Isaac’s artisan sourdough

Isaac’s artisan sourdough Fresh artisan sourdough bread �
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Slow down. Let it ferment. Let it breathe.This loaf didn’t happen overnight — and that’s exactly the point. Real sourdou...
06/04/2026

Slow down. Let it ferment. Let it breathe.

This loaf didn’t happen overnight — and that’s exactly the point. Real sourdough takes time, patience, and a starter that’s been doing its thing long before the dough ever hits the oven.

That’s what we do at Isaac’s Artisan Sourdough Co. No shortcuts. Just craft.

📍 Lakewood, NJ | Kosher Certified
🔗 Order in bio

realbread sourdoughlove isaacsbread

05/31/2026

Episode 15 — How to Speed Fermentation Safely

Speeding up fermentation isn’t about shortcuts.

It’s about understanding what drives it.

Heat is the main lever.

Warmer dough ferments faster.

Even 5 degrees makes a significant difference.

Use warm water when you mix.

80 to 85 degrees.
Place your dough somewhere consistently warm — near your oven, inside your microwave with just the light on, or in an oven set to proof.

You can also increase your starter percentage slightly.

More active culture means faster activity.

But here’s the line you don’t cross:
Don’t try to rush the last 20 percent.

The end of fermentation is where structure is built.
If you push too hard at the end, you get gas without strength.

Speed the beginning. Respect the finish.

05/30/2026

This is art…

05/29/2026

Interesting experiment.

05/28/2026

Prep prep prep…

New look. Same dough. Zero shortcuts.The Isaac’s pizza department just got an upgrade — and we think you’re going to fee...
05/27/2026

New look. Same dough. Zero shortcuts.

The Isaac’s pizza department just got an upgrade — and we think you’re going to feel it.

Comment PIZZA and we’ll send you the link. 🔥

05/26/2026

Crunch test! Comment if you think this is up to par on crunch

02/11/2026

Episode 16 — How Warm Your Starter Should Be

Temperature is the silent driver of sourdough.

Here’s the sweet spot:
• 74–78°F (23–26°C) = strongest, most consistent activity
• Below that = slow, sleepy rise
• Above ~82°F = fast, unstable, acidic

What I do:
• Warm water in feeds
• Countertop, not fridge
• Near (not on) the oven
• Same spot every day

Starters don’t need tricks.
They need a stable environment.

Save this — it fixes more problems than new flour ever will. 🍞🔥

Address

Lakewood, NJ

Opening Hours

Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+19084154058

Website

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