A Day in the Life at Flour & Rise: Warmth, Love, and the Art of Sourdough

A Day in the Life at Flour & Rise: Warmth, Love, and the Art of Sourdough

I always say sourdough is a 48-hour process. Every loaf begins with care and patience, a rhythm I’ve come to treasure. The night before I plan to start making bread, I feed my starter—a living, bubbling mix of flour and water. Watching those bubbles roll and dance as the starter activates never gets old. It’s like a tiny symphony of life, the beginning of something wonderful.

I’ve learned to time my process just right. I like to use my starter after it has peaked and fallen about 1/4 inch. Waiting until just after the peak makes a world of difference; it gives my bread a lightness and fluffiness that’s simply unmatched.

Early Morning Beginnings

The time I start my day depends on the bread I’m making. If I need to fit in stretch and folds before heading off to work, my alarm goes off at 4 AM. In the quiet of the morning, I mix my dough and let it rest before performing 3-4 sets of stretch and folds. This part of the process is calming, almost meditative. Each fold strengthens the dough and builds structure, setting the foundation for a perfect loaf.

Once the stretch and folds are complete, I leave the dough to rest on the counter under a damp towel. If I’m feeling particularly cautious, I’ll even swing by during my lunch break to check on it. Watching the dough rise and double in size is always rewarding, a small victory in the day.

The Art of Shaping

When I return home, it’s time to prepare my bannetons and shape the dough. This step is all about precision and care. I gently shape the dough into beautiful, round bowls, mindful not to knock out too much air. Then, I place them in the bannetons, cover them, and let them rest in the refrigerator overnight. The cold fermentation enhances the flavor, bringing out the sourdough’s signature tang.

Pre-Dawn Baking

The next morning begins early, at 3 AM if it’s a workday. While the world sleeps, I preheat the oven for 30 minutes, placing my pan for water and two pizza stones inside. The anticipation builds as the oven reaches the perfect temperature.

I transfer the dough from the bannetons onto parchment paper and score them with delicate designs. Each loaf becomes a little piece of art, its unique pattern a reflection of my care and creativity. Into the oven they go, covered, with a burst of steam to create that beloved golden crust. After 40 minutes, I remove the cover and bake for another 10 minutes, allowing the loaves to develop their signature crunch.

The Sound of Success

When I place the finished loaves on the cooling racks, I listen for the crackling sound of the crust cooling and contracting. It’s music to my ears, a satisfying end to the sourdough’s journey. Each loaf is a testament to the love and effort poured into it over the past 48 hours.

Sharing the Joy

What makes this process truly special is the joy it brings to others. There’s nothing like seeing someone’s face light up when they receive a fresh loaf. The way they inhale that first whiff of warm, fragrant bread fills my heart with happiness. It’s a pure, simple joy that reminds me why I do this.

Sourdough is a labor of love, and I’ve come to cherish every step of the process. From the bubbling starter to the crackling crust, each moment holds its own magic. Thank you for letting me share a glimpse of my day at Flour & Rise. I hope it inspires you to slow down, savor the process, and find joy in the little things—whether it’s baking bread or simply enjoying a slice.