1️⃣ What makes Risen Artisan Sourdough different from other breads? Each loaf is handcrafted with a live, wild yeast starter — no commercial yeast or preservatives. Just flour, water, salt, and time. Every batch is long-fermented between 12-18 hours for flavor, texture, and gut-friendliness that’s truly artisan. 🥖💛 ⸻ 2️⃣ Are your breads gluten-free? No — my sourdoughs are made with wheat-based flours. However, because they’re naturally fermented for up to a full day, they often have a higher gluten tolerance and are easier to digest than conventional breads. ⸻ 3️⃣ What kind of flour do you use? I use King Arthur Sir Lancelot flour — a high-protein (14.2%) artisan bread flour that gives my loaves strength, chew, and that golden crust everyone loves. ⸻ 4️⃣ How long will my loaf stay fresh? Without preservatives, sourdough stays fresh about 5–6 days at room temperature. Store in a paper bag inside a breadbox (or the bag it came in). You can also freeze your loaf — it reheats beautifully! ⸻ 5️⃣ Can I refrigerate my bread? You can, but I don’t recommend it — refrigeration tends to dry bread out faster. A cool, dry spot or breadbox is best! ⸻ 6️⃣ Can I freeze sourdough? How do I reheat it? Yes! Wrap your loaf in foil, then place it in a freezer bag. When ready to enjoy, mist lightly with water and bake at 350°F for 20 minutes. It’ll taste like it just came out of the oven. ⸻ 7️⃣ What if my bread feels too moist when sliced? That’s totally normal for artisan sourdough! If it feels too moist, place it directly on your oven rack at 350°F for 15–20 minutes to refresh and re-crisp. ⸻ 8️⃣ How should I slice my loaf? Cut it in half across the middle (widthwise) first. Then slice from the center outward with a serrated bread knife or bow knife. Firm, even pressure works best — sourdough’s crust is hearty! ⸻ 9️⃣ Do you make things other than bread? Yes! I also bake sourdough-based cookies, cinnamon rolls, granola, popcorn snacks, and seasoning blends — all made in small batches with the same care, quality, and long-ferment philosophy. 🍪🧁🌰 ⸻ 🔟 How often do you bake and when can I order? Orders open weekly on Sundays and Tuesdays with pickups every Wednesday & Friday after 2:00 PM from my porch pickup cabinet - here in Middleton. ⸻ 1️⃣1️⃣ How do I pay for my order? I accept Venmo, Zelle, credit card, or cash. Venmo & Zelle info (plus QR codes) are posted inside the pickup cabinet. Cash can be dropped in the locked box attached to the house. 🚫 No checks, please! ⸻ 1️⃣2️⃣ Do you sell to businesses or offer wholesale? Under Idaho’s Cottage Food Laws, I can only sell directly to consumers (B2C) — not business-to-business. However, if you’d like to host a pop-up or event featuring Risen Artisan Sourdough at your business, please reach out! I love collaborating with local spaces and community events. 🌻 ⸻ 1️⃣3️⃣ Do you make everything yourself? Yes! Every loaf, roll, cookie, and granola batch is made by hand in my home kitchen under Idaho’s Cottage Food Laws. Nothing mass-produced — just small-batch love. ⸻ 1️⃣4️⃣ What are your most popular breads? My fan favorites are: 🥖 Plain Jane – classic sourdough 🌶️ Spicy Joe – jalapeño cheddar 🌹 The Stinky Rose – rosemary, garlic, Parmesan 🧀 Easy Cheesy – cheddar + everything bagel seasoning 🔥 Cheesy McHottie – colby jack + spicy everything sprinkle seasoning ⸻ 1️⃣5️⃣ How can I stay updated on new flavors and pop-ups? Follow me on Instagram & Facebook (@RisenArtisanSourdough) for new menu drops, flavor announcements, and pop-up updates! 👀✨ ⸻ 💌 Still have a question? Reach out anytime — I love hearing from fellow bread lovers and helping however I can! 🌾💛