Wild Rise Goods

08/13/2026

08/05/2026

🏃🏽‍♀️‍➡️Is your starter racing through the summer?

Warm temperatures (and higher humidity) speed up fermentation, so don't be surprised if your starter doubles and peaks in just a few hours.

Here's what you can do:

✅ Need dough today? Use it to your advantage and make some dough!

✅ Want to slow things down? Give it a stiff feed by adding more flour than water. A thicker starter ferments more slowly and gives you a longer baking window.

✅ Use cold water when feeding to help slow fermentation even more.

✅ Not baking for a few days? Let your starter take a nap in the fridge until you're ready.

Remember, your starter changes with the seasons, so work with it! 🥖

08/01/2026

The perfect Saturday morning pair ☕️🍞

07/30/2026

Your sourdough starter is not just for bread! 🥞

🌤Try these Sourdough Pancakes this weekend:
240 grams AP flour
10 grams baking powder
5 grams baking soda
30 grams sugar
7 grams salt
150-200 grams Wild Rise Goods sourdough discard* (starter that has risen and fallen, flat, no longer bubbly)
1.5 cups milk @ room temperature (any type, dairy or non)
1 large egg at room temperature
20 grams oil (vegetable or coconut)

Mix the wet ingredients (starter, milk, egg, oil). Combine then add the dry ingredients. Do not over mix.

Let ferment, covered, at least 30 minutes or up to 1 hour.

Ladle on a griddle that is greased with butter. 🧈
Serve with your favorite maple syrup!

🥞🥞

07/24/2026

When your starter says it's go time. 🍞

07/17/2026

🚨 Your recipe calls for 100g of starter... but you only have 75g!

Use the 75g. 😊

(Okay, not ALL 75 grams, save at least 5 grams to keep your starter going!)

One of the biggest misconceptions about sourdough is that every measurement has to be exact. In reality, using less starter simply slows down fermentation. Your dough will take a little longer to bulk ferment and proof, but it'll still get there.

The same is true in reverse. More starter speeds things up. 🏃‍♂️🏃‍♂️🏃‍♂️

Less starter slows things down.🐢🐢🐢

Sourdough isn't as intimidating as the internet sometimes makes it seem.

My favorite reminders:
🗣People have been baking sourdough for thousands of years without digital scales or exact measurements! Yours will be fine. 💓 Anyone can bake sourdough! 🍞

07/16/2026

Find Wild Rise Goods Sourdough Starter now at the Taste NY Market! Located inside the WNY Welcome Center at 1999 Alvin Rd on Grand Island, visitors and WNY natives alike can browse a HUGE selection of locally made food, beverage, and other products all from local businesses!

07/12/2026

❓️ How does water temperature affect your sourdough starter (and dough)? 🤔

SHORT ANSWER: Water temperature affects fermentation speed, and you can use it to your advantage!

💦 Cold or cool water = slower fermentation

Using cooler water will:
• Make your starter take longer to reach its peak.
• Slow down bulk fermentation and proofing of your dough.

This is helpful when you want your starter to peak more slowly or your dough to proof more slowly.

🔥 Warm water = faster fermentation

Using warmer water will:
• Help your starter peak more quickly.
• Speed up bulk fermentation and proofing.

This is helpful when you want to speed up the time it takes for your starter to peak or your dough to proof.

🌡️ A simple change in water temperature can make a big difference in how quickly your starter and dough ferment. It's an easy way to adjust your timeline without changing your recipe!

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📋One small note: "warm" doesn't always mean "the warmer the better." If the water is too hot (generally above about 120°F), it can damage or kill your starter. For most baking, "warm" means comfortably warm to the touch, not hot.

#

07/09/2026

Some things just belong together... like sourdough and olive oil. 🫒🥖

I'm excited to share that Wild Rise Goods Dehydrated Sourdough Starter is now available at in both Hamburg and East Aurora!

Whether you're stopping in for their incredible selection of premium olive oils, vinegars, gourmet foods, or the perfect gift basket, you can now pick up a packet and start your own sourdough journey.

(Confession: 🤭 I originally became a Prima Oliva customer because of their 18-year aged balsamic vinegar. Years later, I'm still hooked, and my family is too. We keep a bottle in the pantry 24/7 because it's the only way my kids willingly devour salad 🥗)