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Crusty on the outside, tender on the inside—just like the best kind of people. This handcrafted sourdough loaf is the heart of the kitchen. Made with just three simple ingredients—flour, water, and salt (all-natural and locally sourced flavors and additions) —and naturally leavened with a wild sourdough starter, it’s a slow-fermented labor of love that delivers the incredible depth of flavor, a golden crackly crust, and a soft, chewy interior. Always baked in cast iron dutch oven. Fermented over 12–24 hours using cold retard in natural cotton banneton, every loaf develops its signature tang and texture naturally—no commercial yeast, no preservatives, no shortcuts. Just time, patience, and traditional technique.
Our Starter: “Jersey Devil’s Crumb” – A Wild Yeast with a Wicked Lineage
Born from the foggy hills of San Francisco and carried east in the pocket of a traveling baker, this sourdough starter crossed the continent and settled deep in the heart of Hunterdon County, New Jersey—where rich soil meets wilder stories. Over the years, it’s taken on the terroir of the Delaware River Valley and something else… something untamed.
Legend has it, on a stormy night in the Sourland Mountains, a bolt of lightning struck the jar where the starter rested, giving rise to what’s now known locally as Jersey Devil’s Crumb. With each feed, it bubbles with attitude—feral, feisty, and unmistakably flavorful. Bakers swear its tang has a hint of mischief, like it knows it’s descended from one of the oldest wild cultures in America… and maybe watched over by the Jersey Devil himself.
Fed on fresh Hunterdon County well water and organic flour, Jersey Devil’s Crumb is more than a starter—it’s a living link between West Coast tradition and East Coast lore. Perfect for rustic boules, sour batards, and crusty loaves with character.
“It’s got a bite that lingers, a rise that won’t quit, and a history that howls.”
That’s it. Simple. Honest. Nourishing. This kind of bread reminds you what food should feel like—warm, satisfying, and made with care.
Nope! Our sourdough breads and discard recipes are 100% naturally leavened with a wild starter—no commercial yeast added.
We use private well water from our home in Hunterdon County, NJ, and we take its quality seriously.
Our water has been professionally tested and confirmed free of contaminants like lead, PFAS, and other harmful substances. But we don’t stop there.
Every drop used in our baking is also filtered through an advanced 7-stage reverse osmosis system (iSpring RCC7AK-UV) which includes:
This means the water feeding our sourdough starter — and yours — is not just clean, but pure, mineral-balanced, and microbially safe.
It’s one of the secret ingredients behind our bread’s unique flavor and the reason we’re confident in every loaf that leaves our oven. 🥖💧
Every loaf we bake starts with King Arthur Special Patent Bread Flour — a trusted, unbleached, and never bromated flour that’s been milled with care since 1790.
This artisan-quality flour is made from the heart of North American hard red spring wheat, giving it a naturally high protein content that helps our sourdough breads rise tall, hold their shape beautifully, and develop that signature chewy texture and golden crust — even when we add hearty mix-ins like seeds or whole grains.
Because it’s never bleached or treated with additives, there’s no chemical aftertaste, just clean, honest flavor and a crumb that makes you want to tear off another piece.
King Arthur has been America’s oldest flour company for good reason: they believe in baking that nourishes the body and the soul, and so do we.
Flour Facts (for the fellow food nerds):
We chose King Arthur because it gives our loaves structure, flavor, and soul—so that every slice you enjoy is one we’re proud to serve. 💛
I prepare in my families kitchen under the NJ Cottage Bakery License.
Born from the foggy hills of San Francisco and carried east in the pocket of a traveling baker, this sourdough starter crossed the continent and settled deep in the heart of Hunterdon County, New Jersey—where rich soil meets wilder stories. Over the years, it’s taken on the terroir of the Delaware River Valley and something else… something untamed.
Legend has it, on a stormy night in the Sourland Mountains, a bolt of lightning struck the jar where the starter rested, giving rise to what’s now known locally as Jersey Devil’s Crumb. With each feed, it bubbles with attitude—feral, feisty, and unmistakably flavorful. Bakers swear its tang has a hint of mischief, like it knows it’s descended from one of the oldest wild cultures in America… and maybe watched over by the Jersey Devil himself.
Fed on fresh Hunterdon County well water and organic flour, Jersey Devil’s Crumb is more than a starter—it’s a living link between West Coast tradition and East Coast lore. Perfect for rustic boules, sour batards, and crusty loaves with character.
“It’s got a bite that lingers, a rise that won’t quit, and a history that howls.”
Currently we are not taking orders; however, please feel free to send interest to rob@thesagedad.com and we will contact you as soon as ordering is available.
