Common Sourdough Questions
What Is sourdough?
Sourdough is a natural fermentation process that uses wild yeast and beneficial bacteria to leaven and flavor dough. Unlike commercial yeast, sourdough relies on a live starter made from flour and water that captures naturally occurring microorganisms from the environment.
This living culture is what gives sourdough its depth of flavor, texture, and unique characteristics.
Is all sourdough the same?
No — and that’s part of what makes sourdough special.
Every baker’s sourdough is a little different. Starters develop based on how they’re cared for, the flour used, the environment they live in, and the way the dough is fermented and handled. Temperature, timing, and technique all play a role in the final loaf.
Because sourdough is a living process, no two bakers’ bread will ever be exactly the same.
Is sourdough gluten-free?
No. Sourdough is made with wheat flour and contains gluten. While the fermentation process can make it easier for some people to digest, it is not gluten-free.
Why does sourdough taste different?
Sourdough flavor depends on a lot of things — fermentation time, temperature, flour, and the starter itself. Some loaves are mild, some are more tangy, and most fall somewhere in between.
Is sourdough alive?
The starter is. It’s a living culture that’s fed and cared for regularly. That’s why sourdough can vary slightly from bake to bake — it responds to its environment.
Why is sourdough crusty on the outside?
That crisp crust is part of what defines sourdough. It forms during baking and helps protect the soft interior while adding texture and flavor.
Why does sourdough sometimes look different from loaf to loaf?
Because it’s handmade and naturally fermented. Small changes in temperature, timing, or even the weather can affect how the dough behaves. Variations are normal and expected.
Sourdough Care
How should I store my sourdough at home?
Store it at room temperature in a bread bag or wrapped loosely. Avoid airtight plastic. For longer storage, slice and freeze.
Should I refrigerate sourdough?
We generally don’t recommend it. Refrigeration can dry out the bread and dull the flavor. If you won’t finish your loaf in a few days, freezing is a better option.
Can I freeze sourdough?
Yes. Sourdough freezes very well. Slice it first, freeze, and toast or warm slices as needed. You can also freeze whole, mist with water, wrap in tin foil and let the whole loaf bake until crisp and soft!
How do I refresh sourdough that’s a day or two old?
Lightly mist the crust with water and warm it in the oven for a few minutes. This brings the crust back and softens the inside.
Wildflower & Wheat FAQ
Why do you operate as a cottage bakery?
We’re a small, home-based bakery baking under Colorado’s Cottage Foods Act. This allows us to focus on quality, small batches, and hands-on baking.
How old is your sourdough starter?
Our starters, Excella and Habee are about two years old. Both are well-established, active, stiff starters cared for regularly to keep them healthy and delicious.
Are very old or “ancient” starters better?
Not necessarily. Many starters described as hundreds or thousands of years old were preserved as dried flakes or powder, not kept alive the entire time. When a dried starter is rehydrated, it doesn’t simply resume where it left off. It begins adapting to new flour, water, environment, and handling.
The microorganisms shift and change based on location and care. This means a reactivated starter is shaped more by how it’s currently maintained than by how old the original culture was. Consistent care, fermentation, and technique matter far more than age alone.
Why are your baked goods priced higher than grocery store items?
Our baked goods are made slowly, by hand, in small batches using quality ingredients. Many of our items, especially sourdough, take days to ferment and prepare. The time, care, and ingredient quality are reflected in the price.
Do you use preservatives or additives?
No. We rely on proper baking and fermentation rather than preservatives.
Why are there so many ingredients on your labels?
Our bread is made with simple ingredients like flour, water, salt, and sourdough starter. Colorado law requires us to list all sub-ingredients found in the flour we use. Even though our bread is made with simple ingredients, the flour itself contains added vitamins and minerals that must be included on the label.
Why does your menu change?
Our menu rotates based on the season, ingredient availability, and fermentation schedules as well as the want to bring in new flavors! This helps us maintain quality and balance.
Is your bread organic?
While we use high-quality ingredients and often source thoughtfully, cottage bakeries in Colorado are not allowed to label products as “organic” unless they are officially certified. Certification is required to use that term, so we avoid it to stay compliant with regulations.
Is your bread gluten-free?
No. Our bread contains wheat and gluten. Cottage bakeries are not allowed to label products as “gluten-free” unless they meet strict certification standards. Even when fermentation may change how bread digests for some people, it does not make it gluten-free.
Event Orders
Do you offer event orders?
Yes! We offer event orders for larger gatherings and special occasions. Event orders are designed for celebrations, business events, and meaningful moments where a larger quantity makes sense for our baking process.
All event orders have a $500 minimum and require at least 4 weeks’ notice.
Do you cater events?
We don’t offer full-service catering, but we do provide baked goods for events through custom orders. This works well for meetings, celebrations, and gatherings where fresh bread or pastries are needed without on-site service.
What types of special events can you do?
We offer custom orders for a variety of special events, including
- weddings
- bridal/baby showers
- birthdays
- graduation parties
- business brunch
- holiday parties
- church events
- open house events
- grand openings
Whether it’s a celebration, a professional event, or something in between, we’re happy to talk through options that fit your needs.
Can I request custom flavors?
Yes — for event orders, we’re happy to discuss custom flavors or curated menus when possible.
That said, not every flavor or request is a good fit. We’ll always guide you toward options that work best for quality and consistency.
Do custom flavors affect pricing?
They can. Custom flavors, specialty ingredients, or more complex bakes may impact pricing due to ingredient sourcing, prep time, and labor.
We’ll always be transparent about pricing before confirming your order.