The biggest hidden variable in sourdough baking is temperature - specifically the temperature of your dough right after mixing. This post explains Final Dough Temperature, how to calculate it, and why controlling it is the key to predictable fermentation and stronger, more consistent bread.

After years of refining our process, we’re taking the next step: switching to 100% organic flour in every sourdough loaf, croissant, cookie, cracker, and pasta dish we make. This post breaks down why this transition matters—from health impacts like glyphosate and folic acid to how it supports our mission to nourish through ancestral techniques. We’re pairing time-honored methods with the best possible ingredients—and this is just the beginning.