Kinzey Farm Sourdough
Valerie lives in Catawba Valley
with her husband, Chip, and sons.
Valerie bakes all of the sourdough bread
in their farmhouse kitchen.
Kinzey Farm Sourdough bread is naturally leavened using sourdough culture also called starter. Each loaf is handcrafted and long fermented for 12-24 hours.
This makes it easier to digest since the fermentation breaks down some of the gluten. After achieving this healthy fermentation,
each loaf is baked in a steam oven from Belgium. The end result is a chewy authentically
artisan loaf of bread.