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Towerpoint Sourdough Bread, 4860 E Main Str. , T176, Mesa, AZ (2026)

11/15/2025

Classic White Sourdough, San Francisco style. $10
To get the crusty loaf with an open crumb (read: big holes inside) and a chewy texture, I use quality wheat flour with 12 to 14% of protein, and ash up to 0.06%. I mix locally sourced and high-altitude flours (check the post from 11/15/2025).
Not all proteins are the same. I prefer hard wheat varieties. Extensibility and elasticity are crucial for easier hand mixing and dough manipulation. Some flours are "thirstier' than others. Calculating hydration gives novice bakers some trouble if they overthink it. Working with dough should be a pleasure, not a fight.
Temperature is the main factor in the time required for each step. Wild yeasts and bacteria in the starter react to temperature. They hibernate when cold, and multiply like crazy when it is warm. Many die when frozen or when the temperature is like summer in AZ. Today's weather change will have an effect on your starter composition. It will become less acidic because lower-temperature-loving wild yeasts will overcome the warmth-loving lactic acid bacteria. Having a robust starter with "little beasts" from multiple sources is a must. You don't need to pamper your starter; it will not call the "Starter Abuse Hotline" if you forget it in the back of your fridge, even for several years.
To simplify the explanation: the lower the temperature, the more time is needed for proper fermentation. Don't look at the clock, look at the dough.
Even the worst-looking fresh-baked sourdough is the most delicious bread you've ever eaten. That is a fact!
Please text me at (631)697-7275 to order sourdough or to get more information on how to bake it.

11/15/2025

Classic White Sourdough... A crusty loaf with big holes inside and a chewy texture is what most people picture when they talk about sourdough. Why? It is what most grocery stores offer. However, most Sourdough-labeled bread is not sourdough. It is bread leavened by commercial yeast with some starter added to enhance the flavor.
So what is a real sourdough? Classic sourdough has 3 ingredients: wheat flour, water, and salt.
What no label lists is the time. It takes 3 days to make a loaf. However, you don't need to stay in the kitchen for more than a few minutes at each step.
I teach my students to bake this basic sourdough before experimenting with other flours and inclusions. Once you understand the basics, there is no limit to what you can use to bake delicious bread.
Please text me at (631)697-7275 or stop by T176 to order a loaf of real sourdough bread or get help with your own baking.

11/15/2025

This week, I started to add Organic Central Milling flour to my Hayden Mill Artesian flour, and I'm very pleased with the results. The 40 to 50-pound bags were quite a challenge for me, but all the flour is now safely in plastic containers (food grade) that are easier to place on my counter.
Sourdough can be baked from any flour. Proper fermentation is the most important factor. Bread flour has more protein than all-purpose flour and, therefore, is easier to work with for novice bakers. Hi-protein flours are great for an open crumb, chewier texture, and extended fermentation to enhance the flavor.
I recommend experimenting with different flours. Don't be afraid to try local varieties or ancient grains. There are so many options available. Many small farms grow heirloom cereals without harmful pesticides, but don't want to go through the hassle and expense of organic certification. Hayden Mill in Tempe is such an example. Some large "factory farms" obtain the organic certification despite their questionable practices.
Hand-mixing sourdough and frequent consumption of freshly baked bread are the best ways to learn about different flours.
Please let me know if you have any questions about the sourdough method.
Happy bread baking!

03/24/2024

For many of my customers, the season in AZ is ending soon. If you would like to take a loaf or two with you, please let me know at this time as my baking capacity is filling up fast.
I deep freeze (minus 40F) freshly baked bread. I wrap it in a microperforated bag and a freezer bag. This combination prevents condensation during defrosting. Frozen bread travels without being squashed. Once you arrive home, you can put it back in a freezer. Sourdough can withstand multiple freeze-defrost cycles without any taste deterioration or mold creation.
I always reheat my bread before eating. I use a clean pan with a lid for the first side, and no lid after I turn the slices. I leave it longer for toasting my bread to a desired level. Toasters work too and even a few seconds in a microwave "wake up" the full flavor of fermented grains and inclusions.
I have shipped my sourdough to many customers to their homes in the past but I would urge you to find a local home baker with a Cottage Law license. A lot of healthy bread is produced all around the US in home kitchens. I can help you find one if needed. Please support your own community.
When texting me your orders, please indicate the fresh or frozen status of each bread and your date of departure.
Thank you for a wonderful season. Petra (631)697-7275

02/29/2024

I'm sorry to announce that there will be no sourdough cinnamon rolls or bread this Saturday during Patio Day Sales.
Despite my diligent preparations for the past few days, my medical team convinced me to start my chemotherapy tomorrow, Feb.1, trying to stop the rapid growth of my tumor asap.
Since my diagnosis a few weeks ago, several customers didn't want to "bother" me with their bread orders. Please stop deciding for me. I have been in bad shape for the past 30 years; this cancer diagnosis is nothing new to me. Baking healthy sourdough bread gives me a reason to be alive and not just to pay my bills. I enjoy social interactions with my customers. Who else would come to my house if not for picking up their order?
Please keep placing orders as always. I will let you know if and when I will be able to bake. I appreciate all your "thoughts and prayers" and if that is your method of support, please direct them also to my medical team at Ironwood Cancer Center. They need all the help as they work hard to keep most of us alive.
Text me at (631)697-7275 or stop by T176. There are printed menus (with ordering instructions) in my carport. Thank you. Petra

01/19/2024

Gluten fear-mongering initiated more research into the health benefits of bread. Sourdough bakers now have scientific data to support our previously observed but not precisely measured claims. My "Storage Tips" pamphlet urges my customers always to reheat any sourdough baked goods, be it warming up or toasting each slice. This process "wakes up" stale bread. It brings back not only the taste of freshly baked bread but also eases digestion.
The sourdough method of baking without commercial yeast has plenty of health benefits due to the long fermentation process. Freezing, reheating, toasting, using sprouted and ancient grains, omitting sugar and bad oils, and all other "tricks" artisan bread bakers utilize to offer the most nutritious and easily digestible baked goods.
Several pounds of bread every day sustained humans for millennia. It was always the main staple of nutrition and a source of calories. Commercial production of a single yeast culture changed everything about bread baking and consumption. Packaged yeast was a miracle celebrated by most housewives and bakery owners. Commercial bread companies started a race to make bread as fast as possible. Adding large amounts of sugar and fat, American bread is closer to a yellow cake than bread anywhere else in the world.
The "miracle" Wonder Bread morphed into a villain when obesity started to take a toll on society and not just individual lives. Eating multiple slices of "cake" with meals paired with a sedentary lifestyle needed to change. Blame was assigned to gluten. Suddenly, hoards of people became allergic to gluten, and even a bag of apples has to have a "Gluten Free" official stamp. It was a slap in the face of every celiac sufferer as the real allergy to gluten proteins is a miserable disease with no cure.
I get many requests for gluten-free bread from people who don't know anything about gluten. A person with a real gluten allergy would not even come to my doorstep as they value their life. I try my best to explain both gluten proteins (there is not one gluten!), what they do, and how slow fermentation and sprouting of heirloom or ancient grains helps in digestion. I have many happy customers who have diabetes, digestion issues, sensitivities to grains, and other related afflictions. If you are not sure, what causes your health problem, please consult a medical professional and educate yourself on basic facts about sourdough. Google is the best source of information. I can help you clarify some facts or answer questions regarding my offerings. I always suggest eating my bread with some sensible topping at first to see, if it has the same effect as the commercial product. Freeze the rest of the bread and you will have a chance for even better digestion without losing any of the freshly baked sourdough flavor or texture.
Petra, Towerpoint Sourdough Bread lady, is at T176 or text (631)697-7275. Happy bread eating!

01/05/2024

If you are new to Towerpoint, I would like to introduce you to my sourdough bread and other nutritious baked goods. Please follow the instructions on the menu or stop by my place T176 any time or on Saturday during the Patio Sales.
I'm looking forward to meeting all new artisan bread lovers. I'm licensed under Arizona Cottage Law and Health Department rules.

01/05/2024

Due to the weather change, my brain is doing somersaults inside my head, and I can think even less than usual. Before each Patio Sales Day, I have no idea what to bake. Is everybody on a diet or would Maple Pecan sourdough cinnamon rolls be a good idea?
For the savory special, I was testing a Gruyere Star, and it is delicious. I filled my buttermilk sourdough with Gruyere cheese, caramelized onions and apples, and finished it with fresh thyme and coarse sea salt.
Another choice of filling is Brie Cheese with fresh cranberry chutney. Aged and Sharp Cheddar is always a substitute option.
As always, please text me your bread orders if you know what would you like. I prefer to bake your bread during the daytime. The overnight baking for the Patio Sales is exhausting for me, but I like to introduce my sourdough creations to new residents and customers.
I appreciate any ideas for new flavors or nutritious baked goods. What would you like to see on my menu or as a special?
Petra T176 (631)697-7275

12/25/2023

Sourdough Sandwich Loaf available for sale. Tools not included.

12/14/2023

I got multiple requests for the recipe for my Sourdough Cinnamon Rolls. So far, this version is the fluffiest with the least amount of calories. It is not difficult; just bring any small jar and I will give you the sourdough starter. This recipe is for 10 cinnamon rolls (1,500g). I use monk fruit sweetener instead of white sugar.
Day 1:
1. Mix 20g starter, 15g sugar, 60g water, and 120g bread (high protein) flour to create a sweet stiff starter. Leave it on the counter till it triples in size, then refrigerate till ready to mix the final dough.
2. Mix 20g starter, 25g sugar, 75g water, and 75g bread flour. Leave it on the counter till it doubles, then refrigerate.
3. Cook 160g milk with 85g bread flour for 5-8 min until film is created on the bottom of the pan. Refrigerate after it cools down.
4. Microwave 100g bread flour. Pour 120g boiling water over the hot flour. It will gelatinize. Refrigerate after it cools down.
Day 2:
Add all of the above ingredients into the bowl of a stand mixer or large mixing bowl (leave a tablespoon of the starter for the next time, keep it in a fridge). Add following:
300g milk
50g sugar/monk fruit or other sweetener
zest from 1 organic lemon
20g real vanilla paste or extract
70g spiced rum, bourbon, or brandy
8g salt
600g bread flour
300g all-purpose flour
Knead dough till smooth/windowpane test
Add 60g cold slices of butter with high-fat content, one at a time till all is absorbed. Place dough in an oiled container and cover with plastic. Leave it in a warm oven or on a heating pad - 78 to 84F till it doubles in volume. It can take 24 to 72 hours depending on the environment. Refrigerate till you have time to make the rolls, up to 5 days. Do not freeze the unbaked sourdough; freezing kills a lot of the natural yeasts and beneficial bacteria, and the lactic acid alters the taste too much.
Final day:
1. Bring the dough and stick of butter to room temperature
2. Prepare the filling of your choice (150 dark brown sugar, 200g monk fruit or other sugar, 30g Saigon Cinnamon - not cassia, 50g spiced rum or flavoring of your choice).
3. Roll dough to 20x18+" as thin as you can. Keep 20" width.
4. Spread as much butter as you desire. Cover with filling till that last inch. Roll the dough. Cut 2" slices. Place them into a baking dish and cover.
5. Let the rolls proof in a warm place till almost doubled in volume. It will take a long time - about 4-6 hours.
6. Brush the rolls with egg wash and pour 1oz of cream over each roll.
Bake at 350F for 40 minutes or till the tops are a nice dark color. Brush with glaze (spiced rum and brown sugar) or use frosting of your choice if desired.
Many of my customers are sensitive to gluten and they have no problem digesting these sourdough cinnamon rolls as they have the same fermentation process as any other sourdough bread.
Please don't hesitate to text me if you need additional information. I will call you back when I can.
I know that opening a can of Pillsbury cinnamon rolls is easier but who wants to look like the Pillsbury mascot or spend a whole day in the gym to outdo the damage? Those couple extra steps and a lot of patience to let the dough do its own thing are really worth it.
If this process is too difficult, look for the Cottage Law licensed (inspected home kitchen) bakers in your area. Each state has its own rules but sourdough is allowed everywhere as it doesn't need refrigerated. There are plenty of talented bakers offering healthier alternatives.
Enjoy every bite of your sourdough cinnamon roll!!!

Towerpoint Sourdough Bread

11/15/2025

11/15/2025

11/15/2025

03/24/2024

02/29/2024

01/19/2024

01/05/2024

01/05/2024

12/25/2023

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