Ingredients

My sourdough journey began with frustration at all the additives in grocery store bread... Why not keep it simple? Here's what's in my sourdough loaves:

King Arthur organic bread flour
Filtered water (using Clearly Filtered technology)
Sourdough starter (King Arthur organic bread flour & filtered water)
Salt
Bob's Red Mill rice flour (for dusting on top)

Bread FAQs

How long will the bread keep?

Since there's no additives or preservatives, this bread tends to go stale and even mold after about a week. I recommend freezing half of the loaf if you aren’t going to eat the whole loaf within 3-4 days. Thawed from frozen sourdough bread tastes just as delicious!

Where does your starter come from?

The sourdough starter I use was created in 2020 by my dear sister, Kathleen. We've kept it alive and thriving since then and take pride in its flavor and strength!

What is your bread-making process?

Each sourdough loaf is kneaded by hand, fermented over a 24-hour period and baked at 500º in my home oven for the perfect crispy crust and chewy crumb.

I'm Shelly - your baker!

I'm Shelly, a Cincinnati native and graphic designer with a passion for the delightful art of sourdough baking. My journey into the world of sourdough began in 2022, and since then, it's become my favorite weekly ritual. I've made countless loaves for friends and family, and it's always a hit at parties! I mean who doesn't want to snack on bread all night?

If you ever have any questions about my process or ingredients, please reach out! Thank you for allowing me to bake bread for you and your family to enjoy.