Welcome to our West Texas
cottage Kitchen,
we hope you stay awhile.
Freshly stone-milled, organic, sourdough baked goods. Handmade with love, from our kitchen to yours!
Bread Subscription Service
Our Passion
Our passion is bringing food back to the essentials. We stone-mill our flour, fresh, hours before we use it – this insures all the nutrients are still intact. The long ferment of the sourdough not only makes our food extra delicious, but also makes it way easier to digest.
Your Local Sourdough Dealer
Mia Tuttle
I was born and raised in Yukon, Canada - but moved to West Texas in 2021 to be with my American hubby. (Yes, I miss the trees and yes, you’ll probably catch the Canadian accent in me if you ask me to say “sorry”, “bagel”, or “bag”)
In my free time?? We’ll, I don’t have much of that… but when I DO – you can definitely find on the go with my husband, two-year old son, and German Shepard pup. That, or creating exciting new content. (My professional background is in Marketing and Advertising)
The most important thing for me when it comes to the kitchen is simplicity, hence the name “simply” sourdough. Simple recipes with simple ingredients & simple instructions; food the way God intended it to be! I am a firm believer that eating healthy doesn’t have to “take too much time” and that with a little intentional planning and dedication, you can have it all.
Fun Fact: When I was 36 weeks pregnant with my son, I was diagnosed with pre-eclamsia. After successfully curing my diagnosis with dietary changes, I realized the power of food and its impact on our bodies. Your body can really heal itself, if you give it the tools to do so! This was the beginning of an exciting journey for me, that is still unfolding.
I’m excited you’re here!
What people are saying,
Weekly Thursday Porch
Pick-Ups
Order on Hotplate, and pick-up on Thursday.
(Mostly) Every Thursday
For those of you who are not purchasing discounted loaves from me on Wednesday’s through our Bread Membership, I have decided that I will be adding in an additional weekly, Thursday porch pick-up.
Two pick-up time slots:
10am-Noon
4pm-7pm
There will likely be a few Thursdays I have to cancel, but overall, Thursday works well in my schedule to offer an extra pick-up day, and this should stay pretty consistent.
Menu will be posted weekly, on hotplate. All items must be ordered ahead of time. Make sure to subscribe to hotplate to be notified of drops!
All unsold items from Thursday porch pick-ups, will be brought to Simply Midland and placed on a stand we will have set up there throughout the month. I will post on on our instagram and facebook pages, each time I stock items at Simply.
*No holds for the items I drop off to Simply
Custom Pick-Up and Delivery Orders
If you would like to place a bulk order, on a non-pick up day, message us on instagram, facebook, or email sourdough@simplytuttle.com with your order inquiry. Bulk order menu below.
**Please note the menu is subject to some seasonal changes.
Thank you!
Sourdough Starter Kits -
Order your starter kit
Email sourdough@simplytuttle.com with your request for a starter kit and we’ll get you taken care of.
How to feed your starter
Different people have different rations and recommendations. For beginners, we recommend using the 1:1:1 ratio, by weight, when feeding. This is best achieved using a scale. Click here for more info on this process.
Rehydrating your starter
Take 5g of your dehydrated starter and dissolve it in 15g of 80 degree filtered water. Let it sit for 2 hours and stir in 15g of flour. Cover and let sit 12 hours. After 12 hours feed using the normal feeding process. Continue process every 12 hours until your starter is showing signs of being active.
Frequently asked questions
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Easy to digest.
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. This means there is way less work to be done, making it much easier on your gut.
Has a lower Glycemic Index.
Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.
Provides healthy bacteria.
Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Natural Origins.
It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time.
Fewer preservatives.
Sourdough bread contains acetic acid, which naturally prevent the growth of mold.
It naturally preserves itself, meaning that toxic preservatives are not required to make it last.
Better for Gluten-Sensitivity.
The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive soaking, rinsing, and other preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten
Good Fuel.
Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.
More “good acid”
Lactobacillus is a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid.
This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.
It’s Nutricious
Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.
Sourdough bread has: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection!
The Taste.
Sourdough bread tastes great on top of being a healthier alternative.
…What more could you want?
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At first glance, it’s easy to dismiss the difference between store bought, and fresh-milled flour. When you take a closer look, however, the difference is frightening.
For those who don’t like a long read and prefer a quick synopsis, here are a few of our favorite benefits of fresh-milled grain:
• Boosting Immune system
• Promotes Regularity
• Supports Heart Health
• Regulates Blood Sugar
• Strengthens Bones
• Fertility
• Balancing insulin levels
For those who want the longer more scientific answer, here you are:
A wheat berry has three main components: Bran, Germ, and Endosperm.
• Bran – High in fiber, proteins, and Enzymes that help with digestion.
• Germ – Smallest part of the Wheat grain but contains the highest density of Nutrients. Germ is a concentrated source of antioxidants such as polyphenols, carotenoids and vitamin E. Essential nutrient with antioxidant properties.
• Endosperm – Largest part of the Wheat grain, primarily starch.
The Bran, Germ, and Endosperm are all a part of the beautiful grain that God created for our bodies to consume, a tiny little seed that is full of nutrition. Just amazing. The wheat berry, left whole, holds 40 out of the 44 essential vitamins and minerals our body needs to flourish. 40 our of 44! Let that sink in for a moment.
So, if wheat is good for us, why is bread so bad for us?
When we buy store bought flour, the Bran and Germ have been sifted out of it leaving us with the endosperm - largest part of the wheat grain that is primarily starch. Some white flours go through a bleaching process, and then all flour is “Enriched” with synthetic vitamins, minerals, and enzymes. Some B vitamins (Thiamin, riboflavin, niacin, folic acid) and Iron are added back. So, 5 synthetic vitamins out of 40 natural occurring vitamins that are intended to be consumed in our daily bread, are what we end up getting.
It shouldn’t be surprising to us all the inflammation and issues related to bread nowadays. We modified God’s design, and we are paying the consequences.
For this reason, we like to use fresh-milled grain whenever possible.
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We are always experimenting with new types of grain. For the moment, we use:
• Hard Red Wheat
• Soft White Wheat
• Hard White Wheat
• Einkorn
• Kamut
Each grain has unique health benefits and reasons why one might use one, over the other.
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If you are celiac – we recommend you avoid our bread and consult a doctor.
If it’s a sensitivity, yes, we have found many customers who are able to eat our bread, specifically the 100% fresh-milled loaves.
Of course, we don’t claim to be doctors and always recommend you do your research beforehand.
Sourdough Discard Recipes
Hi there! Click here to visit my cozy corner for sourdough discard recipes—easy, scrumptious, and zero-waste. While the serious loaf-building is saved for my classes, I couldn’t resist sharing these simple treats you can make from your starter’s extra bits.
Custom Order Form
Send us an inquiry for a custom order, we’ll get back to you as soon as we can.