It all began with a simple idea fueled by a deep passion. As a small business, we pride ourselves on personal attention and dedication to every detail. Our approach is rooted in quality and integrity, ensuring that everything we do reflects our commitment to excellence.

Is Sourdough Hard?

Short answer: NO. There  are several different sourdough bakers out there with several different ways to sourdough. The level of hard depends on your prospective and outlook. Sourdough does not have to take 2 days to bake and eat. Sourdough does not have to come with a plethora of "Don't do's".  When you start your first starter it does take at least 14 days to have an active starer. Not because of all the rules and regulations, but simply because there are bacterias that need to develop to allow the LAB's to form and create a SAFE starter to be used to make SAFE bread to eat. 

So, no it isn't "hard" to sourdough, it's hard to keep up with the millions of rules set by the millions of people who make sourdough. Follow us on Facebook, We got you!

Do you sell any of your own sourdough starter?

Yes we do!! We lovingly named her "sally". Our sourdough starter is very robust and active. Our starter  is living in over 75 homes and is thriving!! 

Click the "Sourdough Starters" tab on our website and go on and get you some!!

How long does it take to make sourdough bread from start to finish?

Most people will tell you 12-48 hours. I don't know about you but I don't have time for that. Our Sourdough breads are on an 8 hour baking schedule. From the time we mix the dough to putting a shaped scored loaf in the oven, is 8 hours. We teach this method to people all the time. Visit our website and sign up for one of my classes, I promise you will love it!

Is sourdough bad for diabetics? 

Sourdough bread is a better choice for diabetics than conventional white bread due to its lower glycemic index (54 vs.70-80) and slower digestion rate, which prevents sharp blood sugar spikes. The fermentation process breaks down carbohydrates and improves insulin sensitivity, making it a more blood-sugar-friendly carbohydrate option, though portion control remains crucial. 

Is sourdough gut friendly?

Yes, authentic, long-fermented sourdough is generally good for gut health. Its fermentation process acts as a prebiotic, feeding good gut bacteria, while breaking down gluten and FODMAPs, making it easier to digest. It also has a lower glycemic index and higher mineral absorption compared to conventional bread. 

Who should not be eating sourdough?

Anyone with an extreme gluten allergy! Even though authentic sourdough is slow fermented and has a ton great gut favoring nutrients, IT'S STILL GLUTEN! We offer all of our breads in a gluten free option and also a wide variety of our desserts. Check out the "Gluten-free" tab on our website.  

What is hardest part of making sourdough bread?

In my opinion the hardest part is NOT cutting it open as soon as it comes bout the oven, smearing butter on it and eating it. that's just my struggle. truly the hardest part of making a loaf or sourdough bread in the bulk fermentation process. This is the time that the dough sits and rises. To long and you have an over proofed bread that bakes up flat and is gummy. Too little time and its under proofed and also flattens and is gummy. Finding that " sweet spot" is key. We teach the Aliquot method. This is a small sample of dough taken from the total dough and is put into a container. This allows the baker to measure the bulk fermentation more accurately. Check out our "how to" tab to get a better understanding. 

Can you do to many stretch and folds?

Short answer: to many stretch and folds tears the dough. Stretch and folds are meant to strengthen the gluten networks in your dough to many of them can tear those networks causing the dough to resist further folding and shaping. 3-4 sets is all that is needed.

How long should I let me sourdough bread cool?

Cooling time for your sourdough bread should be at least 1 hour, fully cooled at around 2-3. The bread finishes cooking  outside of the over due to the steam that is still inside, cutting before fully cooled causes the bread to be gummy.  HOW EVER!! Nothing is better that a warm slice of buttered bread.