Welcome to my Cottage Bakery
I started making sourdough bread in the summer of 2025 after my mom showed me how and left me with some of her homemade starter. Since then I've learned more about it and have experienced the benefits of eating it on a regular basis. It doesn't spike blood sugar the way store bought bread does. It supports a heathy gut health with beneficial prebiotics and postbiotics. It is easier to digest, and doesn't have any preservatives! It's just flour, water & salt. Amazing!
Because of these benefits, and because I enjoy making it so much, I wanted to be able to sell it so others can enjoy the benefits, too. I have just one oven so I thought I'd start with selling 11 loaves per week. Once I get a handle on this I may increase my production. Time will tell.
Lower Glycemic
Response
Sourdough is already naturally lower on the glycemic index due to its long bacterial and yeast fermentation precess. But did you know that freezing it stacks and extra layer of metabolic benefit onto an already slow-fermented grain. They call this process retrogradation.
When the bread cools and is exposed to sub-zero freezer temperatures, the starch molecules--specifically amylose and amylopectin--realign into a tighter, more crystalline structure. This realignment converts a portion of the digestible starches into resistant starch. Resistant starch bypasses quick enzymatic breakdown in the small intestine, acting more like soluble dietary fiber than a standard carbohydrate. And when you toast sourdough that's been frozen it maximizes the resistant starch effect and restores a crisp crust with a soft interior.
I call this a win-win as freezing the bread allows me to bake on my timeline while preserving it's freshness AND pass on additional health benfits.
Pick Up & Delivery
So what is a Roaming Roadside Stand? It's me packing up my car with sourdough and bringing it into town for pickup. This is the only logical solution I could come up with because I live too far out to have an actual roadside stand.
On Thursdays between 4:00 -- 6:00 p.m. I will meet folks for pickup at the old JoAnne's fabric store parking lot. (1090 NE E St., Grants Pass, OR 97526) And for those who can't make that time or just prefer it, I can deliver for an additional $5 fee.
Pricing
Traditional Sourdough - $10
Cheddar & Onion - $15
To order call 541-761-8882 or email
christine@sourdoughstation.com
I will have this site updated soon to accept orders.
