FAQs (Real or Imagined)

1. What flour do you use?

I use Central Milling organic flour and King Arthur flour (non-GMO) which is both unbleached and unbromated. Most of my breads have a whole grain component using whole red winter wheat and whole rye. Those come with a USDA Organic label. For maximum freshness and simply because they smell so much better than the store bought variety, I grind my own whole wheat, spelt, and rye. 

 2. How do I store my bread?

You will be getting your bread the same day it's baked. Your loaf will last on the counter at least 2 days (that's a conservative estimate) if not more. Some of my customers have told me they've had their loaves last 4 days on the counter. That said, these loaves are baked without dough conditioners and preservatives. For maximum freshness, on the day you get your bread, set aside, slice, double bag, and freeze what you will not be using for the next two days. Slices can be removed for toast. You may also freeze whole loaves. Thaw completely and reheat at 375F for 10-15 minutes. Loaves heated this way should be consumed ASAP. 

 3. What are your most popular breads?

For daily bread, the Rustic Sourdough and Seven Grain are my bestsellers. For the savory loaves, Roasted Garlic Rosemary Sourdough and Gruyere Cheese Sourdough rank the highest. Savory loaves are offered as Weekly Specials. If you like these flavors, you could buy more to freeze. 

4. How long is your sourdough fermented?

It typically takes 6 hours to build the levain which then goes into the main dough which takes another 18 hours for total fermentation before they hit the oven. So in all, 24 hours, sometimes more, depending on room temperature. 

5. Are your breads vegan?

Sourdough is typically dairy free. The flavor comes mainly from fermentation of the flour. Unless you're ordering a cheese flavored sourdough or the Soft Sandwich Sourdough, you're probably looking at a loaf that doesn't have dairy or sugar added to it. Look at the ingredients list to make sure the loaf meets your dietary requirements.  

6. Is sourdough healthier for you?

I don't know. I doubt you will add more days to your life by eating my sourdough. I will tell you I have customers (diabetic and gluten intolerant) who tell me they can eat my sourdough in moderation and not have issues. That makes me feel good. But everybody is different, so don't take this as dietary advice. I'm fascinated with sourdough as a process which is why many of the breads offered are sourdough. I do offer yeasted loaves as well since not everyone likes sourdough. I'm driven primarily by flavor. 

7. Do you offer [e.g., Deli Rye]? That's really hard to find in this town.

Just ask me!  I have a couple of really popular breads that would not have appeared if not for customer suggestions. Then there are those breads that are hard to sell but if I like the flavor, I would be happy to offer them occasionally. Shoot me a text. 479-220-1214.

8. Do you offer pickup?

I do. Pickup days are Wednesday and Friday, 4-6 pm. 

 9. Why aren't all your breads offered for subscription?

I have a long list of sourdough variations but I'm a one-person operation. So I have decided for now to offer daily staples for subscriptions. Specialty loaves (e.g., Roasted Garlic & Rosemary) will go into a weekly rotation. If you have a hankering for a particular bread, you can buy more loaves to freeze or contact me to request for a bread to appear sooner rather than later as a Weekly Special.