7th Hour Hearth

03/30/2026

We will be closed the week of spring break from April 3rd to April 11th. Please email us if you have any orders or requests after April 11th. All orders placed the week of spring break will be done by April 13th! Thank you!

03/22/2026

Promotion for this week:

Order one inclusion loaf off of our menu and receive a plain white sourdough loaf for 1/2 off! That means a full plain sourdough loaf for only $5.

Order a mini loaf bento box with four different flavors for $26.00.

12 Mixed box bagels for $28.00.

Send orders to [email protected] or text order to 470-302-1907. Please allow 24 hours for your order to be ready for pick up.

Call now to connect with business.

03/19/2026

Chocolate chip sourdough loaf!! Inclusions can be tricky when working with sourdough. I have found that stiff starters are better for inclusion loaves! What inclusions sound good to you? My personal favorite is a garlic and rosemary Parmesan!

03/13/2026

Let’s talk about a stiff starter!

A stiff sourdough starter (usually around 50–60% hydration, meaning much less water than flour) behaves differently than a liquid starter. It isn’t always “better,” but it offers several advantages depending on what you’re baking.

1. Produces a Milder, Less Sour Flavor

A stiff starter tends to favor yeast activity over acid-producing bacteria.
• Result: milder, sweeter bread flavor
• Less sharp sourness compared to liquid starters

This is why stiff starters are often used in breads like Italian panettone or bagels.

2. Stronger Gluten Structure

Because there’s more flour and less water, the starter develops stronger gluten.
• Helps dough hold its shape
• Can contribute to better oven spring and taller loaves

3. More Predictable Fermentation

Stiff starters ferment more slowly than liquid ones.
• Easier to control timing
• Less risk of over-fermentation if you’re busy or the kitchen is warm

4. Longer Feeding Window

Since it ferments slower, a stiff starter doesn’t collapse as quickly.
• Can go longer between feedings
• Stays stable in the fridge

5. Good for Enriched or Dense Doughs

Stiff starters handle fat, sugar, and dense doughs better. They’re commonly used for:
• Bagels
• Sweet breads
• Brioche-style sourdough
• Panettone

💡 Little secret many bakers use:
Some people keep a liquid starter for maintenance but build a stiff levain the night before baking. That gives you the strength of a stiff starter with the convenience of a liquid one. This is particularly better for inclusion loaves as the gluten structure creates a stronger hold for ingredients added to your sourdough.

03/06/2026

Why are artisan breads better than store bought breads?

Artisan breads are often considered better than mass-produced store breads for several reasons:

Ingredients: Artisan loaves use simple, high-quality ingredients (flour, water, salt, yeast or sourdough starter) and avoid many preservatives, emulsifiers, and dough conditioners common in commercial breads.
Fermentation: Longer, slower fermentation (often with natural sourdough cultures) develops deeper flavor, more complex acids and sugars, and can improve digestibility.
Texture and crust: Higher-hydration doughs, hand shaping, and baking on stone or in steam produce a crisp, caramelized crust and an open, chewy crumb that store breads seldom match.
Flavor: Longer fermentation and careful handling produce richer, more nuanced taste — nutty, tangy, malty notes rather than the bland sweetness of many factory breads.
Freshness and quality control: Small batches and skilled bakers mean fresher loaves made with attention to timing and technique.
Fewer additives: Artisan breads typically don’t include chemical preservatives; that’s better for people avoiding additives and for flavor integrity.
Nutritional/functional differences: Slow fermentation can reduce some phytic acid and make nutrients more bioavailable; sourdough can have a lower glycemic response for some people (varies by bread).
Variety and craftsmanship: More styles, unique flours (heirloom, whole grain), and baker skill create distinct loaves with personality.

Stay tuned for best methods of keeping your artisan breads fresh for longer! If you like these posts, give us a follow for everything fresh breads, pastries and cakes!

03/06/2026

What type of flour should I be feeding my sourdough starter with?

You can feed a sourdough starter with several types of flour, but some work better than others because they contain more nutrients and natural yeast. 🍞🫙

Best Flours for Feeding a Starter

1. Whole Wheat Flour (very active)
• High in nutrients and wild yeast
• Helps starters become strong and bubbly quickly
• Good if your starter seems sluggish

2. Rye Flour (most active)
• Extremely rich in microbes
• Ferments fast and vigorously
• Often used to boost a weak starter

3. Bread Flour (most common)
• High protein (11–13%)
• Produces a stable, predictable starter
• Great if you bake mostly sourdough bread

4. All-Purpose Flour
• Works perfectly fine
• Slightly less active than whole grain flours
• Easy and inexpensive for daily feeding

Simple Feeding Strategy

Many bakers use a mix like:
• 80–90% bread or all-purpose flour
• 10–20% whole wheat or rye

This gives you strong fermentation plus stable structure.

Example Feed: This is a 1:1:1 Ratio.
• 50 g starter
• 50 g water
• 50 g flour (bread flour or mix)

Avoid

❌ Bleached flour
❌ Self-rising flour
❌ Flours with additives

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💡 Pro tip: If your starter ever seems slow, feed it 50% rye flour once or twice—it usually becomes extremely active within a day. Dont feedbit rye everyday!

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03/04/2026

We don’t just work with sourdough! We also make other breads, desserts, pastries and cakes! Ask us about our other products, place an order and get 10% off your next order total!

02/24/2026

Off menu cake 🎂 Organic strawberry dye free cake. Made with fresh strawberries and strawberry purée reduction. This Is a particularly difficult cake to make because the fresh strawberries can hold a lot of water and if not done right, your cake will fall in the middle and be soggy. This was made with egg whites and unenriched unbleached cake flour, kerrygold grass fed butter, raw cane sugar and a ton of love. 💕

02/22/2026

I have noticed a lot of people seem to be worried about the age of their sourdough starters. Your starter, no matter how old, 30 days, 200 years or anywhere in between, with regular feedings and care should be strong and last indefinitely, while making beautiful puffy bread loaves.

1. Make sure you’re using spring water, not treated water from the sink if you’re in city water. Tap water is often treated with harsh chemicals such as chlorine, which can kill or weaken your yeast.

2. A thick starter is great! Either like a dough or even a thick pancak like batter. A good feeding ratio is 1:1:1, but if your house is a little warmer, use a little less water.

3. Feed your starter ever 12 hours if you bake a lot or every 24 hours if leaving on counter at room temperature. If keeping in the fridge, use the 1:1:1 ratio and feed once a week, discarding as necessary.

Follow our page for more tips and tricks!

Happy Baking!

02/22/2026

I get a lot of questions about sourdough proofing and a common question is, “why is my dough sticky and flat?” Sticky, webby dough that bakes up flat is usually a sign of over feemented dough. Well what can I do with over fermented dough? TONS!! Don’t give up, turn mistakes into triumphs! Follow along for more sourdough tips, tricks and recipes!

02/20/2026

Nothing beats delicious fresh baked breads! Try our sourdough bagels! To place an order just send a request! Have a lovely weekend!

09/24/2025

7th Hour Hearth are artisan bread specialists serving your local area, focusing on sourdough products that are organic, free of any preservatives and fermented just right for optimal gut healthy alternatives to store bought breads. We offer whole loaves, pre-sliced loaves for sandwiches, bagels, bakery style sweet rolls and muffins.

We value your business and patience as most orders take 24 hours to prepare due to the fermentation process of our wild yeast doughs. New menu items coming soon. E-mail us to be added to our newsletter.

To place an order, contact us via the following methods below. We do offer delivery within a 7 mile radius during morning and afternoon hours if possible. Pick up for orders placed the previous days are available everyday of the week from 9am - 4pm.

We accept Venmo, CashApp and Cash. For orders with multiple items, pre-payment is required to secure your order.

Place order requests at:

Text: 470-302-1907
Email: [email protected]

Call now to connect with business.