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About

Quality Is the Best Recipe
Hi, I’m Gabi!

I’m the baker behind The Sour Schmidt. I love turning simple ingredients into something delicious and comforting. Every order is baked fresh and made as if it were for my own table. I can’t wait to share my bakes with you.

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Authentic Tradition
The Story behind the Sour Schmidt?

I’ve always felt that baking was in my blood, so to speak. My grandfather is a German immigrant who prior to moving to the states, owned and ran the Schmidt Bakery in Germany. I grew up enjoying the rich flavors of German baking and have always enjoyed baking and learning from my grandparents and parents.

I discovered sourdough baking about ten years ago and have worked to combine the flavors of my childhood along with incorporating new flavors that my family requests. Thus, The Sour Schmidt was born; flavors of my childhood and German heritage, combined with my love of sourdough. I love making bread that brings people comfort and connection. 

The perfect consistency, crunchy outside, airy inside
Proudly baking with Cairnsping Mills Flours

Chosen for their high nutritional content, incredible flavor, and consistent quality. They work directly with farmers across Washington and Oregon to grow and select varietals chosen for flavor, baking performance, and disease resistance and focus on rebuilding local food systems to make communities healthier, more prosperous, and resilient.

OUR FAVORITES:

  1. Hard Red Spring Wheat Flour
  2. Whole Grain Rye Flour
  3. Whole Grain Brown Rice Flour
Browse our Breads
Discover premium, stone-milled flour grown by Pacific Northwest farmers. Carefully selected for flavor and performance, our artisan flour and professional baking bread flour support local food systems while elevating your craft. Better flour starts here.