Homemade Sourdough Bread
Homemade bread made daily with only 3 ingredients
Where you can find it!
Witching Hour Coffee and Provisions
902 Main Street
Hopkinton, NH 03229
Barrel and Baskit
377 Main St
Hopkinton, NH 03229
Concord Food Co-op
24 South Main Street,
Concord, NH 03301
603.225.6840
Kearsarge Cooperative Grocer
52 Newport Road,
New London, NH 03257
603.526.6650
The Greek Pantry
53 Hooksett Road
Manchester, NH 03104
Order Online
*choose variant of bread desired in drop down menu
Or call to order at (603) 748-1539
Payments can be made through PayPal at lisa@ohanayoganh.com or through Venmo at @ohanayogi
About My Sourdough
I make bread daily with three ingredients:
King Arthur special patent flour, NH water, and Real Salt from Redmans.
My starter is from January of 2020.
It is a meditation for me to mix and stretch the dough. Having done it, daily, through different weather and temperatures has been interesting, but worth it. I have gotten to know the dough and can now manage through anything. My family loves it and it is quite tasty.
When you order, I will need up to 2 days to fill it, so please place accordingly. It can also be pre-ordered for a special event, depending on when you need it and can easily go from frozen to fresh in less than a half an hour. My bread is also carried at multiple store locations NH.
Sourdough Product Options
- Fresh baked
- Frozen Par Baked
- Frozen pizza crusts
- Frozen pizza dough
- Focaccia
- Pretzels
- Rolls
- Dried Starter (I can ship anywhere in the US and Internationally). Call to order at (603) 748-1539
Dried Sourdough Starter
Sourdough starter that has been dehydrated to make it easier to store long term. Drying the starter removes the water but preserves the beneficial lactic acid bacteria and wild yeast colonies.
Order Online
*choose variant of bread desired in drop down menu
About Me
I was born into an Italian family. My dad moved to America when he was 17 years old. He fed me pizza as my first food, as baby food was expensive in 1974, so he blended it up and spoon fed it to me. My first job was at Papa Gino’s. I started at 14 years old washing dishes and climbed the ladder to pizza making and then the grill. I excelled at pizza making, where they would put me in the backroom on a busy Friday night and I would just pound out pizza doughs. It was exhilarating and right up my alley. I still LOVE LOVE LOVE pizza to this day.
I worked there for 8 years until I completed college and took a job in the finance world in Boston. Working with dough is meditative and feels like home, a big change from the stress of finance in Boston.
Sourdough became a big part of my world in January of 2020 when I tried my hand at it. I started making loaves of bread and gifting them to anyone that would have it. I made a lot of mistakes and learned what it was like to manage ‘live’ dough in all weather conditions and all times of year. It was challenging and fun at the same time.
We liked the fresh bread and smells in the house. Felt so homey and brought me back. We are a big pizza on Friday night family, so I tried making sourdough pizza crusts and it was crispy and delicious! A taste like no other. I began selling that as my first product.
Then it evolved to selling bread, croutons, pretzel bites and focaccia. We have a lot of accounts now and personal orders every day. I feel so utterly grateful to be able to feed people with something made over two days, with such care and love.
It still is tricky without a temperature controlled area, but that’s the beauty of understanding and feeling the dough. I learned from every mistake and eventually have my version of a sourdough bread. I do it early morning, where happiness is how I start my day.
May you enjoy the bread and be fed by the continuous heartfelt energy that I pour into each loaf, day after day.
