The Rise of Sourdough

There is nothing quite like the smell of homemade bread, except maybe the taste of a fresh piece of sourdough right after the loaf has just been sliced. It is highly likely you know a baker, are a baker, or at some point, have heard someone talk excitedly about their sourdough starter. Sourdough baking seems to have reached new heights in terms of popularity, shapes, and recipes in recent years – you may only have to go as far as a neighbor’s home or your local Farmer’s Market to find your next homemade loaf. 

The pandemic drove many people to try sourdough baking for a variety of reasons. Some were frustrated with the lack of available options at their local grocery store; some wanted to avoid the grocery stores as much as possible. Others just had more time at home and needed a new hobby to keep them occupied. Many needed something to help them regain a sense of control during a time of chaos – creating a starter, nurturing it, experimenting with the process of sourdough recipe creations, and enjoying the results feels empowering. The reality is sourdough is both incredibly complicated and incredibly simple at the same time.

If you are in the Central Bucks County area, you are lucky enough to live close to one such local sourdough baker who has built quite a following for her delicious and clean bakery creations. Alexis Howerton, owner of Pedestrian Farm in Solebury, answered some questions about her business, why she started, and where you can taste her products. 

Question:  Alexis, tell us about the inspiration behind Pedestrian Farm

Alexis:  The idea for Pedestrian Farm began about 15 years ago, when a cheese monger at a local shop called my choices "pedestrian." Despite being in graduate school for neuroscience at the time, I found the pretentious comment inspiring, and vowed to start my own “Pedestrian Farm” someday. That “someday” came to fruition when my family and I moved to New Hope in 2020. While some may be perplexed by the name (does anyone want pedestrian sourdough?), it embodies a sense of simplicity consistent with Pedestrian Farm’s goals and approach to feeding our community, and also makes us smile. 

Question:  Sourdough bread has become a signature offering at Pedestrian Farm. What benefits do you see with sourdough baking?

Alexis: I grew up in San Francisco eating sourdough bread, so my primary motivation in baking it is that I find it delicious. Secondary to this, sourdough baking aligns with my philosophy of using simple, whole, and minimally processed ingredients. Swapping store-bought bread for sourdough or other homemade yeasted breads is an easy way to eliminate unnecessary additives and processed ingredients from our diets. At Pedestrian Farm, our sourdough bread is made with just three ingredients: organic flour, water, and salt. It's a refreshing alternative to the lengthy ingredient lists found in commercial bread. 

Kim:  I can certainly relate to that – I got into sourdough baking to cut down on the amount of sugar my family was eating. You completely leave it out with most sourdough loaves! 

Alexis:  Absolutely. None of our breads have added sugar, just local honey in a few of the specialties like our challah and rye bread. Can’t say the same for our browned butter sourdough chocolate chip cookies though! 

Question:  Where did you get your first starter (and do you still have it)?

Alexis:  A lot of people have strong feelings about their starter and its history. I don’t happen to fall into this camp. I bought mine from King Arthur, but many people have success making their own. For those hesitant to start their own, I make mine available to our customers who are interested in trying their hand at sourdough baking. I’m fortunate that I’ve never had any tragic starter mishaps, but always keep a little extra in the back of the fridge just in case. 

Question:  With your background in neuroscience, how do you apply scientific principles to sourdough baking?

Alexis: My scientific background has certainly influenced my approach to sourdough baking. Understanding the science behind variables such as fermentation, time, temperature hydration, and protein content allows me to be intentional as I adjust recipes, and the ability to keep a good lab notebook allows me to to track my process and progress. It's a fusion of science and art that makes the process enjoyable for me, even meditative at times. I'm constantly experimenting with different variables and anticipate our recipes will be continually evolving. 

Question:  Dutch-oven or open-bake?

Alexis:  I used a cast iron Dutch oven that was a wedding present when I started. After I started baking more regularly, I was gifted the Challenger Loaf Pan. This thing is the beast of Dutch ovens and HEAVY. It was so heavy that it basically lived in my oven through this period of my baking, rendering the oven useless for any other cooking. Once I started baking more than a few loaves per day, I bought a baking steel (and then a second) and haven’t looked back. I currently bake in a double oven, and it is serving me well as I put out about 40-60 loaves per bake day. 

Question:  Without giving away your secret recipes, any tips or tricks you can offer other sourdough bakers?

Alexis:  Honestly, I don’t really believe there’s a secret sauce to it. I believe anyone can make delicious and healthy bread at home. My advice to those getting started is simple: embrace the process, find joy in the journey, and take good notes on what is working and what isn’t. You don't need secret recipes or special tricks to make delicious and healthy bread at home. Be open to experimentation and learn from your mistakes. Sourdough baking is a beautiful blend of science and creativity, and anyone can master it with practice and patience. But not everyone has the time or interest, and I enjoy it, so here I am.

Question:  How has the local community responded to Pedestrian Farm?

Alexis: We’ve had a tremendous response from our neighbors in New Hope and Doylestown and have folks traveling to pick up our bread from throughout Bucks County. The majority of our customers place pre-orders on our website for pickup at the farmstand near Carversville each week, and we’ve been selling to capacity most bake days. In response to the growing demand, we’ve just purchased a bigger bread oven, and are in the process of expanding pickup spots throughout Bucks County. We’ve also started selling at pop-up markets and farmers markets to get more face-to-face time with the community. We try to make it to Rice’s Market just down the road at least once a month, where we’ve enjoyed meeting a wonderful mix of locals and tourists. 

Question:  What does the future hold for Pedestrian Farm?

Alexis:  We are in an exciting growth phase, and I anticipate looking back in a year and marveling at how much we’ve evolved. As we explore new grains, hydration levels, and additional flavors, we aim to deepen the flavor experience and expand our offerings for our customers. We are also excited to be collaborating with local retail partners to bring our bread to more convenient pickup locations throughout Bucks County. 

FOR MORE INFORMATION, A LIST OF PRODUCTS AND AVAILABILITY, OR TO PLACE AN ORDER, PLEASE GO TO:  www.pedestrianfarm.com 

By: Kim Hawksworth, Realtor and Amateur Baker with Alexis Howerton, Pedestrian Farm