All about The Bread Box

Hey there! Thanks for visiting! I'm Michelle and I'm running the show over here..

I started out just making sourdough goodness for my little family and discovered I LOVED baking. Specifically baking with sourdough. After all, the options are endless.

Fast forward to now, where I'm baking for others. Special requests are always an exciting challenge I look forward to! Bring it on!

Products

A list of all the goodness

Please visit www.thebreadboxsourdough.com to place your order

Loaf (round or rectangle)

$13 - regular
$14 - specialty (sweet or savory)

Cinnamon Rolls

$8.50 - 4 count
$12.50 - 8 count
$16.50 - 12 count

Donuts & PopTarts

$5.50 - 4 count
$9.50 - 8 count
$13.50 - 12 count

Bagels & English Muffins

$9 - 6 count
$18 - 12 count

Dinner Rolls

$14.50 - 1 dozen
$29.00 - 2 dozen

Reusable Bread Bags

Want to keep your bread in a bag, but not paper or plastic? These fabric bento bags are for you!

There are 3 sizes available to fit all your needs!

Small is perfectly suitable for small batches of bagels and English muffins.

Medium works wonderfully for the loaves.

& last but not least,
Large is absolutely essential for a carry ALL.

Small - $14
Medium - $16
Large - $18

a simple way to make your own sourdough starter

What you'll need:
Dry starter
¼ cup filtered water
1 heaping TBS flour
Instructions:
1st feeding: Remove flour. Add water and stir for about 30 seconds. Let sit for a couple of hours. Add provided flour. Stir well. Let sit for 8-12 hours.
2nd feeding: Discard half, then add ¼ cup of water and ¼ cup of flour. Mix completely. Let sit for 8-12 hours. Continue to discard half and feed your starter daily, using the same ¼ cup measures. You may want to move it to a larger container. Of your starter gets liquid on top, feed again. (This is called hooch, and completely normal! It's just hungry!) An active starter is one that has been worked through the flour. You will know because it will have doubled in size or risen. (And should be bubbly. If it isn't active in 5 days, try keeping it in a cupboard between feedings. (70°-75°F is ideal) You want your starter to be the consistency of pancake batter.
Have fun and good luck! If you have additional questions, please reach out!

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