fresh from the morning bake
A 48–96 hour process
Each loaf starts when we feed our levain. Twenty-four hours later, we mix the dough and let it bulk ferment for four to five hours. After a 24–72 hour cold fermentation, it goes straight from the fridge to the oven. No shortcuts — just time building flavor.
Crackly crust, soft tangy crumb
Baked dark in a steam oven so the crust crackles when you cut it and the inside stays soft for days. King Arthur bread flour, water and sea salt — nothing else.
Hand-scored, every morning
Just before the oven, each loaf is scored by hand with a lame. The cuts guide how it opens and leave the leaf pattern on top, so you know it was made by hand.
Shop / Sourdough Loaf Subscription
Sourdough Loaf Subscription
$14.00
Made with just four ingredients: King Arthur Bread Wheat Flour, Water, Levain, and Sea Salt. Contains Wheat.Our signature sourdough loaf, delivered fresh every week. Slow-fermented overnight, crisp crust, tangy crumb—without having to remember to reorder. Save 10%, skip anytime, cancel whenever.
Allergens
See product packaging or contact us before ordering if you have a food allergy.
Storage & reheating
Good for up to 4 days on the kitchen counter — never the fridge, which stales bread faster. Store cut-side down on the counter, in a paper bag, under a kitchen towel or on bare wood; never plastic. If it dries out, rub on a little water and toast it. After day 4, slice, bag and freeze it, then toast from frozen. See all storage tips.