Ever wonder why I require a 3-day advance order minimum? Here’s a behind-the-scenes look at what goes into every loaf of sourdough ⏰🍞 Day 1 (by 9pm) • Feed starter Day 2 • Early morning: mix water, salt, flour & starter • 30 minutes later: stretch & fold (1st set) • 30 minutes later: stretch & fold (2nd set) • 30 minutes later: stretch & fold (final set) • Cover dough and let ferment for 8–12 hours • Divide dough, shape loaves, place into individual bowls • Cover and refrigerate for 8–15 hours Day 3 (Bake Day!) • Preheat oven for 30–60 minutes • Bake 3 loaves at a time • Each set takes 45 minutes • I bake a minimum of 15 loaves, which equals about 4 hours of baking time This is why sourdough isn’t a same-day process — it’s slow, intentional, and done from scratch to give you the best flavor, texture, and quality possible ❤️ Thank you for planning ahead and supporting my small, licensed home bakery. It truly means the world to me!