10/15/2026
Let’s talk Sourdough Breads for a moment. First up Sourdough Sandwich Bread -If you haven’t ordered my Sourdough Soft Sandwich bread in the last few months, you’re in for a real treat! I constantly work to improve my method and recipe, and after several adjustments to my original recipe I finally have it just where I want it. I slowed fermentation down, those extra hours of fermentation do something magical to the flavor. I’ve changed the fat I use and how I incorporate it. For the soft sandwich bread the addition of butter to the dough is what makes it so soft. The aroma of this bread baking is almost torture, it smells amazing and knowing it’s not for me can be rough. The loaf shown here is the Everything Seasoning loaf.
Sourdough Artisan Loaf- The OG of sourdough if you will. Only thing I’ve changed on this loaf is the hydration, as I’ve improved I’ve been able to work with a higher hydration, giving the artisan loaf a soft and moist crumb with a not too thick outer crust with a fantastic crunch. I make this loaf when I want to make some grilled sandwiches that are a bit heftier than just grilled cheese (though dunked in some tomato soup it’s fabulous!).
Last up - Sourdough Focaccia- I am OBSESSED with focaccia. It is my favorite of all sourdough. It’s so easily customized, sweet? Savory? Salty? Yes to all the above. Seriously, the only limit to what focaccia can be is your imagination. We use it for pizza, sandwiches, snacking, you name it, we’ll try it. My focaccia took a bit longer than other breads for me to get just right, but now that I have it, this soft, moist, and delicious bread seems to melt in your mouth as you eat it.
Whatever style sourdough I do, they all start with the same 3 basic ingredients- Flour, Water, and Salt. Simple ingredients, put together with care, and baked with love. Thank you all for supporting me and allowing me the honor of nourishing you and your families.
