Frequently Asked Questions
What flour do you use?
We use King Arthur flour exclusively — unbleached and carefully selected for consistent quality in every bake.
Is your flour glyphosate-free?
When purchasing King Arthur flour in bulk, glyphosate-free certification cannot be fully guaranteed. That's why we proudly offer an organic option that is 100% glyphosate-free for customers who prefer it.
How long is your fermentation process?
All of our breads undergo a slow, cold fermentation of 36 to 68 hours. This extended process is central to the flavor, texture, and digestibility that sets our sourdough apart.
How old is your starter?
Our sourdough starter — affectionately named Stewart — was born in January 2024, making him just over two years old and going strong.
What water do you use?
We use pure spring water in all of our bakes. Clean, simple ingredients make a difference from the very first step.
Do you slice your bread?
We do not pre-slice our loaves. To ensure you receive the freshest bread possible, we leave slicing to you — right before you're ready to enjoy it.
Do you offer gluten-free options?
At this time, we do not offer gluten-free products. Producing truly gluten-free baked goods requires a completely separate, dedicated kitchen environment, which we are not currently equipped to provide. We take allergen safety seriously and want to be fully transparent about this.
Do you offer sourdough classes?
Not at the moment, though it's something we're excited about for the future! To be the first to know when classes become available, follow us on social media or join our email list — sign up on our website or look for the sign-up sheet at your local market.
How did Appalachian Sourdough Co. get started?
It started simply: we were tired of store-bought bread. We created Stewart, our sourdough starter, and after six weeks of nurturing him, we had a loaf worth sharing. Mike took one bite and said, "You could sell this." Tess brought samples and an order form to her nursing job — and came home with pre-orders for 30 loaves. That was March 2024.
By March 2025, Tess had left bedside nursing to pursue baking full time. Today, Appalachian Sourdough Co. supplies 7 local stores and is a regular presence at 5 farmers markets across the Tri-Cities. We're incredibly grateful for every customer who has been part of this journey.
Why sourdough? What are the health benefits?
The long fermentation process does more than develop flavor — it actively breaks down gluten, which means many people with gluten sensitivity (not celiac disease) find our bread easier to tolerate. Additional benefits include:
- Lower glycemic index — the fermentation process reduces the bread's impact on blood sugar, helping to avoid the spike and crash associated with conventional bread.
- Live probiotics — naturally occurring beneficial bacteria support gut health and digestion.
- Greater digestibility — your body doesn't have to work as hard to break it down, making it a more nourishing choice overall.
What do you feed your chickens?
All of our chickens are free-range and raised with intention. We feed them a Non-GMO, soy-free, and corn-free feed, and supplement their diet with black soldier fly larvae for added nutrition.