About Daughter & Dad Sourdough
Daughter & Dad Sourdough started in our home kitchen as a weekend project and grew into a small father-and-daughter collaboration. This page explains who we are, how we divide the work, and what we believe good bread should be.
Who we are
We are a daughter-and-father team baking naturally leavened sourdough bread. Dad has baked sourdough at home for years and maintains the starter that leavens every loaf. The daughter founded the business side of the project: she takes orders, plans bake days, handles pricing, and runs this website.
How we started
The project began with a single shared bake: one loaf, one Saturday, and a starter that Dad had been feeding for years. Friends and neighbors started asking for loaves, and the daughter proposed turning the requests into a real, if tiny, business. We agreed on a simple rule that still guides us: we only sell bread we would proudly serve at our own table.
How we split the work
| Daughter | Dad |
|---|---|
| Orders and customer messages | Starter care and feeding schedule |
| Bake-day planning and pricing | Mixing, shaping, and oven work |
| This website and announcements | Recipe development and testing |
What we believe about bread
Real sourdough needs only flour, water, salt, and time. We use a natural starter instead of commercial yeast, ferment doughs slowly (usually 18 to 24 hours end to end), and bake in small batches so every loaf gets attention. We would rather bake fewer loaves well than many loaves quickly.
What's next
This site is a starter version. We plan to add our recipes, a bake-day calendar, and ordering details over time. In the meantime, theFAQ answers the questions we hear most often.