While most commercial bakeries rush their bread from mixer to shelf in just 4-6 hours, every Family Kneads sourdough loaf takes a full 36-hour journey from starter to your table. This isn't just about tradition—it's about transformation.

During those 36 hours, natural fermentation works its magic. Wild yeast and beneficial bacteria slowly break down the gluten proteins and starches, making our bread easier to digest while developing those complex, tangy flavors you can't achieve any other way. The extended fermentation creates that signature chewy crumb with beautiful irregular holes—what we call the "personality" of real sourdough.

This patient process means we can only bake a few days each week, which is why we rely on pre-orders. But when you taste the difference—that perfect balance of tang and sweetness, the crust that actually crunches, the texture that satisfies—you'll understand why we believe some things simply can't be rushed.

Because at Family Kneads, we're not just making bread. We're honoring an ancient craft, one slow rise at a time.