Sourdough FAQs: Your Most-Asked Questions, Answered!

If you’ve ever stopped by our table at a market, placed a pickup order, or messaged us on Instagram at 11pm asking bread questions (no judgment—we love it), then you know we get a lot of sourdough curiosity.

And yesterday at the grocery store, we had one of those moments that just makes you smile. McKenna noticed a sweet lady standing in the baking aisle, absolutely perplexed by the wall of flour choices. Naturally, she jumped right in to help (because if there’s one thing McKenna will never do, it’s let someone walk away with the wrong flour). Within seconds, a few more women wandered over to listen in—forming an impromptu sourdough class right there between the sugar and the cake mixes. It was adorable, unexpected, and honestly the highlight of the shopping trip. Ladies—if you’re reading this—hi, and we hope your starter is thriving!

Moments like that remind us just how many people are sourdough-curious and looking for guidance.

So today we’re answering some of the most common questions we hear as a cottage bakery right here in Gainesville, Georgia. Some of these come up at every single market… and others totally surprised us. (Looking at you, salt-rising bread.)

Let’s jump in!

“Is your sourdough made without commercial yeast?”

Yep! All of our sourdough bread is naturally leavened using our house starter—made from just flour, water, wild yeast, and good ol’ bacteria doing their thing. No commercial yeast needed.

“Do you use a sour starter or a sweet starter?”

Great question! Our starter lands somewhere in the middle—balanced, not overly acidic. The result? A loaf with a gently tangy flavor that pairs with everything from butter to jam to pimento cheese.

“Is your sourdough super sour?”

Not at all. If you’re picturing a punchy, lip-puckering sourness—nope. Our loaves have a mellow, clean tang that enhances flavor without taking over.

“How long does your bread stay fresh?”

Most customers find our loaves stay fresh for 3–4 days on the counter when stored cut-side down, or wrapped in a clean towel or bread bag. (And please—no fridge! It dries out fast.)

If you won’t eat it right away, see below…

“Can I freeze it?”

Absolutely. Sourdough freezes beautifully.

• Freeze whole: wrap tightly and thaw at room temperature.

• Or slice first: so you can grab one slice at a time for toast.

  
  

“Do you slice the bread for us?”

We typically sell our loaves unsliced. Since we’re a cottage kitchen, we don’t have a commercial slicer—and slicing by hand affects freshness. Keeping it whole helps your bread stay softer longer!

“Why does the crust look darker than other breads?”

That golden crust is exactly what we aim for. It’s caramelization + the Maillard reaction = deep flavor and a perfect crackly exterior. Artisan sourdough is intentionally darker than grocery-store bread.

“Why is sourdough easier to digest?”

Without making any health claims—we’ll leave that to the scientists—many people say sourdough feels gentler for them. The long fermentation process breaks down parts of the grain, which some folks find more digestible.

“Do you take custom orders?”

Yes! Limited availability, especially during market weeks, but we do offer custom loaves, special flavors, and event orders when our schedule allows. Just message us early because we book up quickly!

“What’s the difference between a regular loaf and a flavored loaf?”

Our classic sourdough is flour, water, salt, and starter—simple and timeless.

Flavored loaves start with that same base dough, but we add inclusions like roasted garlic, rosemary, cheeses, citrus, etc. Fun fact: inclusions ferment differently, so every flavor bakes and behaves in its own unique way.

“Can I start a sourdough starter at home?”

Absolutely! If you’re patient and don’t mind a little daily routine, you can grow your own starter with just two ingredients. If you want a beginner-friendly guide, let us know—we’re happy to add that to a future blog post.

“Where does the name Little River Baking Company come from?”

We’re a home-based cottage bakery located near the Little River area of Gainesville. The name felt right—it reflects where we live, where we bake, and the calm, homey feel we want our bread to give you.

“Do you bake every day?”

We bake multiple days a week, depending on orders and market schedules. Before big events, you’ll usually find us in the kitchen at 3am, covered head-to-toe in flour and running on coffee and excitement.

“What time should I eat sourdough for the BEST toast?”

Any time. Truly. Morning toast, midnight toast, pre-nap toast, stress toast—we don’t judge. Toast is toast. Live your best life.

Got More Questions? Ask Us Anytime!

We love chatting bread, experimenting with new flavors, and learning what you want to see next. Drop your questions in the comments, send us a message, or come say hi at our next vendor market.