You don’t need a fancy kitchen or professional tools to make great bread. A few simple, reliable supplies will set you up for success—everything else is optional as you grow your confidence.

Must-Have Basics

Flour – All-purpose or bread flour works beautifully to start.

Water – Filtered if you have it; warm (not hot) for feeding starter.

Salt – Fine sea salt or kosher salt.

Sourdough starter or yeast – Depending on the type of bread you’re making.

Mixing bowl – Any large bowl will do.

Jar with a loose lid – For maintaining your starter (never airtight).

Helpful (but Not Required) Tools

Digital kitchen scale – Strongly recommended for consistent results.

Bench scraper – Makes handling and shaping dough much easier.

Dutch oven or covered baking vessel – Helps create steam and a great crust.

Proofing basket (banneton) – Nice for shaping, but a towel-lined bowl works too.

Lame or sharp knife – For scoring the dough before baking.

Nice-to-Have Extras

Parchment paper – For easy transfers and cleanup.

Thermometer – Useful for checking water, dough, or internal bread temp.

Cooling rack – Helps the loaf finish setting after baking.

The Most Important Ingredient

Patience. Bread rewards attention, practice, and trust in the process more than any tool ever could.

If you can measure, mix, and wait—you can make incredible bread. goes here

Reviving your starter is simple—just mix it with warm water and flour and let it wake up over a few days. Keep it in a warm spot (70–78°F) and give it a couple of feedings until it’s bubbly and rising on its own.

Day 1: Wake It Up

Add 20g warm water to the jar.

Sprinkle in the dehydrated starter.

Stir and let it soak for 15 minutes.

Add 20g flour, stir, and loosely cover.

Rest at room temp (70–78°F) for 24 hours.

Days 2 - 4: Feed + Build

Discard half (or remove until ~20–30g remains).

Feed at 1:1:1: equal parts starter, flour, and water.

Keep loosely covered at room temperature.

You should see bubbles + a rise by day 3–4.

Your starter is ready when it:

• Doubles in 4–6 hours after a feeding

• Smells pleasantly tangy

• Shows bubbles throughout

Quick tips:

TIPS FOR BEST RESULTS

• Use warm water (75–85°F) to help kickstart fermentation.

• Keep it in a warm spot—top of fridge, proofing box, near a sunny window.

• Never seal the jar tightly—gases need to escape.

Measuring in grams instead of ounces will yield better bread.

Hearth + Heritage Co. loaves are baked without preservatives, just like my Gram baked them—simple, honest, and meant to be enjoyed fresh.

Keep your bread in a beeswax bread bag, paper bag, or wrapped loosely in a clean towel for up to 3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months.

To bring it back to life, warm slices in the oven at 350°F for 8–10 minutes. The crust crisps, the middle softens, and the whole kitchen smells like home.

Fresh bread and crackers are made in small, intentional batches, so these items are offered through limited weekly ordering windows. Once the week’s spots are filled, ordering closes until the next batch opens. If I’m traveling or unavailable, bread and cracker orders will be paused so every batch is made with the care it deserves.

Our dry mixes, dehydrated sourdough starters, and pantry-friendly items that do not require cooking/baking are available year-round. These ship more flexibly, though if I’m out of town, shipping may be slightly delayed until I return.

Hearth + Heritage Co. is rooted in the belief that food is love—and that sharing something homemade is one of the oldest ways we care for each other. My recipes aren’t tied to generations of bakers, but to the spirit of breaking bread with people we love. The Appalachian influence comes from how I was raised: in a place where hospitality runs deep, kitchens are gathering spaces, and a good meal has a way of bringing everyone a little closer.

Our dehydrated starter comes from a thriving, well-cared-for mother culture that’s fed daily and never rushed. The mixes are crafted to be dependable, approachable, and deeply flavorful—whether you’re a seasoned baker or just beginning. With simple instructions and a bit of patience, your starter will be active and ready to bake with in just a few days.

I love hearing from the people who bake with me. If you have questions about your starter, want tips on shaping a loaf, or need help with an order, you can reach me through the Contact page anytime.

This brand was built on connection—so if you reach out, you’ll always hear back from a human who cares.