Is the bread sourdough?All of our bread is made with a sourdough that we maintain every day. Many of our loaves are not particularly sour - we tend to say they are naturally leavened, meaning that no commercial yeast is used to speed up the process. Good bread takes time. Grains are most digestible, nutritious, and delicious after being fermented. Fermented bread also has a better texture and keeping quality than yeasted breads!Is the bread vegan? Yes, all of the subscription loaves are vegan and there is always a vegan loaf or two on Sundays.Is the bread organic? We source from small, regional mills and direct from grain farmers. We prioritize regenerative growing practices and organic ingredients (most of our ingredients are organic), the rare exception being grains grown by people who are stewarding land where organic isn’t an option. More than being organic, we are looking for grain that doesn’t deplete the land, poison the water, and decimate pollinators. We don't purchase grain from farms that use glyphosate to desiccate grain before harvest (a common practice). This is an ongoing conversation - reach out if you want to know more! How is the bread packaged? The bread is wrapped in unwaxed brown paper that can be recycled or composted and seal it with a sticker, which lists ingredients.How do I get this bread? Porch pickups are on Mondays (SE/SW/NW/Vancouver), Tuesdays (NE), Wednesday (North). The pick up window is 3-8pm or the next day 8a-noon. What if I miss my pickup? Porch hosts find homes for any remaining loaves (after 12pm following pickup day). Nothing goes to waste!How much does it cost? The loaves are $10 each. Each month has a different number of weeks, so if the month costs $50, you will receive 5 loaves.What if the subscription model is too much bread for me?The easiest solution is to find a friend, neighbor, or family member that wants to share the subscription with you. Other options are to subscribe every other month, freezing slices for your future self, or visit our shop on a Sunday.Got another question? Please send Matt and Zena an email at starterbread@gmail.com