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Naturally leavened

Our sourdough is naturally leavened, meaning we use a living sourdough starter instead of commercial yeast to help our bread rise.

A sourdough starter is a simple mixture of flour and water that develops a thriving community of naturally occurring wild yeast and beneficial bacteria. When added to our dough, these tiny workers slowly ferment it, creating the rise, texture and distinctive flavor that make sourdough so special.

Unlike breads designed to rise quickly with commercial yeast, naturally leavened sourdough takes time. That slow fermentation helps develop a beautifully chewy crumb, crisp crust and the rich, slightly tangy flavor you expect from traditional sourdough.

At Chrissi’s Farmhouse Bakery, we don’t rush the process.

Flour. Water. Salt. Starter. And plenty of time.

Because sometimes the best ingredient is patience.

At Chrissi's Farmhouse Bakery in Gardnerville Nevada, we prioritize using organic, non-GMO flour and hand-select premium ingredients for our specialty loaves, including organic dairy from grass-fed cows, quality cheeses, herbs, spices, seeds, fruits, oils, and natural sweeteners.  

What sourdough isn't
It isn't gluten-free, and people with celiac disease shouldn't assume ordinary sourdough is safe.

We’re proud to serve our Carson Valley community with handcrafted sourdough made the way bread was meant to be. Simple ingredients, slow fermentation, and a whole lot of care go into every loaf we bake.

In the rare case that our bread is not immediately devoured, here are some great ways to store our products for optimal sourdough storage.  

To Save:  

Cover the cut side-down on a cutting board with a good towel.  

Place your fresh loaf into a Ziploc bag in a bread box or refrigerator.  

To Freeze:  

If you want to freeze sourdough bread, double wrap it in cellophane and bag it before placing it in the freezer.  

For easy access, slice your loaf, place parchment paper between the slices, put them into a Ziploc bag, and freeze. You can portion the slices as many as you would use in a day.  

To Eat:  

If your loaf has been out and is hard, brush it with water, wrap it in a towel, and reheat sourdough bread in the oven for 3-7 minutes at 300-325 degrees.  

If Frozen:  

Remove the bread from the freezer and let it thaw in the bag for a few hours. Once thawed, you can reheat it in the oven for 3-7 minutes at 350 degrees.

 At the heart of every loaf from Chrissi’s Farmhouse Bakery in Gardnerville, Nevada is our own living sourdough starter.

Our starter has a story all its own. It began with several historic sourdough starters collected over the years and brought together right here in Carson Valley. Through countless feedings, fermentation and a whole lot of flour, they became one thriving starter that is now uniquely ours: our Gardnerville sourdough starter.

This active culture of naturally occurring wild yeast and beneficial bacteria is what we use to naturally leaven our handcrafted sourdough bread. Instead of relying on commercial yeast for a quick rise, our starter works slowly, allowing time for fermentation to develop the distinctive flavor, crust and texture of traditional sourdough.

Today, that same starter is the heart of our organic artisan sourdough, from our signature Gardnerville Sourdough to our savory, sweet and seasonal specialty loaves.

Born in Gardnerville. Fed with organic flour. Raised in Carson Valley. Baked into every loaf.

Around here, the starter isn't just an ingredient. It's part of the family.