Bread,
slowly.
CrispyCrustBoule is a home showcase of six years' worth of sourdough — the loaves, the failures, the recipes that finally clicked. No shop, no schedule. Just a working kitchen, a six-year-old starter named Oho, and a quiet record of what flour and water can do, given time.
It started with a jar
of bubbles on the
kitchen counter.
The very first starter took off — bubbles, rise, the whole deal. Fed every morning with a little rye, a little patience, mostly stubbornness. That same jar is still alive on the counter — its name is Oho — and it's the reason any of this exists.
CrispyCrustBoule isn't a shop. It's a record. Six loaves worth keeping — cinnamon raisin, cranberry walnut, jalapeño cheddar, rye with tri-color quinoa, double chocolate, and whole wheat — plus the process behind each one and a few notes from the kitchen along the way. No classes, no schedule. Just bread that took its time.
You can't ruin sourdough. You can only learn it slower. That's the whole secret, honestly.
Oho.
age six, going strong.
Oho is a sourdough starter. A jar of flour and water, a little wild yeast, a six-year habit of being fed before the coffee. Every loaf on this site rises because of Oho.
What we bake together.
Cinnamon raisin
24 hr
Cranberry walnut
30 hr
Jalapeño cheddar
24 hr
Rye + tri-color quinoa
36 hr
Double chocolate
24 hr
Whole wheat
24 hr3 days, mostly
waiting.
- 01TueFeed Oho50g flour, 50g water. Doubles in 6 hours. Smells like green apples on a good day.
- 02TueMix the doughFlour, water, salt, levain. Rest 30 min. Then fold every half hour, four times.
- 03Tue pmBulk fermentOn the counter until it's puffy and jiggly. About 5 hours in winter, 3 in summer.
- 04OvernightCold proofPre-shape, bench rest, final shape into a banneton. Into the fridge until morning.
- 05Wed amBakeDutch oven, 500°F, 20 min lid on, 25 min lid off. Listen for the crackle.
Want a piece
of Oho?
Oho is six years old and there's plenty to share. If you're serious about sourdough and ready to take good care of a live starter — feed it, name it, keep it alive — write in. A jar can be packed and handed off, with a feeding card and a first-week schedule.
For committed home bakers only. No casual takers — Oho has been kept alive too long to end up forgotten on a shelf.
· how you'll feed it weekly
· your first loaf plan
we'll write back if it's a fit
substack · the slow loaf