Every great loaf begins with a humble starter: a bubbling jar of flour and water that’s alive with wild yeast.

At Wildflower Bakehouse, our sourdough starter has been nurtured for over three years. It’s fed daily with local whole wheat flour, and it thrives in the dry Arizona air. The starter gives our bread its tangy flavor and chewy texture, making each loaf unique.
Behind the scenes, it’s a ritual: stirring, feeding, and watching the starter rise. It’s a reminder that baking is both science and art, patience and care.

 Curious about sourdough? Share your starter stories in the comments. We’d love to hear how yours is growing.