May Market Schedule
5/4/24 - Bay Area Trade Day
9am - 3pm, Gilruth Center - 18600 Space Center Blvd
5/12/24 - Brookside Village Farmers Market
10am - 2pm, 5810 Brookside Rd, Brookside Village
5/18/24 - Old Pearland Farmers Market
9am - 1pm, Independence Park, Pearland
About My Bakery
My name is Dan Carter and I'm a retiree. After years making traditional sourdough bread for my friends and family, I began making bread to sell at area farmers markets. After much demand, I'm now also baking bread weekly to sell from my home for League City area customers.
My bread is made using old-world techniques and simple ingredients: flour, water and salt. I hand-mix and hand-knead all my bread without the use of mixers following the rules of Texas Cottage Food Law.
Sourdough Bread
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and wild yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by ale yeast from the beer brewing process, and after 1871 by purpose-cultured yeast.
You may have seen sourdough bread in restaurants or grocery stores before. Most of this commercially produced sourdough is not made using the old world methods. My bread takes about three days to produce. Most commercially available bread is made with the addition of cultured bakers yeast to speed up the process. While this trick allows for the quick mass production of bread, it also affects the flavor profile.