Every loaf at Crow Bench Farm starts long before dough hits the table. It begins with choosing ingredients that match how I want to bake and how I want to feed people.
It starts with what goes in
I work with grains and flours grown close to home — fresh, regional, and nearly all organic. Most of my flour comes from mills right here in the wheat-rich Pacific Northwest. I source whole grains from two local farmers and two mills in the Skagit Valley, and my bread flour comes from a cooperative of regenerative family farms based in Idaho. The salt is drawn from ancient deposits in northern Utah, and the water comes straight from our well. Simple ingredients. Deep roots.
From there, time takes over.
Day one: the levain
Most of my breads follow a three-day rhythm. On day one, I build a traditional levain using a living culture of wild yeast and bacteria — captured from the Orofino air and cared for like an old friend. It grows slowly overnight.
Day two: the dough
On day two, that levain is mixed with the rest of the ingredients. The dough ferments gently, building flavor and strength. Later, it's divided, shaped by hand, and tucked into the cold to rest and deepen overnight.
Day three: fire and steam
Day three is my favorite. Cold loaves are scored and loaded into a blazing-hot stone oven. A burst of steam helps them spring open and form a bold crust with real character. I bake them dark on purpose. That deeper color builds flavor, supports the high hydration of the dough, and leaves the crumb moist and tender inside.
Time is my partner
What you end up with is bread that's full of flavor, easier to digest, and made to nourish. Long fermentation does the work that shortcuts never can.
I love making sourdough. I put my heart into every loaf. Time is my partner in this process, so I don't rush it. I trust it. That's how I bring you the healthiest bread I know how to make.