Cappy's Sourdough

01/11/2025

Coming soon.. the MAGnificent Loaf. Full of high magnesium ingredients: Fresh milled whole wheat, pumpkin seeds, h**p hearts, mollasses. Once I get the recipe finalized I'll calculate nutritional values. Still got a few tweeks but this is very promising.

31/10/2024

I have been admiring this very intrepid and skilled local baker for awhile now. Here's a very well presented run down on some different grains. Some I use some I don't. But I am particularly fond of heirloom and ancient grains.

12/04/2024

Our first spring with solar panels and have been producing an excess. From now until about mid-October our breads will be baked with the assistance of solar power!

07/01/2024

I get asked this quite often..

We have the tips you need to properly store (and thaw!) bread and rolls to extend their freshness.

29/12/2023

Holiday focaccia extravaganza for a get-together.. I went a bit heavy on this one: caramelized onions, garlic, rosemary, Parmesan chunks, course sea salt. I slice it up for finger snacks. It vanished.

16/07/2023

Baked a bit today. A carmelized onion and rosemary and a salt, pepper and Lebanese Za'atar focaccia (20+% Kamut). Some home grown beet green, sweet Italian sausage () and pecorino piroshki (20% turkey red wheat, slightly enriched dough) and had a couple of extra dough balls left for some random experimental (Special orders won't upset us. only.

06/05/2023

Here's an updated menu for 2023. I am only baking once or twice a month during summer. Please do not try to contact me through Facebook messenger, I find it extremely difficult to monitor and use. Thanks!

23/02/2022

Here's the new menu for 2024! The main thing to know is that under most circumstances I will be baking no more than 4 different loaves. Remember, all these breads freeze very well if wrapped up tight, then thawed at room temp, put in a 350F oven for 5 (or so) minutes they will be nearly good as new! Also, nothing is ever set in stone, so please make requests and I'll try my best to provide.

16/09/2021

It looks like I may actually have some locals following me here. I haven’t posted much because my customer base is small and close knit. But if there’s any one out there who needs a little encouragement remember to order by tonight for local delivery Saturday. The Palmer Post office and the Valley Community for Recycling Solutions are my usual stops but flexible (within Palmer). The menu hasn’t changed but if for some reason its not apparent Facebook and my technological limitations) message me.

13/01/2021

Update!! My next bake day will be on January 30, sorry for the confusion!

Hey folks I’m back and ready to bake! I promised the great state of Alaska that I would quarantine thyself for two weeks upon entry to Alaska sans a test. I will be baking bread again Saturday January 30. I have some exciting new grains to grind, a Romona Farms Sonora wheat from Arizona, and red wheat from Nash Farms in Sequim Wa. I’ll update the menu and come up with some new bread, so stay tuned. The usuals will also be available. Glad to be back and getting the starter ramped up.