About this mix
Artisan Bread Mix
Made with a binder of organic pysillium husk, this premium mix is designed to easily form an artisan dough, allowing you to get creative with all the recipes you see on the blog.
Bonus: If you’ve been searching for a no-guesswork mix for your active sourdough starter (or never ventured into the wonders of gluten free sourdough) this mix has you covered! Just add starter & water.
More mix for your money.
Cut & freeze leftovers for quick toast & sandwiches to always have on hand.
This pack creates 2-3 baguettes, but as they’re best served fresh, check out the recipe here to easily make just one!
Sourdough
The perfect mix to combine with your active sourdough starter! See the recipe on sourdough.
Dehydrated sourdough starter:
I built a starter from Organic Brown Rice Flour (Anita’s Organic Mill) and now I can share that dehydrated form with you.
Dehydration means a mature and active starter was dried out at peak and hence will only take 3-5 days to get you baking, instead of the weeks it took mine to develop. The work is all done for you.
All it needs is some care, see simple but full instructions here, and then mix with the Artisan Bread Mix for a great sourdough!
Buns:
A crusty baguette or buns ready in just an hour with this mix!
Fougasse
Incredibly fast to whip up your own fresh artisan bread now. See our fougasse recipe.
No mixer? Simply mix by hand. (The bread mix that travels really well for fresh bread wherever you are.) Check out the easy Dutch Oven options you can bring anywhere.
Making your own bread gives you artistic license to get wildly creative! Get out the herbs, roasted garlic & olives, or the dried cherries & dark chocolate or….my ultimate bread choice with a shaving of butter? Parmesan & truffle! The point is great bread is just a wild idea away. Check out some options.
And lastly, leftovers freeze wonderfully. Pre-slice the breads, place in freezer bags and use for sandwiches, toasties and even soup bowls. Simply place the latter in a 350F oven for 10-15 minutes until hot and crusty. Fill with piping hot soup.
