Example
Garlic Dill Pickles, 750 mL jar
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Hearth & Jar
Riverdale and the Danforth
Preserved · Serves 8
$8 · $1 a serving
This is an example listing. Real cooks add their own photos of both.
Country Sourdough Loaf
A crackly, open-crumb loaf from a 6-year-old starter, 24-hour ferment.
- Vegan
- Dairy-free
New, no reviews yetby Hearth & Jar
Made by Dana
Hearth & Jar · Riverdale and the Danforth · Home kitchen
“I have been feeding the same starter for six years and it is as dependable as any pet. I bake a loaf every week because the smell of it takes me back to the house I grew up in.”
Dana bakes a weekly sourdough and puts up preserves from Ontario fruit and vegetables every season. Everything is made in small batches from recipes she has used for years, and every jar is labelled with the day it was made.
See everything Dana makesThe recipe
How Dana makes it. 30 min active, 24 h total fermentation, 45 min baking.
Ingredients
- 500 g strong wheat flour
- 375 g water
- 100 g active sourdough starter
- 10 g sea salt
Method
- 1In the evening, mix the flour and water until no dry flour remains. Rest 45 minutes.
- 2Add the starter and salt and squeeze them in by hand for 3 to 4 minutes.
- 3Over the next 3 hours, give the dough 4 sets of stretch and folds, 30 minutes apart. Leave it covered at room temperature.
- 4Shape into a round, place seam side up in a floured banneton, cover and refrigerate for 12 to 16 hours.
- 5The next morning, heat a Dutch oven to 250 °C for 45 minutes.
- 6Turn the dough onto parchment, score the top, and lower it into the pot. Bake covered for 20 minutes.
- 7Remove the lid, drop the oven to 220 °C, and bake another 20 to 25 minutes until deep brown and the bottom sounds hollow when tapped.
- 8Cool on a wire rack at least 2 hours before cutting. Bag when completely cold.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch HJ-2101
Country Sourdough Loaf
Ingredients: Wheat flour, water, sourdough starter, sea salt.
Contains: wheat
- Net weight
- 800 g
- Portions
- 8
- Baked on
- Oct 20, 2026
- Keeps
- See the cook’s notes
Prepared by
Hearth & Jar
Riverdale and the Danforth, Ontario
Home kitchen
Allergens and diet
Contains: wheat
This kitchen also handles milk, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Serving and storing
Keep as the cook advises; most baking also freezes well.
Eat the loaf the day it is picked up, or the next day. To refresh a day-old loaf, warm it for 8 to 10 minutes in a 200 °C oven. To freeze, slice it first, so you can toast slices straight from the freezer. Serve with butter, or toasted with soup.
Keeps: Counter: 3 days, wrapped in a cotton cloth or paper bag. Freezes well, sliced in a freezer bag, for up to 3 months.
Packaging
Recyclable tub
Number 5 polypropylene tub with a paper label. Rinse and put it in the blue bin.
