One of my favorite parts of selling at farmers markets isn't actually selling bread.

It's the conversations.

Every market brings a mix of familiar faces, first-time visitors, and curious people who wandered over because the smell of fresh bread caught their attention. Some have been eating sourdough for years. Others have never tried it before. Some are experienced home bakers, while others are simply looking for something different than what they find at the grocery store.

No matter who stops by, I genuinely enjoy answering questions and talking about bread.

After enough weekends behind my market table, I've realized I hear a lot of the same questions, just from different visitors at my booth. So if we've never met in person, here are the answers to the questions I hear most often.

"Is sourdough really healthier?"

This is probably the question I hear more than any other.

The short answer is... for many people, yes.

During the long fermentation process, the naturally occurring wild yeasts and beneficial bacteria begin breaking down some of the starches and proteins in the dough. Fermentation also helps reduce phytic acid, which can improve the availability of certain minerals found in the grain.

Many people also find traditionally fermented sourdough easier to digest than commercially yeasted bread, although everyone's body is different.

I never make medical claims because every person has different dietary needs, but there is a reason naturally fermented sourdough has stood the test of time for thousands of years.

👉 If you'd like to learn more, check out my blog post on the health benefits of real sourdough.

"Is it actually sour?"

I always smile when I hear this one.

The answer is... not nearly as much as most people expect.

Traditional sourdough develops a mild tang from natural fermentation, but good artisan sourdough shouldn't taste like vinegar.

My Classic Sourdough has a balanced flavor that lets the wheat shine while adding just enough complexity from fermentation. It's flavorful without being overwhelmingly sour.

If you've avoided sourdough because you thought it would be too tangy, I'd encourage you to give it a try. You might be pleasantly surprised.

"Do you make gluten-free bread?"

This is one of the questions I get asked most often, and I completely understand why.

Right now, the answer is no.

While the long fermentation of traditional sourdough may make it easier for some people to digest, it is not gluten-free. It is still made with wheat flour and is not safe for someone with celiac disease or a medically necessary gluten-free diet.

As a home-based cottage bakery, I don't have a dedicated gluten-free kitchen. Flour is in the air, on my work surfaces, and in just about every corner of my baking space. Because of that, I can't safely prevent cross-contact, and I would never want to risk someone's health by suggesting otherwise.

Could I make a gluten-free sourdough loaf? Technically, yes. But I couldn't honestly label it as safe for someone who needs truly gluten-free food, so I've chosen not to offer it.

I'd much rather say "no" than make a promise I can't confidently keep.

"How long does it last?" & "How should I store it?"

These two questions almost always come together.

Unlike grocery store bread, my bread doesn't contain preservatives. That means it behaves a little differently.

For the first couple of days, simply keep it cut-side down on a cutting board or store it in a bread bag (like the one I sell it in) or bread box at room temperature.

If you won't finish it within about three to five days, I recommend slicing it and freezing it rather than refrigerating it.

Which brings us to the next question...

"Do I need to refrigerate it?"

Actually... no.

This one surprises a lot of people.

Refrigeration doesn't keep bread fresh longer—it actually speeds up the staling process.

Instead, store your bread at room temperature for the first few days, and freeze any leftovers if you won't finish them.

Your freezer is your friend.

Your refrigerator... not so much.

👉 I also have an entire blog post dedicated to storing sourdough if you'd like all the details.

"Can I freeze it?"

Absolutely.

In fact, I encourage it.

I recommend slicing your loaf before freezing so you can pull out exactly what you need.

A slice goes straight from the freezer into the toaster.

Or, if you're freezing a whole loaf, let it thaw at room temperature and warm it in the oven for a few minutes.

Fresh bread freezes beautifully.

"How old is your starter?"

My starter is named Astrid, which also happens to be where my bakery got its name.

She comes from a heritage sourdough culture with roots tracing back through Norway and Germany.

While I've only been caring for this particular culture for about a year, every feeding and every bake makes it a little more adapted to my kitchen and the way I bake.

Every loaf that leaves Astrid's Kitchen starts with that same little jar of flour and water.

It's pretty amazing when you stop and think about it.

"Do you sell your starter?"

Not usually.

And it isn't because I'm trying to keep secrets.

Quite the opposite, actually.

I genuinely enjoy helping people get started with sourdough, which is why I recently wrote a detailed beginner's guide explaining exactly how to create and maintain your own starter from scratch.

My own heritage starter has become an important part of my business, so I've chosen to keep that particular culture in-house.

But I absolutely love helping others start their own sourdough journey.

There's something incredibly rewarding about nurturing a starter yourself and baking that very first successful loaf.

That being said, I do from time to time sell starter kits with a bit of dehydrated starter at my booth, though I don't always have it available and currently don't have plans to add it to my website for ordering.

👉 If you're thinking about getting started, check out my complete beginner's guide to making your own sourdough starter.

"Is everything really made by you?"

Yep.

Every loaf.

Every focaccia.

Every bagel.

Every cookie.

Every batch of granola.

From feeding Astrid, mixing dough, shaping loaves, baking, packaging, labeling, updating the website, and answering emails.

While I am joined at my booth at markets by my son who assists in running my booth, that is where his involvement ends. Astrid's Kitchen is a pretty much a one-person operation.

It's a lot of work.

It's also one of the most rewarding things I've ever done.

"Which loaf should I try first?"

If you've never had artisan sourdough before...

Start with the Classic.

It's the loaf I recommend to almost everyone.

From there, you can branch out into flavors like Italian Herb & Cheddar, Jalapeño Cheddar, Rustic Rye, or one of my seasonal favorites.

Think of the Classic as the introduction to everything else.

"Can I order online?"

Absolutely!

In fact, that's how Astrid's Kitchen works.

I bake to order each week, which means your bread isn't sitting on a shelf waiting for someone to buy it.

Orders are placed through my website during the week, then baked fresh for pickup.

I currently offer pickups on Saturday afternoons, and the ordering deadlines are listed right on the website.

Planning ahead helps me bake exactly what my customers are looking for while keeping everything as fresh as possible.

My favorite question...

The funny thing is...

My favorite question isn't actually one of these.

It isn't even a question really.

It's when someone says,

"I've always wanted to try sourdough."

Because that almost always turns into a conversation.

Sometimes they're looking for their very first loaf.

Sometimes they're interested in learning to bake.

Sometimes they're simply curious about what makes sourdough different.

Those conversations are one of my favorite parts of every market.

Sure, I love baking bread.

But I also love teaching, sharing what I've learned, and helping people discover artisan sourdough.

Whether you leave my booth with a loaf of bread, a few storage tips, or the confidence to start your own sourdough journey, I consider that a pretty successful day.

So if you ever stop by my booth and have a question...

Please ask.

Chances are, if you're wondering it, someone else is too.