Simply Sourdough by Whitney

02/13/2026

Still baking 😊

11/26/2024

A customer needed sourdough appetizers and I think we nailed it! 💛😋

11/14/2024

We had a blast at the Purvis Street Festival and sold out way faster than we ever imagined! Thank you to everyone that came out and bought bread! Let us know if you would like to place an order.

09/10/2024

My new favorite…rosemary & garlic

08/20/2024

Weekend bakes- chocolate chip 🖤

06/25/2024

Sourdough Focaccia is my favorite! The only added ingredients in this one are olive oil and spices.

06/15/2024

Now, that’s a good crumb…

06/15/2024

Prettiest cinnamon/sugar yet! 😋🍞

06/11/2024

Bakes today 🍞😍

06/10/2024

Just FYI…

People bad mouth bread all the time. Call it a “bad carb”. BUT, did you know, there are actually such thing as good carbs?

Sourdough bread is naturally leavened, with a bacteria called lactobacillus. Lactobacillus helps to put GOOD bacteria into the intestines. The bacteria metabolize sugars into lactic acid, which lowers the pH of their environment and creates the signature sourness associated with yogurt, sauerkraut, etc.

The sourdough fermentation process helps make calcium, phosphorus and iron more available to the body. Furthermore, the fermentation process for sourdough alters the enzymes in the wheat berry & can even HELP counteract adverse reactions to gluten.

Eating carbohydrates naturally causes our blood glucose to rise as we digest them. We get those big spikes from eating simple carbohydrates, like sugar and refined grains, especially when they’re not paired with protein and fat (two nutrients that slow down digestion).

How foods affect your “blood glucose” is quantified by glycemic index and glycemic load. Glycemic index refers to how much your blood glucose rises two hours after consuming a food, whereas glycemic load indicates how quickly the blood glucose spike occurs.

Why does this matter??

Sourdough bread has a LOWER glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Sourdough is higher in fiber, which ADDITIONALLY lowers the strain it puts on your blood glucose.

I hope this is helped to open your eyes that not all carbs are bad, it’s just a matter of the ingredients we use, and how it’s prepared.

06/09/2024

06/09/2024

Hi, everyone! I started this page for all things bread! I usually bake 2-3 times a week & take orders any day.
Plain Sourdough & sandwich bread- $10
Inclusion loaves are jalapeno/cheddar $14, cinnamon/sugar $12, everything but the bagel $12, chocolate chip $12, chocolate with chocolate chips $13, garlic & rosemary $14 & foccacia $12.
If you would like anything not listed, let me know!
The basic loaves are starter (flour & filtered water), unbleached bread flour, filtered water, and Himalayan salt.
Please feel free to reach out at any time with questions/orders. I can meet, drop off, or schedule pick up.