Traditional Sourdough

Traditional Round Sourdough loaves

Our sourdough breads seem to be a must have for many of our customers. We are told that there is nothing like the flavor and texture of our bread, it is just that unique. We use unbleached and unbromated flours in all our sourdough bread and provide a large variety of flavors. 

How we make our sourdough breads: 

We use real sourdough starter that we feed regularly. Once we start the bread making process it takes nearly 48 hours before the loaf is baked. We feed the starter the evening before we mix our dough. The next morning we mix all the dough and let it proof throughout the day, then in the evening we ball and refrigerate it so that it goes through another proof which we call a cold proof. The next day we pull the loaves out of the refrigerator and begin baking them. This a long and tedious job but the double proof is absolutely worth it as it is what gives our breads the moisture, texture, flavor and even more the great health benefits that real sourdough is so well known for. 

Ordering/Delivery

If you would like to arrange a pick-up or delivery CHOOSE "Local-Pick-up" when checking out. 

In the additional comments section during check-out leave a comment as to where you would like to pick up your order and with any other order details. You may also email, text or call us with questions and additional arrangements. 

Pick-up Options: 

1. FRIDAY in Seymour @ Little Farm Store: 520 Lucky Rd, Seymour, MO 65746 (Noon or later)  

2. SATURDAY in Springfield @ Farmers Market of the Ozarks:  2144 E Republic Rd, Springfield, MO 65804 (9:00am to 1:00pm)

3. You can also find some of our products at Kleier Farm and Home in Seymour from Thursday afternoon through Saturday morning. 

All Local Pick-Up orders should be in by the end of day Wednesday if you would like it by the weekend. We cannot promise to be able to fill later orders. 

We also have options for business, please contact us. 

If you have any questions be sure to contact us! 

Ingredients: sourdough starter, white flour, salt 

Weight: Dough weigh before baking is 575 or more grams