
12/21/2024

Last market of 2024! We'll be here from 9am til 2pm today at the Queen Creek Family Market!

Gotta get here nice and early to set up for the day!

Sometimes it's the small things in life that grant you the most joyMy new bread scoring tool came in. Been using a strai...
12/12/2024

Sometimes it's the small things in life that grant you the most joy

My new bread scoring tool came in. Been using a straight neck with a bulbous handle for a good few years and needed a change.

I needed something with a little bit of sophistication. It was my bakery treat to myself. How lamé of me

Bake week sourdough scaling.So normally, if I'm making a personal batch of sourdough, I'll feed a mix of something aroun...
12/09/2024

Bake week sourdough scaling.

So normally, if I'm making a personal batch of sourdough, I'll feed a mix of something around 200 grams to 300 grams of my starter to its 1:1:1 ratio of itself:water:flour blend.

For market weeks, I'll scale it up to just shy of 2000 grams to 2200 grams of sourdough starter. This exists most times in three quart deli containers, two sitting at a higher acidity, and one more neutral. This happens in the same 1:1:1 ratio.

Quick math time. 2kg is about 4.45 pounds. Give or take an ounce or two. Weight wise, this becomes about 15 pounds of pure sourdough starter for just PART of the weekly batch. 3 to 4 gallons each go.

Realistically? That means 30 to 45 pounds of sourdough liquid, for 12 gallons of bready culture goodness. And that in turn becomes the 200 various sourdough boules for Saturday markets.

Bread. It's hard to complain about the pure smell of sourdough starter when the end result is why my waistline is so well rounded.

Let my breakfast cool overnight so I have a harder crust to cut into for breakfast. Giving an Everything seasoning Sourd...
12/05/2024

Let my breakfast cool overnight so I have a harder crust to cut into for breakfast.

Giving an Everything seasoning Sourdough a test drive, gotta make sure it tastes good if I'm gonna be making any for upcoming markets.

I'm a willing sacrifice if bread is on the line.

Day before Thanksgiving, I SHOULD be taking a break from the kitchen, but instead, I decided to test out a new recipe fo...
11/27/2024

Day before Thanksgiving, I SHOULD be taking a break from the kitchen, but instead, I decided to test out a new recipe for some sourdough.

Who would be the best for testing this?

Why, my Thanksgiving guests tomorrow, who else?

When we aren't baking, we're jamming!
11/23/2024

When we aren't baking, we're jamming!

Favorite part of my bake day. The baker's tax. These are my dinner, as well as breakfast before working a market day! Fr...
11/23/2024

Favorite part of my bake day. The baker's tax. These are my dinner, as well as breakfast before working a market day!

French breads this week, we've got our original, our Garlic Parsley, the fan favorite Basil Pesto, some Italian loaves, Jalapeno bread (not shown here), and some cheese breads rounding out the batch!

Focaccia. A bread straight from the Italian art of making delicious foods enjoyed the world over. We take it in its base...
11/21/2024

Focaccia. A bread straight from the Italian art of making delicious foods enjoyed the world over.

We take it in its base form, a fluffy lightweight loaf full of delish oils and salts, and we add herbs, onions and all sorts of goodies to it!

The best part? It's a blank slate, just ready and waiting for ANY ideas to be bestowed upon its beautiful browned crusts.

We've got a few different flavors made for the Queen Creek Family Market happening this Saturday! Cheddar Broccoli, Cheddar Jalapeno, Tomato Pepper, Garlic Parsley, our play on Holiday Stuffing, and the iconic Original!

Swing by, grab one, and enjoy!

How much starter goes into the weekly breads we make? This amount fed a few times a week could start to fill a swimming ...
11/19/2024

How much starter goes into the weekly breads we make? This amount fed a few times a week could start to fill a swimming pool!

Meet Cerberus, our lovely 5 year old starter. Right here, he's just been fed (starts at the rubber band line) but as the day goes on, he'll be active and ready to be placed into containers for each recipe I need him for. Doubled up to just wanting to escape the top.

He used to exist in three separate containers when he was first being made all those years ago, hence the name. Three distinct blends, three types of original cultures, for a natural yeast blend that allows it to be exactly what it wants to be. Everything good in your bread, without having to deal with a laundry list of ingredients that you don't want in your body.

Treat your starter with care, and it will continue to care for you.

It was an amazing day out at the Queen Creek Family Market today, I'm pretty sure the whole community of Queen Creek, Sa...
11/09/2024

It was an amazing day out at the Queen Creek Family Market today, I'm pretty sure the whole community of Queen Creek, San Tan Valley and the surrounding areas were out there today!

You shopped us out, we started with nearly 300 pounds of flour turned delicious bread and carby goods, and this is all that's left. Luckily it's enough gluten goodies to go drop off to a wonderful set of teachers as breakfast donation come Monday!

Can't wait to see everyone out at the next market! Mark those calendars!

Beautiful day at Queen Creek Family Market for the first market of the season! We've got six flavors of French Bread, se...
11/09/2024

Beautiful day at Queen Creek Family Market for the first market of the season! We've got six flavors of French Bread, seven kinds of Sourdough, four kinds of Loaf breads, six kinds of Focaccia and a mindblowing FORTY types of jams and jellies to go with it all!

We'll be here from 9am til 2pm, come find us under the yellow tents, can't wait to see you!

All of us here at Ready Set Dough LLC are looking forward to being at the first market of the season for Queen Creek Fam...
11/09/2024

All of us here at Ready Set Dough LLC are looking forward to being at the first market of the season for Queen Creek Family Market in the morning, we've got so much bread we just finished packing up to bring to everybody! Hope you like carbs, cause we've got you covered!

Address

San Tan Valley, AZ
85140

Opening Hours

Monday 3pm - 10pm
Wednesday 3pm - 10pm
Friday 3pm - 10pm
Saturday 12pm - 8pm
Sunday 12pm - 8pm

Telephone

+16025617666

Website

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