Here at Brown Barn Farm, we are enjoying the art of making our own bread using the traditional sourdough method.
Sourdough starter rising—where the magic begins.
Sourdough is a type of bread leavened with a “starter” instead of commercial yeast, creating a unique tangy flavor and chewy texture. The starter is a fermented mixture of flour and water that contains wild yeast and bacteria.
Freshly sliced sourdough—airy, tangy, and rustic.
Sourdough baking involves several stages, including creating and maintaining a starter, mixing the dough, bulk fermentation, shaping, proofing, and baking.
A sourdough-based pie crust, prepped and ready.
Sourdough starter must be fed on a regular basis to maintain active fermented yeast. “Discard” is the portion removed during feeding. While inactive for bread, it’s perfect for recipes like cookies or pizza dough.
Focaccia made with sourdough discard—soft, flavorful, and topped with herbs and olives.
Sourdough may be easier to digest than other breads, and some studies suggest it can be beneficial for blood sugar management and gut health.
Rustic sourdough boule, crusted and beautiful.
Don’t toss the discard—these cookies prove it’s just as delicious.
From crusty loaves to creative recipes with discard, sourdough brings both tradition and nutrition into the heart of our farm kitchen.