Rise Artisanal

Rise Artisanal Good for people, good for the planet. We ship Fridays only.

11/07/2026

Every good loaf begins with a robust starter.

Our starter - Marcus Aurelius - is not just fed the morning of the bake. I feed him the morning before, stir him hourly for 3 hours so no flour clump goes untouched. When it reaches peak strength, I leave him alone. Twelve hours later, 6:30 in the evening, I feed him again and repeat the cycle.

I feed him weekly because I only bake Fridays. A steady 1:3:3 feeding ratio keeps him healthy and keeps the sourness where I want it. I love a sour loaf, just not an aggressive one.

Starter care is the heart of sourdough baking. It is exactly what we teach in Sourdough 101. Next class: Saturday, July 25. Two slots left. DM us for details.

The anatomy of real classic sourdough:Ingredients: flour, water, salt (and the starter which is made of flour and water ...
11/07/2026

The anatomy of real classic sourdough:

Ingredients: flour, water, salt (and the starter which is made of flour and water at 100% hydration)
Hydration: 78%
Bulk fermentation: 5hrs, 4 coil folds in 30 min intervals
Overnight re**rd: 15hrs (total fermentation time = 20hrs)
Baked at 270C with steam for 35mins

Note to our students: blisters all over, and a gorgeous protruding ear are the signs to look for in a good loaf of sourdough without slicing (we don’t slice the loaves we ship - speeds up the staling of the crumb)

Experimentation is highly encouraged. To tinker with hydration levels, use our free tool: thebakersconverter.com (link in bio)

Interested to learn how to bake sourdough? Join our class on Saturday July 25. We have 2 slots remaining. Send us a DM for details.

10/07/2026

This is what 73% hydration with a little patience looks like.

Fresh jalapeños are hard to come by so I use pickled ones. They hold onto the brine even after 10 minutes in the air fryer. When making this sourdough jalapeño cheddar loaf, I pull back from my usual 78% by not adding water when adding salt (30 mins after the starter is added and mixed in).

There’s an aged cheddar from Australia that works well with this loaf but I find the sharp American cheese ideal just for that pop of color.

Flour = 50g whole wheat, 450g bread flour
5 hours bulk ferment, 13 hours overnight re**rd

Watch that crumb 😍😋

I swore to myself I’d keep half in the freezer, but it’s gone. All gone 🤣

It’s spectacular when lightly toasted especially with our vegan red pesto. But an hour after baking, still warm, with that pillowy soft crumb? That is a texture you owe yourself at least once.

Try our sourdough jalapeño cheddar loaf! Please note we bake and ship Fridays only.

Crumb
06/07/2026

Crumb

02/07/2026

The float test: add a dollop of starter into a glass of water to check if it has enough CO2 that will help bread rise. If it floats, you are ready to make bread.

24/06/2026

We’ve been asked about sourdough classes for months. The answer was always YES, we just needed to find the super-eager-to-learn people to bake with. This Saturday, we will make and break bread with them. 🤎

More dates coming monthly so subscribe to our email list at riseartisanal.com.

I learned this one the hard way: bake scallions in, they scorch. Scatter them on the hot crust the second it’s out and t...
22/06/2026

I learned this one the hard way: bake scallions in, they scorch. Scatter them on the hot crust the second it’s out and they sing. 🌿

Meet the Sesame Scallion Sourdough Focaccia - toasted sesame, fresh scallion, and airy slow-fermented crumb. Naturally leavened, baked the morning of pickup, gone by the weekend.

Use the code SESAME90 for ₱90 off until June 30 · link in bio

🇵🇭 Ube Queso SourdoughSome loaves are recipes. This one is a memory.This week, we commemorate Independence Day with our ...
05/06/2026

🇵🇭 Ube Queso Sourdough

Some loaves are recipes. This one is a memory.

This week, we commemorate Independence Day with our heritage loaf built around two ingredients that show up at every Filipino table: ube and queso de bola. Earthy, creamy, and tangy from Marcus Aurelius, our sourdough starter, always doing what he does best 😋

Available Friday, June 12 — Independence Day delivery. Order by Wednesday via the link in bio.

💜 Which Filipino ingredients would you want to see in a sourdough? Drop them below — we just might make a loaf with them. 👇

Marcus Aurelius (our starter) worked overtime for this one.New on the menu: the Cinnamon Roll Sourdough Focaccia, homema...
27/05/2026

Marcus Aurelius (our starter) worked overtime for this one.

New on the menu: the Cinnamon Roll Sourdough Focaccia, homemade cinnamon sugar folded into the dough during bulk ferment, cold re**rd overnight, glazed straight from the oven. It is soft as a cloud. Less sugar than a commercial cinnamon roll by a mile.

The crumb speaks for itself. Just swipe left.

Order by Wednesday via link in bio. We ship Friday.

Know anyone who makes amazing homemade pastrami? Only because I have the bread for it: our dark rye sourdough, which con...
27/05/2026

Know anyone who makes amazing homemade pastrami? Only because I have the bread for it: our dark rye sourdough, which contains molasses and caraway seeds. Rustic 👌

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Mapayapa Village I
Quezon City
1107

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