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Started in a home kitchen during COVID. Refined ever since.
Before there was ever a loaf, there was a palate. I've always loved great bread and pretzels. Sourdough pretzels especially, the well-done kind. There's an Amish bakery that makes pretzels so good they became my measuring stick for what “great” is supposed to taste like. Everything we bake still gets held up against that standard.
When COVID hit, a friend gave me her sourdough starter, and her recipe. I baked, tweaked, and baked again. Years of small experiments later, the loaf finally clicked: real sourness, a soft and airy inside, and a crust that gets finished before the butter does.
The Same Starter Since 2020
A friend's culture, fed and refined ever since
Real sourdough can't be rushed. Every loaf takes about two days from mixing to pickup, and most of that time is the dough quietly doing its thing. We just try not to get in the way.
Flour, water, salt, starter. Folded by hand until the dough is smooth and strong.
This is where the flavor comes from: the slow ferment that gives our bread its real sourdough tang.
Hot and unhurried, for a deep, crackly crust and a soft, airy inside.
Scored Bread started as one person's lockdown project, but it isn't one anymore. These days a good friend of mine makes a lot of the sourdough. They've taken the recipe and run with it, and honestly, we make a great team. Two friends, one small kitchen in the Five Towns, and a shared refusal to hand you a loaf we're not proud of.
The name? A “score” is the cut a baker makes across the top of a loaf right before it goes into the oven. It tells the bread where to open as it rises. It's a small act of intention, and it's the last thing we do before every single bake. That felt worth naming a bakery after.
The next chapter is sourdough pizza: same dough we spent years on, homemade sauce we're still experimenting with. It gets better every week. Come taste where it's holding.
Reserve this week's bake →“Every week we're chasing the same three things: real sour, a soft and airy crumb, and a crust that gets talked about at the table.”
The Two of Us · Scored Bread