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    <loc>https://www.thefloweranddough.com/blog</loc>
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    <lastmod>2025-07-29</lastmod>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/how-the-time-of-year-shapes-us-and-even-the-bread</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-07-29</lastmod>
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      <image:title>Blog - How the Time of Year Shapes Us (and Even the Bread) - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/216c902a-e117-4465-9e8c-56a6c2d5c4ab/IMG_3095.jpg</image:loc>
      <image:title>Blog - How the Time of Year Shapes Us (and Even the Bread) - At The Flower &amp; Dough, I’m moving with the rhythm too—kneading, baking, planting, and harvesting in step with the season.</image:title>
      <image:caption>So if you’re feeling the full buzz of summer right now—if your days are long and full and a little frenzied—you’re in good company. Just know that when the pace does eventually shift, as it always does, there’s rest on the horizon. Nature is already preparing for it. Those fall-sown seeds will soon tuck in and wait. The perennials will begin their slow exhale. And we, too, will find our way back to quieter days. But for now, it’s okay to be in the thick of it, trusting that slower seasons always come.</image:caption>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/the-week-i-almost-killed-my-sourdough-starter</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-07-21</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/4cbf1465-70a9-4015-abfb-4e83c820b1aa/IMG_3513.jpg</image:loc>
      <image:title>Blog - The Week I Almost Killed My Sourdough Starter - When I peered into the jar, I saw the sad truth: my starter was looking rough. But denial is strong. I fed it anyway, weighed out my flour for the morning, and went to bed. After all, I’d skipped a feeding here and there before. But that was winter, when the kitchen’s cooler. This summer heat? It speeds everything up—including the starter’s hunger.</image:title>
      <image:caption>Come Monday morning, I checked in, and my heart sank. The starter hadn’t moved an inch. No bubbly rise. Just… flat. “Oh no. I think I killed it.”</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/1855ceff-8bb2-49ef-b50e-83abc5913004/IMG_3504.JPG</image:loc>
      <image:title>Blog - The Week I Almost Killed My Sourdough Starter - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/3-ways-to-use-that-sourdough-loaf-thats-started-to-go-stale-plus-one-bonus-that-feels-fancy</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-07-14</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/ba89c7f3-67e5-4b29-8828-3dcd4e508a00/IMG_0821.jpg</image:loc>
      <image:title>Blog - 3 Ways to Use That Sourdough Loaf That’s Started to Go Stale (Plus One Bonus That Feels Fancy) - 1. French Toast: The Morning Glory Comeback</image:title>
      <image:caption>French toast is basically stale bread’s victory lap. In fact, slightly dry bread is ideal—it soaks up the custard without going mushy. How to: Whisk eggs, milk, a splash of vanilla, and a pinch of cinnamon. Dunk your sourdough slices and let them sit a little longer if they’re really dry. Then pan-fry in butter until golden on both sides. Top with berries, syrup, yogurt, or whatever joy looks like on your plate.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/79df5ba9-ca57-4c90-859a-51092aa9f259/IMG_3460.jpg</image:loc>
      <image:title>Blog - 3 Ways to Use That Sourdough Loaf That’s Started to Go Stale (Plus One Bonus That Feels Fancy) - 3. Soup Thickener: Old School, Zero Waste</image:title>
      <image:caption>In traditional European kitchens, cooks would toss stale bread into soup to thicken it—and not just to avoid waste. It adds body, richness, and a satisfying texture. Try it with: Tomato soup Vegetable purées Brothy stews that need a bit more comfort Just tear the bread into small chunks, let it simmer in the pot, then blend or stir it in until creamy.</image:caption>
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  </url>
  <url>
    <loc>https://www.thefloweranddough.com/blog/finding-little-moments-just-for-you</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-07-11</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/185a703a-da1e-447f-a62a-a57be37f2c8f/IMG_3406.jpg</image:loc>
      <image:title>Blog - Finding Little Moments Just for You - This week, I did something I had quietly stopped doing: I scheduled time into my week to do something just for me.</image:title>
      <image:caption>Wednesday morning, before anyone else was awake, I slipped outside to the garden. I’d been eyeing a little patch that had been neglected for too long. I cleared it out and planted a few things—not for bouquets, not for market—just for the beauty of it. Just because I wanted to.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/6bf6d914-283d-4ace-9caa-7af08d88c56d/IMG_3327.png</image:loc>
      <image:title>Blog - Finding Little Moments Just for You - There will always be busy seasons. But here’s a gentle reminder (from me, and maybe also from the ducklings): You matter too.</image:title>
      <image:caption>Even one tiny pocket of time—7 minutes with a cup of coffee, a single flower by the bathroom sink, a short walk at sunset—can be enough to start shifting things back toward center.</image:caption>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/nlgtovcfg7xq0l60i5hpa0lv5vj9ej</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-06-25</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/eba03c1d-7409-4cc9-a181-e963514fae39/IMG_3158.jpg</image:loc>
      <image:title>Blog - June’s Blooms and the Stories They’re Telling - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/763c853b-9c72-49c8-81a2-b6ba4680fb37/IMG_2990+2.JPG</image:loc>
      <image:title>Blog - June’s Blooms and the Stories They’re Telling - And the flowers are right there with us.</image:title>
      <image:caption>Snapdragons with their playful poses, Dianthus in all their spicy-sweet glory, Larkspur rising tall and dreamy, Salvias offering deep, steady blues (in the flower world, many things purple are called blue… because, why not?)—they’re the quiet companions to this seasonal pause. Not demanding attention, but grounding us in the beauty of what is, right now.</image:caption>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/the-surprisingly-long-journey-from-flour-to-farmers-market</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-07-14</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/d1707aa9-0a3c-4b44-b108-1a740e6ef0dd/IMG_2883.jpg</image:loc>
      <image:title>Blog - The Surprisingly Long Journey from Flour to Farmer’s Market. - Ever wondered about the backstory of the bread you picked up at the market—or snagged from the porch on a Tuesday?</image:title>
      <image:caption>Because yes, even bread has a backstory. (At least the good ones do.) Around here, each loaf starts taking shape 2–3 days before you ever lay eyes—or hands—on it. The whole thing kicks off when I feed my sourdough starter.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/35fb0c15-950c-4482-9cb0-b0458380e7e0/IMG_0649+2.jpg</image:loc>
      <image:title>Blog - The Surprisingly Long Journey from Flour to Farmer’s Market. - Instead, I use a method called stretch and fold: over several hours, I gently stretch the dough and fold it over itself. It’s a slower process, but it builds strength and structure without overworking the dough.</image:title>
      <image:caption>If it’s a flavored loaf (like Jalapeño Cheddar or Seeded), all those delicious add-ins are folded in at this stage too. Then it’s shaping time. No one wants a bread blob, so the dough gets gently shaped and placed into a proofing basket, then tucked into the fridge for its final rest.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/f1725ec3-e1fe-4fcb-81b6-82e9ab5a93db/IMG_1702.jpg</image:loc>
      <image:title>Blog - The Surprisingly Long Journey from Flour to Farmer’s Market. - Make it stand out</image:title>
      <image:caption>So, yes—it takes a little more effort. But to me? It’s so worth it. How about you?</image:caption>
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  </url>
  <url>
    <loc>https://www.thefloweranddough.com/blog/blog-post-title-one-w8yl4</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-04-29</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/3784f43c-5f2c-4ef0-841e-a70c6fa94a68/Screenshot+2025-04-29+at+11.31.22%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Things That Make You Rich (Part 2: Bread)</image:title>
      <image:caption>The dabbling into the bread world didn’t start until a couple (or few? I really don’t know) years later. It started because I was disturbed at the ingredient list of the bread that I was using for my children’s sandwiches (and, I guess, mine too).  Solution: make my own.  Yes, that would be the answer to all my bread additive woes. And so I started making my own bread while on maternity leave with my third, in the week before giving birth. Because a completely normal and reasonable thing to do is to make dozens of loaves of bread while 100 months pregnant. I’m going to be honest, my bread was mediocre, at best. But my family were champs eating it up without complaint as the bread of their sandwiches crumbled in their hands.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/57503ec6-af7c-4c42-aec6-6203c2adcddb/Screenshot+2025-04-29+at+11.31.10%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Things That Make You Rich (Part 2: Bread)</image:title>
      <image:caption>But in time, I happened upon sourdough bread, and began to learn how to create a seriously delicious loaf (if I do say so myself). With tweaks and adjustments I found my groove, and began to expand my baking list to include other items, like english muffins, naan, and flour tortillas.  Even up to this point, I can’t say that bread was making my life any richer… busier, maybe. But not richer. It’s not until I started selling my bread (and flowers… can’t forget about those flowers) at the farmer’s market that bread made my life richer. And no, it didn’t do this by raking in millions of dollars in sales each week. It did it by giving me the opportunity to create healthy, tasty, bread for people in my community to enjoy. The key to the richer life here was not in the baking of the bread, itself, but in sharing and connecting with others.  It brings me joy to watch someone smile as they leave with a loaf that I crafted for them. And to know that I am sending them home with something that tastes good, and doesn’t contain the junk that is present in so much of our food today.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/dc4f099b-c299-40db-9664-3a2793bfc159/Screenshot+2025-04-29+at+11.31.01%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Things That Make You Rich (Part 2: Bread)</image:title>
      <image:caption>When you can recognize the way that you are educating, inspiring, providing for, supporting, or giving to others, you are better able to lean into that further and tap into your rich life… all while making their life a little richer, too. You also do this in other, sometimes less obvious ways. Like when you stop by a farmer’s market or into a local business and support their work. Or when you attend a local event organized by a community organization. You do it as parents, grandparents, aunts, uncles, friends, and neighbors when you guide and support the children in our community.  You are wonderful and add so much to the world. I want you to be able to not just recognize this, but to feel how rich you already are.  So, in the end, the title of this article may be a bit deceiving. The thing that makes you rich is not bread, but in the community and connections you are building every day. … but good bread doesn’t hurt!</image:caption>
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  </url>
  <url>
    <loc>https://www.thefloweranddough.com/blog/blog-post-title-two-wt7cc</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-04-29</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/3e8a9e24-a3db-40c8-9a0c-bca9b122cf41/Screenshot+2025-04-29+at+11.06.21%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Things That Make You Rich (Part 1: Flowers)</image:title>
      <image:caption>Now, maybe it was the middle of winter and I was having the case of the grays. But the truth is, having a bouquet of fresh cut flowers in the house always brings a little brightness to my day.  Every time I walk by, I pause, even briefly, to admire the beauty. I smile, in admiration, of how those flowers have brightened the room. Flowers have an impressive ability to reduce stress, boost happiness, and promote a sense of well-being. Yes. Flowers were to be my top, easily achievable goal of living a rich life.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/b4ef921e-0b9c-4efc-ac7c-d0524c6a38e1/Screenshot+2025-04-29+at+11.06.38%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Things That Make You Rich (Part 1: Flowers)</image:title>
      <image:caption>Now, so far, I have been focused on how flowers have made my life rich. But I want to encourage you to think about what does (or can) make your life rich. Maybe, like me, flowers make the cut. And if so, I’ve got you covered.  But, if not, what are the little things that add value to your life? What makes you smile? Brings you into the present moment? Those are the things that you want to prioritize.  Building your version of a rich life doesn’t necessarily have to be expensive. It may be more about taking an honest look at what you are currently pouring your time, money and energy into that doesn't align with your rich life, and cutting them off. And then, really considering what you actually value and funneling your resources into those things.</image:caption>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/blog-post-title-three-epkpb</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-04-29</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/99b60497-66d5-4b10-95fc-37814fcf7a09/Screenshot+2025-04-29+at+10.59.59%E2%80%AFAM.png</image:loc>
      <image:title>Blog - When Seeds Germinate</image:title>
      <image:caption>The first time I witnessed a young seedling I had sown emerge out of the soil was incredible. Although I had planted it (along with many others), knowing full well how this works, it still seemed impossible that life could grow from this seemingly insignificant speck. Witnessing the germination and initial growth of seedlings still amazes me. I’m like a child on Christmas morning when I head over to my seed starting area and see a bit of green first peek through the soil.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/93b030c8-ee06-4e22-922c-632f36cc1b14/Screenshot+2025-04-29+at+11.00.15%E2%80%AFAM.png</image:loc>
      <image:title>Blog - When Seeds Germinate</image:title>
      <image:caption>I don’t know about you, but by mid January, I’m yearning for a little warmth, and for the grays and browns to be replaced with green. And these little plants are the reminder that spring is right around the corner. Even if I’m looking at freshly fallen snow out of my window. At this moment, I am in the midst of hundreds of little tiny seedlings just starting out their journey. I don’t have a greenhouse, so they spend their first weeks in my unheated attic, where they are carefully tended to until they are ready, and the weather is warm enough for them to be planted out.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/dae66e30-5af8-4bd4-8143-72599e52bff1/Screenshot+2025-04-29+at+11.00.27%E2%80%AFAM.png</image:loc>
      <image:title>Blog - When Seeds Germinate</image:title>
      <image:caption>And now we are finally getting close. Some of the early spring flowers have already emerged here in Warwick, NY, and before you know it we will all be surrounded by a plentiful supply of blooms. Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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  <url>
    <loc>https://www.thefloweranddough.com/blog/blog-post-title-four-gp3bj</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2025-04-29</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/6bc97ebc-0468-4017-8a58-7a65e0b55ce6/Screenshot+2025-04-28+at+5.00.37%E2%80%AFPM.png</image:loc>
      <image:title>Blog - Beginnings</image:title>
      <image:caption>Beginnings can be challenging—many unknowns, leaps of faith, questions, and lessons that are yet to be learned. But they are also exciting. They give space for dreaming, creating, and the first steps into a new and beautiful experiment. When I first moved to Warwick, NY, I knew I wanted to do something that involved the (very small) amount of land that our new home was on, but I was unsure about what exactly I wanted to do. Before we moved, I had already started a few seeds for some vegetables and flowers. The thought was to get them ready in the old space and transplant them right into our new yard when we moved in. That took quite a bit longer than I had expected, and I killed all but a few tomato plants. These sad little seedlings must have had an impressive will to live because they grew and offered some fruit… that was still green when I quickly harvested them the day before our first frost.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/75e9a092-b05a-4ce1-8114-223ab5afbbfa/Screenshot+2025-04-29+at+10.41.09%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Beginnings</image:title>
      <image:caption>I spent that winter in deep research about growing vegetables and flowers. At night, I began learning about homesteading and permaculture, about the needs of various plants when growing from seed, and about native plants and their importance in the local ecosystem. And during the day, I baked sourdough bread… lots of sourdough bread. By the next growing season, I was much more equipt. And I had the very beginning of a little homestead.  It was over that summer that the picture became clearer of where I wanted to go with all of this. The vegetables I grew nourished my body, and the flowers nourished my soul. And I wanted to share with my community the beauty and joy I experienced with these flowers. I also wanted an excuse to spend my days hanging out with plants.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/679bf2ac236ddb29c5fc3d54/7a9c52b3-f79a-4946-a4a2-8b9d7ae5ed29/Screenshot+2025-04-29+at+10.41.23%E2%80%AFAM.png</image:loc>
      <image:title>Blog - Beginnings</image:title>
      <image:caption>Not all of my flowers for bouquets are being grown in traditional rows in a field. Many are doing double duty as companion plants for the vegetables that feed our family by bringing in pollinators and preventing an overpopulation of pests. Others can be found throughout my garden, tucked in here and there. And there are some being grown in more traditional rows. So this is where the journey starts. This is where I offer up my lovingly grown flowers and homemade breads.</image:caption>
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    <loc>https://www.thefloweranddough.com/home</loc>
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    <priority>1.0</priority>
    <lastmod>2025-05-07</lastmod>
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