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Tale of Two Sourdough Uses: Part 1

In our bakery we pride ourselves on baking entirely with a sourdough starter we created some 10 years ago after many failed attempts, long before the COVID-19 Sourdough craze. Over the past two years in the Bush Order Provisions bakery every loaf of bread that has come out of the oven has been naturally leavened, the term for sourdough bread.

Why does our Sourdough look like that?

We’re not always happy with the free-form loaves we are baking. They don’t always meet our standards of what a loaf of sourdough should look like, so we recently asked ourselves the question: Is it us, or is it our oven? Marie, who is our lead baker in the bakery every day of the week slinging dough, was the first