Properly stored sourdough can last anywhere from 5-10 days depending on your storage method and other factors in your home. The best conditions are stored in a bread bag on the counter in a moderate temperature home. If your home is on the warmer side you can expect your bread to mold quicker. If your home is on the colder side it can become stale quicker.

Yes! If you cannot consume the loaf right away, transfer it to an airtight bag and freeze for up to 3 months. To revive a frozen loaf, defrost on your counter for a few hours, spritz with water, then bake on a cookie sheet at 425° for 10-15 minutes or until you reach your desired crunch.

I created my starter (Dough Diffie) from scratch in December of 2023! Since then it has lived happy and healthy on my countertop being fed and cared for daily!

My process typically takes about 2 days! I feed my starter the night before I bake so that it has time to double in size overnight. I then start my dough the following morning and it takes anywhere from 4-10 hours to rise depending on temperature and humidity in my home. After the rise I will shape the dough and place it in proofing bowls where they will rest in the fridge for roughly the next 5 hours. After the cold ferment I bake the dough in a preheated dutch oven for 1 hour and allow 2-3 hours of cooling before the bread is packaged to avoid condensation that creates mold!

I started doing sourdough strictly for personal use so that I could provide my family with natural healthy bread options where I know every ingredient. It quickly got popular with my friends and family and turned into the busy business it is now! I’m extremely grateful for each and every customer I’ve met on this journey!

I typically produce 60-100 loaves a week depending on events and order sizes!

I use King Arthur Bread Flour! Although I cannot legally advertise my products as Gluten Free, I have multiple customers with gluten sensitivities that have no issues.