Double sourdough chicken nuggets. Sourdough crepes. Focaccia. Bread bowls. Green chile boules. And pizza. So much pizza. Sourdough banana bread after I hit send on this. Twas the season for sourdough. And yet it continues.

My upper oven burnt out. Too much sourdough. Spent a couple hours and a couple hundred dollars today with an electrician trying to get it going again. It seemed to get to full heat on convection bake so top will be pizza and bottom will be bread and all will be happy. We didn’t fix it. We just realized the extent to which it is currently broken.

It’s been a week. But I can just say this.

Bake sourdough.

When you have to go back to work after a long winter nap → bake sourdough.

When your _____ and their _____ accuse you of _______ → bake sourdough.

When your boss asks you for deliverables → bake sourdough.

When you miss someone you love dearly → bake sourdough.

When the rain won’t turn to snow → bake sourdough.

When a cop pulls you over for giving a courtesy flash of your headlights to your neighbors about his lil speed trap he’s setup right where the speed limit drops on a downhill → bake sourdough.

When your neighbor threatens to call those same cops over some hour-long yapping by the cutest creature in the world yesterday at 7:30 am? First send video proof of yourself stumbling around at 8:43 am wearing almost nothing to let him out for exactly 24 seconds for his first pee of the day to clear the pup’s name. Maybe even post that video on the neighborhood facebook page to be extra safe. Then bake sourdough.

And when some of that holiday spirit spills right into the new year, share some of that sourdough with ALL your neighbors, just to be safe.

There has been heaps of sourdough since we last talked. My wife drove with me out to San Francisco to teach a class in the Bay Area last month (welcome new subscribers from that class!) On the way out we had to stay in Reno for a night, and when the continental breakfast promised online turned out to be a lie I made sure to leave a bit of extra potent Dez in the bin to add to the seediness of the motel.

Maybe I’m being a little facetious. But still. Bake sourdough.

When the class wrapped we drove right past Sourdough Sam’s stadium and all felt right in the world. A full circle moment.

There are so many things I want to tell you. Let me tell you.

1. NEW MOOON BREAD WARES: Thank you to a recent student (and assistant) who connected with me with a woodworker, the Mooon Bread Wares I have to offer just expanded! They should be on the site soon, and some recent students have already bought some, but I now have pizza peels, scoring lames, mooon spooons, bow knives, wooden bench scrapers, starter mixers, and more to come. A big batch coming in for the lames that have magnets built in for sticking to your fridge or oven :)

   

   

   

2. MOOON BREAD BOARDS: I have a fresh batch of Mooon Bread Boards that are going fast. Remember these work as a cooling rack, have slats and a crumb-catching tray. Various woods. They are too beautiful I’m not even going to share a photo right now. Reply and I’ll send you current inventory.

3. FIRST BOOK: If you’ve attended a recent class or twitter space you’ve heard me mention my sourdough book project. 2026 is the year it’ll come out. Stay tuned, likely for a pre-sale with some bonus items soon.

4. TWITTER SPACES: Every few weeks we have a live sourdough space - think of it as a living/breathing podcast where you can join in the conversation. Super fun. Here is a recording of the most recent one focused on Whole Grain Sourdough together with and others all over the world. You can follow me there @yorudan or @mooonbread to be in the loop on the next ones. If you want to grab a copy of Alex and Marina’s ebook discussed in that space you can get it here: The Wholegrain Sourdough Life: A 30-Day Integration Challenge

5. LIVE WEBINAR FOR PAID SUBSCRIBERS: If you have been or are a paid subscriber to this newsletter, or if you have purchased my video course you get access. Details to come later this month.

And there is more. I continue to teach corporate classes, community classes, and I’ll do other non-bread sourdough workshops in 2026. Mapping it all out on the calendar.

Have a beautiful new year, filled with sourdough and connections. I hope to see many of you. Reply here with pics of your bakes. LMK if you need more starter. Come be an assistant in an upcoming workshop. Share this newsletter with a friend.

I love you heaps.

💚

Yorudan of Mooon Bread

Why a baking steel instead of a ceramic pizza stone? At a high level, per Gemini:

Check it out. If you get one, let me know and share some pics. You’ll be showing off the undercarriage. They are super convenient and they open up a new dimension for your home oven.

One other special surprise I’ll share with you all this round → if you haven’t yet ventured into 100% whole grain sourdough, my friends in Austria, Alexandre and Marina, can help with their new e-book. I got access to an early copy, and it is loaded with goodness:

Foolproof Sourdough Baking

"Wholegrain sourdough doesn't work." Really?

Hey there…

Read more

6 months ago · 1 like · Foolproof Sourdough Baking

Here is one of my bakes following their guidance (with my own improvisations, naturally) ;)

Happy baking. Chat with y’all soon.

Much love,
Jordan of Mooon Bread

P.S. Next workshop in Draper is Sat, Nov 22 at 9am. Register here.

That is here in Suncrest, here in my home, overlooking the mountains here, up in Draper. Register here.

We’re right on the county line, best of both worlds, Salt Lake County, Utah County. I’m hosting a sourdough pizza class and party. It will actually be workshop style, so we’ll make dough. You can make a sourdough starter and we’ll walk you through the steps to make your own sourdough pizza dough, which is essentially the same steps to make sourdough bread.

And what’s really exciting about this particular event — it’s quite unique. I don’t think it’ll be recreated because we’ve got two guests coming, two pizza experts. Backyard pizza experts.

One is Jaron. Jaron sells 120 pizzas every Friday night out of his home up in Bountiful, Utah.

And he has been doing that for a lot of years. I met him when I was teaching a corporate sourdough class at Bill.com in Draper. He actually works there during the day and got chatting for a bit during the class.

He asked a couple of questions about pizza and we connected after and I’m excited to have him come down. He’ll bring a pizza oven or two.

And then we also have Kenny.

I was wearing this very hat at a farmer’s market outside the Cabela’s in Lehi, Utah. And he and his wife stopped by, got chatting with them. I was trying to sell him a sourdough muffin.

He didn’t buy the muffin.

But he was telling me about his various pizza ovens. He’s got a brick pizza oven in his backyard. And multiple others, and he actually sells them as well.

But he’s bringing up probably two ovens.

So both Kenny and Jaron will walk us through their dough methods.

They both do Neapolitan style. They’ve both been doing it for a lot of years. They’ve both sold pizzas, taught classes as well.

And then I’ll walk you through my sourdough pizza dough approach. We usually do it at the end of class, but it’s a bit abbreviated. So we’ll walk through it. I’ll show you how I bake it in the home oven with the baking steel.

So you can see a variety of doughs, variety of methods.

We’ll have a lot of good toppings.

I just went to a local farm today and got some pumpkins, but I also got these cherry tomatoes.

The lighting isn’t fantastic (and I’ve since washed them), but these taste fantastic and they’re beautiful. They’re sort of the mix between red and green.

I love them. 💚❤️

We’ll put these on a couple pizzas. I’ve got the dough I’ll show you right here (in the video). This is… how many could we do with this?

This could be at least five breads, which would probably be somewhere between 12 and 15 doughs, medium-sized pizzas.

I’m going to show you the dough real quick.

It’s fermenting at the moment. This is just getting into the fermentation cycle. I just dripped a little bit of salt water out as I just mixed the salt in.

But this is a big, big dough that’s fermenting overnight, and I’ll split it into doughs probably mid to late morning. Well, maybe around noon.

I’ll split it into individual doughs, weigh those out, shape them, put a little bit of olive oil around them for a couple that I’ll put in individual containers.

And then the remainder I’ll put in a bigger sheet/vat/tub that I’ll probably dust those ones rather than olive oil approach as they rest and do their final fermentation prior to the class.

That’s at 6 p.m. here in Draper up in Suncrest.

We’ve got room for...

Six to eight more probably that could join us.

We’ll do some here in the kitchen, living room area space. We’ve got the big open kitchen. And then we’ll go out into the backyard where the multiple ovens will be going for a nice Halloween-y event.

We’ll have some music and some other treats and drinks to go along with the pizza.

Anyway, if you’d like to join, let us know. You can still register if you are quick.

And if you don’t make it this time, if at least three people email me that are either not able to make it or are not in Utah and would like to do a virtual class, if at least three people reply back to this video message, video email, then I will schedule a virtual one and we can do it virtually as well.

We probably won’t have Kenny and Jaron, but I’ll make sure to encapsulate their teachings into the virtual course that we can do. So hope to see you tomorrow.

If not, Let me know how your pizzas are going and maybe tweet out a picture of your latest sourdough pizza, #mooonbread with the three O’s.

Love you guys.

Bye.

-Jordan AKA Yorudan AKA 夜弾

You’re baking too. You’re sharing the good stuff with me. If you’re not, you should start. Use your starter. If you need a fresh one, LMK. #mooonbread #dez

LinkedIn is for Sourdough

People who love Taylor Swift are now having their social media feeds get infested with sourdough stuff. Good. hahaha, this is the next sourdough wave. Let’s embrace it. Into the mainstream. Into corporate America.

Bill.com hosted me at their Utah site last month. Now I’ll teach a class for their worldwide remote employees on Oct. 10 and then another in-person class at their Bay Area HQ in Nov. Later this month I’ll teach a class at Nice.com in Utah, and then on Oct. 1 at Adobe in Utah.

If we are connected on LinkedIn I probably already asked you to follow along with Mooon Bread as we bring sourdough into the heart of employee wellness programs. As we make it the ideal team-building experience. As we emphasize the health benefits, the excellent flavour, and the creative outlet that is sourdough.

The vision and quest remain the same. Every home in the world deserves the ability to bake naturally-leavened bread. We are getting closer to teaching 9,999 people how. Let’s blow past it together. If you work at the dentist and want to bring your team up for the hands-on experience (up to 20 peeps), pass this link to event scheduler. If you want me to come down to your wellness fair and give a speech, use that same link.

Exclusive Sourdough Pizza Party: Oct 21st

Yesterday I was wrapping up a sourdough bread workshop with a couple sourdough pizza pies, and the students said if I did a pizza specific class they would come in a heartbeat. A chance to mingle with past students (and newsletter subscribers) and focus on sourdough crust together. I’m ready. It is time. And instead of a class (though there will be instruction) let’s call it a party.

Starting now, Venmo me @yorudan (last 4 of cell is 6698) $99 per person to lock your spot(s). We’ll make it special for this first one, complete with Mooon Bread views and music and fall vibes. I’ll even invite some special pizza guests. Use “Oct 21 Sourdough Pizza Party” as the note.

We’ll start at 6pm that Tuesday night. Come hungry.

As always, there is more that I want to share than I can get to in one go, so I must be more frequent in updates. Until next time, keep baking and I HOPE to see many of you at the Oct 21 pizza party.

Much love,

💚 Yorudan of Mooon Bread

First, here is a gift for anybody looking to bake at more volume. I call it the Sourdough Exploder as I use it for every market and event when I need to bake more than a couple loaves: tinyurl.com/mooonbread-sourdough-exploder

Tomorrow evening (Mon, Jun 30) I have space for a few more at 6pm in Draper. This is the full workshop with all the steps for sourdough bread and then we bake some sourdough pizza at the end as a celebration. You can register here or reply back to this email to get on the list.

Then, a week later, at the Riverton Community Center I am teaching two sourdough starter classes. This is on Monday, July 7 at 4pm for bread and 6pm for pizza. I’ll cover all the steps, provide active starter, samples, and some dough for you to experience. You’ll also get 50% off the video course and any future Mooon Bread hands-on workshop. All for just $36 each. You can register for either or both at rivertonutah.gov/sourdough.

And I have some upcoming corporate workshops - if you’d like me to come to your office and teach you and an unlimited number of your colleagues about sourdough, check this out. You can also book a smaller group up at my kitchen in Draper.

Thanks for baking along with me. Let me know how I can be of assistance on your sourdough journey. It’s the good stuff.

Much love,

Jordan

I hope you’ve been busy baking. Keep sharing your creations! I’ve been busy advocating for sourdough. It is this mission that has called me. 9,999 bakers taught by way of the Mooon Bread Method.

I got the chance to evangelize for sourdough for a few minutes on local television in Utah. I basically stuffed the jalapeño cheddar into the host’s face, but she was forced to admit that it was “tooo good”. Enjoy the clip here:

Mooon Bread on Fox 13's The Place

I must say I enjoyed it, as rushed as the whole thing was. I’d do it again, as sharing sourdough after the show with the full crew is a reward in and of itself. The effort even brought a few more students to the last Riverton community class <3

Next up I’d like to invite those in the vicinity of Draper, Utah to come learn how to make macarons!

My daughter has been baking and selling a variety of goods in our neighborhood at the markets and on the street and to realtors, etc. She has mastered French macarons. This is a culmination of effort and training. She has attended a class both locally as well as in Paris. She is not messing around. And she just turned 12.

Reply back here to sign up - it is just $50 a person and it will help her pay for her trip to China this summer with her school. Saturday, May 24, at 10am in Draper.

I’m taking the month of June off of work. That means it is a sourdough sabbatical. I’ll have a variety of workshops, both for sourdough bread and pizza. I’m going to be teaching some corporate classes, so let me know if your work team needs a healthy outlet (I’ll come on site or you can come up to Draper for hands-on.) I’m working on an exciting project tied to Mooon Bread that should wrap up and be announced soon.

My next scheduled workshop is Sat, May 31 @ 9am in Draper. Reply here to get registered. I’ll share the other dates shortly, but you can always let me know if you have a preferred date for your group.

With that, I’ll catch you next time. Don’t forget if you have sourdough questions you can ask them of Dez, my starter, over at mooonbread.com. Ask him for a sourdough tortilla recipe and he’ll lead you down the path that rocks.

And if I may ask just one favour - forward this to someone you know who loves sourdough so they can follow along on my sourdough sabbatical! Much goodness coming your way.

Love you,

Yorudan

Many exciting things in the works. First off - we have space for you to join the full sourdough workshop this Saturday, April 5 at 9am.

You can sign up here or reply to this message to book with me directly.

This will likely be the last time we do pizza as part of the full sourdough workshop and will do a separate pizza-specific workshop in the coming months. Reply to me directly here to let me know if you’d like reserve a spot in one of them.

Oh, and a professional photographer joining the class this Friday, so it is a chance for you to be featured ;)

And we have a new mooonbread.com! There is a fresh version of Dez, my sourdough starter, that you can chat with directly. (Yes, it is the AI version of Dez.) Earlier this week I asked him for a recipe for sourdough tortillas with blue corn and coconut oil. And he delivered.

Ask him about equipment or other stuff.

As with any website, there are always areas under construction. I need to replace some of the placeholder reviews. Let me know if you’d like your feedback on Mooon Bread to be featured :)

That’s it for now.

Or is it? Probably, but perhaps next time I’ll share more on the replacement for the Sundance Film Festival in Utah → the inaugural Salt Lake City Chicken Tour.

For now I’ll just leave you with this image.

Love you all,

Yorudan of Mooon Bread

1. Dehydrated Starter → I’ll mail you some of Dez if you need or want to try him out. Rehydrate over 3 days and have…

Read more

Sourdough Duffy is a baking professor in addition to all his other experience, giving him a rich sourdough background. We chat about his journey, his approach, his overall sourdough operation, and most excitingly about his book coming out later this year!

This is my first podcast where I’m a host. It is ambient. It is real. It has a bit of a sourdough song at the beginning and end that I recorded in my early days after getting sick from baking all night.

Comment with your thoughts, your feedback, your requests for round two.

When it gets closer to Chef Duffy’s book launch I’ll list details on how and where to get it, likely with pre-order info.

For now, check out all his fantastic sourdough content here:

matthewjamesduffy.com

@matthewjamesduffy on Instagram

Matthew James Duffy on Youtube

Much love,

Yorudan

Upcoming Events:

• Presidents’ Day, Mon, Feb 17 @ 9am → Draper, UT: Mooon Bread Sourdough Workshop

• Wed, Mar 5 @ 6pm → Riverton Community Center: Sourdough Starter Class (message for registration link). Just $36

• Mon, Mar 10 @ 6pm → Draper, UT: Mooon Bread Sourdough Workshop

Mooon Bread Sourdough Video Course

Might I suggest you gift it to a friend or a family member this season ;)

I’m thankful for all of you! I’m excited about what is in the works.

-Jordan

Jordan here of Mooon Bread, again! Another year of this lil sourdough operation, which means I’ve been delivering this to you monthly for 1 year. Some of you are new, some are foundational. Thank you all for the support and feedback.

As promised at the outset, let’s take stock on many things Mooon Bread. But first, remember that:

The vision of Mooon Bread is:

EVERY HOME IN THE WORLD DESERVES THE ABILITY TO BAKE NATURALLY-LEAVENED BREAD

And I, with your support, am on a mission in light of that vision:

Mooon Bread’s mission:

TEACH 9,999 PEOPLE HOW

I’m still not opposed to going door to door. And thankfully it has yet to come to that.

“Have you heard of bread?”

But really. Here’s where we were a year back in terms of quantifiable homes reached:

• INSPIRED: ~1

• OFFSPRING OF DEZ: ~50

• VIRTUAL STUDENTS: ~12

• EMAIL SUBSCRIBERS: 56

• IN-PERSON STUDENTS: ~250

• ON-DEMAND VIDEO SALES: 0

• TWITTER FOLLOWERS: 51

• FACEBOOK FOLLOWERS: 145

• INSTAGRAM FOLLOWERS: 1,355

At that point we we could point to directly reaching at least 1,920. 19%. Now, over five years in, here’s where we are.

• INSPIRED: This is more than 1, but also is tricky to tally. Dropping it for now.

• OFFSPRING OF DEZ: >150. (+100+)

  • I can tally a lot of these, not all. It is well over 150, but let’s say this at the moment. Next time I might have a more complete number. I have been mailing out a lot of Dez Dust, with rehydration instructions. LMK if you want to buy some by replying here (free for paid subscribers).

• VIRTUAL STUDENTS: 32. (+20)

  • I’m combining video sales with those I teach directly online official classes, as that typically includes me answering a few questions, etc., similar to a live course. If you purchase or rent the video and have ANY questions at all, or if you’d like to schedule a virtual class, just reply here. There is so much more I can do to package and market this video I put so much into. One is to build out my website. Another is to share snippets. A third is to make sure to get reviews and share photos of what early students are baking via its instructions.

• EMAIL SUBSCRIBERS: 434. (+378)

  • Wow. At least half of you I met in person in some way. Thank you for trusting me to deliver sourdough value to your inbox. And an extra huge thanks to the first little wave of paid subscribers - I have two really neat things coming your way as the next premium benefits. Your requests are always welcome. Thanks to all those who have shared this with others :)

• IN-PERSON STUDENTS: 422. (+184)

  • Admittedly this email is delayed to you as tallying even this number precisely is a little tricky. The preparedness fair for example had ~70 seats, but 116 email signups, and my session was standing room only. It was an abbreviated class, but all got active starter and the digital instruction doc, and a few have reached out with bread pictures, so I know it stuck for a few. One came up to the full workshop (and is baking great!) It is at least 422, likely a bit higher.

• TWITTER FOLLOWERS: 176. (+125)

  • This is just the @mooonbread Twitter, which is mainly resharing my main account, @yorudan. I’m not counting @yorudan followers as there are heaps of carryovers from music days, etc. Most serious bakers I connect with and inspire make their way to the Mooon Bread one eventually.

• FACEBOOK FOLLOWERS: 227. (+82)

  • This is mainly reposts of Instagram. This has so much potential as the FB sourdough groups are wildly active, I just don’t have the stomach for FB. Perhaps this next year will lead to an organic in. I’ll let you know.

• INSTAGRAM FOLLOWERS: 1,566. (+211)

  • This was the foundation of my workshop and community for so long. It is still solid, but I’m not there much. A lot more on Twitter. I’m not saying the strategy is right, but until someone gifts me some Meta Raybans for hands-free live-streaming, I don’t reckon I’ll do much more than share post-class photos and the occasional story. I have loved the account takeovers past students have done - check out the highlights. Some rich content right there. If you’d like to do a takeover, reply here.

• THREADS FOLLOWERS: 278. (all new)

  • This is new. Heavily overlaps with IG. Mainly reposts from there. However, I can see there is a lot of sourdough activity, and I’m getting slow stream of new followers. Much more than Twitter. I’ll fiddle a bit more. If you found your way to this newsletter from there, please LMK.

• TIKTOK FOLLOWERS: 55. (all new)

  • This is new this last year. I’ve shared a dozen or so videos there, with various responses. Huge potential, but also need to those Raybans before I ever do anything consistently here.

• LINKEDIN FOLLOWERS: 75. (all new)

  • I know what you’re thinking. Pick a lane, and this isn’t it. But the corporate classes I’ve done have been rewarding. The logistics are cleaner and therefore the margins are better and the potential feels huge. Whether I’ll get them via LI or not, we shall see. But anybody who has linked to me to try to sell me something over the years is for sure getting invited to get some sourdough added to their job posting feeds ;)

• YOUTUBE SUBSCRIBERS: 2. (and one of them is myself)

  • Many of my TikToks were shared here as shorts. Some get similar views. But they don’t yield subscribers. Once again: smart glasses.

Reddit is at zero. It will probably stay there. Nothing on Twitch. I should list my video course on Udemy, etc. So much is possible, but I’ve got some fun things in the works. I’m stoked about the accomplishments and connections and bakes of the year. Both yours and mine. Keep sharing the photos out. I use Dez the AI sourdough assistant on a daily basis. I finally launched my course. I’ve done an in-person class in a new state. I’ve set up discounts to share along with you for a variety of tools.

But what is the total!?

All those classes and followers and starters add up to: 3,417. (+1497)

Or approximately 34% of the way to accomplishing the mission of Mooon Bread. ONE-THIRD!

It is more involved and goes deeper than getting 10k followers in IG. It isn’t about tracking the exact impact and ripple effect of it all. It is the journey. It is the connections and growth and learnings and flavours. It is the understanding of the science and the why sourdough tastes so good and is the best bread for our bodies. For now, I’ll tally each follower and subscriber and student as someone I’ve taught or at least helped teach or inspire on their own sourdough journey.

There is so much I want to share with you all, and I will continue to do so in a variety of formats. This newsletter has become the heartbeat of Mooon Bread. Pay attention here and I’ll give you all the gold I find.

Enjoy your bakes.

-Jordan

Oh, and PS:

How to make your starter and bakes more or less sour:

First off it is mainly with type 00 flour. Type 00 is a finely ground flour that gives you great extensibility facilitating a thinner crust with a good balance of crispy and soft. Of course there is whole grain flour in there as well, in this case it is einkorn.

And of course it is fermented! For this one it was two nights in the fridge. So a bit more of that tangy goodness coming through in each bite, plus even more stomach-able.

Without a proper crust you haven't a pizza now, have you? Or rather, get the crust right, and the toppings will take care of themselves!

With the initial shaping I push the air gently to the outer edge. I still toss a few times.

I did a 3 min par-bake of the crust on my preheated pizza stone on the top rack of my oven at 550° F. Four ice cubes just inside the crust for the first minute. Then removed them and dabbed the water off. My first attempt at this. I’ve never read about, just seen it done a lil in a video or something, and I believe I got the desired result.

No I don’t plan to go to this extent every time. However, it was fairly quick and easy.

Don't use pre-shredded cheese, it has anti-caking stuff that burns at this temp. Top it with fresh organic stuff, bake for a few more minutes then about 90 seconds on high broil. When broiling spin it about halfway through.

Watch it closely, then grate Parmesan straight on top along with basil leaves with a light smack, and of course red pepper flakes sprinkled across. I could go on. I transitioned from telling you what I'm doing to telling you what you should do.

Really, the main thing I can say is that go bake some sourdough pizza. Anything you make at home eclipses 90% of what's available, is infinitely more rewarding, and that number will quickly reach three 9's, if you know what I'm saying.

I took this pizza for a ride, without a seatbelt, and then the ducks at the reservoir wanted some.

I pulled this one apart by hand, rather than my in-kitchen approach of slicing it with a rocker blade. Blood Orange Australian soda to top it off.

Paid subscribers can simply reply to this email if you’d like the full recipe. ;)

Much love,

💚 Yorudan (夜弾)

Upcoming Events:

• Wed, Sep 11, 5-9pm → Suncrest Village Green in Draper, UT: Farmers Market

• Sun, Sep 22 @ 6pm → Austin, TX: Mooon Bread Sourdough Workshop

• Sat, Sep 28 @ 9am → Draper, UT: Mooon Bread Sourdough Workshop

• Wed, Oct 14, 5-8pm → Suncrest Village Green in Draper, UT: Farmers Market

I’ve been doing more corporate and custom private classes. If you have a group ready for a retreat full of flavour and learning via sourdough, complete with a sourdough pizza party, reply to this email.

I’ll also continue to offer sourdough bread, samples, sourdough starter, sourdough bakers, and sourdough bread boards at the monthly Suncrest Market. Every second Wed. through Oct. Come say hi!

Announcements:

You can now rent the Mooon Bread Method - Sourdough Video Course for 30 days for just $29! This will also get you lifetime access to the virtual instruction doc I share with students.

Thanks again to all who have supported the launch of this course - it has been a dream to help more people globally bake sourdough.

Subscribe now

Affectionately named Dez, after my starter, it continues to wow me with answers around nutrition, science, and recipe approaches.

Take a look and let me know what you think:

Read more

The three GI ratings:

• Low: 55 or less

• Medium: 56–69

• High: 70+

Sourdough bread has consistently been found to have a lower glycemic index (54) compared to unfermented bread (in the 70s), such as white bread or even whole wheat bread. This is because sourdough bread is made using a fermented dough, which breaks down the complex carbohydrates in the flour in to simpler sugars, such as glucose and fructose.

How does that help?

These simpler sugars are absorbed more slowly into the bloodstream, resulting in a slower and more gradual increase in blood sugar levels.

And the sourdough culture is an acidic environment, which ALSO appears to help in lowering sourdough's glycemic index. The presence of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) in sourdough produce organic acids during fermentation, which can slow down the digestion and absorption of carbohydrates.

These acids can also lead to a lower insulin response, which can contribute further to a low glycemic index score! So the lower glycemic index of sourdough bread makes it a better option for people who are looking to manage their blood sugar levels or have diabetes.

And anytime you are cooking/baking with wheat, use a sourdough culture to tap into these benefits (thanks to bacteria). For example, with foccacia:

Upcoming Events

• Mon, Aug 5 @ 6pm → Draper, UT: Mooon Bread Sourdough Workshop

• Wed, Aug 14, 5-9pm → Suncrest Village Green in Draper, UT: Farmers Market

• Wed, Sep 11, 5-9pm → Suncrest Village Green in Draper, UT: Farmers Market

• Sun, Sep 22 @ 6pm → Austin, TX: Mooon Bread Sourdough Workshop

• Wed, Oct 14, 5-8pm → Suncrest Village Green in Draper, UT: Farmers Market

I’ve been doing more corporate and custom private classes. If you have a group ready for a retreat full of flavour and learning via sourdough, complete with a sourdough pizza party, reply to this email.

I’ll also continue to offer sourdough bread, samples, sourdough starter, sourdough bakers, and sourdough bread boards at the monthly Suncrest Market. Every second Wed. through Oct. Come say hi!

Announcement:

You can now rent the Mooon Bread Method - Sourdough Video Course for 30 days for just $29! This will also get you lifetime access to the virtual instruction doc I share with students.

Thanks to all who have supported the launch of this course - it has been a dream to help more people globally bake sourdough.

Much love

💚 Jordan

Mooon Bread Method - Sourdough Video Course

The video is accompanied with the living Mooon Bread digital document that I often use to teach in-person classes. The video walks you through it end-to-end in addition to video of me doing and explaining each step in making fantastic three-ingredient bread.

I’m sharing the document with you here at no cost. It has an equipment section that I continue to add links to the items I use for bread, and will soon add pizza equipment.

I’m looking forward to your feedback on the course. I’m excited to hear of people starting to bake using it thus far.

Thanks for all the support, and happy baking!

💚 Jordan

So that’s it. That’s the guide. But I know if you’ve never seen it, never done it, that doesn’t suffice. So here’s a bit more, piece by piece.

Use Some

First, the use some. That means bake some sourdough anything. Use your starter directly in some recipes like crepes or banana bread. Crackers. Or use it to make a leaven or sponge overnight to then add into your main dough or batter in the morning.

This is in contrast to discard. Or it’s the same thing. You’ll hear the term discard recipes, and it is saying to use hungry starter. Starter that you might otherwise have to toss in the bin in order to not have it growing out of your ears after feedings. But the remaining culture doesn’t really care what you do with it; it just wants more fuel.

Re-feed the Difference

On the re-feed it part, I’ll usually include:

Matching the flour and water means that if you feed it 50g flour, you’ll also feed it 50g water. Feeding it means you put the fuel in the same jar as your remaining starter and mix it all up. Using your finger(s), a wooden spoon, or a spatula. Fully hydrate the dry flour. Then the little invisible creatures will permeate the mixture and start processing it. As they process it, they’ll produce carbon dioxide gas that then balloons up the gluten, causing the rising. The chemical change is underway. Fermentation.

The flour I use is organic and I do half whole wheat flour that I grind myself, and half white flour. White flour un-fiddled with. Not bleached, etc. So when I say a 50/50 blend that’s what I’m referring to. I typically use this emoji or symbol in recipes to designate this mixture: #️⃣

But Dez and most healthy starters will take the flour you give them. When I fork Dez off and feed him 100% whole wheat flour then that is Dwez. With trapezoidal bubbles as the bran slices the gluten bubbles. I’ve fed spin-offs Kernza and spelt and rye and various mixtures, and it’s gladly devoured them and doubled or tripled accordingly.

Pop It Back in the Fridge

You could keep it out on the counter at room temperature. But unless you are baking multiple times per week then you’ll end up wasting effort, flour, water, money, time, and elbow grease that isn’t necessary for the average home baker. Putting it in the fridge (with a loose lid) slows down the activity so that your feedings don’t need to be more than once a week. Perfect for the weekend baker.

Pull some from it for a recipe, re-feed the difference, and pop it back in the fridge.

The difference is just how much you took from it. If I pulled 100 grams for a recipe, then I would re-feed it around 50 grams flour and 50 grams water. Though I don’t stress the exact amount, I just make sure after the fresh feeding it is around half-way to 3/4 full. It doesn’t fully double in the fridge so you can get away with this without overflow.

Remember, having a primary home in the fridge doesn’t prevent you bringing your baby out and warming it up to room temperature for a long weekend, etc.

Other Notes:

I Forgot it for a Month

You most likely didn’t kill it. Just pour the hooch off the top, feed the lower part. If it was a few months you can give it 2-3 feedings to reduce the acidity before you use it.

I Made More Leaven than I Need

Not to fear. Just put the extra into your starter jar in the fridge if it will fit. If you don’t have an immediate use and have more than will fit in your jar, just put the leaven container in the fridge next to your starter, and you’ll find a use for it soon. It’s all the same culture, just at different levels of activity.

Feeding Ratio

In class we do a 1:1:1 with warm water so it will spring up quickly in the three-hour workshop for the starter race. But usually a 1:2:2 is a healthy ratio to build good structure. But if you re-feed the difference you aren’t measuring the starter piece. Just matching flour & water and smiling.

What does that ratio mean? For a 1:2:2 It means for 1 part starter, we’re doing 2 parts flour and 2 parts leaven. So 25 grams of starter is fed with 50 grams of flour (50/50 blend) and 50 grams of water (filtered or boiled).

For your leaven that you’ll use in your bread or pizza a 1:5:5 works well overnight at room temp.

Backups?

Freeze a lil. Dry some out. Have a reserve. For when your sweet sweet mother-in-law cleans your fridge. For when you drop your glass starter jar. For when you accidentally use all your starter in a recipe.

Deals

Get 10% off a Wire Monkey lame. The lame I use to score Mooon Bread’s iconic volcanic boule.

Get half off the Mooon Bread video course. When you pre-order now. One more week of this deal’s availability. The course will be available by the end of the month at full price.

Free Instructions on Making Your Own Starter. Yes, it’s a tweet thread I reference in the upcoming course :)

Love you all.

Happy bread,

Jordan

The good news - I will finalize the Mooon Bread Sourdough Method video course in May. And if you or a friend order it now you can get it for $49 rather than the full price of $99. Guess what - you can even buy it as a gift. I’m a May birthday, and I’m sure you know others (the best month to be born).

Pre-order Mooon Bread Video Course

In-person classes are fantastic. We can get hands in dough together, score the bread together, craft the pizza together. Notice it is together. In person. (Space in the May 11 class → sign up here.)

I’ve taught virtual classes real-time, and some a bit asynchronously, by way of text, instagram message, or voice messages back and forth. I’ve taught 1 on 1, 1 on 12, and now even did an intro course with close to 100 people in the room. I don’t think we even spilled any starter into the carpet 🤞

Many of you receiving this email were there at the preparedness fair last month. I’ve been working to get this message to you, but a work conference out of state, spring break, and then another work trip to Japan has brought us to now. And there is no time better than the spring to add a new natural food to your home menu: sourdough.

This course is years in the making. I am constantly improving my teaching method. I know I can get you baking successfully in your home. The rest of your life will be richer, healthier, and that much more enjoyable because you committed with me to learn sourdough. Thank you for supporting the mission of Mooon Bread!

Pre-order Mooon Bread Video Course

Sourdough Poem for Wordle Inspiration:

Into DOUGH

into DOUGH; FLOUR, WATER, & FUNKY YEAST; the BAKER MIXED

a PEARL did FLOAT, a QUICK KNEAD & SALTY PINCH

the SHAPE SOLID her HANDS FIXED

AFTER EQUAL SPLIT

resting QUIET. a FLUID SCORE

AURIC CRUST. CRISP. one SLICE by KNIFE on BOARD

a DREAM CRUMB, RISEN TRULY.

FRESH. TANGY. SHARP & CHEWY

WHOLE WHEAT GRAIN FREES GREEN TABLE’s WORTH

a TOUCH of BRUSH of HONEY

seeded GRASS is NEWLY FOUND YOUTH on EARTH

BREAD STILL MEANS MONEY

by Jordan Davis of Mooon Bread

Around 250 of Mooon Bread’s students thus far have participated in the 3 hour hands-on workshop. This is my preferred format: experiential instruction. Last year I did an abbreviated “starter” class for 90 minutes, where I still covered all the main points and students got to clone Dez and go home with their own starter. However, there wasn’t time for them to get hands on dough and do all the steps. They didn’t make their own dough in class.

Over the next week, however, I was surprised at how quickly those students were baking not only sourdough bread, but a variety of creations. One of them, Sarah, even did an Instagram account takeover recently. And even as I’m typing this I see another student from that class, Priscilla of @actively_strong baking nonstop:

So I’ve been reflecting on this. Normally I wouldn’t rush to teach a group sourdough outside the kitchen and without all the steps prepped. The experience is core to Mooon Bread (and admittedly a lot more work). But yes, I can see more and more the power of inspiration with a little guidance. The encouragement and the stories. The path taken shows a path possible. With so many ways to build upon it.

So here we go. The demand for sourdough is high, so my room was just upgraded to one that can seat 80 people. Forty-five minutes of Yorudan. Here are some of the things I’ll emphasize:

Haha, and I just wrote up a list that was all technical instructions and now removed them. Zero inspiration. Which proves my point that I’m over-rotated to instruction. I should inspire at the outset, then instruct with inspiration, then give them all a nice kick in the pants as they head out the door challenging them to make it happen, hey!

They need some stories to lock in the learning. There are emotional whys (relationship-building, therapeutic) and more logical ones (nutritious, economical).

So here’s another try at a list, but this time it is the inspirational stuff:

1. Every home in the worlds deserves the ability to bake naturally-leavened bread AND they can quickly master it once they decide to make it happen.

2. Sourdough requires very few ingredients and equipment. There are a lot of ways you can experiment and enhance it with different flours and add-ins, but you really only need flour, water, and salt to make it happen. As far as equipment, you mainly need your hands and a commitment to make it happen.

3. YOU can unlock the nutritional power and flavour locked in grass seeds if you subscribe to my newsletter decide to. (:

4. Sourdough is the healthiest bread for a variety of reasons, especially with more whole grains in the mix.

5. Your culinary creativity will be unlocked once you have experienced a few successful bakes.

You get the picture. But most of you reading this have already locked in on a why or two, you’ve made the commitment and followed through on it. You’re baking. So here’s a couple key points when I think at a high level about how.

1. Incorporate whole wheat into your bread. Get more nutrition, more flavour, and typically more spring. Mill it fresh if at all possible. (Reply to this email if you’d like a Blendtec discount code - that’s what I mainly use to grind my whole meal.) Pure endosperm is boring. Germ and bran bring more nutrients.

2. Learn the levers → temperature, starter ratio, and hydration.

   1. Temperature - control it with:

      1. Water Temp

      2. Freshly ground flour can pack some heat

      3. Room Temp (think fridge, cold storage, fireplace, etc.)

   2. Starter Ratio - Add more or less fuel to speed up or slow down the doubling (or tripling) of your starter, leaven, and dough

      1. Instead of a 1:1:1 starter feeding, try 1 part starter, 3 parts flour, and 3 parts water.

      2. Cap Cresap always uses the analogy of teenagers in the gym with pizza. Give them less pizza and it will take less time for them to consume it. And vice versa. But they will in fact consume it all.

   3. Hydration Percent - the amount of water (or other liquid) in relation to the total flour can impact texture and flavour.

      1. Lowering hydration (use less water in the recipe) can increase sourness

      2. Increasing hydration can help absorb more bran included with more whole wheat flour.

      3. Etc. This topic deserves its own post (as do most of these).

3. Why the Levers Matter:

   1. Slowing things down can help:

      1. Flavour Development

      2. Increase Digestibility

      3. Improve Texture

      4. Add Flexibility to your Schedule

      5. Strengthen the dough

As you’re starting out, don’t let getting hung up on the how lead you to not act. Just start baking and myself and countless others are here to help. Oh, and as mentioned in the last episode, the Mooonbread Sourdough Assistant is available to help by way of Artificial Intelligence (it continues to amaze me)!

Classic Mooon Bread Sourdough Recipe

• double dough (50/50 @ 75%💦)

  ☁️ 500g white flour

  三 500g whole wheat flour

  🫧 200g active leaven (should float in water)

  💧 700g pure water (put this in your bowl first and see leaven float)

    ⏳ 30m fermentolyse

• 💧 +50g water

  🧂 20g salt

From there I do 3-4 hours of stretch and folds every half hour. Then to the bench, split, pre-shape, and rest for another 30 minutes.

Then envelope fold into dusted bannetons and I prefer a cold ferment in fridge if I have the time. Usually overnight.

Warm up lidded vessel to 500 degrees F for 20 min, score the dough, then bake 20 min lid on, dial down the heat to around 475 and remove the lid for another 20 min, then let cool for at least 20 min or so. Enjoy!

I’ll go in much more detail with some video in the next paid post. For now that should keep you moving forward.

Much love,

Jordan

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Yorudan: What kind of car should I buy?

Mooonbread Sourdough Assistant:

Sorry, I'm really focused on sourdough topics. Let's get back to that, shall we? If you have any questions about sourdough bread making, such as how to maintain a healthy starter or tips on baking the perfect loaf, I'd be more than happy to help!

Okay, Jordan here adding commentary over the top. This first question was a test. I can see that the GPT is tuned up and has the right focus, thanks to . Also thanks to him for having the foresight for the project, the persistence to get my attention, and for feeding it the Mooon Bread methods. 🙏🏼

Yorudan: How should I approach a whole wheat loaf?

Mooonbread Sourdough Assistant:

Baking a whole wheat sourdough loaf can be a rewarding experience, but it does require a slightly different approach compared to a white flour loaf. Whole wheat flour is more absorbent and has less gluten development than white flour, so here are some key tips for making a successful whole wheat sourdough bread:

1. Hydration Level: Whole wheat flour absorbs more water. You might need to adjust the hydration level of your dough. Start with a hydration level around 75-85%, and adjust based on the dough's feel and the specific flour you're using.

   Jordan here again. I’ve been doing 85% recently for whole wheat loaves and am loving it. This is down from 100%+

   Also, I’m starting to sift my whole wheat flour to lighten the dough up (:

2. Autolyse: This is the process of mixing flour and water before adding salt and starter. It helps with gluten development in whole wheat flour. Mix your flour and water and let it sit for about 30 minutes to an hour before proceeding.

   I recently learned that my approach I learned in Tartine Bread is more precisely called a “fermentolyse”, which means adding in the fermenting agent or leaven together with the water and flour at the start in the first mixing, then adding in the salt with a little water later. I’ve yet to try this more official autolyse outlined above where you save the leaven to add with the salt.

3. Stretch and Folds: Since whole wheat dough can be a bit tougher, incorporate stretch and fold techniques during the bulk fermentation to build strength and structure in your dough.

4. Bulk Fermentation: Whole wheat ferments faster than white flour, so keep an eye on your dough during bulk fermentation. It may need less time than a white flour dough.

   Very true. The whole process moves much faster, and it is easy to overproof.

5. Shaping: Whole wheat dough can be less elastic, so handle it gently when shaping to avoid degassing it too much.

6. Proofing: You may find that whole wheat loaves proof faster. Watch for the dough to rise and become slightly puffy, but not overly inflated.

7. Scoring and Baking: Score your loaf right before baking to allow for proper oven spring. Bake with steam for the first 20-25 minutes to help with the rise and crust development.

8. Adjust Expectations: Whole wheat loaves might not rise as much as white flour loaves and will have a denser crumb. This is normal and part of the character of whole wheat bread.

   I’ll add that whole wheat sourdough tastes fantastic. It also gives you the peace of mind that you’re getting the whole grain and the full nutrition of that little grass seed, in a preprocessed way thanks to your culture (tip of the hat to my Dez). When I take it in to work it disappears before classic sourdough. Try it with some cave-aged smoked gouda.

Remember, every flour behaves differently, so it may take a few tries to get your whole wheat sourdough just right. Practice and patience are key. Enjoy the process and the delicious, nutritious results!

Okay, if you hadn’t noticed, that is some solid guidance. I was floored with the thoroughness, the accuracy, and the structure of that feedback. If you have a GPT+ account you can try out the Mooonbread Sourdough Assistant today and reply here to let me know your thoughts.

If you have a question for it (any sourdough questions are fair game), but no GPT+ account yet, you can tweet me @yorudan and I’ll ask it for you and provide the results (:

So in order to monetize the efforts, helped me feed it recommendations with affiliate links (see below). I’m super excited about the Wire Monkey lame one as it’s what I use and love and it gets you 10% off. I’ll keep working to find discounts for you all!

Yorudan: What are some good tools to get me started with sourdough?

Mooonbread Sourdough Assistant:

Getting started with sourdough bread making can be much easier with the right tools at your disposal. Here are some essentials that can help you on your sourdough journey, based on the equipment recommendations I have:

1. Digital Kitchen Scale: Precision is key in bread making. A digital scale allows you to measure ingredients accurately for consistent results. For instance, you can find a simple, reliable one here: AmazonBasics Stainless Digital Kitchen Scale.

   Jordan once more piping in. I’d never used a digital scale til sourdough, and now I find myself converting recipes into grams to simplify. Less dishes, you can weigh stuff straight into your blender for example. All my sourdough recipes are done in grams now (:

2. Dough Whisk or Danish Dough Hook: Mixing dough by hand can be made much easier with a Danish dough whisk. It's designed to mix both wet and dry ingredients thoroughly. Here's an example: TEEVEA Danish Whisk Stainless Dough Hook.

3. Bannetons (Proofing Baskets): These baskets support the dough during its final rise and help to create a beautiful shape and pattern. You can start with a couple like these: DOYOLLA Banneton Brotform Proofing Basket.

4. Lame: A lame is a tool used for scoring (cutting) the dough right before baking, which helps control how the bread expands in the oven. Wire Monkey Lame is a popular choice: Wire Monkey Shop UFO Lame.

   This link above will save you 10% on any purchase! I use the Sourdough Podcast UFO.

5. Cast Iron Dutch Oven or Enameled Dutch Oven: A Dutch oven mimics the steamy environment of a professional baker's oven. It's essential for achieving a great crust and oven spring. Here's an affordable option: Enameled Cast Iron Dutch Oven.

6. Bread Knife: A good bread knife is necessary for slicing into your freshly baked loaves. Mercer Culinary Millennia 10-Inch Wide Bread Knife is a solid choice: Mercer Bread Knife.

   Hi there. If you watch closely in my pics you’ll see my Mercer knife featured. For example, here is an Instagram post of a whole wheat sourdough crumbshot where you can see the blade.

These tools are like starting blocks that can help you achieve better results right from the beginning. Remember, you don't need everything at once. Start with the basics and add to your collection as you delve deeper into sourdough baking!

Yorudan: Thanks! Any books to guide me?

Mooonbread Sourdough Assistant:

Certainly! Here are two highly recommended books that can guide you through the art and science of sourdough bread making:

1. "Tartine Bread" by Chad Robertson

   • This book is often considered the bible of sourdough bread making. Chad Robertson, co-founder of Tartine Bakery in San Francisco, shares his process for making the bakery's famous sourdough bread. It's an excellent resource for both beginners and experienced bakers, with detailed instructions and insights into the craft of bread making. Robertson's approach combines traditional techniques with modern innovation, making it accessible to home bakers looking to bake artisanal-quality bread.

   • Find it on Amazon

     

2. "The Perfect Loaf" by Maurizio Leo

   • Maurizio Leo, the mind behind the popular baking blog The Perfect Loaf, has compiled his knowledge and experience into this book. It's a more recent addition to the sourdough canon but has quickly become a favorite among enthusiasts. The book offers a blend of science and art, explaining the why and how behind each step in the sourdough baking process. Leo's clear instructions and passion for sourdough are evident, making this book a valuable resource for anyone interested in mastering sourdough or enhancing their skills.

   • Find it on Amazon

Both of these books not only provide recipes but also delve into the nuances of sourdough bread making, including maintaining a healthy starter, understanding fermentation, and shaping and scoring techniques. They're excellent companions on your sourdough baking journey, offering guidance, inspiration, and the foundation needed to experiment and develop your own unique breads.

Both of these books come recommended by me (Jordan). The first was the single most helpful thing to get me going. In Feb 2020 I was finally able to make my own pilgrimage to SF to get my own Tartine Country Loaf for dinner.

The second is my main guide in stretching myself and leveling up my skills for baking for my family. The rolls and the potato hamburger buns were super rewarding.

I typically bring both of these out in my in-person workshops for students to flip through. I was reminded this past Saturday in class that I should probably share with all of you when a student was buying one in class from Amazon and I hadn’t yet set up my affiliate links (:

And with that, I’ll sign off for this episode in this comment so you can appreciate what Mooonbread Sourdough Assistant brings to the table!

Bake some beautiful things and share them with beautiful peeps until we meet again!

-Jordan

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"A lot of engineers & scientists end up baking sourdough because I think a few things:

First of all it's really interesting technically. You know you have this kind of somewhat random biological sample and it does an amazing thing. It transforms powdered grass seed into the foundation of civilization. Okay and that's incredible. But it does it in a really kind of wistful, uncontrollable, kind of naughty way.

You know it's not predictable. You don't know what's in it. You don't know how long it's going to take. Based on the humidity in the air and the temperature and a million other things that maybe you can control and maybe you can't, the behavior of this stuff is different.

But it turns out — and I think this is really lucky for our species — it turns out that almost any screw-up or half-right way to bake natural bread like this is delicious and nourishing. So your village will survive no matter how bad you are at it.

And it might have a lot to do with human beings like me being here. Because you can grow this grass, which grows easily, okay, and you get the seeds off it and you can make this food. And the grain lasts a long time. You can store the seeds and it lasts a really long time.

And then when you need it you can kind of grind it up and make this ‘stuff’ with it that feeds everybody and people don't die. Like it turns out to have enough protein in it and enough amino acids in it. And enough micronutrients, and starches and sugars and all these things that human beings need. It just turns out to have that. It's kind of miraculous. And you know when you think about 'is there life on other planets in the universe' and all of that. How lucky do you have to be to find something like that.

And it's got a host of additional benefits too. Like I have come to firmly believe that the fact that you can make beer at the same time as making bread is also hugely important in human civilization. Because all of the people who need to go do all this heavy labor to farm and to harvest and to winnow and all of that. You can tell them, 'hey, if you go do all this work so the village survives, we'll also make some beer.' And so its like the lubricant that makes all the other hard work happen.

So it's really lucky that you can collect out of the air... even if you just leave some of this grass seed around and mix it with water it's going to start bubbling up. And if you kind of freeze those bubbles by putting it in an oven or getting it hot you get this satisfying yummy stuff that stops your kids from dying.

Really super lucky."

This was @SeamusBlackley on the Ologies podcast expounding on #sourdough. You can enjoy the full thing here. Also, Seamus has countless fascinating threads on the old Twitter. From harvesting ancient Egyptian yeasts for sourdough baking, to growing and harvesting cacao and then making chocolate end to end. But a great place to start if you want to see how he looks at this whole thing with a sense of wonder and appreciation is this thread.

Enjoy this last line one more time. It is what really caught my ear and caused me to transcribe the above quote into this thread, and to take the time to get this into your email inbox:

And it doesn’t really matter if the Xbox logo was an intentional tip of the hat to his love of sourdough. Destiny did what was always intended.

Some heroes ride bikes. ψωμααααας!

Thanks for being with me and the bread of the Mooon on this sourdough journey. Let me know what you are baking. You can reply to this message, tweet me (@mooonbread), instagram me (@mooonbread), or just bring some bread over to my house ;)

All my love by way of bread,

-Jordan