The Sourdough Loaf
Every loaf starts the night before, with flour, water, salt, and time. No shortcuts, no store-bought yeast — just a slow rise and a hot oven, so you get a crust that crackles and a middle that's soft and tangy.
It's the kind of bread that makes a plain bowl of soup feel like Sunday supper. Toast it, tear it, or eat the first slice standing right there in the kitchen. We won't tell.
The Starter Packet
Our starter, dried down gentle and packed up in flakes, ready to travel. Each packet holds enough dehydrated starter to wake up in your own jar, in your own kitchen, and carry on like she's always lived there.
Keep the packet sealed somewhere cool and dark until you're ready, then follow the steps below. She's patient. She'll wait on you.
Meet Our Starter, Miss Eve
Every loaf we've ever baked comes from one jar, and her name is Miss Eve. She's been bubbling away on the counter through more suppers than we can count, and the packet you're holding is her very own kin.
How to bring her back to life
- Empty the packet into a clean jar. Add 1 oz warm water, stir, and let it soak 30 to 60 minutes.
- Stir in 1 oz bread flour, about 2 heaped tablespoons, until it looks like thick pancake batter.
- Cover loosely and keep somewhere warm. When it bubbles, pour off half and feed it 1 oz flour and 1 oz water.
- Feed twice a day. It should be bubbly and bake-ready in 1 to 3 days.
- After that, feed equal parts flour and water. Keep it in the fridge between bakes and feed once a week.
Down at Her Kitchen
This here's where I get my bread. Right down there at her kitchen — that's the whole bakery. One oven, one flour-dusted counter, and Miss Eve holding court by the window. Folks around here don't drive past a bakery case to find it; they just knock, say hey, and leave with a loaf still warm enough to fog the bag. That's how bread's supposed to change hands.
At the Farmers Market
When market season's on, look for the kraft paper bags. Every loaf rides to market sealed up in a kraft window bag, so you can peek at the crust before you commit — and it stays fresh for the ride home.
Want a taste first? Ask for a sample. You'll get a little cup with a bite of that day's loaf and a pat of butter from a fellow vendor right there at the market, because good bread and good butter ought to be neighbors. Come hungry, leave with a bag.
Place a Custom Order
Tell us what you're hankering for and we'll write you back at orders@milesmountainbakehouse.com to work out the details.
Give Us a Holler
Email us anytime at
orders@milesmountainbakehouse.com
Phone number coming soon — email's the fastest way to reach the kitchen for now.