Neurospiciness

While traditional sourdough thrives on long fermentation and slow development, there are ways to speed up the process without sacrificing flavor or structure. Whether you’re short on time, baking on a weeknight, or just need a loaf by tomorrow, this quick sourdough recipe has your back.

You’re craving real bread—something crusty, chewy, tangy, and alive. But most sourdough takes days to make. The fermentation. The proofing. The shaping. The bake. At STUpendous Sourdough, we respect the process—but we also get it: sometimes, you just want sourdough now. That’s where our 24 Hour Sour comes in.

Welcome to STUpendous Sourdough, where every loaf begins with care, time, and the tangy magic of wild fermentation. If you’ve ever wondered how a true artisan sourdough loaf is born—from humble flour and water to a bold-crusted beauty—this is your inside look into our neurospicy bread-making world.

You know how some flavors just hit different? For STUpendous Sourdough, that flavor is jalapeño cheddar. And lately, it’s all anyone wants to talk about. Seriously—I could bake a hundred loaves and still not keep up with the love this spicy, cheesy beauty is getting. And honestly? I totally get it.

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.

There’s a quiet magic in making sourdough—something slow, steady, and deeply grounding. It’s in the way you mix, wait, fold, and wait again. And somewhere between the rise and rest, I feel my mother.

There’s a difference you can taste when a loaf of sourdough is made with intention. At STUpendous Sourdough, we don’t just bake bread—we craft it. This isn’t your average loaf. This is bold, funky, naturally leavened, golden-crusted art, born from fermentation and fire. Every slice tells a story, and it starts in a microbakery run by neurodivergent hands with a passion for precision, creativity, and a little rebellion.