When working with wet inclusion sourdough, the dough can feel messy, sticky, and unstable. But sticky does not mean ruined. In this short clip, I demonstrate what “sticky but not collapsing” actually looks like in real time. The dough may feel gooey inside, especially with fruit or chocolate inclusions, but the key indicator is whether the outer skin is still holding tension. If the dough maintains structure and doesn’t puddle or flatten out, it’s workable.

Most people only see sourdough once it’s baked. What they don’t see is the quiet work that happens before the oven ever turns on — the prep, the feel, the decisions made by hand instead of by timer. This page collects a full series of short-form videos pulled from a longer sourdough prep session, each one highlighting a specific moment in the process. From customer-inspired ideas to cold-proofed dough, shaping decisions, fermentation timing, and end-of-day prep, these c

If you're looking for a way to celebrate Pride Month 2025 that’s heartfelt, flavorful, and unapologetically bold—this is it. STUpendous Sourdough’s newest creation, “Sweet, Sour, and PROUD,” is a colorful, drizzled sourdough loaf made right here in Lynchburg, Virginia. It’s more than bread—it’s a declaration: “I’m gay. I’m proud. I’m here.”

If you’ve recently typed “sourdough bread near me” into your search bar while dreaming of a chewy crumb and crackly crust, you’re not alone. There’s something irresistible about sourdough—especially when it’s baked fresh, close to home, and made with intention.

It wasn’t a pop-up shop or a big launch. It wasn’t even planned. I just showed up with bread—warm, crusty, fresh from the oven—and handed it to strangers. And something cracked open inside me in the best way.

Today was magic. I sold my very first loaves of bread—real, fresh-from-the-oven, handmade-with-love loaves—to real people who smiled, ate, and came back for more. I didn’t take any preorders. I didn’t advertise. I just baked, showed up, and offered what I had. And they wanted it.