A grounding, everyday sourdough made with purpose. This chamomile-infused loaf combines gentle florals, raw honey, and Adaptogenic Powder for subtle flavor and functional support. The chamomile brings a soft, calming note to the crumb, while long fermentation enhances digestibility and depth.
Simple, nourishing, and versatile, this bread is designed for daily use—toasted with butter, paired with soups, or enjoyed on its own as a wholesome staple.
RECIPE
Prep time: 24 hours (includes fermentation and proofing)
Bake time: 40 minutes
Yield: 1 loaf
Recipe by: Katrina Niesen
Ingredients:
• 3/4 cup (100g) active sourdough starter
• 1 1/2 cups (360g) warm chamomile infusion
• 3 1/2 Tbsp (30g) honey
• 1 heaping tsp Adaptogenic Powder
• 4 cups (500g) bread flour
• 1 3/4 tsp (10g) salt
Instructions:
1. Prepare the chamomile infusion first: steep 4 tsp chamomile blossoms in hot water for 30 min, then strain. Allow it to cool until just warm.
2. Mix chamomile infusion, honey, Adaptogenic Powder, and starter until combined.
3. Add bread flour and salt and mix for 3–4 minutes until a smooth dough forms. Rest 30 minutes.
4. Complete 3 sets of stretch and folds, resting 30 min between each set.
5. Bulk ferment (~8 hours depending on your climate).
6. Shape your loaf and cold proof overnight.
7. Before baking, decorate as desired - we used Thai rice flour and turmeric for a soft, golden center detail.
8. Cover loaf and bake at 450°F for 20 minutes. Uncover loaf and bake another 20 minutes.
9. Allow to cool completely before serving.
