One organic starter, kept alive since day one — and every loaf, book, and kit below grows from it.
Books, kits, and tools — all built on the same organic starter and the same slow method R. Salt has kept alive since day one.
Your kitchen is already enough. Cottage food law snapshots, pricing, packaging, and a full launch plan for a micro bakery run from home.
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One starter, 27 loaves. From your first boule to your finest loaf — whole grain, seeded, and enriched breads, step by step.
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Because every meal deserves a sweet ending. Sweet, simple, ready-to-bake recipes that put your starter to work beyond bread.
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Glass jar, dehydrated "Old Salt" starter, flour packet, and bamboo spoon — with a full activation protocol on the card inside. No feeding for weeks before it arrives, no guesswork once it does.
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Know your dough before you touch it. Enter your flour and water weights, get your hydration percentage and estimated loaf weight instantly.
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Know exactly when to start. Tell it your target bake time and kitchen temperature — it works backward to your full feed-to-bake timeline.
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Stop guessing your loaf's true cost. Batch size, ingredients, packaging, and your own time — one real cost-per-loaf, no spreadsheet required.
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After decades in a demanding, disciplined career, retirement brought a kind of quiet R. Salt hadn't prepared for. No mission waiting, no schedule to keep — just space.
He found his way back through bread. A jar of flour and water on the kitchen counter, tended daily, patiently — through plenty of failed batches before one finally held.
That same starter is still alive today, still rising, and still behind every recipe, book, and kit on this page.
This is Old Salt — built from nothing but organic flour, water, and patience. No commercial yeast, no shortcuts, just wild fermentation kept alive for a decade.
Every recipe in the series and every starter kit above is grown from this exact culture.
Long bulk ferments. Careful folds. A cold proof that does half the work while you sleep. Nothing here is rushed.
The same discipline that built a career now runs this kitchen — one loaf at a time.