• how H&A Sourdough gets its name and how the business starts
• what makes sourdough different from store-bought bread
• the farmers market prep schedule and what “the grind” looks like
• feeding starter, fermentation, and learning to read the dough
• scaling production at home with ovens, workspace, and a slicer
• core sourdough flavors, sourdough discard muffins, oil dips, and pricing
• storing bread, freezing slices, and making it last
• storefront launch details, hours, and how ordering works
• local partnerships, events, and why they stay out of gluten-free
Best way to connect with us is through social media, either Facebook or Instagram or text us at 785-633-4153.
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0:41 - Meet H&A Sourdough Bakery
2:20 - From Hobby To First Market
4:28 - The Science Of Sourdough Fermentation
8:12 - The Farmers Market Grind
13:25 - Starter Feeding And Why It Matters
17:47 - How COVID Fueled The Sourdough Boom
20:45 - Grand Opening And Storefront Plans
25:13 - Taste Test: Bread Muffins Dips
32:20 - Pricing Freshness And Freezer Tips
36:41 - How To Order And Catering Options
38:12 - Focaccia With Wine Bar Partnership
39:53 - Rapid Fire Topeka Favorites And Debates
48:20 - Gluten-Free Questions And Staying In Lane
50:34 - Where To Find Them And Wrap
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Beyond the Podcast: 🎙️
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