The Montana Local Food Choice Act (MLFCA) is a law that exempts certain homemade, non-potentially hazardous food products from commercial food licensing and inspection requirements, allowing them to be sold directly to consumers in Montana.
Where are you located?
I am located in Havre, MT.
What payment methods do you accept?
I accept Venmo (Kaci-McKee-1) and cash.
If neither of these methods fit your needs, please contact me to make other arrangements.
Do you ship goods?
As much as I’d love to ship goodies, the Montana Local Food Choice Act requires that all sales be made in person, directly from me to you, within the state of Montana.
Can you accomodate food allergies?
While every effort is made to prevent cross-contamination, a completely allergen-free environment cannot be guaranteed.
Consumers with food allergies are advised to use their discretion when purchasing and consuming these products.
Does sourdough contain gluten?
Yes, traditional sourdough does contain gluten. Although the fermentation process can make gluten easier to digest for some people, it is not gluten-free.
Do you offer gluten free options?
I’m sorry, but I’m unable to offer gluten-free options. My home kitchen and sourdough starter both contain gluten, so I can’t guarantee a gluten-free environment.
What is a sourdough starter?
A sourdough starter is a live, fermented culture of flour and water that acts as a natural leavening agent for baked goods.
What is the difference between active sourdough and discard?
An active starter is one that’s been freshly fed with flour and water, allowing the wild yeast to grow and become strong enough for baking.
Discard is unfed starter. While it won’t make bread rise, it’s full of flavor and beneficial acids from fermentation, making it perfect for adding depth to recipes.
What type of flour do you use?
I use Wheat Montana Natural White Premium All-Purpose Flour, which is unbleached and unbromated.
