Sincerely Sourdough

For most recent bakes see Instagram: @SincerelySourdough

Bake Schedule currently on pause for Maternity Leave! Baby Girl Brooks due to arrive October 2023.

During this break from production, i'll be testing new equipment, flours, techniques... and caring for myself and the lil' Bun! I look forward to sharing more with you in 2023.

Thanks so much for your patience, continued support, and all the well-wishes, Elizabeth

An insatiable art practice that evolved into a cottage bakery and pop-up market booth in Reno, NV. Featuring artisan, seasonally inspired, locally sourced grains for home milled sourdough loaves that become a portrait of the flavour of the Sierras.

Emphasis is placed on slow process for ease of digestion, a variety of fresh local stone milled whole kernel grains for nutrient density and incomparable flavors, and artistic scoring for beauty.

The Sincerely Sourdough project has been funded in part by an American Rescue Plan Grant through the Nevada Arts Council and the National Endowment for the Arts. These funds allowed me to further study and practice the art and craft of free form bread sculpture, and bring my work on the Milled Meadow Loaf, the "Portrait of Local Flavor", to the public at the 2022 Winter/Spring Riverside Farmers Market.

Strawberry Moon Sourdough Starters!

A sincere Thank You to all the ladies who joined in creating freshly milled botanical blend sourdough starters!

What next?

My favorite "intro to sourdough dough" is an overnight pan-baked focaccia recipe by Rosehill Sourdough: https://youtu.be/Y6Y-HwnZg9I

"Dimpling" the dough and seasoning the top is a uniquely rewarding experience!

...and the discard?

You must try the overnight Sourdough Waffles/Pancakes by King Arthur Flour:

https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

This recipe makes a bunch- and they freeze beautifully.

I'm out of flour...

My favorite flour sources in Reno are Mile High Mill Flour from the Great Basin Community Co-Op, Natural Grocers refrigerated flours, Whole Foods 365 Bread Flour, King Arthur & Bob's Red Mill. Online, I love Janie's Mill, Camas Country, and Grist & Toll.

How do I feed it again?

1:1:1 ratio of starter to water to flour. For example, pour 50g starter into a clean jar and stir in 50g water and 50g flour until combined. Set in a warm place to rise. Use when it is very bubbly, the surface is slightly domed, and a tablespoon dropped into a glass of water will float. Wipe down the jar sides and set the rubber band to track growth! Pour the remainder of the fallen starter into your discard jar and pop in fridge.

Remember, cold temperature and highly refined flour (very white!) will slow down fermentation. Use that info to your advantage for a slow overnight rise -or- use warm temperature and whole grain flours to speed up fermentation if you want to use soon!

Use the slow process to your advantage and plan to do the hands on parts while home and let the sourdough culture do all the slow fermenting work while you are busy away. Everyone finds their own rhythms that fit for their schedule.

...and NOT use it?

Feed, let rise to a dome, and pop in the fridge for a once a week use or up to two weeks

-OR-

spread thinly on a piece of parchment paper and dry to flakes that can be revived with a few feedings.

Other questions?

sincerelysourdough@gmail.com

A sincere beginning...

My bread practice has sincere beginnings with healing being at the center of my intention.

In 2018 I began research into how to make the most flavorful, nutrient dense, sustainable and bio-available bread possible.

Bread with which I could nourish my family, heal my soul, promote health, build community, and hand-craft beautifully.

This site, as well as my Instagram and Facebook presence are written in stolen moments throughout the day, as my two boys engage most of my time.

I hope you enjoy the extention of my table to yours.

"Omnibus Prime"

"Omnibus Prime" is my resident sourdough culture named aptly in combination from my amateur high school Latin knowledge and my sons fascination with transformer robots.

Conceived from a variety of organic stone ground wheat and rye flours, crystalline Tahoe/Truckee water, and wild Sierra Nevada yeasts, "Omni" is a flour foodie who most enjoys a warm moist climate and an occasional stroll outdoors for microbial diversity.

Artisinal indeed...

A self-taught amateur Baker, previousy I served as a Visual Art Teacher and Arts Integration Specialist in local schools.

For each loaf, I design and hand-carve a stamp whose image is hand rolled with ombre inks and printed for the breads labels. Every one is beautifully unique- as are the loaves they describe!

My label cards have been co-conspired with the talented and enthusiastic Creative Ember, who thoughtfully designed their size in order that none of the environmentally friendly paper they are printed on is cut off as waste.

Most excellent eggs...

I source our eggs from a dear friend in Fallon who is so passionate about their hens they feed a custom blend of feed grain for optimal health, and they roam protected from aerial predators in ample space outdoors.

A variety of breeds were chosen and provide beauty in the process as the egg shells are beautifully diverse. And the yolks? More orange than yellow.

If you know, you know. ;)

A veritable bouquet
of flours...

Purchasing flour is similar to a treasure hunt for me. I've researched heirloom varities and searched for family farm/mill operations who are as interested in taking care of the land as they are growing, harvesting, and carefully milling the beautiful wheats and grains. I do not take any of my ingredients for granted and wish to provide a premium flavor, aroma, visual, and textural experience. The bread I make is exactly what I'd be most interested in consuming.

I take great pleasure in tasting different wheat and grain varieties and increasing nutrient density and microbiome diversity by adding a few types of flours to each loaf.
Some of my favorites include: