At Home Cooking Is Better, our sourdough bread story is every loaf of bread is more than just something to eat — it’s a reminder of what’s truly important: family, faith, and the simple goodness that comes from taking time to do things right.
My bread is special because it’s rooted in something deeper than just a recipe. Every loaf begins with real, honest ingredients and fresh milled organic grains. I prioritize high quality ingredients and believe food is at its best when eaten the way God intended. The best foods are simple, wholesome, and made with love.
I work with natural sourdough fermentation, letting the bread rise in its own time. On my labels, you’ll find the words “where faith and flour rise together” because authentic sourdough is a long and patient process just like faith.
Bread, like so much of life, can’t be rushed. It rises when it’s ready, and when it does, it’s something truly beautiful.
Watching my business grow has definitely required my faith to grow as well. Faith that I’m taking the right steps, all the while developing sourdough loaves throughout the process.
Each loaf is a small reminder that good things take time, quality beats quantity every time, and that the home kitchen is one of the most powerful rooms in a home!
My home kitchen is where I found “my thing”, discovered creativity, and the beginning of dream was born.
Because around here at Home Cooking Is Better, it’s not just about feeding people. It’s about feeding your family like I feed mine.
Why I Started A Micro-Bakery
Baking bread from scratch was a natural progression in the early stages of my cooking from scratch journey.
And with a house full of children, bread is one of those items that stay in constant rotation.
Once I learned the benefits of sourdough, I not only fell in love with the concept but I enjoyed the process of baking it too.
Starting from raw ingredients, getting my hands in the dough, shaping, scoring and baking is all fun to me!
Knowing I’m baking bread that’s real and nourishing feels rewarding and I’m proud to share it with others.
I was always encouraged by my husband that my bread was good enough to sell and he was sure other families would enjoy it too.
And that marked the beginning of my business.
Why I Bake Sourdough With Organic Whole Grains
When I started milling my own organic whole grains, it deepened the connection even more.
Taking fresh untreated wheat berries and grinding them into flour in my own kitchen is good work that’s worth the extra effort. It smells nutty and sweet, and the flour is still warm from the mill as I mix the dough. That flour goes straight into the dough—alive, full of nutrients, and full of flavor!
Baking with high quality, freshly milled whole grains makes a difference you can taste and feel. The bread is heartier, more nourishing, and is loaded with all the nutrients from the wheat berries.
I bake this way because it feels good, taste good and is real food.
Many of my beginning recipes were very beginner friendly, with basic ingredients. As I learned more about whole grains and the nutrients that are lost from industry processes, or shelf flour I knew I wanted to gain more nutritional value in my bread.
Since starting the micro-bakery, I now incorporate fresh milled flour in all my bread loaves at high ratios to ensure a high nutritional value.
Being able to sell a high nutritional product is something I deeply value.
-Andrea Felder www.Homecookingisbetter.com