“It’s the simple things in life that fill us up, like good bread…”

Hi, I’m Jess, and I can’t wait to share my love of baking (and eating) artisan sourdough bread with you!

As a self-taught artisan bread baker, I’ve learned that naturally leavened bread is made from a live, wild yeast called “starter”

Made with just flour and water, our starter is fed daily to keep the happy, yeastie bubbles forming.

The starter is combined with more flour and water to make a larger amount of wild yeast, called leaven.

The dough is then mixed using leaven, flour, water and a hint of salt.

After the mix, comes bulk fermentation, proofing, and finally the best part… the bake!

The slow fermentation process of the wild yeast breaks down carbohydrates and proteins in the flour (more effectively than fast rising yeast). Given the slow breakdown of gluten, some with gluten sensitivities find that sourdough is a bread they are able to enjoy.

My full baking process takes three days, with a lot of downtime in between, where often I can be found grooving around the kitchen listening to my favorite sourdough spinning tunes.

The transformation of simple ingredients coming to life with bubbling energy excites me each and every time I bake, reminding me it’s the simple things in life that fill us up, like good bread - and for that - but especially you my fellow bread lovers, I’m truly grateful.