Here at Side Yard Bakery, our sourdough starter was born in late November 2025 — created from scratch with nothing more than flour, water, and time. Every loaf we bake begins with that same living culture, nurtured daily and never rushed.
Why Orders Close Tuesday at Midnight
Sourdough takes time. Real time.
Your loaf begins its journey first thing Wednesday morning, which is why we close orders Tuesday night — so each batch can move through its slow, intentional rhythm without shortcuts.
Wednesday — Feeding the Starter
On Wednesday morning, we feed our starter with premium, unbleached flour and fresh water, then let it rest and ferment for a full 24 hours. This long, quiet rise builds strength, flavor, and the signature tang that only true sourdough can offer.
Thursday — Mixing Day
Thursday is when the dough comes to life.
We mix in small 5 kg batches to maintain consistency and quality. Each batch moves through a careful sequence of mixing, autolyzing, and folding — developing gluten, structure, and flavor.
Bulk Fermentation
After about 6 hours of bulk fermentation, the dough becomes airy, elastic, and ready to shape.
Shaping & Flavoring
Each loaf is weighed to 600 g, then shaped by hand.
This is when we add your favorite inclusions — cinnamon sugar, cheddar jalapeño, blueberry lemon, everything seasoning, and more.
Cold Fermentation
The shaped dough rests in the refrigerator for a minimum of 12 hours.
This slow, cold fermentation deepens flavor and creates the beautiful crust and open crumb our customers love.
Friday — Bake Day
On Friday morning, each loaf is baked with steam for a crisp crust, tender interior, and that unmistakable sourdough aroma.