Plain Sourdough with an everything seasoning crust. It’s perfect for avocado toast, cream cheese, sandwiches, soups, and, well… everything! Plain Sourdough Loaf or Boule, ~900+g Cold fermented for around 10-15 hours+ Bread Ingredients: King Arthur Bread Flour (12.7% Protein Content), Water, Wild Yeast (Sourdough starter), Salt (Redmond Real Salt - Unrefined Mineral Salt) Add-ins: Olde Thompson Everything Bagel Seasoning ______ My recommend method to reheat and recrisp: preheat your oven to 350°, remove the loaf from the freezer bag, run the loaf under your faucet to wet the loaf (top and bottom), place the wet loaf directly on your middle or middle-low oven rack, and bake until the water has burned off and the outside is crispy. The total big time will be a little different for each oven, but mine takes about 10 minutes. Store your loaf in the brown paper bag or a bread bag once cooled. Store your loaves in a dry place, away from sunlight and heat the life of your bread as long as possible. There are no preservatives in your sourdough, so the shelf life is shorter than some store-bought breads. Once you’re loaf loses freshness, it makes great toast! discard and do not eat you see any signs of mold. If you’re anything like us, the bread never lasts this long (because we eat it)!

This classic loaf is far from plain - she’s versatile! Whether you’re looking for sweet or savory, this Plain Jane is your girl. Classic Sourdough Loaf or Boule, ~900+g Cold fermented for around 10-15 hours+ No add-ins Bread Ingredients: King Arthur Bread Flour (12.7% Protein Content), Water, Wild Yeast (Sourdough starter), Salt (Redmond Real Salt - Unrefined Mineral Salt) ______ My recommend method to reheat and recrisp: preheat your oven to 350°, remove the loaf from the freezer bag, run the loaf under your faucet to wet the loaf (top and bottom), place the wet loaf directly on your middle or middle-low oven rack, and bake until the water has burned off and the outside is crispy. The total big time will be a little different for each oven, but mine takes about 10 minutes. Store your loaf in the brown paper bag or a bread bag once cooled. Store your loaves in a dry place, away from sunlight and heat the life of your bread as long as possible. There are no preservatives in your sourdough, so the shelf life is shorter than some store-bought breads. Once you’re loaf loses freshness, it makes great toast! discard and do not eat you see any signs of mold. If you’re anything like us, the bread never lasts this long (because we eat it)!

Spice up your life with a jalapeño cheddar loaf! This savory loaf is bursting with flavor…and a kick. Yes, she’s spicy. Jalapeño Cheddar Sourdough Loaf or Boule, ~900+g Cold fermented for around 10-15 hours+ Bread Ingredients: King Arthur Bread Flour (12.7% Protein Content), Water, Wild Yeast (Sourdough starter), Salt (Redmond Real Salt - Unrefined Mineral Salt) Add ins: Tillamook Cheddar Cheese + Hot Sliced Jalapeños (pickled) ______ My recommend method to reheat and recrisp: preheat your oven to 350°, remove the loaf from the freezer bag, run the loaf under your faucet to wet the loaf (top and bottom), place the wet loaf directly on your middle or middle-low oven rack, and bake until the water has burned off and the outside is crispy. The total big time will be a little different for each oven, but mine takes about 10 minutes. Store your loaf in the brown paper bag or a bread bag once cooled. Store your loaves in a dry place, away from sunlight and heat the life of your bread as long as possible. There are no preservatives in your sourdough, so the shelf life is shorter than some store-bought breads. Once you’re loaf loses freshness, it makes great toast! discard and do not eat you see any signs of mold. If you’re anything like us, the bread never lasts this long (because we eat it)!

Olive + Roasted Garlic Sourdough Loaf or Boule, ~900+g Cold fermented for around 10-15 hours+ Bread Ingredients: King Arthur Bread Flour (12.7% Protein Content), Water, Wild Yeast (Sourdough starter), Salt (Redmond Real Salt - Unrefined Mineral Salt) Add ins: Sliced Black Olives (canned) + Roasted Whole Garlic + Fresh Rosemary ______ My recommend method to reheat and recrisp: preheat your oven to 350°, remove the loaf from the freezer bag, run the loaf under your faucet to wet the loaf (top and bottom), place the wet loaf directly on your middle or middle-low oven rack, and bake until the water has burned off and the outside is crispy. The total big time will be a little different for each oven, but mine takes about 10 minutes. Store your loaf in the brown paper bag or a bread bag once cooled. Store your loaves in a dry place, away from sunlight and heat the life of your bread as long as possible. There are no preservatives in your sourdough, so the shelf life is shorter than some store-bought breads. Once you’re loaf loses freshness, it makes great toast! discard and do not eat you see any signs of mold. If you’re anything like us, the bread never lasts this long (because we eat it)!