At Crumb & Culture, I don’t just bake sourdough—I nurture it. Each loaf begins with the simplest ingredients: flour, water, and time. But what makes my sourdough truly special isn’t just the recipe—it’s the science and care that I pour into every step of the process.

Sourdough is unique because it’s made with wild yeasts and beneficial bacteria, not commercial yeast. These natural microbes, found in the air and in the flour, come together to slowly ferment the dough. As they feast on the sugars in the flour, they release carbon dioxide, causing the dough to rise and giving it that signature airy texture.

But what really makes my sourdough stand out is the Lactobacillus bacteria. These good bacteria produce lactic acid, which gives my loaves that signature tangy flavor. The longer the dough ferments, the deeper and more complex the flavor becomes. That’s why my sourdough tastes so much more flavorful than regular bread—it’s the result of a long, patient fermentation process that builds character with every hour.

I don’t just stop at flavor. Sourdough is also easier to digest than many other breads. Thanks to the natural fermentation process, the gluten and phytic acid in the flour break down, making my bread gentler on your stomach. And with the probiotics produced during fermentation, every slice is a step toward better gut health.

When you choose my sourdough at Crumb & Culture, you're not just buying bread—you’re enjoying a crafted, living product made with care and time. From feeding and nurturing my starters to shaping and baking each loaf, I take pride in the art and science of sourdough. Every bite is a taste of what happens when passion, patience, and wild yeasts come together.

I hope you can taste the difference. Thank you for letting me be a part of your day at Crumb & Culture!