Our loaves are always made with organic local grains. We use heirlooms and ancient varieties so you can discover new flavors and nourishment from old staples
All following loaves will contain wheat, rye, and sea salt.
Low Gluten Loaves
A delicious alternative!
All following loaves contain rye and sea salt. They do still contain small amounts of gluten because of the rye starter and from being made in the same facility as the wheat loaves.
Our Specialty Doughs are sourdough-fermented as well. We of course still utilize traditional technics and ingredients, while bringing flavors closer to home by using local produce.
Cookies, Crackers, and Other Treats
Einkorn whole flour, unrefined sugar, local pastured eggs, grass-fed butter: there's no guilt in this pleasure.
We would like to see a world of self-sufficient healthy people. For that goal, we are sharing our starter culture and providing caring instructions for them. Multiply wellness!
100% Freshly Milled Rye
This community of microorganisms has been our helper since the beginning of our operation. They have been passed down to Douglas from Sarah Owens, the author from whom he learned his craft. It has survived extreme cold, heat, acidity, and long travels so they are strong and sturdy. Enjoy!
How to activate your starter?
In the jar, you will find 120g of rye flour and the starter
culture. To activate it, you just need to warm ½ cup of water, add to the jar and mix until the flour is wet. Careful not to overheat the water: pleasantly warm to touch is perfect!
Using the rubber band, mark the height.
Find a warm spot in your kitchen, and let it ferment from
8h to 24h. When they double in size (looking by the rubber band) they are ready to be used!
How to care for your starter?
After using almost all of it, leaving just some specs in the
jar, you should feed them with more flour of your choice (although I strongly suggest rye for its health and taste qualities).
The quantity of flour will depend on how much you
would like to use on your next bread making, so you never have too much leftover starter getting sour.
So add the flour, and mix until they are dry. You can
store them dry like that and when ready to feed them for use (8h to 24h hours prior to bread making) you feed them the same amount of flour in warm water.