Wildflower A Bread Art Co.
SMALL BATCH
Patience is a vital ingredient in the art of sourdough baking, as well as in many aspects of life. In the world of baking, it means allowing time for fermentation, letting the dough rise, and allowing flavors to develop. Each step in the sourdough process requires careful attention and a willingness to wait, ultimately leading to the creation of delicious, artisanal bread.
Naturally Leavened
Sourdough is a unique and wholesome type of bread that is naturally leavened, meaning it rises without the use of commercial yeast. Instead, it relies on a "starter"—a fermented mixture of flour and water that contains wild yeast and beneficial bacteria. This natural fermentation process not only gives sourdough its distinct tangy flavor but also offers several health benefits.
Artisan Organic Sourdough Breads
breads, naturally leavened and
made in small batches. Seasonal
monthly subscription available
offering fresh sourdough bread;
pre orders are available for
porch pickup in Springfield. Or
visit The Rusty Porch for weekly
sourdough bread options.
Beginners Sourdough Bread Workshop
Hands on participation: Begin your
adventure in bread making by exploring the fascinating world of wild yeast sourdough starters. Engage in a variety of hands-on activities, such as mixing, folding, shaping, scoring, and much more.
Pre Order Options
Complimentary pre sliced upon request
with the exception of gift loaves.
Sourdough Focaccia
Organic flour, water, wild yeast,
olive oil, herbs, garlic, onions, salt.
Sourdough Bread
Einkorn Ancient Grains
A 12,000+ year
old wheat variety. A lovely stone ground flour. Many people who don't tolerate modern wheat love this more digestible grain.
Organic Bread Flour, Einkorn Wheat,
Water, Natural Yeast, Salt.
(With a light corn flour bottom crust.)