Starter Activation
Cold Fermentation
Dough Hydration
Woodfire Char Ring
We begin with a vibrant, mature sourdough starter, fed with heirloom blue corn flour to achieve peak activity and complex flavor development.
A meticulous 72-hour cold fermentation process breaks down gluten, enhancing digestibility and cultivating the signature open crumb structure.
Precise water ratios are calculated for optimal texture, allowing the high-hydration dough to develop a supple, extensible quality.
The final bake in a wood-fired oven creates a leopard-spotted crust, achieving the perfect balance of char, chew, and structural integrity.
Landrace Flavors, Engineered
Our commitment extends to the source. We integrate unique New Mexican ingredients, understanding their impact on fermentation and flavor profiles.
Hatch Green Chiles
Heirloom Blue Corn
Lacto-Fermented Oil
Flame-roasted to perfection, these chiles introduce a smoky heat and subtle sweetness that harmonizes with the wild yeast's tang.
Finely milled blue corn flour adds a distinct earthy sweetness and unique hydration properties, contributing to a denser, more resilient crust.
Red chile pods lacto-fermented into garlic oil provide a probiotic kick and a nuanced acidity, complementing the sourdough's complex notes.
Zero Commercial Yeast. Pure Regional Fermentation.
We uphold a strict adherence to traditional methods, eschewing shortcuts for the integrity of true wild fermentation and authentic New Mexican ingredients.
Join the R&D Council. Experiment with our formulas, log your results, and contribute to the evolution of wild sourdough pizza.