Sourdough · July 17, 2026
Our Everyday Farmstead Sourdough
This is the loaf on our label and the loaf on our table — organic flour, water, salt, and starter. That’s the entire ingredient list. It’s the recipe we get asked for most at pickup, so here it is, exactly as we bake it.
The schedule that makes it easy
Sourdough isn’t hard, it’s just scheduled. Here’s our rhythm:
| When | What |
|---|---|
| Thursday 8 am | Feed the starter |
| Thursday 1 pm | Mix dough, rest 1 hour |
| Thursday 2–6 pm | Stretch and fold every 45 min, then bulk rise |
| Thursday 6 pm | Shape, into the banneton, into the fridge overnight |
| Friday 8 am | Bake cold from the fridge |
Ingredients
- 500 g organic bread flour
- 350 g water (about 78°F)
- 100 g active, bubbly starter
- 10 g fine sea salt
Method
- Mix. Stir starter into water, add flour and salt, mix until shaggy with no dry spots. Cover and rest 1 hour.
- Stretch and fold. With wet hands, grab one side of the dough, stretch it up, and fold it over. Quarter-turn the bowl and repeat 4 times. Do this every 45 minutes, four rounds total.
- Bulk rise. Cover and let rise until it’s grown by about half and jiggles when you shake the bowl — 4 to 6 hours in a Montana kitchen, faster in July, slower in January.
- Shape. Turn out, shape into a tight round, and settle it seam-side-up in a floured banneton or towel-lined bowl.
- Cold proof. Cover and refrigerate overnight, 8–14 hours. This is where the flavor comes from — don’t skip it.
- Bake. Heat a Dutch oven at 475°F for 45 minutes. Score the cold loaf, lower it in, lid on for 20 minutes, lid off for 20–25 more, until deeply bronzed.
- Wait. The hardest step: let it cool a full hour before slicing.
Notes from our kitchen
- No starter? Ask at pickup — we happily share ours. Bring a clean jar.
- If your loaf spreads flat, your bulk rise likely went too long. Shorten it and let the fridge do more of the work.
- Crackling sounds while it cools means you did everything right.