The Sourdough Project began as a home project, to make anything and everything out of sourdough. Early in Jen and Dan’s sourdough journey, they became completely overwhelmed with the loaves of bread they were baking, so they decided to experiment with crackers. They were an instant hit at home, so they decided to share with friends and co-workers. Everyone fell in love with the tangy, flaky, and somehow cheesy crackers. ​We knew that we needed to share these crackers with our community and starting baking at home and selling at the farmers market. We quickly outgrew our small home kitchen and moved into a commercial kitchen where we continue to make the crackers by hand, with the same attention to every detail.

Jen and Dan believe that to make a truly delicious cracker, every ingredient matters. This is why they use heirloom wheat that is organically grown in Texas and fresh milled for them. They also use Organic Extra Virgin Olive Oil and pure sea salt. But the real secret ingredient is fermentation, our dough is allowed to cold
ferment for days.

The Sourdough Project supports small family farms and gives our crackers a distinctive taste not found in conventional wheat. They use no animal products in their crackers. The delicious “cheesy” flavor comes directly from fermentation.​ The Sourdough Project is committed to using only Heirloom wheat varieties grown organically in Texas and the wheat is freshly stone ground by Barton Springs Mill. The wheat in the crackers is then paired with organic extra virgin olive oil. The Sourdough Project always chooses organic because its better for our bodies and better for the planet.