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Leavened by Loyd Sourdough

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Leavened by Loyd Sourdough

Local amateaur sourdough baker, wanting to share bread with my community 🤎

08/25/2026

My par-baked 8” pizza crusts make a quick, fun family dinner. 🍕
Keep them frozen until you’re ready to DIY a personal pizza. My kids love making their own!

08/21/2026

Quick sourdough feed!

This is what I call a maintenance feed. Keep it small and simple. Keep it fed and happy every 12 hours so it stays strong. A weak (underfed) starter isn’t going to make great bread.

If you are not going to be baking within the next week, you can give your live starter a feed, let it rise and eat a bit, then keep it in the fridge. It’ll be fine for at least 3 months in there.
When you take it out of the fridge, it’ll take a few feedings to get its strength back up before baking, so be sure to do that a couple of days in advance.

When you’re ready to bake, each loaf needs 100g of bubbly starter. 10-12 hrs before the bake, I would take a 28oz jar (large jar in my starter kit if you got one!) and put in 30g starter, 90g water, and 90g flour. That makes 210g for two loaves of bread and 10g leftover for feeding your starter again.

08/18/2026

Here’s my (tentative) menu plan for Flea on the Farm this Thursday!

I started preparing yesterday by freeze drying eggs and vanilla to add to the pancake mix so you don’t have to anymore. All that will need to be added is water and a bit of butter/oil. Perfect for lake and camping weekends or breakfasts in a pinch.

I also started my starter feeds last night to get it to bulk up to the amount I need for a dough day tomorrow.

Starter kits will now also come with a small jar along with the large jar and all my instruction sheets are being updated. If you already have the link to my instructions, it’s a live document and will automatically be updated for you!

I’m so excited for Thursday! It’s a lot of planning and prep, but it’s so much fun.

07/20/2026

My baby is two 🥹
I used my sourdough pancake mix recipe to make some birthday breakfast this morning!

07/13/2026

This was my first time submitting anything into a county fair. Maybe I submitted something back in my 4-H days, just a little Cloverbud, I don’t know. So I wanted to try some sourdough this year.

My bread batard got second place and I learned some tips on how to improve it for next year.
The cinnamon focaccia got first place out of the other focaccias.
And my bagels got first place! Probably the only bagels there. BUT also received Reserve Champion (2nd place overall the baked goods). Grand Champion went to someone’s beautifully made star bread. 👏

Even though the fair was sweltering hot, it was so much fun! I feel a little more like a part of my community doing this and participating.

Thanks to all the staff and judges! One of whom took my bagels home 😉

07/02/2026

Dill pickle, jalapeño cheddar, garlic rosemary, plain, cinnamon focaccia, and pancake mix!

921 Parke Ave, Glyndon 🇺🇸

06/27/2026

Stand is up and ready when you are!

Pender Transportation Bus Barn
921 Parke Ave, Glyndon

Hodge Podge Hive also has raw honey and fire honey out with it. We had bagels with honey for breakfast this morning and they go soooo good together! 🥯🍯

06/15/2026

Out of state visiting family for the week! Looking forward and planning on a future bread stand on the weekend of the 27th sometime, and/or a weekday shortly after that.

If you’re ever on vacation or too busy with schedules throughout the week to do any baking, you can feed your starter, let it sit until it nearly doubles in size, and then stick it in the fridge. This will slow your yeast down so it’s not hungry and not needing to be fed until you take it out.

When I get home, I’ll let it get to room temperature and feed it, wait until it doubles (10-12 hours), and feed it again. It should be strong and active enough to bake with after that rise!

For these small “maintenance” feedings, I don’t usually measure at first. I put a small glob of starter in and that ended up being about 8g. I discarded the rest into my discard jar in the fridge. I then put in a splash of water from our well (never use city/chlorinated water!) and that ended up being about 30g, so I put in a matching 30g measurement of all-purpose flour and let it rise before chilling it.

05/19/2026

Did you know sourdough bread is unlike any other bread? It is ALIVE. Don’t make bread out to be the bad guy until you’ve regularly had sourdough and see the difference it can make!

Get your starter going and get fermenting!

(Sourdough is still not advised for those with celiac or other serious gluten intolerances)

05/09/2026

*Update: You all CLEANED UP! Thank you for your support and I hope you enjoy your goods ☺️ Happy Mother’s Day to all the mommas out there!*

Stand is up with the most I’ve ever put on it!

Pender Transportation bus barn (921 Parke Ave, Glyndon)

Too windy for my dehydrated starter on the stand and I forgot my live starter. If you want some, let me know and I can get it to you!

Cash or Venmo honor system ☺️

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Glyndon, MN
56547

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