From a home kitchen to a baking facility.

Those four cultures are still the foundation of everything we ship. We don't feed a hundred jars — we fill a hundred jars, by hand, twice a day, on the same twelve-hour rhythm. We mill a portion of our own flour from Sonoran wheat, blend it with a strong organic bread flour, and we don't ship anything until it doubles reliably in four hours.

The rest is just discipline: warm room, clean jars, weighing to the gram. It sounds simple. It's the reason our starters keep their vigor after they arrive at your kitchen — whether you bake tomorrow or in three months.

Why we bother with customer service

Sourdough is finicky. Bakers get stuck. When you write to us — about a sluggish rise, a flat crumb, a starter that smells funny — a real person writes back. Usually within a few hours. Usually with a fix. That's the shop we set out to build, and it's still the shop we run.

What we believe

• A good starter is a life-long ingredient. Treat it as one.
• Hydration matters more than flour brand. Weigh everything.
• Time is the cheapest ingredient in the recipe.
• If we can't ship it alive, we won't ship it.