Overnight fermented for a subtle sourdough tang.

Half whole wheat, half regular flour! Fiber friendly sourdough goodness

Our family's favorite! A swirl of cheddar cheese, plus everything bagel seasoning inside and out! Makes an amazing grilled cheese!

Sourdough bread with sesame seeds, poppy seeds, garlic, and onion seasoning - just like an Everything Bagel!

Rosemary and Olive Oil inclusion added to our traditional sourdough batard loaf

Parmesan cheese and italian herb inclusions added to our traditional sourdough batard loaf

A touch of olive oil softens the crust on this loaf-shaped Sourdough

Round plain loaves the perfect size to hollow out for bread bowl soups and dips! Available in Traditional or 50/50 Whole Wheat

These also work great for smaller households and folks who don't have the freezer space to store leftover slices from a larger loaf.

Soft, fluffy, cake-like cornbread that's practically a dessert!

Just a hint of sweetness and a crumbly, cornmeal-forward crumb

Leavened purely with sourdough to make a tedious-but-worth-it brioche dough.
UPGRADED RECIPE: Now with a shelf stable Cream Cheese frosting!

Cream Cheese Frosting packaged on the side so you can reheat your cinnamon rolls without melting

Reheating Instructions:
Remove plastic lid and icing cup before reheating.
Oven: Cover aluminum pan with foil and reheat for 10-15 minutes at 350F. Add icing while warm.
Microwave: Place individual rolls on a microwave safe dish and heat for 20-30 seconds. Add icing while warm.

Your own bag from The Carb Dealership! Perfect for carrying your sourdough goodies back home (or out to lunch)!

Made from recycled cotton with double handles. 20 inches wide by 15 inches deep

Learning how to bake your own sourdough? Need a little help from an established sourdough starter?

Packaged in a small plastic cup, you can have your own sample sized sourdough starter that we've lovingly named "Glutenous Maximus".

We recommend feeding at a 1:5:5 starter to flour to water ratio for ~12 hour gaps between feeds at 68-72F. If you want to bake within the next 4-6 hours, feed equal amounts of starter, flour, and water.

Glutenous Maximus prefers non-chlorinated lukewarm water and unbleached wheat flour.

Ready to get Bread-ucated? We recommend the following resources:
- The Perfect Loaf book by Maurizio Leo and theperfectloaf.com
- Grant Bakes @ Youtube: https://youtu.be/CTuGXdyrWUo

DO NOT EAT! Sourdough starter is used for recipes, and is not meant for immediate consumption. Contains raw flour. DO NOT EAT!