The Quiet Art of a Good Sourdough

Great sourdough is not a trick. It is a rhythm of feeding, resting, folding and paying attention. Every loaf on our counter starts more than a day before you see it, with a starter we have kept alive since the bakery opened.

Feeding the starter

Our starter gets fed twice a day with a blend of bread flour and stone-ground wholewheat. We watch how it rises, how it smells and how it feels, then adjust the water temperature to match the weather. Warm Austin afternoons move things quickly. Cool mornings slow them down.

Why we wait

The dough ferments slowly overnight in the cold. That time builds the gentle tang, the open crumb and the deep, caramelised crust our regulars ask for. Rushing it would be easier. It would not taste the same.

A tip for home bakers

Let the dough tell you when it is ready, not the clock. Look for a domed surface, a few bubbles at the edges and a soft, airy feel when you press it gently.