Lark Rise Bakery

Shaping some sourdough sandwich loaves.

What would you add to a rosemary loaf? Curious what others would try.

Braiding sourdough Challah bread. It makes the BEST French toast.

Multigrain seeded blueberry loaves are delightfully nutty and make yummy toast topped with butter and honey.

Nothing beats a fresh homemade sourdough bagel!

Sourdough scones are one of my most popular bakes, especially the lemon blueberry flavor. Of all the baked goods I’ve sold it has stayed at the number one spot in popularity almost the entire two years Lark Rise has been on business.

Sourdough cinnamon rolls are the best you will ever eat. Truly no other version of this cinnamon deliciousness compares! But as a sourdough baker I am certainly biased. They also do very well when frozen and reheated for consumption at a later date.

I have learned over time just how crucial this step of stretching and folding is to the sourdough process. Repeating this process multiple times strengthens the gluten structure of the dough, giving an otherwise very slack dough the strength to rise properly in the oven. It’s a process a I marvel at every time. Unlike commercial dough made with commercial yeast, this slow process allows for a much higher hydration dough leading to the crumb structure (the holes) that sourdough bread is so famous for.