Sourdough Bread
From Betsey, our sourdough baker
I began this journey of baking sourdough bread in 2017. My good friend, Louise, introduced me to Sarah Owens’ cookbook, Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More. Since then, I have been baking consistently. My continuing education has included multiple classes with Sarah Owens at her Rockaway, NY bakery, a week at the San Francisco Baking Institute for their Artisan II: Sourdough class, and classes at the Asheville Bread Festival in North Carolina.
We bake all of our breads in our certified farm kitchen, and we sell our loaves through our online store, Red Hills Online, and through special orders. Our Rofco B40 oven has enabled us to increase production. This oven is a workhorse and is perfect for my little side business.
