Meet Bubbles
Every Pinecrest loaf starts with a jar of flour, water and wild yeast we call Bubbles. Born in the spring of 2020, fed twice a day ever since, and the reason our sourdough crackles the way it does.
A 48-hour loaf
There is no rushing sourdough. Our dough mixes on day one, folds through the afternoon, sleeps overnight in the cold room, and hits the stone deck at 5 a.m. on day two. Time is the main ingredient.
“The starter remembers everything — the flour, the weather, the baker's mood. Our job is mostly to listen.”
What to try first
The Rustic Morning Sourdough is the everyday loaf: open crumb, deep crust, equally happy as toast or torn apart warm. On weekends we bake morning buns and a rotating seasonal cake.