I am Not currently offering gluten free sourdough, nor can I guarantee gluten free products despite what a package may state. The risk of cross contamination from gluten products( like my high gluten flour) is too great for me to offer this option to any one. I apologize for the inconvenience.

The answer is, it depends on the product, and the temperature of my work area. Lead times for fresh bread are AT LEAST 24-36 hours PER LOAF.This is to ensure the best quality products to each and every one of my customers. Sourdough is not like yeast, and the process of natural fermentation can not be rushed or cut short, otherwise the bread will not rise or bake as expected.Sourdough is a labor of love I gladly accept. Please be aware that I do not add yeast, baking powder/soda or any other leavener to my bread loaves. This does not apply to quick breads or muffins, cakes, cupcakes, donuts etc I may offer. These additional items use discard ( unfed starter).

Please order with AT LEAST 2 days of time. I need to be sure that the dough rises for long enough and the signature tangy flavor of Sourdough is prominent as it should be in each loaf/boule/battard. Sourdough can get finicky, and do as it pleases at times. My lead time is for making sure that troubleshooting efforts remain within the allotted time frame posted.

A boule is rounded, and made inside a Dutch oven. Crispy and slightly crunchy on the outside but soft and chewy on the inside. If you have sensitive teeth/gums I recommend a loaf. A loaf is a sandwich bread. Square shaped, baked in a loaf pan, this bread is easier to cut and chew than a boule. Made for sandwich slices, and has a denser crumb than a boule, this is perfect for holding condiments, jelly, jams, vegetables, or even oils. A battard is almost the same as a boule, with exception of being oval shaped.

For feeding starter, only King Arthur high Gluten flour. Always unbleached, always unbromated. I do not use flour that is not GMO free, and that includes the all purpose flour used in additional treats. Almond flour is very difficult if not impossible to find organic. , as well as costly. Coconut flour I use is organic.

I use mainly organic, high quality ingredients for everything I bake, from my flour to my sugar, lemon juice, etc. and do my best not to bake in aluminum. I do not like to use bleached products, including in my parchment paper. This makes the cost of my products rise, and is reflected in my pricing. Sugar replacements are not cheap, and neither is any of the flour I use. Additional higher quality ingredients will be available as I grow. Want me to use something you like in particular? Send a message, have a chat with me, and I’ll see what I can do.