How do I order?
All orders are placed right here on The Sourdough Lodge website. Each week’s orders close Tuesdays at 5 PM (or sooner if sold out). Choose your loaves, checkout online, and your order will be ready for pickup on Thursdays at 3 PM at the location selected at checkout — The Sourdough Lodge (Forest Hills) or my Green Hills pickup spot.
If your order is ready before 3 PM, you’ll receive an email or text notification (if entered at checkout) letting you know it’s available early.
Holiday pickups may differ — details will always be posted here and on Instagram.
How do I know when my order is ready for pickup?
You’ll get an email (and/or text if you opt in) with pickup details as soon as your order is ready. The pickup window, location, and any special notes are also shown at checkout and in your order confirmation. If anything changes—like weather or holiday hours—we’ll update you via email.
Do you ship?
Not at the moment. Our loaves are baked with simple, fresh ingredients and taste best within a day or two, so we focus on local pickup. If we add shipping or delivery in the future, we’ll announce it here and on Instagram.
How should I store my bread?
Sourdough will stale fast in the refrigerator, so don’t store it there ––even the breads with "inclusions", or added ingredients like chocolate chips. Because it’s fermented, it won’t spoil/mold quickly like regular bread and will keep for days at room temperature.
The crust likes to breathe and will stay crispy and happy in open air for 24-36 hours. Slice only as needed so the crust will keep the bread fresh. After cutting into it, keep it stored in a cotton tea towel, bread box, or plastic bag on the counter. If you store it in a baggie, leave it slightly open at one end.
Sourdough freezes very well. Wrap in plastic wrap and then a freezer baggie. Thaw at room temperature on a wire rack. It will be as fresh and soft as the day you froze it!
The reason I ask for your orders by the Tuesday preceding Thursday pickup is that the process of making sourdough bread takes anywhere from 3 to 5 days. It begins with feeding the wild yeast cultivated in the sourdough stater with flour and water over several days so that it's active and bubbly and ready to leaven the bread. Once the dough is mixed, it undergoes a long fermentation period followed by a longer refrigerated cold proofing stage. In my baking schedule, the sourdough is ready to bake on Friday morning.