Daughter & Dad Sourdough

Daughter & Dad Sourdough is a collaboration between a daughter and her father. Together we bake naturally leavened sourdough bread at home, sell loaves to neighbors and friends, and document what we learn along the way — from keeping a starter alive to getting an open, even crumb.

What we bake

Our core loaf is a classic country sourdough: unbleached bread flour, a portion of whole wheat, water, salt, and a natural sourdough starter. No commercial yeast, no preservatives, and no dough conditioners. Each loaf ferments slowly — usually 18 to 24 hours from mixing to baking — which develops flavor and makes the bread easier to digest for many people.

How the collaboration works

The daughter runs the business side: taking orders, planning bake days, and managing this website. Dad handles the ovens and the long fermentation schedule, and teaches the technique he has refined over years of home baking. Every recipe we publish has been baked by both of us, more than once, before it goes up.

What you can find on this site

• About us — who we are and why we started baking together.
• Frequently asked questions — the questions people ask us most, about our bread, ordering, and sourdough itself.

This is a starter site. We plan to add recipes, a bake-day schedule, and ordering details as the project grows.