Small batches,
real coffee,
better bread.

I rotate through single-origin beans from a few trusted roasters depending on the season. Right now I'm working with a washed Ethiopian for espresso. It has that classic jasmine and stone fruit character that pulls beautifully.

Classic country sourdough runs at 75%. Inclusion loaves range from about 70% to 78% depending on what's folded in. A filled calzone dough goes lower for easier shaping, while the everything-bagel and parmesan loaves push up toward 78%. Each post documents the exact percentage.

Cut-side down on a wooden board for the first day. After that, a beeswax wrap or a linen bread bag. Never a plastic bag. It softens the crust completely. Most loaves keep well for 4-5 days.

Classic loaves are pure sourdough: flour, water, salt, and starter. Inclusion loaves have added ingredients folded in during lamination, like cheese, herbs, fruit, or nuts.

I've shared dried starter with a handful of people who've reached out. If you're interested, subscribe to the newsletter. When I have a fresh batch ready to dry and mail, subscribers hear first.