Slow bread.
Good flour.
Jan's kitchen.
Handmade sourdough from our farmhouse near the Clearwater River. Pre-order for Thursday market in Orofino or Saturday market in Moscow, or stop by the Bread Box.
Idaho Sourdough
Crisp crust. Open crumb. Nothing you can't pronounce.
Our loaves go through three days of slow fermentation — long enough for flavor to develop, for the dough to become genuinely easy to digest, and for the crust to crackle the way it's supposed to.
No commercial yeast. No fillers. No conditioners. Just flour from Pacific Northwest farms, our artesian well water, Redmond salt, and a starter we've kept alive for over a decade.
Buy bread or learn to make it.
Buy a loaf at market or online.
Pre-order for Thursday market in Orofino or Saturday market in Moscow and pick up at the booth. Can't make the booth? Schedule Breadbox pickup at 330 B St in Orofino, or have your order waiting at the Wingover Farms Breadbox in Moscow on Saturday after market.
Order BreadLearn to make it yourself.
Hands-on sourdough classes in Jan's kitchen. You'll work through a full batch from starter to shaped loaf — and go home with bread ready to bake. Online course coming soon.
See ClassesFour ingredients. All sourced with intention.
Regeneratively grown wheat from Pacific Northwest farms. We also use certified organic whole grain wheat from Harvest Ridge Organics — a fifth-generation family farm in Lewiston.
Our water comes from a natural flowing subartesian source we found years ago on the property when we started our sourdough adventure. Clean, cold, and untreated.
Mined from a protected ancient seabed. Unrefined, no additives, naturally mineral-rich. It gives the crust a depth that iodized salt never does.
Our starter was built from wild yeast and bacteria native to this valley. We've kept it alive since the early years of the farm. It is the bread.
We came for the land. We stayed for the bread.
Over a decade ago, Jan and Pat settled in the Clearwater Valley outside Orofino to raise grass-fed beef and tend a garden. Sourdough came later — first an experiment, then a shared obsession, then the craft at the heart of the farm.
Year after year of baking the same recipe, refining the same process, sourcing the same flour. This is not a side project. It is what we do.
Learn it hands-on, in Jan's kitchen.
Small groups. Real dough. You'll mix, fold, shape, and go home with a loaf ready to bake. Jan's classes cover everything from building a starter from scratch to reading a finished loaf. All skill levels. No experience needed.
See Class DatesSourdough from Jan's kitchen. Learn at home.
A step-by-step video course built around the same method Jan uses every week — filmed in the farmhouse kitchen. Join the list to be first to know when it opens.
SWAP: Replace with GHL form embed — tag: course-waitlistUpdates come through our monthly Bread Letter plus a special announcement email when the course launches.