My sourdough starter is named Margaret. Bread is alive—a collaboration between baker and microorganisms.

The Living Culture

A starter is a whole ecosystem of wild yeast and lactic acid bacteria.

Every starter is a microbial fingerprint of its maker and environment.

The yeast and bacteria support each other, creating flavor, texture, and rise.

The Variables That Matter

Control gives consistency:

• Hydration
• Temperature
• Time
• Flour type

The Bake

Heat brings the Maillard reaction, crust, aroma, and the airy crumb we love.

Sourdough isn’t just food. It’s tradition—thousands of years old.