Sourdough raised
slow & by hand
with a Texas heart.

DeFoore Family Bakery started the way a lot of good things do — with a question about what we were feeding our own family.

The more we read labels, the less we recognized. Commercial bread arrives with a list of conditioners, preservatives, and flour that was milled and shipped months before it ever reached a bowl. We wanted the opposite: a short ingredient list, a slow ferment, and grain we could trace back to the field it grew in. So we learned to bake it ourselves.

What changed everything was fresh-milled flour. When a grain of wheat is stone-milled, the bran and germ stay with the endosperm instead of being stripped away — and that germ carries the oils that give bread its flavor and much of the grain's nutrition. Those same oils begin to oxidize soon after milling, which is why commodity flour is refined to remove them: it keeps longer on a shelf. We go the other direction. Our flour goes from mill to dough within minutes, while it's still fragrant and alive.

You can taste the difference before you ever slice the loaf. Fresh-milled grain smells sweet and nutty, ferments more actively, and gives our sourdough a depth that no aged flour delivers. Paired with a long, natural fermentation, it makes a bread that eats like real food.

Our sourdough is built on certified organic, stone-milled flour from Barton Springs Mill in Dripping Springs, Texas. Founded in 2016 by James Brown — a former classical musician who got obsessed with baking and couldn't find flour in Texas good enough for it — the mill partners with organic farmers to bring heritage and landrace grains back to the state. Their grain is a big part of why our bread tastes the way it does, and we're glad to send you their way.

Organic grain. Fresh milled. Naturally leavened. Nothing else.