From Karina Forrest, of Loaves & Fishes:

My Sourdough Journey

A couple of years ago I decided it was the perfect time to dive deep into sourdough.

Making my own starter had always felt intimidating, but I went for it.

Milling Matters

I began baking with all organic flours, ordering from Central Milling in the Midwest.

Eventually, I bought my own grain mill so I could grind wheat berries fresh each week. I started working with ancient grains like einkorn, spelt, and others, blending them to create something that felt real and nourishing.

Freshly milled flour matters to me. Within 24 hours, flour starts losing nutrients — so milling it right before baking keeps those essential minerals intact.

Also, older grain varieties are more digestible. I really believe food is medicine, and bread should be part of that.

From Our Table to Yours

This sourdough is a boule — not a baguette. It's about a pound to a pound and a half, with a high hydration dough that stays moist and fluffy for almost two weeks in the fridge. It's complex, full-flavored, and genuinely satisfying.

I used to bake it just for our family and the community gatherings at our home. Eventually my mom asked me to bring it to Loaves & Fishes, and I trained our baker to make it here.

Inside Tip 📌

We only make one kind of sourdough — the boule. It’s perfect for sandwiches, toast, French toast, casseroles, and bread pudding.

Contact

🌐 Loaves & Fishes Foodstore

About

Loaves & Fishes Foodstore has been part of Sagaponack since 1980. Now in its third generation with Anna Pump's daughter and granddaughter at the helm, the market stays true to real food made from scratch. The menu changes weekly — keeping locals excited while preserving favorites like curry chicken salad, schnitzel, sesame noodles, and that must-have molten brownie pudding.

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Loaves & Fishes Foodstore