Frequently Asked Questions

1. What makes your sourdough different from regular bread?

Our sourdough is created through a process called wild fermentation—a slow, natural method that relies on a living culture of wild yeast and lactic acid bacteria rather than commercial yeast. During the 18–24 hour fermentation, these microorganisms break down complex carbohydrates and gluten into simpler compounds, making the bread easier to digest and rich in bioavailable nutrients.

This process also lowers the bread’s pH, creating an acidic environment that naturally preserves freshness and inhibits the growth of mold—without the need for additives or preservatives. The lactic acid bacteria contribute that signature tang and help unlock minerals like iron, zinc, and magnesium through a process called phytate breakdown.

This creates a loaf that’s naturally leavened, deeply flavorful, easier on the gut, and full of nutrients your body can actually use—proof that simple, traditional methods truly make better bread.

2. Do you use commercial yeast in your bread?

Nope. No shortcuts here. Every loaf rises thanks to our happy, bubbly sourdough starter, Doughlene. She’s a living thing (yes, she has a name!) that we feed and care for daily. She rewards us with bread that’s beautifully textured and naturally leavened.

3. How long will my sourdough bread stay fresh?

Without preservatives, our bread is at its best within 2–3 days. Store it in a paper or cotton bag to keep best. Want it to last longer? Slice it, freeze it, and you’ve got perfect toast-on-demand for weeks.

4. Can I eat sourdough if I’m sensitive to gluten?

Our long fermentation process does make gluten easier to digest for some people—but it’s not gluten-free. If you have celiac disease or a severe gluten allergy, our bread isn’t a safe option.

5. Do you offer gluten-free bread?

We don’t, because traditional sourdough magic relies on gluten to get that chewy, airy texture. But we promise—if we ever branch into gluten-free, we’ll do it right.

6. What’s the best way to store my bread?

Room temp. Paper or cotton bag. Done. Avoid plastic—it traps moisture and makes the crust sad and soggy. For the long haul, freeze (sliced or whole). Then pop a piece straight into the toaster for that just-baked taste.

7. Why does your bread sometimes look or taste a little different from week to week?

Because our bread is alive! The starter, the temperature, the humidity—all these little details change the final loaf slightly. It’s the charm of real sourdough, and we wouldn’t have it any other way.