WildFlour Artisan

WildFlour Artisan Your favorite little sourdough bakery in Waukee, Iowa šŸŒ¾

We make sourdough bread with only the BEST ingredients. Want to learn?
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Join one of our workshops on the basics of sourdough (scoring included!).

Our little Monday Market is growing!! Did you know that there are goodies at our Markets that you CAN'T find on our webs...
06/04/2026

Our little Monday Market is growing!! Did you know that there are goodies at our Markets that you CAN'T find on our website?!

Sometimes there are sourdough scones, including Orange Cardamom, Chocolate Pistachio, Cranberry Orange, Lemon Blueberry, Honey Cinnamon, and Apple Pie...

We also have infused olive oils, beeswax lined bread bags, farm fresh unwashed eggs and often have special freezer options in our customer freezer.

So, while ordering online is awesome, stopping by our Monday market often provides even greater options.

See you on Monday? šŸ˜Š

XO,
Clorrisa

WE NEED YOUR HELP!! TIME CHANGE!! 2-5pmEvery Thursday, we typically vendor at the Valley Junction farmers market. Unfort...
06/04/2026

WE NEED YOUR HELP!! TIME CHANGE!! 2-5pm

Every Thursday, we typically vendor at the Valley Junction farmers market. Unfortunately, the market has been canceled due to upcoming inclement weather.

BUT, because of the nature of sourdough, I have already prepped more than 100 loaves, sourdough brownies, scones, and cookies. šŸŖšŸ„–šŸ«Ŗ

We will be opening up our market area (enclosed in the market garage) and we would LOVE for you to stop by and snag goodies for your weekend.

975 Roman Road, Waukee 2-5pm (cash, Venmo or card)

Please share with anyone you think might enjoy some sourdough goodies this weekend!

06/02/2026

Ever wonder why your sourdough doesnā€™t taste as tangy as the one from the store?

Iā€™ve had so many of you ask about this lately, and itā€™s such a good question. A lot of commercial sourdough breads actually have added sour flavoring, which is why they taste extra sharp compared to what you make at home.

If youā€™re hoping for a little more of that tang in your own loaf, one simple thing you can try is letting your dough ferment longer in the fridge. Itā€™s called cold fermentation, and I usually like somewhere around 18 to 36 hours. That extra time helps all those natural bacteria do their thing and can deepen the flavor just a bit.

That said, every starter is a little different. Some lean more mild and nutty, others a bit more sour or even slightly floral. So part of it is just learning what your starter likes to do. And if you go too long, you can overproof, so itā€™s a bit of a balance.

Have you played around with longer fermentation times yet, or are you more of a same-day baker?

XO,
Clorrisa

MARKET Monday is TODAY!!! Donā€™t forget, all products will now be in our market area, to the right of our bakery front do...
06/01/2026

MARKET Monday is TODAY!!!
Donā€™t forget, all products will now be in our market area, to the right of our bakery front door.

4-7pm @ 975 Roman Road, Waukee

Items available:
šŸ„šFarm fresh eggs
šŸ„–Sourdough breads
šŸŖSourdough cookies and scones
šŸ„žSourdough pancake mixes
āœØVanilla bean paste
šŸ«’Infused olive oils
šŸ“Sourdough strawberry cream cheese cake roll! (Located in designated freezer!)

And more!!

Venmo and cash accepted. First come, first take!!

Itā€™s funny how something as simple as a single cut can make or break a loaf. šŸ„– Itā€™s one of those steps where precision r...
05/28/2026

Itā€™s funny how something as simple as a single cut can make or break a loaf. šŸ„–

Itā€™s one of those steps where precision really matters. Not too deep, not too shallow, and just the right angle.

That one intentional cut gives the dough a plan. With long fermentation, thereā€™s so much energy built up, and scoring is what helps it rise the way itā€™s meant to instead of bursting wherever it wants.

Itā€™s a small detail, but it changes everything about the final loaf.

Next time you pick up a loaf, take a peek at the scoreā€¦ it tells you a lot about how that bread was handled.

XO,
Clorrisa

05/26/2026

"How do you get your sourdough starter to rise in the appropriate amount of time?"

This is THE most common question I've gotten lately, so I thought I would record a little video try and help explain!

A newer starter just needs more time, more feedings, and a little consistency before it gets strong and predictable.

MY HACK: One thing Iā€™ve personally loved using in my flour mix is hard red wheat flour with malted barley flour already blended in. It gives the starter a little extra support during fermentation and helps encourage a more active rise without needing anything complicated.

Have you noticed certain flours your starter seems to love more than others?

I hope this helps!!

XO,
Clorrisa

Happy Memorial Day and a huge ā€œThank youā€ to all who currently are serving or have served in any branch of the military....
05/26/2026

Happy Memorial Day and a huge ā€œThank youā€ to all who currently are serving or have served in any branch of the military. We donā€™t take your sacrifices for our freedoms for granted.

Our bakery and Monday Market is closed today but weā€™ll be stocked and ready for you on June 1st!

Donā€™t forget we are CLOSED on Memorial Day!! Instead, place your online order by 7pm Monday for a Friday pick up OR come...
05/24/2026

Donā€™t forget we are CLOSED on Memorial Day!! Instead, place your online order by 7pm Monday for a Friday pick up OR come visit us at the Valley Junction Market - 4pm -8pm.

We hope you can enjoy your weekend and that youā€™ll stop by on June 1st when our Monday market will be stocked!

We love nothing more than seeing our goodies make it out of the market and into your homes!!Small businesses in Waukee m...
05/23/2026

We love nothing more than seeing our goodies make it out of the market and into your homes!!

Small businesses in Waukee make it because of the community... we couldn't be more grateful to be a part of it.

Tag us so we can see and celebrate your experience, and spread the word so others hear about us too! šŸ˜„

Save this post as a reminder šŸ‘€
.. and we'll see you on Monday :)

XO,
Clorrisa & The WildFlour Team

One sourdough thing nobody talks about enough? Your climate can change your bake. šŸ¤ÆSomeone baking in Colorado is not dea...
05/21/2026

One sourdough thing nobody talks about enough? Your climate can change your bake. šŸ¤Æ

Someone baking in Colorado is not dealing with the same dough as someone baking here in Iowa.

In really dry, high-altitude places, dough loses moisture faster and bread can brown way too quickly in the oven. A lot of bakers there will actually lower their oven temp a little sooner or add extra steam so the crust doesnā€™t get dark before the inside is fully baked.

Here in Iowa, we usually deal with more humidity, so dough tends to stay softer and hold more moisture. That can mean your loaf needs a little longer in the oven to fully crisp up and bake through.

Same recipe. Totally different result sometimes.

If you're in a dry climate, here's a good starting point:
ā€¢ Bake hot at first for oven spring
ā€¢ Use steam or a covered dutch oven
ā€¢ Then lower the temp slightly so the crust finishes evenly without getting too dark

Curious where everybodyā€™s baking from because I swear every climate has its own personality šŸ˜… Drop your city/state (or country?!) in the comments!

XO,
Clorrisa

Address

Waukee, IA
50263

Telephone

+15153717985

Website

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