Fully fermented sourdough sandwich loaf.
~ This is real sourdough - leavened only from the wild yeast and bacteria present in the Mother Starter (her name is Audrey).
~ To produce a loaf of true sourdough takes three full days, and the long fermentation results in bread with a much lower Glycemic Index than that made with commercial yeast.
~ Vegan!
~ To store whole loaves (not pre-sliced), place cut-side down in the bag and loosely close (one turn of the top, not completely sealed is best - full sourdough loaves benefit from a tiny bit of air movement).
~ Pre-sliced loaves will not stay fresh as long as whole loaves and should be stored with the slices stacked evenly and the bag closed more tightly.
~ Sourdough freezes very well, with no deterioration of taste or texture. If your bread will not be fully consumed within a few days, it is best to freeze it to maintain freshness and quality.
~ Want to know more? Visit our blog!
~ Average single loaf size & weight: 9"x4.5"x4.5", 735 grams (1.6 pounds)

Brownies so dark they absorb the light around them ...
~ Dutch cocoa, dark chocolate, and the stealthy bite of espresso - definitely NOT for the faint of heart.
~ Baked individually (no cut edges), so the decadent interior stays gooey longer (YUM!).
~ Made with active sourdough ferment, vegan butter, and eggs from our homestead.
~ Average single brownie size & weight: 2.4"x2.4"x1.5", ??? grams (??? ounces)

Make your own sourdough bread!
~ Choose from an active ferment (starter) or a dehydrated version.
~ Important: Not all sourdough ferments are created equal. Some folks prefer a "loose" (wet) ferment, some like a thicker (batter-like) ferment, and some - like us - prefer a stiff (dough-like) ferment, and that is what you will receive if you purchase from us. Why do we prefer a stiff ferment? In a nutshell, it's because stiffer ferments provide favorable environments for yeasts while wetter ferments are preferred by bacteria. Sourdough is leavened by both bacteria and yeast, but the more bacteria there are, the more sour the bread will taste. Conversely, more yeast means less sourness, and we like it that way! If you would like to go full-on geek and learn more about the science behind sourdough, check out our blog!
~ Both active and dehydrated versions are created from our Mother Ferment, Audrey (yes, as in Little Shop of Horrors because she wants to eat ALL THE TIME).
~ Audrey was grown from flour, water, and the wild bacteria and yeasts in our location. She is 100% Buckingham born and bred (no starter was purchased from elsewhere to get her going), and her daughters will need a little time to acclimate to the unique bacteria and yeast present in your location, so be patient and kind as they settle into their new home.
~ Both versions include full instructions, recipes, suggestions, FAQ's, help (if you need it), and a brief explanation of why something as simple as flour and water is so very, very important to us.
~ Active starter weight is approximately 50 grams, and is ready to bake with. If purchased in the Weck jar, it does not require another container for feeding as long as the base weight of 50 grams is maintained. If purchased in the plastic container, you will need to provide a suitable jar before feeding.
~ Dehydrated starter weight is approximately 25 grams (dehydrated from a standard 50 gram batch) and will require 3-7 days to revive and strengthen before it is ready to bake with.
~ For more information, visit our blog!