Living Leaven Baking Company

08/11/2026

05/11/2026

Bubbly Sourdough Focaccia 🫧🫒🌿🧈

150 g active sourdough starter
330–350 g warm water
20 g honey
20 g olive oil
410 g flour
11 g salt

1. Mix starter, water, honey, and olive oil. Add flour and salt and mix until combined. Rest 20–30 minutes.
2. Perform 3–4 stretch and folds or coil folds over the first 2 hours.
3. Cover and bulk ferment until the dough is puffy and jiggly.
4. Generously oil a baking pan and transfer the dough into the pan. Fold gently if needed to fit.
5. Let proof again until bubbly and relaxed, about 2–4 hours depending on room temperature.
6. Drizzle with olive oil and dimple with your fingers. Top with flaky salt, rosemary, garlic, tomatoes, cheese, or your favourite toppings.
7. Bake at 425°F for 22–30 minutes until deeply golden and crisp on the edges.

Optionally, sprinkle with more salt, drizzle with olive oil, add pesto or chimichuri. The options really are endless!

Serve warm & enjoy!

04/30/2026

slow spring days & feeling your seasonal depression melt away one sunny day at a time👌🏻

04/21/2026

04/06/2026

Sourdough Tin Loaves:
{step by step guide for baking in a loaf pan}

When I first saw this method from it completely changed the game for me! This is what I’ve learned along the way!

1. supplies needed: 2 loaf pans, the same size, parchment or cornmeal, razor blade/bread lame, optional: binder clips or heat resistant rubber bands
2. keep everything the same about your dough (recipe, shaping) & place in a banneton for an overnight cold proof
3. line your pan with parchment or sprinkle with cornmeal
4. place your proofed dough into the pan (straight from the fridge) & score it
5. add the second pan on top to act as a lid, secure with binder clips or heat resistant rubber bands
6. bake at 430° for 30 minutes with the lid on, and 15-20 with the lid off, or until desired doneness

Extra things to note:
•my loaves are weighed out to 800 grams and my pans are 9”
•you may need to adjust the oven temp and time based on how hot your oven runs
•I’ve tried proofing in the tins & I personally don’t like the results: my loaves turn out better if they’re cold proofed in a banneton
•if you’re baking lots at a time, put them on sheet trays for an easier transfer in & out of the oven
•play around with how many you can fit in your oven- keep in mind that if your oven is overcrowded they may not bake as evenly or efficiently
•you may also need to change the temp of your oven depending on oven strength

04/04/2026

The end of an era 🥹

So grateful for my time at . Truly such a sweet season for my little hobby turned business.

Thank you to everyone who has supported, purchased my items or cheered me on. Thank you to the people who came out week after week for fresh bread 🤍

I’ll be taking a break for the month of April, then transitioning exclusively to porch pickups in May! 🌷🍞🥖☀️

03/24/2026

03/20/2026

Some dates to make a note of! 🍞

March 28- last bread drop at 🥺
April- taking the month off to rest & reset
May- back with porch pickups in Sardis 🏡

03/18/2026