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 We believe in the value of homemade, crafted, quality baked goods. Not only do they warm the home, but our products will definitely warm the heart. Our favorite time of day is when our first batch comes out of the oven early in the morning, and the fresh smell fills the entire street.
We value locally grown, fresh ingredients made into traditional recipes that taste amazing. We like to keep it simple and emphasize taste over flash. Come check out what we’ve got prepared for you today. Your tummy will be happy and we know you will too.

Mardi’s Sourdough Bread Recipe


800 grams warm water, divided
200 grams sourdough start
100 grams whole wheat flour or ground wheat
900 grams bread flour, plus extra for dusting
25 grams salt


Click here to watch Mardi prepare this recipe.

1 – Dough

In a large bowl, combine 750 grams (about 3 cups) of warm water and 200 grams (about 1 cup) of your sourdough starter (also called leaven). Using clean hands, dissolve the leaven into the water by breaking it into smaller, pea-sized pieces.

Add 100 grams (about 3/4 cup) of whole wheat flour (or ground wheat) and 900 grams (about 6 cups) of bread flour to the leaven and water mixture. Using a heavy-duty rubber spatula, stir to absorb the flour into the water making sure to scrap the sides and bottom of the bowl. Once combined, cover the bowl with a linen or cheesecloth and set it aside to rest for 20-40 minutes.

While the flour and water mixture rests, dissolve 25 grams (about 1 1/2 Tbsp.) of salt into 50 grams (about 1/4 cup) of warm water. Set aside.

After 20-40 minutes, fold the water and salt solution into the dough. The dough should be very sticky. Using clean hands, work the dough to evenly distribute the salt water.

Using a dough scraper, transfer the sticky dough to a medium glass or heavy plastic bowl and cover once more with a linen or cheesecloth. Let rest for 30 minutes before beginning the bulk fermentation process.

2 – Bulk Fermentation

After the dough has rested for 30 minutes, uncover the dough and get your hands very wet. Using clean, wet hands, “knead” the dough by removing it from the bowl to pull and stretch it. Return the dough to the bowl, cover, and let rest for another 30 minutes. Repeat this process 4 times for a total of 4 “kneads” and 2 hours of resting. After the 4th “kneading” session, let the dough rest for 1 hour.

3 – Shaping

Using a dough scraper, remove the dough from the bowl onto an unfloured surface. Lightly flour the top of the dough. The dough should still be sticky and should not be firm enough to hold its shape. Cut the dough into 2 pieces to form 2 separate loaves.

Work each piece of dough into a round using your dough scraper. Tension will build as the dough slightly sticks to the surface as you rotate it to form a round loaf shape. Aim for a taut, smooth surface on the round loaf.

Dust the tops of the mounds with flour, cover with a linen or cheesecloth, and let rest of the work surface for 20-30 minutes. If the dough holds its shape, it’s ready to move to the next step. If it doesn’t hold its shape, work and reshape the dough, cover, and let rest for another 20-30 minutes.

Lightly flour the dough rounds and flip them over. Stretch and fold the dough into a round loaf shape by pinching the seams along the bottom of the loaf. Line two medium baskets or bowls with clean kitchen towels. Generously dust the towels with bread flour. Transfer each shaped dough round into the prepared baskets or bowls, smooth side down, with the seam centered and facing up. Cover once more with linen or cheesecloth and let the dough rest at room temperature for 3-4 hours or for 12-48 hours in the refrigerator.

4 – Baking

Move your oven rack to the lowest position and place a 9 1/2-inch round or 11-inch Dutch oven or an oven-proof pot with a tight-fitting lid on the lowest rack. Preheat the oven to 450 degrees.

Using oven mitts, remove the heated dutch oven or pot from the oven. Uncover the dough and turn out one dough round into the heated Dutch oven so the seam side is facing down. It’s okay if the dough sticks to the towel slightly. Score the top of the loaf twice using a sharp paring knife. Place the lid on the Dutch oven and return the pot to the oven to bake the loaf for 20-25 minutes.

Carefully remove the dutch oven from the oven and remove the lid slowly. Use caution on this step as steam will be released when you remove the lid. Return the Dutch oven to the oven without the lid and bake the loaf for 10-20 more minutes, or until the crust is a deep golden brown.

Transfer the loaf to a wire rack to cool. It should feel light and sound hollow when tapped. Let the bread cool completely. With bread, the cooling process is just as important as the baking process!

Repeat to bake the second loaf. Once both loaves are cool, slice and share!

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Vineyard, UT 84058

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