The small farmers and local mills I'm using currently are Whole Grain Milling from Welcome, MN for the whole wheat and Grand Republic Milling from Nebraska for the bread flour. Official ingredient list is Bread Flour, Water, Whole Wheat Flour, Salt and my 5 year old Wild Yeast Starter.

Want my original sourdough at a discounted price?

You can pick a subscription- monthly for $45 (1 loaf per week for 4 weeks = 4 loaves total) or quarterly for $150 (1 loaf per week for 13 weeks = 13 loaves total). Pick up once per week!

If you want inclusion loaves for your subscription, we can discuss it.

8*13 loaf of sourdough focaccia stuffed with garlic confit, rosemary, black pepper, and thyme

8*13 loaf of sourdough focaccia stuffed with garlic confit, rosemary, black pepper, and thyme

960 gram, long fermented sourdough loaf made with a 5 year old starter

Homegrown garlic, thyme, and rosemary mix with onion and a pinch of black pepper to make this perfect savory combo

Aged cheddar, jalapeno, and onion hit an umami trio of delight for your sourdough panini needs

Perfect for French toast, the cinnamon raisin swirl fills the sourdough crumb sweetly

Want to bake some of your own sourdough goodies? Have some of the starter I’ve been keeping alive for the last four years! $10 for 150 grams in a pint jar.