Sourdough Shenanigans

Mindy Atkins (they/them), baker and owner of the cottage bakery, Sourdough Shenanigans, believes that great bread should be simple - flour, water and salt. Flora, the sourdough culture and only source of yeast in the kitchen, is combined with freshly ground wheat berries and flour from Wheat Montana, then left to ferment overnight, developing a deep flavor profile. Great care is taken in the creation of these gluten goodies, whether it be grinding wheat berries into flour, hand-mixing each batch, or individually scoring every loaf.

The journey to sourdough began in 2017 as a creative outlet while working as a nurse at Seattle Children's in the Cardiac Intensive Care Unit. Having grown up baking yeasted bread with their maternal grandmother, Mindy was quickly successful in creating a sourdough starter and found the slow pace of sourdough to be a better fit for their schedule. The desire swiftly grew to bake more bread more often, and after making the move to Yachats in 2019, an opportunity arose in the form of the Yachats Farmers Market. Sourdough Shenanigans debuted at the farmers market in 2023 and has been baking for the community ever since. Great bread should be easy to find.

Sourdough Shenanigans is always accepting new ideas, suggestions and custom orders. Send yours to sourdoughmindy@gmail.com or find me on instagram, @mindy8kins.