Loaves By Lainy

Small batch artisan sourdough made with love. Located in Pflugerville, TX.

07/25/2026

OH HEY!!! 👋😅 I’m still here!

I took the month of July off…for my sanity, to start a new job, to spend more time with my kids, and to figure out what this fall season is going to look like. Plus… I don’t enjoy baking when it’s 103° outside. 🥵

The break has been a breath of fresh air. Social media can be exhausting, and for the first time in almost a year, my sourdough starter got to take a little vacation in the fridge!

But he’s back out now, after a few hearty feeds, and produced this gorgeous Croissant Sourdough. 🤤

We’ll be back to taking orders for August! Pickup days and times will look a little different, so thank you for your patience while I settle into my new schedule.

✨ August pre-orders are OPEN via my Bakesy link! (In bio)

Should this Croissant Sourdough earn a permanent spot on the menu? 👀🥐🍞

06/11/2026

Ancient Grains Sourdough Loaf using organic Eikorn flour from Barton Springs Mill 🌾 ummm I’m totally obsessed, it’s delicious. Also using the absolute best bannetons from Mike Vaona

06/03/2026

Some favorite May bakes 🫶🏼

May was a busy one! A successful market, lots of new faces, and so many returning customers ❤️ I’m incredibly grateful for every single order and interaction.

And somehow, Loaves By Lainy turns ONE this month! 🎉 It feels impossible that it’s already been a year. Thank you for supporting my small business and helping make this dream a reality.

05/31/2026

It’s been a while since I’ve done a crunchy crumb reveal 🤭 My ideal crumb, minus the one big bubble I failed to pop!

05/23/2026

It’s insane to think that Loaves By Lainy will be a year old in June! Proud to see how far I’ve come since starting my sourdough journey in January 2025.

A few things I’ve learned along the way: you’re not going to make beautiful bread every single time and that’s okay. Between then and now have been hundreds (maybe even thousands!) of loaves filled with trial and error. Ugly loaves. Burnt loaves. Cracked loaves. Over-proofed and under-proofed loaves. Every mistake taught me something.

I learned sourdough through hands-on experience, and one thing I’ve realized is that everyone does things differently. Find what works for you. Flour choice, hydration, and starter health all play a huge role. You can’t make beautiful bread with an unhealthy starter. I see a lot of acidic starters out there… feed those babies high ratios! Switching to a stiff starter was a total game changer for Vincent Van Dough.

Most importantly: don’t give up. Learn to love the process just as much as the end result. 🫶🏼

05/22/2026

It’s been a minute since I’ve posted a scoring video. This loaf came with a big ol’ smooth belly too 🤌🏼

05/06/2026

Open baking has really helped me increase production to 4 loaves at a time instead of 2 in Dutch ovens 🙌🏼
Sure, more than 4 would be nice… but let’s not get ahead of ourselves 😂
All baked in a regular home electric oven on a large baking steel 🫶🏼
Good fermentation, the right steam + heat, and a little bit of magic = perfect loaves (almost) every time 🎉

04/28/2026

Strawberry Sunburst 🍓☀️ my spring/summer sourdough cookie! Bursts of strawberry and sweet white chocolate, with a subtle lemon zest flavor. You won’t want to miss it!

Address

Pflugerville, TX
78660

Telephone

+15732917590

Website

https://bakesy.shop/b/loaves-by-lainy

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