4MamaBearMade Sourdough

Sourdough is a huge buzz word right now, but with good reason! There are so many benefits to consuming food with so few ingredients. Bread fermented with wild yeast is healthier too! Not to mention that it just tastes better. In fact, we don’t just use sourdough in our bread, we use it in our muffins, our focaccia, our cinnamon rolls and eventually we’ll get our cookie recipes transitioned over to sourdough as well.

Our sourdough is long fermented for maximum flavor development and so as much of the gluten gets gobbled up by the wild yeast/bacteria as possible.

In order to bake bread for a Tuesday market I will feed my starter on Sunday afternoon so that I can mix dough on Sunday night. It will ferment overnight and then Monday morning I will shape it into loaves before moving the pans to the fridge for 24 hours. At 4am Tuesday morning I will begin baking 50 loaves to bring to the market later that afternoon.

Visit us at a Farmer’s Market this summer for samples of our best sellers and see if all that effort is worth it. (Spoiler alert - it is!)

We bake using unbromaded and unbleached flour from a North Dakota Flour Mill. Our bread is baked in a loaf shape for easy slicing. Our menu changes weekly and can be found at the link to the Farmer’s Market. For real time sourdough content visit us on Instagram.

We sell our bread year round out of our cottage food licensed micro-bakery in Carver County. You can order here. Links are posted 1-2 weeks ahead of time. If you don’t see a current option, check back again later or email CarriePauly@gmail.com about a special order.

We take pride in offering the freshest possible baked goods to our customers. All our products are less than 24 hours old when you purchase them. Since sourdough doesn’t have more than a 3-4 day shelf life, FRESH is best. We recommend storing your bread under a cake dome for maximum freshness. Dry bread makes amazing french toast or toast in general so don’t worry about it going to waste. How can we bake 50 loaves of bread and 100 muffins in less than a day? The simple answer is we have 2 ovens (with one more on the way). The longer answer is that we have been perfecting our baking methods over the last 18 months to be incredibly efficient in how we work. We’d love to dive more into this with you if you ever want to learn more about now to bake in bulk. It is an art form in and of itself. See you at the market!