Feral Fermentations

11/26/2025

To update, unfortunately all 5 of my kiddos got sick over the weekend so I will NOT be doing a Thanksgiving Pre-order but will be doing a Christmas one. I will post more when everyone is doing better.

11/20/2025

Old pictures for the time being but, I wanted to give a heads up I'm opening up PRE-ORDERS for dinner rolls and cookies too.

More details to come, stay tuned!

10/07/2025

A little check in, reminder that I'm here and some insight and updates.

I absolutely have a love for sourdough, all the needy things about it and its amazing benefits. However it turns out I do not love making traditional sourdough on a large scale. At least not constantly and continually all day every day. If I didnt have 5 kids that need me too it wouldn't be a problem. But thats not my reality. I am a mother first, its as simple as that. When fermenting dough is put "on the back burner" to help kids that need me, I end up with over proofed dough, a soupy mess, etc. With it being a long process if/when that happens there isn't always time to restart leading to both bad service and inconsistent products. For my own family over proofed dough isnt a big deal but as a bakery product being listed to sell I wont sell something that I'm not happy with. Another issue with sourdough especially large sacle is the sensory overload of sticky messy dough covered hands (even with gloves) while already multitasking trying to keep kids back and etc its stressful and makes me feel like Im fighting for my life at times lol. If you've ever worked with sourdough you probably know exactly what I'm getting at. You also have to stay mindful of your plumbing through the entire process and more not explained so anyways I will offer traditional sourdough occasionally made in small batches as Im able and willing to so and will open request from time to time. It's not "done and gone" but I am taking a big step back from it. I'm also researching into a sourdough potato flake starter which is said to be a much easier process closer to commercial yeast than traditional flour and water starter that I use and many prefer the potato flake results (said its better softer texture and a more balanced taste). Anyways- Im making some other necessary adjustments as seasons change and have been brainstorming away!

I feel that I need to be stepping into the direction of my cookies. Having fun doing MY own thing, my way, making recipes of my own all while STILL keeping sourdough at the core

Lastly, with all that said, that brings us to tonight. I impulsively got the urge to start working on a new idea... Cinnamon roll bread something similar to a regular cinnamon swirl but done a lil differently. This trial was made with a half sourdough, half yeast pillowy soft sweet dough, uniquely folded and rolled creating swirls and layers of perfection. Rolled and shaped tight enough that it can be sliced and served as bread but taste of a gooey cinnamon roll, and signature soft sticky layers that can be pulled apart and ate more like a cinnamon roll if wanted rather than a slice of bread.🤤🤌 (The bread was drizzled with icing. I didnt wait for the bread to cool so it all melted into the dough.) Few adjustment need made to overall improve but think I'm onto something again with this one.)

09/02/2025

08/31/2025

Ive been slacking so heres 12 dozen cookies as a reminder that I'm still here. Also- a moment for these custom labels 🤌️😍

07/31/2025

The remake of the colorable custom labels for back to school treats! I'm a little biased but I think these ones are absolutely adorable!

Sized to fit better ✅️
Grammer corrected ✅️
Easier to read ✅️
Cuter than before ✅️
More to color ✅️

I will be putting together product pictures sometime between tonight and Saturday evening.

07/31/2025

Flavor for the month for August will be 🥁🥁
🍏🍎APPLE CRISP 🍎🍏
Apple just seems like a fitting decision to pair with the "back to school" theme for August.

That said this is not the final product, this picture is from a test run but I'm 97% certain on what I need to change to make it perfect! The flavor is 100% there but the oats cooked into oatmeal not crisp. I knew there was a very high risk for that happening from the beginning, but I still wanted to see the results out of curiosity and now I know! 😊

HOWEVER.... THISS SWIRLLLL!! 🤩
It truly deserved a spotlight moment all of its own.👏 The structure and crumb of these loaves (ferment, shaping, bake etc of the dough) was also spot on! 🙌

07/29/2025

Tested 3 different label sizes 2 designs in each size. Now I will be finalizing designs custom to the label sizes I'm choosing and to correct my grammar error! Final review and product pictures coming soon!

07/28/2025

📢August announcement last one tonight‼️
Back to school edition 🏫🍎📚✏️🎨✂️

I do not have pictures of these bundles yet but included product pictures of each item as well as a sneak peak of the custom labels. I CAN add personalized message, kids name, grade, teachers name etc.

Cookies are brown butter chocolate chip unless you are ordering more than half a dozen of the same flavor. HOWEVER, I will NOT do white chocolate macadamia nut or oatmeal raisin with walnut in a classroom special due to possibility of student allergies.

*I know the labels need corrected yo your instead of you, I realized it when I did test runs but have since fixed the issue.*

07/28/2025

📢August announcement 2 of 3 ‼️
My sourdough loaves and everything else is still available as well. 😊
Flavor of the month will be announced soon!

07/28/2025

📢August announcements 1 of 3
I think I'm going to do monthly features, and offers and see how it goes. I am in the process currently of making a regular "menu" that I will pin in the featured post in hopes it makes it easier for everyone to find!