About
A starter, a name, and a mountain kitchen.
Sourdough in the Rockies is a sourdough recipe site from the Rocky Mountains. The recipes are the ones Kristy bakes for her family. The habit of baking is an old one.
Welcome to Sourdough in the Rockies!
I'm Kristy. I'm a wife to one amazing man, Mother and gatherer. I've been baking bread for over 30 years. When one of my children developed a gluten intolerance, we decided to try sourdough bread. The rest is history! For the last five years, I have taken my tried-and-true recipes and converted them to sourdough. I have loved studying and learning this art form.
Most of all, I love gathering my family and friends close while making memories. There aren't many things that gather people more quickly than a home-cooked meal and a delicious loaf of warm, crackly sourdough. Welcome to our online community, I'm excited to share the recipes our family loves, as well as tips/tricks we've discovered the past 30 years. Let's make a memory!
The place
Sourdough in the Rockies is a mountain kitchen: high, dry air, cool nights, and dough that is happy to take its time in the Rocky Mountains.
The recipes live here so anyone can bake them — family sourdough bread and the discard recipes that belong with it — along with a way to say hello.
The photographs are stand-ins. When our own crumb is ready, those files get replaced. The logo stays the one already on the jar.
What we care about
- Time over speed
- Flavor comes from a long ferment, not from a shortcut. If the dough needs another hour, it gets another hour.
- Small on purpose
- Batches stay small enough that one person can mix, shape, and bake them with care.
- Straightforward ingredients
- Flour, water, salt, and a starter. Jalapeños, cheddar, rosemary, garlic, or olive oil only when they belong in that bread.
- Recipes, when they are ready
- What is shared here is what the family actually bakes. A recipe waits until it is ready to write down.
