Lemon Blueberry Loaf

Bright, zesty, and bursting with juicy blueberries, this loaf is sunshine in every slice. Made with real lemon zest, a hint of vanilla, and sweet, plump blueberries, it’s the perfect balance of tart and sweet. Soft, moist, and lightly golden on the outside, this loaf makes a dreamy summer breakfast or a refreshing afternoon treat. Serve it chilled with coffee, toasted with butter, or just as it is—simple and irresistible.

Ingredients: Bread flour, water, sourdough starter, granulated sugar, vanilla extract, lemon juice, lemon zest, sea salt, blueberries.

The Artisan Sourdough Loaf is a testament to simplicity and tradition, crafted with just three pure ingredients; premium bread flour, crisp spring water, and hand-harvested sea salt. Naturally leavened with a wild sourdough culture, each loaf undergoes a slow fermentation process, developing a deep, complex flavor with a perfectly balanced tang. The crust is golden and crisp, while the interior remains airy, tender, and slightly chewy. Baked to perfection, this rustic loaf is ideal for everything from morning toast to hearty sandwiches, celebrating the timeless art of true sourdough baking.

INGREDIENTS:

flour, water, sourdough starter, sea salt

Our Cheddar Jalapeño Sourdough 🌶️is a bold and savory loaf that perfectly balances heat and richness. Made with sharp Tillamook cheddar cheese, fresh jalapeños and a touch of crispy onion bits, each bite delivers a satisfying combination of creamy, melted cheese and just the right kick of spice. Naturally leavened and slow-fermented, this sourdough develops a deep flavor and airy crumb, encased in a crisp, golden crust. Crafted with bread flour, spring water, and sea salt, this artisan loaf is perfect for sandwiches, toast, or enjoying on its own—warm, cheesy, and with a hint of spice in every bite.

INGREDIENTS: flour, water, sourdough starter, cheddar cheese, jalapenos, dried onion, salt

Made with organic flour, organic sourdough starter, organic jalapeños, filtered water, and sea salt, this loaf is finished with Tillamook cheddar cheese for a rich, sharp bite. Each loaf is baked fresh in small batches for a perfectly crisp crust and soft, flavorful interior.

Sourdough English Muffins

Crafted with love and a slow fermentation process, our sourdough English muffins are light, airy, and full of classic nooks and crannies perfect for melting butter or catching your favorite jam. Made with organic flour, creamy whole milk, and active sourdough starter, these muffins offer a subtle tang and a tender interior with a golden, slightly crisp crust. Each batch is naturally leavened over 12+ hours for deep flavor and a wholesome bite you can feel good about.

Perfect for breakfast sandwiches, toasted with honey or jam! These sourdough English muffins are a comforting classic reimagined.

Ingredients: all-purpose flour, Active sourdough starter, Whole milk, Water, butter, Cane sugar, sea salt, Cornmeal (for dusting)

Sourdough Cinnamon Rolls with Side of Frosting (1/2 Dozen $15/ Dozen $30)

Soft, pillowy, and irresistibly rich, our sourdough cinnamon rolls are made with a slow-fermented buttery dough for the perfect balance of flavor and texture. Each roll is swirled with a generous filling of warm cinnamon and brown sugar, creating gooey layers of sweet, spiced perfection. Topped with luscious frosting that melts into every bite, these cinnamon rolls are the ultimate indulgence; deliciously soft, perfectly sweet, and made to be savored.

Ingredients:

flour, sourdough starter, butter, brown sugar,

granulated sugar, powdered sugar, milk, eggs,

heavy cream, cinnamon, vanilla extract, sea salt, corn starch

Sourdough Chocolate Chip Cookies

Indulge in the perfect balance of rich, nutty brown butter and the subtle tang of sourdough in these decadent chocolate chip cookies. Made with our signature sourdough starter, these cookies have a uniquely chewy texture with crisp edges and a deep, caramelized flavor. Studded with melty milk chocolate chips and crunchy toffee bits, every bite is a delightful mix of sweet, salty, and buttery goodness. Perfectly golden and irresistibly gooey, these cookies are a next-level twist on a classic favorite!

INGREDIENTS: Sourdough Starter, All Purpose Flour, Brown Sugar, Granulated Sugar, Eggs, Butter, Vanilla Extract, Chocolate Chips, Toffee, Sea Salt, Cornstarch, Baking Soda

Made with organic flour, butter, eggs, and sugars, then loaded with premium Ghirardelli chocolate chips for a rich, classic finish. Baked fresh in small batches.

Organic Dehydrated Sourdough Starter – Instructions & Inspiration

You’re holding a little packet of magic 🪄 our hand-crafted, organic dehydrated sourdough starter. This starter has been lovingly nurtured in our home kitchen using organic flour and filtered water, slow-fermented to develop deep flavor and a strong rise. Now it’s your turn to bring it back to life and make your own beautiful loaves right at home.

Whether you’re brand new to sourdough or a seasoned baker, reviving this starter is easy and fun. Over the next three days, you’ll “feed” it twice daily with flour and water. By the end of day three, you’ll have an active, bubbly starter ready to bake your first loaf!

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How to Rehydrate Your Starter (3-Day Method)

What You’ll Need:

• A clean glass jar or container

• Unbleached all-purpose or bread flour

(preferably organic)

• Filtered or dechlorinated water

• A spoon or silicone spatula

• A kitchen scale

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Day 1 – Wake It Up

Morning:

• Add whole packet (10g ) of the dehydrated starter to your jar.

• Mix in 30g water stir until dissolved + 30g water (equal parts by weight). Stir well until no dry bits remain.

• Cover loosely (a lid set on top or a clean towel works great) and keep at room temp.

Evening:

• Add another 30g flour + 30g water, stir again, and re-cover.

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Day 2 – Start the Party

You might start seeing some bubbles!

Morning Feeding:

• Discard half of your starter (just scoop it out – it’s ok!) (discard in trash not sink!)

• Add 30g flour + 30g water, stir well.

Evening Feeding:

• Repeat the same: discard half, feed with 30g flour + 30g water.

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Day 3 – Almost There!

By now, your starter should be looking puffy, bubbly, and have a pleasant tangy smell.

Morning & Evening Feedings:

• Discard half, then feed again with 30g flour + 30g water each time.

By the end of Day 3, your starter should double in size within 4–6 hours of a feeding. If so, congrats !! it’s active and ready to bake!

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Now You’re the Baker! 🍞

With your starter alive and well, the sourdough adventure begins! You can use it to bake artisan boules, sandwich loaves, cinnamon rolls, pizza crust, pancakes — the list goes on. Every loaf you make carries the story of fermentation, patience, and care — plus a bit of love from our kitchen to yours.

Tag us in your bakes on instagram @dailybread_artisanbakery or reach out if you have any questions.

We’re always here to cheer you on. Happy baking!

When you’re ready to bake: 💛

Simple Artisan Sourdough Bread Recipe

Just five ingredients, no commercial yeast — naturally leavened for a flavorful, rustic loaf you can make at home.

Kitchen Tools you’ll need

1. Mixing bowl (large)

2. Digital kitchen scale

3. Dough scraper or bench scraper

4. Measuring spoons (for salt, optional)

5. Clean kitchen towel or plastic wrap (for covering dough)

6. Dutch oven, Roasting Pan, or 2 Bread pans(The idea here is to trap steam when baking your loaf all great methods I’ve used, there’s plenty of info on YouTube how to do all of these methods or you can reach out to me )

7. Banneton basket or a bowl lined with a floured tea towel, make sure it’s linen or a tea towel. If it’s the kind of towel that has grooves your dough will get stuck. 

8. Parchment paper

9. Lame or sharp knife (for scoring)

10. Oven mitts or heat resistant gloves

11. Cooling rack



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Ingredients:

• 450g bread flour

• 50g whole wheat flour

• 375g water

• 100g active sourdough starter (fed and bubbly)

• 10g sea salt

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Tools You’ll Need:

• Digital kitchen scale

• Large mixing bowl

• Dough whisk, fork, or spatula

• Bench scraper or silicone spatula

• Proofing basket (banneton) or a medium bowl with a floured towel

• Dutch oven with lid

• Sharp knife, lame, or razor

• Parchment paper

• Clean kitchen towel or reusable cover

• Kitchen thermometer (for dough and internal loaf temp)

• Wire cooling rack

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Instructions:

1. Mix Starter & Water, Then Add Flour (Autolyse Step):

In a large mixing bowl, stir together the water and sourdough starter until the mixture turns cloudy and the starter is fully dissolved.

Add the bread flour and whole wheat flour. Mix until no dry bits remain. The dough will look shaggy.

Cover and let rest for 30–60 minutes (autolyse).

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2. Add Salt:

Sprinkle salt over the dough and gently knead or stretch-and-fold it in until fully incorporated.

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3. Bulk Fermentation:

Cover and let rise at room temperature for 4–6 hours, depending on dough temperature. Temp your dough (very important)

• Ideal dough temp: 76–78°F (24–26°C)

• Warmer dough = faster fermentation; cooler = slower.

During the first 2 hours, perform stretch and folds every 30 minutes. Then let it rest until the dough is puffy, domed, and slightly jiggly. (Temp your dough throughout stretch and folds to know bulk time.)

👉 👉 Visit The Sourdough Journey for a full breakdown on how temperature impacts fermentation, how long to ferment room temperature and when to know your dough is ready for shaping.

https://thesourdoughjourney.com/the-ultimate-sourdough-bulk-fermentation-guide/

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4. Shape the Dough:

Gently turn the dough out onto a floured surface. Shape it into a round (boule) and place it seam-side up into a floured proofing basket or lined bowl.

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5. Cold Proof (Overnight Rise):

Cover and refrigerate for 8–12 hours to develop flavor and crust. (Preferred method )

(Alternatively, let it rest at room temperature for 1–2 hours if baking the same day.)

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6. Preheat Oven & Dutch Oven:

Place your Dutch oven with the lid into your oven and preheat to 500°F (260°C) for at least 30 minutes before baking. (I do for a full hour)

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7. Score & Bake:

Turn your dough onto parchment paper and score the top with a sharp blade or lame.

Carefully transfer into the hot Dutch oven.

• Bake at 450°F (232°C) with the lid on for 25 minutes.

• Remove the lid and bake at 425°F (218°C) for an additional 20 minutes, or until the crust is deep golden brown.

✔️ Internal Temperature Check:

The bread is fully baked when the internal temp reaches 205–210°F (96–99°C). Use a digital thermometer to be sure!

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8. Cool:

Place the baked loaf on a wire rack and allow it to cool for at least 2 hours before slicing.

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Baker’s Notes:

• Always use a bubbly, active starter for best results.

• Filtered water improves fermentation.

• For an extra-crispy crust, crack the oven door after baking and leave the loaf inside for 5–10 minutes.

*Need help reading your dough or adjusting for temperature? Visit The Sourdough Journey for detailed guides.

** I highly recommend the book, “The Perfect Loaf” by Maurizio Leo for beginners