Farmhouse Sourdough

06/14/2023

We’re still out of town, but make sure you go out and support the market! 🖤

This Tuesday is the first day of the Market!! Make sure to stop in and support our local farms and businesses! See ya there!!

09/28/2022

Crackling loaves fresh out of the oven 😍
Now that we’re back home, I’m working on some new hearty breads for winter + the holidays!
Until then, you can always order your favourites for pickup or local delivery. 🙂

09/20/2022

I’m back in PA today mixing up some sourdough discard pizza crust. 😍😍

09/13/2022

It’s our last market day!
I’ll be there tonight with a limited menu.
Sourdough
Cheesy bread
Cheddar jalapeño
Dog treats

See you soon!

09/06/2022

08/30/2022

Between the weather + my children’s moods, I will not be at the market tonight. 😆
I do have a handful of freshly baked loaves available!

Sourdough $8
White chocolate cranberry sourdough $10

Pickup in Wilson, or local delivery 🥰

08/25/2022

Getting started on some “custom” orders for this weekend.
Did you know that true traditional sourdough is a 2-3 day process from start to finish? It starts out with creating a leaven, then there’s a 6-12 hour cold
fermentation process, and then a 12+ hour cold proof!
I recently learned that many commercial bakeries add yeast to speed the process up. 😱 I take my time over here, and that is what makes it so good (and easier for your body to process).
Keep your timeline in mind when placing orders for a gathering or holiday! (Thanksgiving is coming! 🦃)

08/24/2022

Sourdough croutons… the best!!
Toss with good olive oil, sea salt, garlic, and dill. Bake for 20 minutes at 350.
This is my favourite way to use up the 17 half eaten pieces of bread my toddler leaves around the house! 🙃

08/23/2022

Today’s menu:

Sourdough
Garlic + sea salt (SD)
Maple brown bread (SD)

Cheddar jalapeño
3 cheese
5 seed

Cinnamon sugar butter
Black garlic butter

Sourdough dog treats

See you tonight!!

08/22/2022

Back home + making the sourdough leavens for Tuesday’s market! I tested some new add ins this weekend; I’m excited for you to try them!