For sourdough bakers
Sourdough pre-orders capped to what your starter can handle.
Sourdough has a clock. You cannot take “a few more loaves” at 10 p.m. if the levain is already set. Put quantity caps on the drop and let the storefront stop the night.
Plan around fermentation, not inbox energy
Open orders when you know starter and fridge space. Close them before mix. The bake list is your dough math: country, rye, cinnamon raisin, counted.
Weekly bread days without heavy software
A repeating Sunday drop is enough for most home sourdough businesses. Customers bookmark the link. You are not running farm-share software.
Frequently asked questions
Can I cap loaves to my mixer?⌄
Yes. Set a quantity on each item. When it hits zero, that loaf is gone from the storefront.
Do you do subscriptions?⌄
Each pre-order window is its own drop. Regulars reorder from the same link when you open the next week.
Is this only for bread?⌄
No. Add pastry if you bake it. The page is for sourdough bakers because fermentation timing is the point.