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Answers to the questions we get asked most. If yours isn't here, reach out — we actually respond.
Ordering
How does ordering work?
Feral Dough runs bake windows — limited ordering periods for each batch. When a bake window opens, you browse the available loaves, place your order online, and pay upfront to reserve your bread. Orders close when we sell out or the window closes, whichever comes first.
Can I order in advance for a future bake?
Not yet — we open orders close to each bake date so we can plan quantities accurately. Follow along on social media or sign up for notifications so you don't miss an opening.
What if I need to cancel my order?
Because each loaf is baked to order, cancellations aren't guaranteed. Reach out as early as possible and we'll do our best — but if we've already started your loaf, we might have to say no (and then eat it ourselves, which is a sacrifice we're willing to make).
Do you offer subscriptions or weekly drops?
We're working on it. For now, bake windows are the move. Stay tuned — a subscription model is on the roadmap.
Pickup
How does pickup work?
After your order is confirmed, you'll receive pickup details including the location, date, and time window. Pickups are currently in Chandler, Arizona. Bring your order confirmation and your appetite.
What if I miss my pickup window?
We'll do our best to accommodate, but bread won't be held indefinitely. If something comes up, contact us as early as possible and we'll see what we can work out.
Do you ship bread?
Not currently. Sourdough is best fresh, and shipping it properly is genuinely complicated. We're focused on local pickup for now.
Allergens
Does your bread contain gluten?
Yes. All of our sourdough loaves are made with wheat flour and contain gluten. We do not currently offer gluten-free options.
What other allergens should I know about?
Our loaves may contain wheat, dairy, eggs, nuts, and seeds depending on the variety. Each product listing will include specific ingredients and allergen information — please read carefully before ordering. When in doubt, ask us.
Is sourdough safe for people with gluten sensitivity (not celiac)?
Some people with non-celiac gluten sensitivity find long-fermented sourdough easier to digest than commercial bread, because the fermentation process breaks down some of the gluten. However, this is not the same as being gluten-free — if you have celiac disease or a severe sensitivity, our bread is not safe for you.
Sourdough Basics
What makes sourdough different from regular bread?
Sourdough is leavened naturally by wild yeast and beneficial bacteria — no commercial yeast needed. The fermentation process (which can take 12–48 hours) develops complex flavor, improves digestibility, and creates that signature chewy crumb and crackling crust. It's slower, harder, and worth every minute.
How should I store my sourdough?
Store cut-side down on a wooden board or in a paper bag at room temperature. Avoid plastic bags — they trap moisture and soften the crust faster than you want. Sourdough keeps well for 3–5 days; slice and freeze what you can't eat fresh.
How do I revive a loaf that's gone a little stale?
Run the outside under a quick splash of water and put it in a 350°F oven for 10–15 minutes. You're welcome.
What's the deal with wild yeast? Is it really feral?
Wild yeast is literally everywhere — in the air, on the grain, on your hands. A sourdough starter captures this ambient yeast and cultivates it over time into a stable, active culture. So yes: feral is exactly the right word. The starter lives in Amaris's kitchen and has been going for years. It has a personality.
Still have questions?
Send us a message and a human (Amaris) will get back to you. Usually pretty fast, unless she's in the middle of a shape.
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