We have two of our own sourdough starters: Frank, who has been with us the longest, and Jill, who is a little younger. We use them for different breads depending on what flavor we are looking for.
We do not make rustic sourdough; these are soft loaves of bread. We use a different technique of making bread that gives you a soft inside and a chewy soft crust.
We make this with Jill. She gives you a nice sourdough flavor.
Garlic and Herb
We use Jill for this and add pureed garlic, so the flavor is throughout the bread. We then add basil, oregano, rosemary, and thyme. We love to pair this with a big bowl of soup
Garlic and Cheddar
We turn to Frank and again use the pureed garlic. This time, we add sharp cheddar cheese and our signature herbed cheese topping. This is a family favorite for garlic toast.
Jalapeno and Cilantro
We add jalapenos, cilantro, and a little lime to Jill. It gives you a nice jalapeno flavor with some heat. Makes amazing avocado toast.
Dill and Shallot Sourdough
When Melissa was a girl, her mom would make a dill and onion bread. This is a nod to that flavor. Melissa uses shallots because they have that the slight flavor of garlic, as well as the onion flavor. Then, she adds a generous helping of dill, so it's bursting with dill flavor.
For this flavor, we add jalapenos to Jill, but we temper down the heat with sharp cheddar cheese. This is a family favorite for grilled cheese sandwiches.
Sundried Tomato & Basil
We use Frank for this one. We add sundried tomatoes and basil to Frank. We bring it all together with a little bit of garlic. I love to cook this on the grill with a little butter. It goes great with steak.
We add fresh Rosemary to Jill blending it in during the kneeding process to release the flavors.
We use Frank for this one. We mix in those warm spices like cinnamon, ginger and cloves. We then fill the loaf with a sweet cinnamon sugar swirl. It makes great French toast!
Net Wt. 1 lb 4 oz
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