Boots in the House
How one starter became the living heart of our sourdough bakery
I’ve started sourdough more times than I can count over the past forty years.
I’d get excited. Feed it for a while. Then life would get busy — and it would quietly fade away in the back of the refrigerator.
In the 1990s, I remember the Amish Friendship Bread craze. Every co-worker had a plastic bag of bubbling starter passed from one kitchen to the next. It was sweet, predictable, commercial-yeast driven… and honestly? Not the same as true wild sourdough.
I was intrigued — but I never committed.
But March of 2021 was different.
My son had just left for boot camp in the United States Navy.
Those first weeks were long. Quiet. Disciplined.
There was no communication. No updates. Just waiting.
I thought to myself — if he can commit to this, I can commit to something too.
So I started a sourdough starter from scratch. And this time, I promised I wouldn’t quit.
Then:
When everyone told me I had to name my starter…
I named it Boots.
That way, no matter where my son is or goes — We would always have Boots in the house.
As time went on I began to refer to my starter as simply, "The Boot"
TJ is now stationed in Norfolk, Virginia.
Still going strong.
And so is "The Boot".
What Makes Boots, AKA "The Boot” Different?
- The Boot is a true wild sourdough culture (no commercial yeast ever added).
- Fed daily.
- Strengthened regularly with rye and hard red wheat flours.
- Maintained at peak performance because I bake with it constantly.
The Boot is the backbone of every sourdough loaf, muffin, pastry, bagel, and cracker that leaves this cottage kitchen. It is living. It is active. It is disciplined — just like the one it was named after.
What Is The Difference Between Amish Friendship Starter & True Sourdough?
Amish Friendship Starter:
- Usually contains commercial yeast
- Sweetened
- Designed for quick sharing
- Predictable rise
- More of a “baking mix”
True Wild Sourdough:
- Captures natural wild yeast from flour + air
- Ferments slowly
- Develops complex flavor
- Strength builds over time
- Requires consistent feeding
Amish Friendship Bread is lovely nostalgia, but true sourdough is a relationship!
🌾 Bringing Boots Into Your Kitchen
Because Boots has become such a core part of our bakehouse, we now offer dehydrated starter packets so you can begin your own sourdough journey at home.
Each packet contains living culture dried at peak strength, ready to be reactivated in your kitchen. This isn't just a packet of dehydrated starter. You will receive a starter kit, enclosed with detailed instuctions to bring your starter back to life, a "classic" sourdough recipe, tutorials, and any help needed along the way.
🌾 Rehydrating Your Starter (Boots at Home)
Day 1
5g dehydrated starter
25g warm water (80–90°F)
Let rest 15 minutes
Add 25g flour
Cover loosely and rest 24 hours
Day 2
Add 50g flour + 50g warm water
Rest 24 hours
Day 3
Discard half
Feed 50g flour + 50g warm water
Rest 12–24 hours
Day 4
Feed 1:1:1 (starter : flour : water)
When it doubles within 4–8 hours, it’s ready to bake.
I remember how uncertain those early days can feel.
If something looks off, if it isn’t bubbling the way you expected, or if you simply need reassurance — I am just a message away.
Sourdough takes patience. But you’ll never have to navigate it by yourself.
At The Cottage Kitchen, sourdough is not a trend it is our foundation. It is patience over shortcuts. Discipline over convenience. Craft over compromise.
Boots is more than a starter. It is the living core of this bakery and a daily reminder that consistency builds strength — in bread and in life.
When you bring our dehydrated starter into your home, you are not simply purchasing directions and a packet of culture. You are stepping into a process built on intention, resilience, and support. And you will never be left to figure it out alone.
From our cottage kitchen on the Wicomico to yours, we are committed to walking alongside you as you build something real — one faithful feeding, one disciplined rise, and one honest loaf at a time.
(Demonstration Video for your 1st "Classic" loaf coming soon and help with your Sourdough Journey will alawys be available at cottagekitchensweetsbysue@gmail.com)
Rustic Sourdough Boule
Ingredients
100g active sourdough starter
350g warm water
500g bread flour
10g salt
Instructions
- Mix starter and water.
- Add flour and salt. Mix until combined.
- Rest 30 minutes.
- Stretch and fold every 30 minutes (3–4 rounds).
- Bulk ferment 4–6 hours.
- Shape and proof 1–2 hours.
- Bake at 450°F in Dutch oven
20 minutes covered
20–25 minutes uncovered
Let cool completely before slicing.
