Welcome — Thanks for stopping by!

I am passionate about crafting delicious, artisanal sourdough bread using the finest quality ingredients. My journey began with a love for cooking for family and friends, evolving into a micro bakery fueled by community support and a deep appreciation for the slow food movement.

Our bakery, nestled in the heart of Millstadt, is dedicated to supporting local businesses and sourcing our ingredients from nearby farms and producers. We take pride in using premium flours to ensure every loaf is not only delicious but also nutritious.

For generations, Millstadt has been home to our family, and we are thrilled to give back by providing fresh, high-quality bread to our neighbors and surrounding communities.

Explore our offerings through our Sourdough Drops or reach out to us for special requests and occasions. We are here to bring the best of local, artisanal bread to your table.

Thank you for supporting our little bakery. I truly look forward to sharing our passion for sourdough with you!

Kara

Ordering

I strive to make the ordering process as convenient as possible. You have two easy options to get your hands on our delicious sourdough bread:

1. Order Through HOTPLATE — Pre-Order Sourdough Drops. Sign up for text alerts so you don't miss out!
2. Special Requests and Occasions — Complete our Special Request Survey and we'll be in touch.

Questions? kararosellc@gmail.com

How to Order

I strive to make the ordering process as convenient as possible. You have two easy options to get your hands on our delicious sourdough bread.

Pre-Order Sourdough Sales

For regular orders, we partner with HOTPLATE, a site that organizes our Pre-Order Sourdough Drops. Here's how it works:

Visit PRE-ORDER SOURDOUGH
Pick up your fresh sourdough bread at the designated drop point on the specified date.

You can sign up HERE to get text alerts when new SOURDOUGH drops get released, so you don't miss out!

Pre-Order Now

Special Requests & Occasions

If you have a special request or need sourdough bread for a special occasion, we've got you covered!

Complete our SPECIAL REQUEST SURVEY
Provide details: type of bread, quantity, and any specific requirements.
Submit the survey and I will contact you directly to confirm and arrange your order.

Special Order Request

Whether it's a weekly order or something unique for an event, we are happy to work with you to meet your needs.

Questions? kararosellc@gmail.com

Sourdough FAQs

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria. This process gives the bread its distinctive tangy flavor and chewy texture.

Unlike regular bread that uses commercial yeast for leavening, sourdough relies on a natural starter made from flour and water that captures wild yeast and bacteria from the environment. This results in a slower fermentation process that enhances flavor and texture.

Sourdough bread is easier to digest, has a lower glycemic index, improves nutrient absorption, contains prebiotics and probiotics, and is often better tolerated by those with gluten sensitivities (though not suitable for celiac disease).

A sourdough starter is made by mixing equal parts flour and water and letting it ferment at room temperature. This mixture is "fed" with more flour and water over several days until it becomes bubbly and active with wild yeast and bacteria.

Sourdough bread typically has a longer shelf life than regular bread due to the natural preservatives created during fermentation. It can last up to a week at room temperature if stored properly in a bread bag or wrapped in a cloth.

Yes, sourdough bread freezes well. It's best to slice the bread before freezing so you can easily thaw individual slices. Wrap tightly in plastic wrap or aluminum foil, then place in a freezer bag.

High-quality, unbleached bread flour is commonly used for sourdough. Whole grain flours, such as whole wheat or rye, can add flavor and nutrition. Sourcing flour from reputable mills can also enhance the quality of your bread.

The natural fermentation process breaks down complex carbohydrates and gluten, making it easier to digest. The presence of beneficial bacteria in sourdough also promotes gut health.

No, the unique qualities of sourdough bread come from the natural fermentation process using a starter. Without a starter, the bread wouldn't develop the same flavor, texture, or health benefits.

Keep your starter in a jar at room temperature and feed it daily with equal parts flour and water. If you don't plan to bake frequently, you can store it in the refrigerator and feed it once a week.

Recipes

Kara Rosenkranz · June 11, 2024

How to Rehydrate Sourdough Starter

Classic Sourdough Bread

How to Rehydrate Sourdough Starter

A detailed guide on how to revive dried sourdough starter to full strength in less than a week.

Ingredients

5 grams dried sourdough starter
120 grams unbleached bread flour, divided
125 grams filtered water room temperature

Instructions

Day One Morning: Combine 5 grams finely crumbled dried sourdough starter in a small glass jar. Add 25 grams (100°F/38°C) filtered water. Stir until the dry starter is completely submerged. Cover and allow to sit for one hour at 76°F/24°C or room temperature.
After an hour, add 20 grams bread flour and stir until thoroughly combined. Note: We're using slightly more water than flour in this first feeding — a thinner starter allows for increased yeast and bacteria activity. Cover and store at room temperature for 24 hours.
Day Two Morning: Combine 10 grams starter (discard the rest), 25 grams bread flour, and 25 grams room temperature filtered water. Mix until combined. Cover and store at room temperature for 24 hours.
Day Three Morning: Repeat Day Two — 10 grams starter, 25 grams flour, 25 grams water. Cover and store at room temperature for 24 hours.
Day Four Morning: Combine 10 grams starter, 25 grams flour, 25 grams water. Cover and store at room temperature — check back in about 12 hours.
Day Four Evening: Roughly 12 hours later, you'll notice many small bubbles on the surface and sides, and the starter should show signs of slowly rising. Continue storing at room temperature.
Day Five Morning: The mixture should have nearly doubled in volume with small and big bubbles throughout. Allow starter to reach peak activity before proceeding. If everything is on track, you can get back to baking!
Once at peak activity, start regular daily feedings: 5–10 grams starter, 25 grams flour, 25 grams water. Store at room temperature until starter reaches peak activity. Repeat.

Kara Rosenkranz · June 11, 2024

Classic Sourdough Bread

Today, I'm excited to share with you my cherished recipe for classic sourdough bread. This bread is the heart of my micro bakery, embodying the principles of slow food and local sourcing that I hold dear.

Sourdough bread has been a part of human history for thousands of years, and it's a joy to continue this tradition in my own kitchen. This recipe is a product of countless bakes, tweaks, and a passion for quality ingredients. I use high-quality grains and flours, which ensures a superior flavor and texture in every loaf.

Ingredients

500g Unbleached flour (250g Organic AP Flour, 200g Organic Bread Flour, 50g Whole Wheat Flour)
350g water
100g active sourdough starter
10g sea salt

Instructions

Feed Your Starter: Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before you plan to start, or the night before if baking in the morning.
Autolyse: Mix flour and water until no dry bits remain. Cover and rest for 1 hour. This helps hydrate the flour and develop gluten.
Mix: Add sourdough starter and salt. Mix thoroughly until fully incorporated.
Bulk Fermentation: Cover and let sit at room temperature for 4–6 hours, performing stretch and folds every 30 minutes for the first 2 hours. Grab a portion of dough, stretch upwards, fold over. Rotate and repeat 3–4 times.
Shape: Turn dough onto a lightly floured surface. Shape into a round or oval loaf. Rest for 20–30 minutes.
Final Proof: Place in a proofing basket or floured bowl. Cover and refrigerate for 12–18 hours. This slow fermentation enhances flavor and texture.
Preheat: Preheat oven to 500°F (260°C) with a Dutch oven inside.
Score and Bake: Turn dough onto parchment paper. Score the top. Carefully place into the hot Dutch oven, cover, and bake for 20 minutes. Remove lid, lower to 450°F (230°C), and bake another 20–25 minutes until deep golden brown.
Cool: Cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set.

Sourdough bread is more than just food — it's a connection to history, a labor of love, and a testament to natural ingredients and time-honored techniques. Share your creations using #kararosebakes!

Happy baking,
Kara

Contact Us

For information, please provide some basic information and we will be in touch!

Or reach us directly: kararosellc@gmail.com