Artisan sourdough with rosemary pecans, naturally fermented and baked in a Dutch oven. 

From our orchards to your table — love grows here.

There’s something about sourdough that feels alive.

It asks you to participate. To slow down. To trust time instead of rushing it. In our kitchen, bread isn’t just something we make — it’s something we nurture. It begins early in the morning with levain bubbling quietly on the counter and ends the next day with a golden loaf crackling as it cools.

We are growers first. Orchard people. We believe ingredients matter — not just for flavor, but for integrity. That’s why we keep things homemade and small-batch, and why we use the best ingredients we can source or grow ourselves.

And when we fold in our Sweet Rosemary Pecans, grown with care and roasted for that velvety crunch, this sourdough becomes something layered, aromatic, and unforgettable.

This is artisan bread the way we love it — natural fermentation, slow proofing, vibrant flavor.

---

Sourdough Sweet Rosemary Pecan Bread Recipe

 

Ingredients

• 250g Levain
• 735g Water
• 1000g Bread flour
• 24g Salt
• 1–1½ cups Sweet Rosemary Pecans, roughly chopped

 

Step-by-Step Process

1. Build Your Levain (Morning)

Feed your starter early. By afternoon or evening, it should be bubbly, active, and airy.

2. Mix the Dough

In a large bowl, combine:

• 250g levain
• 735g water
• 1000g flour

Mix thoroughly. Scrape down the bowl. Cover and rest 30 minutes (autolyse). Add 24g salt. Knead until fully incorporated. Cover and rest 15 minutes.

3. Strength Building & Adding Pecans

Perform 1 stretch and fold. Rest 15 minutes.

Now gently fold in your chopped Sweet Rosemary Pecans. This is where the flavor builds — subtle sweetness, herbal rosemary aroma, and a satisfying, meaty crunch.

Perform 3 coil folds, spaced 40–50 minutes apart.

Allow dough to bulk ferment until doubled. It should be:

• Puffy
• Slightly jiggly
• Soft but structured
• Not sticky

4. Shape & Cold Proof

Shape your dough gently. Place into a floured banneton.

Refrigerate overnight for slow fermentation and deeper flavor.

5. Bake

Preheat Dutch oven at 450°F (230°C) for 30 minutes.

Score the dough. Bake:

• 40 minutes with lid
• 5 minutes uncovered

The crust should be deeply golden. The kitchen should smell like toasted rosemary and warm pecans.

---

Why We Keep It Homemade

We could streamline. We could industrialize. But that’s not who we are.

We believe:

Slow fermentation creates better flavor and digestibility.

Fresh milled flour and quality salt matter.

Pecans grown with care taste different.

Real food connects people.

When you slice this bread, you’re tasting craftsmanship. You’re tasting the orchard. You’re tasting something made intentionally.

Love grows here.

---

 

Frequently Asked Sourdough Questions

Below are five high-search sourdough questions people often ask — and the answers woven into our process.

1. Can You Add Nuts to Sourdough Bread?

Yes — and they transform the loaf.

Nuts add texture, flavor depth, and contrast. The key is adding them during early folds (not at initial mix) so gluten develops first. Toasting nuts beforehand intensifies flavor, but our Sweet Rosemary Pecans are already roasted and perfectly balanced.

Pro tip: Don’t overload. 1–1½ cups per 1000g flour keeps structure intact.

2. How Much Rosemary Should I Add to Sourdough?

If using fresh rosemary, 1–2 tablespoons finely chopped per loaf is balanced.

We prefer rosemary-infused pecans because the flavor is more rounded — herbal without overpowering. It distributes evenly and avoids bitter pockets.

3. Why Is My Sourdough Dense?

Common causes:

• Under-fermented dough
• Weak starter
• Insufficient gluten development
• Too many add-ins

Your dough should double during bulk fermentation and feel airy before shaping. If it’s tight or heavy, give it more time.

Sourdough is about fermentation strength — not speed.

4. Should I Toast Nuts Before Adding to Sourdough?

Yes — usually.

Toasting enhances oils and deepens flavor. However, if you’re using pre-roasted pecans (like ours), they’re ready to fold in. Just roughly chop and incorporate during coil folds.

5. Why Does My Sourdough Spread Instead of Rise?

This usually means:

• Overproofing
• Weak gluten structure
• Insufficient shaping tension

Cold proofing overnight helps firm the dough. Proper shaping creates surface tension, which supports oven spring.

And always preheat your Dutch oven fully — steam and heat are critical for lift.