No starter needed. Our mix includes premium cultures that deliver authentic sourdough flavor and rise without any weekly feeding or maintenance.

You only need water.

A mixing bowl, spatula, and a baking vessel like a Dutch oven. You only need a large mixing bowl, a sturdy spoon, and a baking vessel.

Yes. Modern stainless steel is completely safe for sourdough.

Just 5 minutes. You only need to mix the ingredients with warm water, let it rest, and bake. The clock does the rest of the work for you.

It is a massive 2-pound (approx. 900g) rustic loaf. It is large enough to feed a family or provide toast and sandwiches for the entire week.

Wait at least two hours. Slicing too early makes the inside gummy.

No. Traditional sourdough relies on wheat flour for structure and rise.

Khorasan is an ancient grain that gives our bread a rich, slightly nutty flavor and a beautiful golden crumb.

We recommend baking the full loaf. Our recipe is precisely measured to give you the perfect 2 lb artisan rise and texture.

No.

No.

No, but it gives the best crust. You can use a heavy pot with a lid, a standard baking sheet, or a large loaf pan.

Bake at 450°F (232°C) for the best crust and oven spring (if in covered Baker) or 400°F if uncovered.

Filtered water is best. Chlorine/Heavily chlorinated tap water can kill the wild yeast cultures.

Yes. Fold them into the dough during the final shaping stage to prevent burning.

Store it in an airtight container for up to four months. Keep it in a cool, dark, and dry pantry. Because they are premium dry ingredients with zero moisture, the mixes have a stable shelf life of up to 6 months when stored in a cool, dry pantry.

Yes. Freezing extends the shelf life up to six months. Bring it to room temperature before using.

Either works well. Glass jars offer a better moisture barrier than plastic bags.

Keep it in an airtight container. Store it in a cool, dark pantry.

For Maximum Shelf Life (Without Freezing): After the loaf has fully cooled, place in a large paper bag. Then place that paper bag inside a loose plastic bag (not tightly sealed). This creates a balanced humidity environment: the paper absorbs excess moisture, and the plastic slows moisture loss. Never refrigerate it. Refrigeration dries the bread out quickly.

Yes. Slice the loaf completely before freezing. Wrap tightly in plastic and freeze for up to three months.

We operate proudly under Florida Cottage Food Laws. These regulations require us to sell and ship our products exclusively to physical addresses within the state of Florida.