11/02/2026
Sourdough is simple in ingredients, but never simple in process.
There are so many steps ā feeding the starter, watching the dough, timing the folds, reading the fermentation, scoring just right. And when even one small thing changes, everything changes.
The cold weather lately has thrown off what used to work for me. The routine that gave us beautifully oven-sprung loaves isnāt behaving the same way. My starter wasnāt as active yesterday, and today that showed up in a batch that just didnāt meet our standards.
Weāre still a young business. Our systems for keeping our starter consistently strong are still being refined. And sometimes, that means bad bakes happen.
But thatās the thing about sourdough ā every āfailedā loaf teaches us something. We learn, we adjust, and we bake better tomorrow.
If you believe in supporting growing craft and honest bread, you can subscribe to our Dough-to-Door Sourdough Delivery. For as low as ā±1,000, you get 4 loaves for the month ā fresh, naturally fermented, and made with care (and a lot of learning along the way).
Better bread is coming. Always.
