How We Make Our Sourdough

August 12, 2026

Every loaf at Sunny Crumb starts the night before it's baked. We feed our starter — which is now four years old — in the evening, mix the dough a few hours later, and let it rest overnight in a cool proofing room.

By morning, the dough has roughly doubled and developed the tangy flavor sourdough is known for. We shape each loaf by hand, score it, and bake it in small batches so every one gets even heat.

The whole process takes about 24 hours from start to finish — longer than most bakeries bother with, but it's the reason our crust stays crisp and the crumb stays open and chewy.