BUSINESS FEATURE
BY BROOKE SJOBERG
The San Francisco-style sourdough is made fresh daily at the bakery.
SAN FRANCISCO SOURDOUGH
Sanford Sourdough Bakery 1025 Sendero Springs Drive, Ste. 160, Round Rock www.sanfordbakery.com 512-800-0414 Hours: Wed.-Sat. 9 a.m.-6 p.m., closed Sun.-Tue. shaped, and put them into proo ng baskets, where they remain for the afternoon in cold storage to proof. 4 After the dough has rested overnight, sta insert the shaped loaves into a preheated steam oven. Sanford Sourdough Bakery owner Meriann Sanford said the preparation for a batch of sourdough takes around 24 hours. 1 Bakers mix the starter, our, salt and water to make bread dough, which is left to ferment for four hours. 2 Once fermented, the dough is stretched and folded every 30 minutes. 3 Bakers divide the dough into loaves,
One of the more popular sandwiches on the menu is the pastrami on marbled rye ($14.45) made with pastrami sourced from San Marcos.
Meriann Sanford opened her bakery in January 2020.
PHOTOS BY BROOKE SJOBERG COMMUNITY IMPACT
Sanford Sourdough Bakery Round Rock business specializes in California-style techniques, avors W hen Meriann Sanford moved to Round Rock in 2018 with her family,
Round Rock in January 2020. Sanford has since expanded her product selection to include sourdough cinnamon rolls and sandwiches. She also stocks her store with farm-fresh eggs and other products from local businesses. She said ingredients used in the bakery are also locally sourced, including organic our milled each week at the Barton Springs Mill and pastrami that comes from a butcher in San Marcos. “When we opened up the bakery, we decided that we wouldn’t sell anybody something that we wouldn’t feed to our own children,” Sanford said. She also sells portions of her starter so customers can make their
own San Francisco-style sourdough. For those who want to learn the Sanford way, she created an online course available through the bakery’s website. “Once somebody buys the class, it’s theirs forever, so they can go back and relearn it if they want to,” she said. Each day, bakery sta mixes, kneads and shapes the dough before allowing it to rest overnight. In the morning, the variety of sourdough goods are baked in a steam oven to produce the crispy, bubbly crust San Francisco sourdough is known for. “I tell the new bakers here all the time that there’s nothing particu- larly special about what we do other than we make a lot of it,” she said.
she brought with her a 10-year-old California-style sourdough starter. She said she intended to use the starter, which is a fermented dough used to make sourdough bread rise, to continue making fresh bread for her family. Five years later, that bread starter is in every item served at Sanford Sourdough Bakery. Sanford said she started out sharing loaves of bread with friends at church, nding she had enough demand locally to begin selling baked goods at farmers markets ve days a week before opening her brick-and-mortar location in north
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