Not for sale yet
Front Range Country
The everyday loaf. A mild, creamy crumb and a crust that crackles when it cools.
- Flour
- Bread flour with a little whole wheat
- Ferment
- About 18 hours, mostly cold
Live with Joy · Colorado
Bread with a long rise, and a view of the mountains.
Sourdough in the Rockies is a small online bakery just starting out. We keep a starter, ferment country loaves until they taste like something, and bake them in small batches for people along the Front Range.
The short story
Most of this bakery still lives in a mixing bowl.
Live with Joy began as a home starter and a habit of baking on weekends. The loaves got better. Friends started asking. This site is the next step: a simple place to see what we bake, and to say hello, before ordering opens.
There is no storefront yet. There is no cart, no account, and no delivery map. When the first public bakes are ready, you will find them here.
How a loaf happens
01
Feed the starter
Joy, the starter, gets flour and water and is left alone until it is lively.
02
A long ferment
Dough is mixed with flour, water, and salt, then folded through a cool, unhurried rise.
03
Bake a small batch
Each round is scored and baked until the crust sings. The oven stays small on purpose.
The first lineup
Loaves we are practicing
Names and timing may shift as flour and fermentation get dialed in. Nothing here is for sale yet.
Not for sale yet
Mountain Rye
Heartier and a shade tangier. A tighter crumb that likes butter and salt.
- Flour
- Wheat with about 30% rye
- Ferment
- About 16 hours
Not for sale yet
Honey Oat
Rolled oats and a spoon of honey in the dough. Softly sweet, still a proper loaf.
- Flour
- Wheat and rolled oats
- Ferment
- About 16 hours
Want a loaf when we start?
Leave a note and tell us which loaf you are curious about. The form will say so plainly: email is not connected yet, and the note is not stored.
Write to the bakery