Hello Bread is the baking project of Walter Nichols based in Austin, Texas. Slow fermented sourdoughs are made from wild yeasts, hand mixed simply with stone-milled flour, salt, and water, and baked hot and bold in a home kitchen. The process spans two days, giving the wild microbes optimal time to start breaking down the complex grain cells. The resulting bread has a delightfully deep, faintly sour flavor, a compelling range of textures, and is easier to digest than the quick-breads you'll find at the supermarket.
Hello Bread’s current pop-ups:
Flitch Coffee: Saturdays 9a - noon
Dripping Springs Farmers Market: Wednesdays 3p - 6p