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Posted on 04/15/2026 3:35:03 PM PDT by nickcarraway
One activity that saw a boom during the pandemic was baking sourdough bread.
This unique cooking process requires a special starter and feeding the mix almost daily to keep it active.
It turns out this fun hobby is still alive and well in New Hampshire.
Dragonfly Dough Co.
Katlynn Wageling makes a variety of sourdough baked products at Creative Chef Kitchens in Derry.
It's a commercial kitchen space where small food businesses can do their kitchen work.
In 2025, she started a small business called Dragonfly Dough Company.
Wageling said sourdough requires extra work.
"It's so much longer, such a bigger process," Wageling said.
The mother of four makes a variety of sourdough breads for customers.
Wageling also decided to make other sourdough products because, she said, "When I had so much 'discard,' I didn't know what to do with it."
Wageling turns that "discard" or leftover bread dough into yummy treats.
One of her biggest sellers is the sourdough cinnamon roll.
She also make sourdough cookies with flavors like double chocolate espresso and chocolate chip.
Wageling chose cookies because, she said, "My husband. He's a big chocolate chip cookie fan."
You can purchase Dragonfly Dough Co. products through their website.
There are pick-up sites in Salem and Derry.
Sourdough Pizzeria
In New Ipswich a local pizza place has jumped on the sourdough craze.
Lisa and Chris Armstrong run Sourdough Pizzeria.
"I was primarily using sourdough and he loves to make pizza. When we combined the two and tasted it, we loved it," Lisa Armstrong said.
This unique location on Turnpike Road is half-retro arcade and half-pizza shop.
"It's a great place for kids. Families can come and hang out," Chris Armstrong said.
The shop serves up New York style pizza.
The couple chose sourdough crusts because they said it retains more nutrients and it's easier to digest.
"So, when you eat a sourdough pizza compared to traditional you just don't get the crash afterwards. You just feel fulfilled, but not over filled," Lisa Armstrong said.
The shop does offer other crust options, but about 90 percent of what they make is sourdough.
"We have people drive 30 minutes to get the pizza. Very flattering, very thankful for that," Chris Armstrong said.
Making sourdough pizzas does require more time to prep, but Lisa Armstrong said the payoff comes with happy customers.
"It's delicious and nutritious. Definitely worth the effort. Definitely worth trying," she said.
Bigfoot Sourdough How about a Sasquatch hunt and bread?
You can find both at Bigfoot Sourdough in Milford.
April Repoza and her daughter Bailey run the the small baking business out of their kitchen after trying sourdough baking as a hobby.
"After a few hundred loaves giving to friends and family, I think you're on to something. This is really really good," Repoza said.
The business name Bigfoot Sourdough came from April Repoza's son (and Bailey's brother), who used to work at the Bigfoot Museum in Maine.
"We try to play on the theme in our posts. Like what are you searching for in the woods today?" Bailey Repoza said.
The Repozas like to find unique ways to use sourdough.
They make anything from King Cakes to pretzels to custom edible bread labels.
"Cookies, brownies, cinnamon rolls," Bailey Repoza said. "There's not anything we make that doesn't have that sourdough in the recipe."
Their unique menu items include Dubai chocolate sourdough bread, a Neapolitan loaf and a bread candle that melts for butter for dipping.
Bigfoot Sourdough can be ordered for porch pick-up. It's also sold at Old Boy's Butcher Shop in Merrimack.
Meantime, the Repozas are always searching for more sourdough recipes.
"New products, new flavors," April Repoza said. "How many things can we try before there is nothing left?"
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If the crust is sour dough, it is NOT a New York pizza. I go for New Haven apizza, myself, but have respect for a good NY pie.
Is it real sourdough, made with sourdough starter? My local grocery sells Goldminer brand sourdough products — quite popular — that don’t contain any sourdough starter. It’s just regular bread with edible acids — citric acid and such — to give it a slightly sour taste.
Better than sourdough bread is salt rising bread.
It’s a pain to make. So I don’t. My sister does.
I made a starter in 2018, using water and flour. Been using it ever since. There are probably close to a dozen others using my starter. One of my friend’s wives refuses to buy sourdough bread any more preferring to make her own.
There are numerous ways to make a sourdough starter. Wild or grapes off the vine, rye seeds and flour, and many others. Here is three ways:
https://www.youtube.com/watch?v=-n9yh5lDvts
Dubai chocolate sourdough bread w/ pistachios
Sourdough cinnamon rolls.
Seems to be real sourdough. The ingredients include “fermented wheat flour” and there are no acids listed.
San Fransicko.
The microscopic flora in sourdough starters is fascinating.
Here is a brief article for those interested; there are many others.
https://asm.org/articles/2020/june/the-sourdough-microbiome
Sourdough used to be commonplace. It is even mentioned in the Bible.
Sourdough starter is a culture of natural/wild yeast. Yeast is a fungus and sourdough starter has a lot in common with an ant colony. Keep it fed and watered and in the right temperature and it will go on reproducing and living indefinitely. Except these are really tiny ants that fart CO2 and pee alcohol.
That’s why bread-making and beer-making historically grew up side-by-side. They rely on yeast (natural or domesticated). Manage it one way and it makes lots of gas but little alcohol so it makes your bread rise. Manage it another way and it also makes a lot of alcohol, which keeps your barley from spoiling so you can eat/drink it through the off-season.
Nothing better than going to Fisherman’s Wharf in Monterey and getting the Clam Chowder in a Sourdough Bowl.
My starter turns 7 years old next month… I started it because I wanted sourdough bread bowls for my home made clam chowder. I have made all the bread we have ate since then… buns, hoagie rolls etc. I do a sourdough version of most anything I make anymore and some great pizza dough! I started selling a little last year, but way too many people around here doing it, the market is saturated, I sell mostly bagels and English muffins.
My daughter has a very small sourdough business. She just had to move for her real job so I think the sourdough thing is on hold.
She makes bread, powdered sourdough pancake mix and I think some other small things.
I really like sourdough bread. (Great for grilled cheese) but she lives too far away for us to get hers often.
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