Questions people ask Jan.

Pre-orders go through Jan's Square store. Order before Wednesday to pick up Thursday at the Orofino Farmers Market, or before Thursday to pick up Saturday at the Moscow Farmers Market. Jan bakes based on pre-orders, so ordering ahead is the only way to guarantee your loaf. Walk-up availability at market is limited.

Can't make market day? In Orofino, order online and schedule pickup at the Bread Box (330 B St, Orofino, ID 83544) — Jan delivers pre-orders there during non-market times. In Moscow, choose the Wingover Farms Breadbox (911 N Mountain View Rd, Moscow, ID 83843) when you order and your bread will be waiting Saturday after market. Jan stocks it with extra loaves from the morning's bake too — first come, first served on those. Questions? Text 838.BREAD.ID.

By special request, yes. Because the bread ships fresh, it has to go express — and express shipping on a loaf or two costs more than the bread. For larger orders or gifts, it can make sense.

If you'd like bread shipped, reach out to Jan with what you have in mind and she'll put together a quote.

The regulars are the Idaho Sourdough Loaf, the Idaho Sandwich Loaf, Sourdough English Muffins, and Sourdough Starter. Seasonal items like focaccia, burger buns, and pizza dough show up when the season is right. Current prices and availability are always in the Square store.

Jan brings extra loaves to market when she has them — but they go fast, especially early in the day. If you're making a special trip to either market, text ahead to ask what's coming: 838.BREAD.ID.

The easiest solution is to pre-order. Once you're in the habit, you'll always have bread waiting — Thursday in Orofino or Saturday in Moscow.

Yes — Jan's sourdough starter is available through the Square store and at the market. Each portion comes from her legendary starter, captured from wild yeast native to the Clearwater Valley, with feeding instructions for keeping it happy at home.

She also carries farm merch, and new goods are on the way — her go-to bread pan, beeswax-lined bread bags, and the Crow Bench Baker's Kit (banneton, lame, dough scraper, and a living portion of her starter, available at class or shipped to your door). The store is updated as products become available.

Four ingredients: flour, water, salt, and starter. That is the complete list.

Flour is a blend of Shepherd's Grain (grown by Pacific Northwest farmers practicing regenerative agriculture) and Harvest Ridge Organics whole grain wheat (Lewiston, Idaho, certified organic). Salt is Redmond Real Salt, mined from an ancient seabed in Utah. Water rises cold from the farm's own artesian well. The starter was captured from wild yeast native to the Clearwater Valley and has been alive since the early years of the farm.

Long fermentation does break down some of the gluten and phytic acid in wheat — which is why many people who are sensitive to commercial bread tolerate sourdough better. However, this is not gluten-free bread and it is not baked in a gluten-free facility. If you have celiac disease, this is not the right bread for you.

If you have a sensitivity (not celiac), the best approach is to try a small amount and see how your body responds. Many people are pleasantly surprised.

On the counter, in a beeswax bread bag or wrapped in cloth, sourdough stays good for 3–5 days — the crust holds up and the flavor deepens. Slice and toast for the best results after day two. Skip plastic: it traps moisture and turns the crust soft and gummy.

For longer storage, freeze it. Slice first if you like — slices go straight from freezer to toaster. Whole loaves can be wrapped tightly in freezer paper or foil; thaw completely, mist the crust with water, and give it 10–12 minutes at 375°F to revive. Jan walks through all of it in How to Store (and Love) Your Bread.

Give the loaf a wrap that breathes. A beeswax wrap, a cloth bag, or cut side down on a cutting board all work well. Never plastic — it traps moisture and turns the crust soft and gummy. Jan's own beeswax-lined bread bags, made for exactly this job, are coming soon to the shop.

If you know you won't finish it in a few days, freeze it. See the question above for how.

No. Jan's classes are built for people who have never touched sourdough. If you already have some experience, you'll still learn things — but the class is paced for beginners.

The only thing you need to bring is a bowl to take your dough home in and a willingness to get your hands floury.

Classes run during the winter months, when the markets slow down, and they're held in Jan's own farmhouse kitchen — the same kitchen where the bread began. An online course filmed in that same kitchen is coming soon — join the waitlist to hear first.

Six people at most. Jan keeps it small on purpose — you get hands-on time with the dough, not a demo you watch from the back of the room. If you want to book for a group larger than six, reach out and she can discuss a private class.

In-person classes are $150 per person — a full day in Jan's farmhouse kitchen, lunch from the farm included, and you go home with two loaves: one baked in class and one shaped by your own hands, ready for your oven. Payment is collected after Jan confirms your spot — she'll follow up by email with details and a payment link.

The online course is coming soon — waitlist members get first access when it opens.

Yes. Contact Jan and she'll set it up. Tell her which date you'd like to gift, or ask for a gift certificate good toward any upcoming class. The recipient can choose their own date when they register.