Every loaf, every focaccia, every cinnamon roll we bake starts with Hildegard, our sourdough starter, named for Hildegard of Bingen and fed daily on locally grown, stone-milled spelt flour from Kings River Milling. She’s been part of this kitchen since the beginning, and by now she’s part of the story we tell, the one who shows up in the background of bake-day photos and gets fed before anything else on a Monday.
This is a dehydrated portion of Hildegard herself, along with everything you need to bring her back to life and grow your own starter at home. Simple instructions included: feed her, wait, and watch her wake back up, the same way she has in our kitchen for years.
A piece of the starter that makes everything else possible, now yours to keep.
Every loaf, every focaccia, every cinnamon roll we bake starts with Hildegard, our sourdough starter, named for Hildegard of Bingen and fed daily on locally grown, stone-milled spelt flour from Kings River Milling. She’s been part of this kitchen since the beginning, and by now she’s part of the story we tell, the one who shows up in the background of bake-day photos and gets fed before anything else on a Monday.
This is a dehydrated portion of Hildegard herself, along with everything you need to bring her back to life and grow your own starter at home. Simple instructions included: feed her, wait, and watch her wake back up, the same way she has in our kitchen for years.
A piece of the starter that makes everything else possible, now yours to keep.
