Sourdough items have significant health benefits over traditional commercial yeast breads. If you are going to eat bread, sourdough will provide your gut with healthy probiotics and assist your body with overall digestion as well as assist your body in maintaining healthy blood sugar levels. Edisto as we know has no bakery. As someone who used to work at a bakery in addition to growing up with access to New York Bagels I was sick of driving into Charleston for a decent bagel and decided to take matters into my own hands.

Of course! Reach out to me to let me know of any allergies and we can work though any product that you may be allergic too. (Exception being wheat. Sorry my products include traditional flour and I do not offer wheat free products at this time)

I am registered with the State of South Carolina to produce and sell food items out of my home and I follow all rules and regulations set for cottage license holders by SC DHEC. ID number 10-202-00434

No, definitely not! However payment is due when you pickup or receive your items.

Yes! I’m working already on a few items that have been requested but want to make sure I get them close to perfect (always room for improvement in my mind!) before making them available for purchase! I would love to hear if you have items you are looking for that I may be able to make!

Of course! Feel free to message me with your requests and I would be happy to see what can be done to meet your expectations.

Five Days: Step-By-Step Day 1- put your packet of dehydrated starter in a sanitized glass jar with a lid. Add 20 grams of warm water* (78°-85°F). Stir with a wooden spoon, cover with sealing lid and let sit for 10 minutes. After 10 minute waiting period is over, add 20 grams of unbleached bread flour** and stir thoroughly, removing any clumps of flour. Close lid and let sit on the counter for 18-24 hours at 72° -80° F. Day 2- after your starter has sat for 18-24 hours, remove the lid on your jar and add 30 grams of unbleached bread flour and 30 grams of warm water. Stir thoroughly again until texture is similar to a thick pancake batter and smooth without any lumps of flour. Let sit in a warm area of your kitchen (72°-80° F) for 18-24 hours. Day 3- You may start to see some signs of life in your starter! Time to name your starter as it is a tradition. Like day 2, you will remove the lid to feed your starter however you will want to remove 1/2 of the starter that is there to begin. Measure out 60 grams of starter and dispose of the other 60 grams. Add 60 grams of unbleached bread flour and 60 grams of warm water to the kept starter and stir until well mixed and no clumps remain. Starter will need to be kept in a warmer place. Make sure it is kept in an area of your kitchen that is between 72°-80° F. Let sit another 18-24 hours Day 4- You should notice that your starter has risen and fallen through the last 18-24 hours, leaving streaks on the side of the jar. Once again you will discard what you do not need. I suggest keeping about 45 grams and “discarding” the remaining. What you keep in grams will then need to be fed the same amount in both unbleached bread flour and water and mixed thoroughly. Cover again and let sit 12-24 hours. Day 5- your starter is ready to be moved to its permanent home! Transfer your starter to a larger locking lid sealed jar. Lock the kid but remove the seal so it may “breathe” during feedings. You should have about 135 grams of starter in your jar. Which is just over 1/2 a cup of starter. How much you feed your starter to maintain will be based on your needs and how often you expect to make dough and bread. Feed your starter with at least a ratio of 1 starter: 1 water: 1 unbleached flour (equal amounts of each). By now your starter should double to triple in size within 4-7 hours of feeding at this ratio. If you feed it in larger ratios 1:5:5 it will take longer to reach its peak size (12+ hours). The surface of your starter will some as it grows and flatten out when it’s done growing. Maintaining your starter (Day 6+): Your starter can live on your counter if you wish, just remember to feed it daily to keep cultures and the wild yeast alive. If you don’t plan on baking often or feeding daily you can place it in the fridge to store. Your starter can be left in the fridge for months, just pull out of fridge and stir in separated liquid from starter. Questions? Reach out to me at Sidedoughbread@gmail.com for troubleshooting tips!