The difference I experienced between commercial yeasts and flours and artisan, wild-yeasted breads with fresh-milled grains was unparalleled! The complex flavors, the textures, the health, the history. Choosing to make a starter and make bread at home was a no-brainer after moving back to Texas. Over the years, I’ve continued to bake and learn more along the way. Teaching classes has forced me deeper into understanding, and I now have so much heart and passion to share about REAL bread with you.

Thank you for coming to your neighbor baker, whether in-person or online! Take a class, maybe buy some bread or other nourishing goods. Visit me at a farmer’s market and say hi! Blessings, Autumn.

Cultured comes from the Latin word Cultura, meaning to cultivate. May we be mindful in cultivating life within our bodies and homes. There is warmth in the meaning when considering the cultivation of these long-lost skills learned and passed on through generations. There is also the microbial meaning of culture. The cultivation of good bacteria in and on our bodies, and in nature. Whether it is sourdough, skincare, ferments or herbal medicine, my desire is to bring nourishment to those around me through tradition and intentionality.

Reach out if you’d like to schedule classes with me (health and wellness, sourdough, fermenting, kombucha, herbal soap making), to learn more about health mindfulness or my product availability.

Cultured Homestead started in my kitchen in 2019. There wasn’t a name yet, but I carried on baking sourdough in our home using techniques I’d learned working at a farm-to-table restaurant in Oakland, CA. Prior to this, I’d spent five years in San Francisco experiencing real sourdough as a regular staple, whether it was a rustic loaf, pizza, croissant, or kouign-amann (my personal favorite).