Sourdough by Sarah

Sourdough by Sarah Baking grounds me in a loud world.

Slow fermented sourdough, simple ingredients, made with love 🍞
Small batch baking in South Bend
Custom orders welcome
Yes, I bake AND marry people 😅

09/23/2026

🍞 Sourdough By Sarah Update 🍞

Now that the surgery is behind me, the hardest part is going to be staying away from my kitchen. 😭😂

Unfortunately, my sourdough comeback is going to take a little time. I’m aiming for around the 6-week mark, which puts us around November 3rd, assuming healing goes well and I’m cleared to start using my arm more.

So until then, I’ll be over here missing my dough, watching the calendar, and trying very hard not to convince myself that I can totally handle a 25-pound bag of flour. 😂

Thank you all for being so patient and understanding while I heal. ❤️

Sourdough By Sarah will be back! 🍞🥖

09/22/2026

🍞❤️ Sourdough By Sarah Update! ❤️🍞

Surgery was this morning, so I’m officially taking a little break from baking while I recover! 🥴💪🏼

I’ll be back in a couple of weeks or so, hopefully healed up and ready to get back to making all your favorite sourdough goodies! 🍞🥖

Thank you all for your patience and understanding while I take some time to rest and recover. ❤️

Sourdough By Sarah will be back before you know it! 🥰🍞

09/19/2026

💛 A little Sourdough By Sarah update…

I wanted to let everyone know that I’ll be having surgery this Tuesday for my broken collarbone. Unfortunately, that means I’m going to have to take a little break from baking while I recover. 😭

I’m not sure exactly how long I’ll be out, but I’ll keep everyone updated as I heal and figure out when I can safely get back in the kitchen.

Thank you so much for all the love, support, and patience you’ve shown me. I appreciate every single one of you! 🥹❤️

Hopefully I’ll be back to baking (and covered in flour 😂) before too long!

Sourdough By Sarah will be back! 🍞❤️

09/15/2026

A little Sourdough By Sarah update ❤️🥖

I found out today that I’m looking at at least 8 weeks of healing for my broken collarbone, and that’s assuming I DON’T need surgery. 😭

I see the trauma surgeon Thursday to find out what happens next and whether surgery is going to be necessary. I honestly don’t know yet what the healing timeline would look like if I do end up having surgery.

So for now, Sourdough By Sarah is going to have to slow down while I focus on healing. 💔 I’m definitely not happy about it, but apparently my collarbone has decided it’s the boss now. 😂

Thank you all for being so understanding and patient with me while I figure this out. ❤️🥖

09/13/2026

🥖 A LITTLE Sourdough By Sarah UPDATE 🥖

Well… apparently I decided baking bread wasn’t challenging enough, so I went and broke my collarbone. 😭😂

I’m okay, but I’m definitely going to have to slow things down a little while I heal. Unfortunately, sourdough requires a bit more than just throwing flour in a bowl, and right now lifting, mixing, shaping, and handling cast iron are not exactly my best friends. 🥴

Sourdough By Sarah is NOT going anywhere! ❤️

I’ll still be taking orders when I’m physically able, but please be patient with me while I recover. Turnaround times may be a little longer than usual, and I may have to limit the number of orders I can take at a time.

Thank you to everyone who supports my little sourdough business, places orders, shares my posts, and keeps coming back for more bread. It truly means so much. 🥹❤️

In the meantime, my starter is still alive, my oven is still ready, and I’m determined to get back to baking as soon as this collarbone stops being dramatic. 😂🥖

Thank you for understanding and supporting Sourdough By Sarah! ❤️

🍞✨ Hi! I’m Sarah, the face behind Sourdough By Sarah! ✨🍞I realized I’ve had quite a few new people follow my page lately...
09/10/2026

🍞✨ Hi! I’m Sarah, the face behind Sourdough By Sarah! ✨🍞

I realized I’ve had quite a few new people follow my page lately, so I thought I’d take a minute to introduce myself and explain a little bit about what I do here!

I make homemade sourdough bread from scratch, and every loaf is made by me, by hand, right here at home. ❤️

One thing I want people to know about sourdough is that it takes TIME. A loaf can take up to 48 hours from start to finish. 😳

🌾 First, the dough needs time to ferment and rise, which can take most of a day.

❄️ Then it goes through a cold proof for at least 8 hours in the refrigerator. This helps develop that delicious sourdough flavor and texture.

🔥 Then comes baking day! Each loaf is baked individually in my cast-iron Dutch oven to get that crispy, golden crust and soft, chewy center.

Because of that process, I usually don’t have fresh-baked loaves just sitting around waiting for someone to pick them up. Most of my bread is made by pre-order so I can plan my baking schedule and make sure your loaf gets the time it needs.

So if you see me post that I have openings for bread, don’t wait until the last minute! 😂 Give me a little time to work my sourdough magic. 🍞✨

I’m still baking, still experimenting with new flavors, and still having a ridiculous amount of fun making bread for you guys.

Thank you to everyone who supports Sourdough By Sarah by ordering, sharing my posts, recommending me to friends, or even just following along. It means more than you know. ❤️

Now tell me… what sourdough flavor should I make next? 👀🍞

09/06/2026

🍞 I may seem like I’ve been MIA… but Sourdough By Sarah is still baking! 🍞

This migraine has had me hiding out for a bit 😵‍💫, but thankfully it’s gotten A LOT better, and I’m slowly getting back into my normal baking routine! 🙌🏻

So if you’ve been craving a fresh, homemade sourdough loaf… I’m taking orders! 🥖❤️

Need a loaf (or two 😉)? Send me a message and let’s get you some fresh sourdough! 🍞✨

Thank you all for being patient with me while I’ve been dealing with this stubborn little monster. 🥹❤️

08/29/2026

🍞❄️ FUN SOURDOUGH FACT! ❄️🍞

Did you know that freezing your sourdough bread may actually change how your body digests some of the starch? 👀

When bread is baked, cooled, and then frozen, some of the starch can become resistant starch. Resistant starch isn’t digested the same way as regular starch, which means it may help slow down the rise in blood glucose after eating it. 🩸✨

And sourdough already has something pretty cool going for it too! The fermentation process may help make the bread’s effect on blood sugar a little different than regular white bread.

So if you’re stocking up on your favorite Sourdough By Sarah loaf, popping it in the freezer isn’t just a great way to keep it fresh longer… it may have a little extra benefit too! 😋❄️🍞

⚠️ Of course, everybody’s body is different, and sourdough is still bread with carbohydrates. This isn’t medical advice or a replacement for following your doctor’s recommendations.

Now the real question… are you a fresh bread immediately person or a freeze some for later person? 😂👇

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