What real sourdough actually is

Most commercial "sourdough" bread is made in 2–4 hours with added vinegar for flavor and commercial yeast for lift. Real sourdough uses a live wild yeast starter, no commercial yeast, and a long slow ferment — usually 12–18 hours or more. The difference shows in flavor, texture, and how your body processes it.

Why we ferment for 18+ hours

The long ferment does three things: it develops complex flavor that a short ferment can't replicate, it creates the open crumb structure that real sourdough is known for, and it allows the wild yeast to partially break down the gluten and phytic acid — which is why some people who struggle with regular bread can handle long-fermented sourdough without issue.

Baked fresh for your pickup

We bake in small batches multiple times a week. When you place an order, your loaf is baked specifically for your pickup window — not pulled from a shelf. Pick it up warm if your timing lines up.

Long fermented

12–18 hours or more of slow wild yeast fermentation.

Live starter

Our own cultivated wild yeast culture — maintained for years.

No commercial yeast

Only wild yeast and time. No additives or shortcuts.

Baked to order

Prepared specifically for your pickup window.

FAQ

Questions about our sourdough

When is bread available?

We bake multiple times per week depending on orders. Place your order and we'll confirm the next available pickup window.

Do I need to pre-order?

Yes — we bake to order, so we don't keep extra loaves on hand. Most batches sell out before pickup day.

How long does it stay fresh?

Best within 2–3 days at room temperature. It freezes extremely well — slice before freezing and toast straight from frozen.

Is it actually sourdough or does it have added yeast?

It's real sourdough. We use our own live starter culture and no commercial yeast. The only leavening is wild yeast from the starter.

Fresh sourdough bread in Dripping Springs, Texas