Ruskin, Florida · Now taking orders
Real ingredients,
baked with love.
A homegrown starter, a long slow ferment, and an oven that only ever bakes a few loaves at a time. No commercial yeast, no shortcuts — just good bread, made by hand.
Now taking orders.
Small-batch sourdough, baked to order, in Ruskin, FL.
The lineup
What I'm baking.
The lineup rotates with the seasons. Quantities will always be capped on purpose — if I can't shape every loaf by hand, I'm baking too much.
How I bake
Long, slow, and by hand.
Every loaf follows the same four steps — there's no shortcut version.
The starter wakes up
Fed every morning without fail. No commercial yeast, no packets — just flour, water, and time.
Bulk Fermentation
Mixed by hand, then 8–12 hour rise.
Shape and Second Rise
Every loaf is shaped by hand and allowed to rise again.
Score then Bake
Baked until the crust blisters and the kitchen smells like it's always meant to.
Hour fermentation
Long enough to develop flavor.
Starter, fed daily
Homegrown, no commercial yeast. Fed every morning without fail.
Ingredients in the Country Sourdough
Flour, water, salt. That's the whole list.
Loaves held overnight
Everything is baked to order, so nothing sits on a shelf waiting.
Hey friend! ♡
I'm so glad you're here. RiDough started with one jar of starter and a stubborn refusal to give up on it — now it's a home bakery, and I'm glad to share it with you.
Everything is baked to order. Each week's list has a cutoff, so pick your loaves, choose a pickup window, and I'll take it from there.
— the RiDough Kitchen
Now taking orders
The oven's on.
Pick your loaves, choose a pickup window, and pay securely online.