During the COVID-19 pandemic, many homebound people took up baking sourdough as a hobby. For Alex and Jenny Moore, however, sourdough is no passing fad. It’s a way of life.
Based out of Yellow Jacket, their business, The Farmstead, has been selling baked goods for six years, Alex said. And it’s almost all sourdough.
He said that Jenny got into baking sourdough almost a decade ago.
“We wanted to homestead,” he said. “We needed some income, though, so we got into the farmers markets locally, then we started selling a little bit of sourdough.”
From there, their destiny was set.
Alex said The Farmstead’s baked goods include loaves, bagels and focaccia and sometimes even cookies made from sourdough. The one item they bake that isn’t sourdough is cinnamon rolls.
“Even at home, we don’t eat anything that’s not sourdough,” Jenny said.
The Moores even have a name for their sourdough starter (the yeast used to induce fermentation in their breads): Penelope.
“What’s special about sourdough is that it’s a wild yeast, so it’s a natural fermentation process,” Jenny said. “It breaks down the gluten that’s found in flour, and it’s easier for our bodies to digest – and there’s probiotics in it.”
All of the ingredients for the Moore’s baked goods are organic and sourced as locally as possible, Alex said.
ngonzales@durangoherald.com
