Meet The Loaf Pack

Handcrafted in Devon, Alberta • Organic • Vegan • Small Batch

At Prairie Sourdough Co., every loaf begins with simple, honest ingredients: organic Alberta-milled flour, filtered Devon water, Celtic sea salt, and my wild prairie sourdough culture. I don’t use commercial yeast, additives, oils, or fillers—just time, technique, and the natural fermentation that creates real sourdough flavour.

Each loaf is slow-fermented for 18–24+ hours, hand-shaped, and baked in small batches to ensure quality, consistency, and exceptional taste.

Why My Loaves Are Baked in a Classic “Loaf” Shape

Instead of baking round boules (traditional sourdough rounds), I craft my bread into a classic loaf shape designed for real, everyday use.

The loaf shape offers:

  • Perfectly even slices for sandwiches, toast, school lunches, and meal prep

  • Consistent baking for a predictable crust and crumb

  • Less waste—no oversized round ends

  • Better storage for freezing or keeping fresh

You still get the rustic artisan flavour and structure of true sourdough—just shaped intentionally for real life.

 

Organic + Clean

Every loaf I make is naturally vegan and crafted with clean, simple ingredients. No eggs, no oils, no preservatives and no commercial yeast—just real bread the way it was meant to be.


How to Store Your Sourdough

Room Temperature:
Store your loaf in the  bag for the first 24 hours. After that, keep it in a bread box or wrapped in a tea towel. I personally use a beeswax bread bag

Freezing:
Slice your loaf, wrap tightly, and freeze for up to 3 months.
To reheat, mist lightly with water and warm in a 400°F oven for 10 minutes to revive the crust.

 

 

Benefits of Celtic Sea Salt (and Why I Use It)

Celtic sea salt is an unrefined, mineral-rich sea salt that brings both flavour and functional benefits to my sourdough. Unlike standard table salt, it’s harvested using traditional methods and left in its natural state—no bleaching, no additives, no anti-caking agents.

Here’s why it matters in your bread:

More minerals, more flavour
Celtic salt naturally contains magnesium, calcium, potassium, and trace minerals, giving the loaf a rounder, deeper, more balanced flavour than table salt.

Better hydration and dough handling
Its slight natural moisture helps it integrate smoothly into dough, improving hydration and texture.

A cleaner, more natural product
No chemicals, no fillers—just pure salt that aligns with my commitment to clean, simple ingredients.

Supports slow fermentation
High-quality salt strengthens the gluten network and helps regulate fermentation during long rises.

Enhances the crust
Celtic sea salt contributes to a crisp, caramelized crust and a clean finish—especially important in my Rustic Classic and Prairie Grain loaves.