Hi friends, Paula here. I'm a local sourdough baker baking out of my bakery downtown Paso Roble. We only do traditional small batch sourdough.  I started my sourdough adventure after going gluten-free and wanting bread that didn't taste like cardboard. I started researching the slow-fermenting natural yeast and the benefits of eating it instead of what you find in the stores. Sourdough is a live fermented culture, "the starter," which acts as a natural leavening agent. The starter is what gives it that incredible texture and flavor. So much science! I use no commercial yeast, no preservatives, or additives. It makes the bread and goodies easier to digest and process even for gluten sensitive people. I take pride in my products and love the fact that I can share in the community my joy and love of baking bread and all the things sourdough. 

I hope I can help you enjoy bread and all the goodies again. Let me know if you'd like to try something yummy and come say hey! 

Paula Kopper  Black Sheep Sourdough Micro-Bakery