Reserve Your Loaf. Daily Bake Drop.

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Explore Our Process
Our Philosophy

Time, Care, and More Obsession

At SOURDOSE, we truly belive that great bread cannot be rushed. Our wild-yeast fermentation process spans 12 or more hours, developing complex flavors and a signature open crumb. This bread is made with patience.

Our Method

The SOURDOSE Process

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Mix & Folds

Bulk Fermentation

Cold Retard

Final Process

Each batch is mixed by hand, ensuring perfect hydration and gluten development.

Our high-hydration dough undergoes a slow, ambient bulk fermentation. This crucial stage builds strength and deepens the wild-yeast character.

A 12-hour cold proof allows enzymes to break down starches, enhancing digestibility and creating the distinctive sour notes our bread is known for.

A well heated oven yields the perfect oven spring that you always wish for.

Our Promise

Flour, Water, Salt, Time. Nothing Else.

No commercial yeast. No artificial additives. Just the foundational elements, transformed by meticulous technique and a living wild-yeast starter. We honor the craft.

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Reserve your morning loaf.

When today's bake is gone, tomorrow is the next batch.