Frequently Asked Questions

All of my sourdough bread starts with Francis - that is my sourdough starter! By combining starter, water, and flour I make the dough. It is kneaded and proofed at room temperature. The dough is then shaped and put into covered proofing baskets to do a cold ferment in the fridge overnight. The next day it is baked in a dutch oven.

Good ingredients are important, especially when you use so few! My sourdough is King Arthur Bread Flour, reverse osmosis filtered water, and sea salt.

I generally ask for 2-3 days notice for orders. This allows time for me to gather ingredients if necessary and give time for the sourdough magic! Advance orders are always welcome.