Hello Bread

Slow fermented sourdough bread made in a home kitchen with stone-milled flour, salt, and water.

Hello Bread is the baking project of Walter Nichols. We make slow fermented sourdoughs using wild yeasts, stone-milled flour, salt, and water — nothing else. Each loaf is hand mixed and baked hot and bold in a home kitchen. The process spans two days, giving wild microbes optimal time to begin breaking down complex grain cells. The resulting bread has a deep, faintly sour flavor, a range of textures, and is easier to digest than quick-breads. Bread is available for pre-order pickup at the Dripping Springs Farmers Market and at Flitch Coffee on Saturdays.

Our sourdoughs are leavened entirely with wild yeasts — no commercial yeast is used. Loaves are hand mixed using only stone-milled flour, salt, and water. The dough undergoes a two-day slow fermentation process, which allows wild microbes extended time to break down complex grain cells, improving digestibility. Bread is baked in a home kitchen rather than a commercial facility.