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In a world where so much is rushed, sourdough reminds us that some of the best things simply can't be hurried. Made with just a few simple ingredients—flour, water, salt, and a naturally fermented starter—sourdough relies on time, patience, and traditional techniques to create bread that's as flavorful as it is beautiful.

Unlike bread made with commercial yeast, sourdough is naturally leavened through a slow fermentation process. This not only develops its signature crust, chewy texture, and rich depth of flavor, but also helps break down some of the gluten and starches during fermentation. Many people find sourdough easier to digest than conventionally made bread, and the fermentation process can make certain nutrients more readily available to the body.

But for me, sourdough is about so much more than the science.

It's about slowing down in a fast-paced world. It's about gathering around the table with family and friends, sharing warm bread fresh from the oven, and creating memories over simple, wholesome food. Every loaf tells a story—from feeding a living starter to patiently waiting for the dough to rise, to hearing that first satisfying crackle as it cools.

That's why I love baking sourdough, and it's why I love teaching others to bake it, too. Whether you're enjoying one of my handcrafted loaves or joining me for a sourdough class, I hope you experience the same joy, connection, and sense of accomplishment that first drew me into this incredible craft.

Because sourdough isn't just bread—it's tradition, community, patience, and a little bit of everyday magic in every loaf.

Big things are happening in the bakery! I'm currently nurturing and strengthening a brand-new gluten-free sourdough starter as I work toward adding a delicious line of gluten-free sourdough products to the menu.

Creating great gluten-free sourdough takes time, patience, and plenty of testing—and I wouldn't have it any other way. My goal is to develop recipes that deliver the same artisan quality, incredible flavor, and satisfying texture you've come to expect, while giving those who follow a gluten-free lifestyle something truly special to enjoy.

From breads and bagels to sweet treats and more, I'm busy experimenting, baking, and perfecting each recipe before it's ready to share. I can't wait to bring these handcrafted gluten-free creations to the bakery, and I promise they'll be worth the wait.

Stay tuned—something delicious is rising, and I can't wait to share it with you!

I currently have three options for sourdough pickups:

• my house (DM for location)

• Farm to Go at 2580 Route US-6 Slate Hill, NY 10963

• Port Provisions NY at UpFront Exhibition Space at 31 Jersey Avenue Port Jervis, NY 12771

You can reach me anytime via our contact page here, through instagram @the_loavely_lady, or Facebook messenger @The Loavely Lady. My email is also theloavelyladysourdough@gmail.com. I aim to respond quickly—usually within one business day.

Sourdough is one of the oldest and most traditional ways of making bread. Instead of using commercial yeast, sourdough is naturally leavened with a living sourdough starter—a simple mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. These natural microorganisms work together to ferment the dough, creating the rise, flavor, and texture that make sourdough so unique.

The magic of sourdough lies in its slow fermentation. Unlike commercially produced bread that can be made in just a few hours, sourdough takes time—often 24 to 48 hours from start to finish. This slow process allows complex flavors to develop, resulting in a beautifully crisp crust, a soft and airy crumb, and the signature tang that sourdough is known for.

Beyond its incredible flavor, many people enjoy sourdough because the natural fermentation process can make it easier to digest and may improve the availability of certain nutrients. While everyone's experience is different, many sourdough lovers appreciate both its wholesome ingredients and its traditional baking methods.

At its heart, sourdough is beautifully simple: flour, water, salt, and time. No shortcuts, no unnecessary additives—just quality ingredients, patience, and a little bit of nature doing what it does best.

Every loaf tells a story of craftsmanship, tradition, and care. It's bread made the way it has been for generations—slowly, thoughtfully, and with the belief that the best things in life are worth waiting for.

As of right now, I will be hosting my classes at Inspire to Create at 79 Pike Street Port Jervis, NY 12771.

I am looking to offer more classes in other local event spaces so stay tuned for upcoming offerings!