Hand-fed since 2018
Robust sourdough,
quietly obsessed over.
Live and dehydrated starters, thoughtful kits, and the tools we use ourselves — shipped from our baking facility to yours, with the kind of customer service you'd expect from a friend who happens to be a baker.
Alive & vigorous
Every jar doubles reliably in four hours before it ships. No exceptions.
Packed to travel
Insulated mailers designed for a live culture. Delivered anywhere in the country.
Real people, real help
Stuck? Write to us. A baker (usually Maren) will write back the same day.
The shelf
Starters & kits
Premium Dehydrated Sourdough Starter Culture - San Francisco - 10 Grams
$14.99
Deluxe Sourdough Starter Kit with Scale
$36.99
Premium Dehydrated Sourdough Starter Culture - German Bavarian Style - 10 Grams
$14.99
Premium Dehydrated Sourdough Starter Culture - French Style - 10 Grams
$14.99
Premium Dehydrated Sourdough Starter Culture - Italian Ischian Island Style Style - 10 Grams
$14.99
Apron Maven San Francisco Sourdough Starter
$16.99Chapter I
One home kitchen, four starters, a hundred jars.
"Apron Maven began in 2018 with four distinct sourdough starters on a home-kitchen windowsill and a stubborn belief that home bakers deserve better than a packet of dry yeast."
Eight years later, we still fill every jar by hand, twice a day, from a small baking facility. Those four cultures have travelled, tested, and shipped with the same care we'd take pouring them for a friend.
Read our storyFrom the kitchen
Recipes we bake weekly
No.01 · Bread
The Classic Country Loaf
A high-hydration boule with an open crumb and a deeply caramelized crust. Our workhorse loaf — the one we bake every week.
Intermediate · 24 hours (mostly hands-off)
No.02 · Flatbread
Overnight Sourdough Focaccia
Pillowy, dimpled, glossy with olive oil. A forgiving bake that turns leftover starter into a dinner-party centerpiece.
Beginner · 18 hours
No.03 · Bread
Traditional San Francisco Sourdough
The tangy, blistered loaf that made a city famous. This is the recipe we developed for our San Francisco starter.
Advanced · 30 hours
No.04 · Bread
Weekday Sourdough Sandwich Loaf
A soft, square-topped pan loaf enriched with a little butter and milk. Slices clean, toasts beautifully, and fits inside a lunchbox.
Beginner · 12 hours
No.05 · Discard
Sunday Discard Pancakes
The recipe that made us stop feeling guilty about throwing starter away. Tangy, tender, ready in 15 minutes.
Beginner · 15 minutes
No.06 · Discard
Griddled Sourdough English Muffins
All the nooks and crannies, none of the yeast packets. Cooked on the stovetop — no oven required.
Beginner · 16 hours
No.07 · Pizza
Weeknight Sourdough Pizza Dough
Mix Sunday night, bake pizzas Monday through Wednesday. A cold-ferment dough that only gets better with time.
Intermediate · 24–72 hours
No.08 · Sweet
Sourdough Brioche Cinnamon Rolls
An enriched, buttery brioche laminated with cinnamon sugar and glazed while warm. Start Saturday afternoon, eat Sunday morning.
Advanced · 20 hours
No.09 · Bread
Cranberry Walnut Batard
A holiday loaf that looks like a bakery centerpiece and tastes like something between dessert and dinner. Great with sharp cheese.
Intermediate · 26 hours
No.10 · Bread
Toasted Seed & Multigrain Boule
A hearty, tightly-crumbed boule loaded with toasted sunflower, pumpkin, sesame and flax. The one we bring to potlucks.
Intermediate · 28 hours
No.11 · Bread
Weekend Sourdough Baguettes
Thin, shattering crust; open, custard-y crumb. Baguettes are a two-day project — the shaping alone is worth the practice.
Advanced · 36 hours
No.12 · Bread
New York Style Sourdough Bagels
Boiled in barley malt, baked on parchment, chewy in the middle and glossy on top. A proper Sunday project.
Advanced · 20 hours
No.13 · Bread
Everyday Sourdough Sandwich Loaf
A soft, square-cornered pan loaf enriched with a little milk and butter. Slices thin without tearing — our house sandwich bread.
Beginner · 16 hours
No.14 · Breakfast
Griddle-Cooked Sourdough English Muffins
Craggy, nooks-and-crannies muffins cooked on a cast-iron griddle. Uses discard, ready by breakfast.
Beginner · 14 hours (mostly overnight)
No.15 · Pizza
Overnight Sourdough Pizza Dough
Neapolitan-style dough with 24-hour flavor. Blistered leopard-spotted crust in a home oven, no fancy equipment required.
Intermediate · 24 hours
No.16 · Snack
Sourdough Discard Cheddar Crackers
Thin, crisp, obscenely cheesy. The best possible answer to 'what do I do with all this discard?'
Beginner · 1 hour + chill
No.17 · Snack
Sourdough Soft Pretzels
Deep-amber, chewy, salt-crusted. A quick alkaline bath gives them the signature snap without lye.
Intermediate · 18 hours
No.18 · Flatbread
Skillet Sourdough Tortillas
Soft, pliable, faintly tangy tortillas that stay flexible for days. A discard bake you'll come back to weekly.
Beginner · 3 hours
No.19 · Bread
Cheddar & Jalapeño Boule
Sharp cheddar in molten pockets, mellow pickled jalapeños threaded through the crumb. Ridiculous with a bowl of chili.
Intermediate · 24 hours
No.20 · Enriched
Sourdough Chocolate Babka
An enriched, laminated loaf twisted around a dark chocolate-cocoa filling. Inspired by King Arthur's babka but built on a slow overnight levain.
Advanced · 20 hours
No.21 · Enriched
Sourdough Hot Cross Buns
Spiced, fruit-studded buns with a naturally leavened tang. A slow ferment deepens the flavor and improves keeping quality.
Intermediate · 18 hours
No.22 · Whole grain
Deli-Style Sourdough Pumpernickel
Dark, dense, and faintly sweet with molasses and cocoa. A classic deli loaf that slices thin for smoked fish and sharp cheeses.
Intermediate · 22 hours
No.23 · Discard
Fudgy Sourdough Discard Brownies
A King Arthur-inspired way to use up discard: dense, glossy-topped brownies with a subtle tang that balances the chocolate.
Beginner · 1 hour
No.24 · Discard
Sourdough Discard Crumpets
Nooks, crannies, and a tangy chew — griddle-cooked crumpets that turn discard into breakfast in under an hour.
Beginner · 45 minutes
No.25 · Bread
Overnight Sourdough Ciabatta
High hydration, wildly open crumb, blistered crust. A slipper-shaped loaf that shines under olive oil or split for sandwiches.
Advanced · 20 hours
No.26 · Flatbread
Puffing Sourdough Pita
Soft, pocketed rounds baked on a screaming-hot stone. Great with hummus, or split and stuffed the next day.
Beginner · 16 hours
No.27 · Enriched
Cinnamon-Sugar Morning Buns
A laminated, muffin-tin cousin to the cinnamon roll. Crackly sugar edges, soft spiraled center. Inspired by the King Arthur bakery classic.
Advanced · 20 hours
In the mail
What bakers say
“Arrived alive and doubled within four hours. Best loaf I've ever pulled out of my oven.”
“I emailed with a proofing question at 10pm. A reply from Maren by 8am. That is unheard of.”
“The dehydrated culture revived on day two. Six months in and my starter is still robust.”
The journal
Notes from the bench
Behind the Scenes · 6 min read
How We Keep Our Starters Alive (Since 2018)
A look inside our baking facility — the schedule, the flour, and the quiet ritual of filling a hundred jars every morning.
Guide · 4 min read
Reviving a Dehydrated Starter, Step by Step
Our dehydrated cultures ship worldwide and last for years on a shelf. Here's exactly how to wake one up in three days.
Technique · 5 min read
Why Hydration Matters More Than Your Flour
The single lever every home baker underestimates. A short piece on how much water changes everything about your crumb.
Explainer · 7 min read
Feeding Ratios, Explained: 1:1:1, 1:2:2 and Beyond
What the three numbers actually mean, why they matter for timing, and how to pick a ratio for the schedule you actually keep.
Explainer · 4 min read
Reading the Jar: How to Know Your Starter Is Ready
Peak, plateau, collapse. The three phases every starter passes through — and the one you want to catch.
Explainer · 5 min read
Bulk Ferment by Feel, Not by Clock
Time is a rough guide. The dough itself will tell you when it's ready — if you know what to look for.
Explainer · 6 min read
The Flour Actually Matters
Protein, ash, malt, freshness — the four flour variables that quietly decide what your loaf looks like.
Journal · 3 min read
Sunday Notes: The 90° Turn
One tiny shaping change — turning the dough 90° between the first and second pre-shape fold — quietly fixed a summer of flat loaves.
Journal · 4 min read
Sunday Notes: A Case for the Boring Bake
A week of chasing a fancy inclusion loaf reminded me why the plain country boule is the loaf worth mastering first.
Journal · 3 min read
Sunday Notes: The Bench Scraper Does the Shaping
A trick I picked up from a Reddit shaping video I keep coming back to: let the scraper build tension, not your hands.
Journal · 4 min read
Sunday Notes: Why My Rye Wouldn't Wake
A rye starter I've kept for two years went silent for four days. Here's what actually brought it back.
Journal · 3 min read
Sunday Notes: Ovens Lie
A $12 oven thermometer changed more about my bread than any technique change ever has.
Journal · 5 min read
Sunday Notes: The Fridge as a Second Baker
How offloading half the schedule to the fridge made weekend baking possible again.
Journal · 3 min read
Sunday Notes: Salt Goes In Last, Always
Every bad loaf this month traced back to the same mistake: I stopped bothering to hold the salt out.
Journal · 4 min read
Sunday Notes: The Half-Starter Bake
What happens when you use half the levain a recipe calls for — and why it's the best summer trick I know.
Journal · 4 min read
Sunday Notes: Sourdough Bagels, Finally
After a year of gummy, dense attempts, one change to the boil pulled it together.
Journal · 3 min read
Sunday Notes: The 'Just Bake It' Loaf
Sometimes the dough isn't right. Bake it anyway. You learn more from an ugly loaf than a skipped one.
Journal · 3 min read
Sunday Notes: The 45-Minute Preheat
A Dutch oven needs longer than you think. The proof is on the bottom of the loaf.
Journal · 4 min read
Sunday Notes: The Case for a Second Starter
A rye starter alongside the white one changed the flavor of every loaf without changing a recipe.
Journal · 4 min read
Sunday Notes: Reading a Poor Loaf
A slice-open post-mortem on one bad bake tells you more than a stack of successful ones.
Journal · 4 min read
Sunday Notes: Stiff Levains for Sane Weekends
A stiff levain has a peak window that lasts hours instead of minutes. Life-changing for a distracted parent.
Journal · 5 min read
Sunday Notes: Why I Stopped Chasing Big Holes
The 'wide open crumb' Instagram aesthetic is a great sandwich-ruiner. Here's what I chase now instead.
Guide · 12 min read
How to Make Sourdough Starter From Scratch: A 7-Day Beginner's Guide
A step-by-step guide to building a live, active sourdough starter from just flour and water — in about a week, with no special equipment.