What are the Basics of Sourdough:

Sourdough is made using a "starter," which is a mixture of flour and water that ferments with natural yeast and bacteria. This fermentation creates the tangy flavor sourdough is known for.

The slow fermentation process also helps improve digestibility and makes the nutrients in the bread more available compared to regular bread.

How Do You Maintain Your Sourdough Starter?

To keep my sourdough starter healthy and active, I regularly "feed" it with fresh flour and water. When it’s not in use, I store it in a cool, dark place or in the fridge if I’m not baking daily.

Unlike many bakers, I don’t discard a portion of the starter. Instead, I always make a bit more than I need for orders, and I use the extra starter in other delicious recipes that call for it. This approach ensures nothing goes to waste and leaves me with just enough starter to feed when I need to bake, while maintaining the highest quality in every batch.

What is Your Baking Process with Sourdough?

Sourdough requires a longer fermentation time compared to regular bread, which allows the flavors and benefits to fully develop. The "sourness" of the bread can vary depending on how long it ferments, and I always opt for a long fermentation process.

For each loaf, it takes me 22 hours or more to ensure the dough ferments properly and achieves the best flavor, texture, and nutritional benefits—so you can enjoy the freshest, most delicious sourdough possible.

Do You Use Any Fancy Equipment to Make Your Sourdough Bread?

No, all my sourdough bread is handmade in small batches with care and attention. I believe in the traditional process, allowing each loaf to develop its full flavor and texture without relying on specialized equipment.

Is it Sourdough?

Yes! Everything I bake is made with sourdough, including pastries. But what does that mean?

It means that all of my products are leavened with a natural culture of wild yeasts and bacteria, rather than commercial yeast. My sourdough bread undergoes a two-step slow fermentation process, while the pastries ferment for 8+ hours. This extended fermentation allows the dough to develop richer flavor, become easier to digest, and enhance its nutritional value. It also activates enzymes that improve both the texture and taste of all my baked goods.

How Long Does Sourdough Bread Last?

Hopefully not long! :) Since my sourdough is unprocessed and contains no added preservatives, its shelf life is shorter than store-bought bread. You can keep it on the counter, cut side down, and covered with a towel for a few days. For longer storage, I recommend wrapping your sourdough in plastic wrap, then placing it in a ziplock storage bag—either whole or sliced—and freezing it for even longer freshness.

For reheat directions and more detailed storage tips, check out the full information on my webpage's blog, “How to Store Your Homemade Sourdough Bread.”

How to Restore Stale Bread?

If your loaf has become too hard, you can bring it back to life with a simple trick!

Run the crust under lukewarm tap water until it's evenly damp. Then, shake off the excess water and place the loaf directly on the oven rack in a preheated oven at around 250°F. Bake until the crust reaches your desired softness.

How do I restore or reheat scones?

To restore the freshness of your scones, follow these simple steps:

1. Preheat your oven to 350°F (175°C).

2. Place the scones on a baking sheet – you can line it with parchment paper for easy cleanup.

3. If your scones are a bit dry, lightly sprinkle them with a little water or milk before reheating to help add moisture.

4. Warm the scones in the oven for about 5-10 minutes or until they're heated through and slightly crispy on the outside.

If you want to restore a soft, freshly-baked texture, you can also microwave them for 10-15 seconds on a microwave-safe plate. Just be careful not to overheat them, as they can get tough if microwaved for too long.

Enjoy your scones just like they were fresh out of the oven!