Angelica's Bakery

Wild bread. Warm heart. Full of science.

I’m a biologist, a mom, and a weekend baker. I traded bat genetics for bread scoring and now bake wild, nourishing loaves with microbes and love— and I teach others to do the same.

About me

Hi! I’m a biologist and mom who now spends weekends elbow-deep in dough instead of bat guano. I traded bat genetics for bread scoring, and these days I bake wild, nourishing loaves with microbes, love, and a very well-fed starter.I also teach baking and fermenting—think of it as science class, but with snacks and zero tests. We dive into the why behind the dough, and yes, it’s just as fun as it sounds.One day, I dream of opening a bakery that’s open every day. For now, I share my bread one loaf at a time—every Sunday, from my porch to your table.P.S. Ask me about bats

Bread Club

Love sourdough? Join the Bread Club and get access to my weekly bakes at a special member price.The Bread Club is how I stay organized and offer bread to our local community on weekends.Here’s how it works:
You commit to 5 loaves at a time and pay up front. Pickups are flexible—you can come weekly, biweekly, or skip a week with notice. It’s a simple way to stay stocked with fresh bread while supporting small-scale, seasonal baking.When you join, you’ll get:
- 20% off the original prices
- Priority access to each weekend’s bake
- Order reminders and pickup details straight to your inbox
- Fresh sourdough made with science, heart, and wild microbesThe commitment is small, but the impact is real. Your membership helps keep this microbakery flowing and fermentation thriving.

Bake and Sip

A Microbial Adventure in Bread and DoughBread is alive—and so is this workshop. In this 3 to 4 hour hands-on session, you and your group will shape sourdough loaves, explore the microbial magic behind fermentation, and get a crash course in the science of structure, timing, and flavor.We’ll cover the basics of sourdough care and technique while diving into the wild world of fermentation—from gluten networks to starter behavior to how temperature and time shape your crust and crumb. All while sharing wine and snacks around the table.What’s included:
• Private 3–4 hour workshop for up to 5 people
• One bottle of wine per group
• One seasonal snacks board
• Shaped sourdough loaves to take home and bake
• All materials, flour, and tools providedCost: $350 per group of 5
Additional cost may apply depending on travel distance.Perfect for fermentation nerds, curious beginners, or anyone who wants to learn, laugh, and leave with their hands full of dough.

Contact

Have a question about bread, classes, or joining the Bread Club?Want to collaborate, place a special order, or just talk microbes or bats?Use this form to order bread, ask questions, or get in touch.You can also DM me on Instagram @theconservationbaker—whatever works best for you.

Bread Club

The Bread Club is my way of staying organized and baking for our local community on weekends—while keeping things small, personal, and rooted in care.When you join, you prepay for five loaves at a time and choose a schedule that works for you: weekly, biweekly, or flexible. You’ll get fresh, naturally leavened bread made with science, heart, and wild microbes—and you’ll be part of a growing community that values good food and slow fermentation.You’ll receive automated email or text reminders with that week’s options, so ordering is simple and low-effort. Need to skip a week? No problem—just let me know by Friday at 6PM, and your credit will carry forward.There’s no subscription, no expiration, and no pressure—you can stop any time.⸻How it works:
• Prepay for 5 loaves at discounted club pricing
• Pick your schedule: weekly, biweekly, or whatever works best for you
• Pickups are every Sunday after 1:00 PM in Stoneham, MA
• Skip with notice: let me know by Friday 6PM if you can’t make it
• Receive automated reminders via text or email
• Pause or stop anytime—this is all about ease and good breadNeed delivery for a big order or special event?
I can offer delivery within the region for an added fee, depending on distance. Reach out if you’re planning a gathering, office event, or anything worth celebrating with bread.Why Join?The Bread Club is more than just bread—it’s a way to support small-scale baking, nurture microbial biodiversity, and bring slow-fermented, deeply flavorful food into your life on your terms.You get reliable access to quality sourdough, and I get to plan ahead and bake more efficiently—less waste, more joy.

From Starter to Slice — Live Online Course

Learn to bake sourdough in real time, from scratch. This two-part, live online class walks you step-by-step through making your own sourdough starter and baking your first artisan loaf — with plenty of support and no prior experience needed.⸻How It WorksWeek 1 (Sunday): Make Your Starter — 1 Hour Live on Zoom
We’ll meet for a 1-hour session to mix your first wild yeast starter and cover the foundations of sourdough. You’ll learn:
• What a sourdough starter is and how to grow it
• What flour and water to use
• How to feed your starter each day
• How to tell when it’s strong enough to bake withYou’ll leave with a thriving little microbial culture and a clear, simple feeding plan for the week ahead.⸻Week 2 (Sunday): Bake Day — A Series of Live Zoom Sessions
We’ll start around 9:00 AM so your bread is ready for dinner. We’ll meet at key points throughout the day, guiding you through each stage with live demos and support in between.Bake Day Zoom Schedule:
• Session 1 (1 hr): Mixing + Intro to Sourdough — 9:00 AM
Learn about fermentation, hydration, flour types, and dough feel while we mix and begin the autolyse.
• Session 2 (30 min): Stretch & Folds — ~11:00 AM
Learn how to build dough strength through gentle folds. I’ll walk you through the first one, and leave you instructions for the rest.
• Session 3 (30 min): Shaping — ~3:00 PM
We’ll shape our loaves and set them up for their final proof.
• Session 4 (1 hr): Scoring & Baking — ~5:00 PM
Score your dough, set up your oven, and bake your first sourdough loaf! We’ll celebrate together as our bread comes out of the oven.⸻What’s Included
• 2 Sundays of live Zoom instruction
• Real-time WhatsApp support between sessions
• Printable class guide + timeline
• Access to The Bread Clubhouse — a private baking community
• Tips on tools, flours, and ongoing baking success⸻Pricing$130 per person
Includes all live sessions, support, and resources.
20% off for Bread Club members and the first 10 founding students — just $100!

Foolproof Sourdough Baking Plan for Beginners

Sourdough Baking Schedule
This guide walks you through a full sourdough bake from start to finish, beginning with feeding your starter the night before and ending with a golden, crusty loaf. You’ll find tips for timing, tools, and options to bake the same day or the next morning.⸻Tools You’ll Need
• 1 Baneton or proofing basket
• Lame or sharp razor for scoring
• Dutch oven with lid (or baking steel + steam tray)
• Parchment paper
• Mixing bowls
• Oven mitts + cooling rack
• Bench scraper + bowl scraperIngredients
400g Bread Flour (King Arthur’s or Bob’s Red Mill)
100g Whole Wheat flour
350g filtered water
10g salt
Rice flour for dusting baneton⸻The Night Before – Feed Your Starter
10:00 PM – In a clean jar, mix:
• 1 tsp sourdough starter
• 50g flour
• 50g waterLet ferment overnight at room temperature. It should be bubbly and doubled by morning.⸻Bake Day – Dough Prep & Fermentation10:00 AM – Autolyse (30 min)
Mix 400g bread flour, 100g whole wheat flour, and 350g water.
Let rest to hydrate flour and activate enzymes.10:30 AM – Add Starter + Salt
Add 100g bubbly starter and 10g salt (add salt gradually during folds).
Mix until fully incorporated.11:00 AM – 1st Stretch & Fold
Lift and fold dough from all four sides.11:30 AM – 2nd Stretch & Fold
Dough becomes more elastic.1:00 PM – 3rd Stretch & Fold
Bubbles begin to form.1:45 PM – 4th Stretch & Fold
Dough should feel strong and stretchy.Bulk Fermentation
Let dough rest undisturbed until it nearly doubles in size and becomes puffy and jiggly. Your kitchen should be between 78-82 F. If your kitchen is colder it will take longer to bulk ferment!⸻Shaping & Final Proof
3:00 PM – Pre-shape the dough
3:15 PM – Let rest for 15 minutes (bench rest)
3:30 PM – Final shaping, place into floured baneton
3:30–6:30 PM – Proof at room temperature, covered, until dough is airy and risen⸻Baking OptionsOption 1: Bake Same Day
6:15 PM – Preheat oven to 450°F (give it 45 minutes)
7:00 PM – Score and bake:
• 20 minutes covered
• 20 minutes uncovered
7:40 PM – Cool for 30–60 minutes before slicingOption 2: Cold Retard & Bake Tomorrow
6:30 PM – Cover and refrigerate dough overnight
Next Morning:
9:00 AM – Preheat oven to 450°F
10:00 AM – Score and bake as above

Starter Care Guide

If You Received a Dry StarterDay 1 – Wake it up:
1. Pour the entire contents of the jar into a clean glass container.
2. Add 50 g water and 50 g organic bread flour.
3. Mix well until smooth, cover loosely (with a lid or cloth), and keep at room temperature.Day 2 – Feed it:
1. Take out 50 g of the mixture (discard the rest).
2. Add 50 g water and 50 g organic bread flour, mix well, and cover again.Days 3–5 – Keep feeding daily:
• Remove 50 g, then feed 50 g water + 50 g organic bread flour each day.
• You should start seeing bubbles and a mild, tangy aroma — this means your starter is waking up!Days 6–7 – Strengthening phase:
• Keep feeding daily at room temperature.
• Around day 7, your starter should double in size within a few hours of feeding — that’s when it’s ready to bake with!After Day 7 – Maintenance:
• Once strong and bubbly, you can store it in the fridge.
• Feed it every 7–10 days using the same ratio (1 part starter : 1 part water : 1 part organic bread flour).
• Before baking, take it out and feed once or twice at room temperature to reactivate.⸻If You Received an Active StarterOngoing care:
1. Keep your starter at room temperature if you bake often (every 1–2 days). Feed it daily with equal parts by weight of starter, water, and organic bread flour (e.g 50g starter + 50g water + 50g flour).
2. If you bake occasionally, store it in the fridge and feed it every 7–10 days.
3. When you’re ready to bake, take it out, feed once or twice at room temperature until bubbly and doubled in size.Tips for success:
• Always use organic bread flour and room-temperature water.
• A healthy starter smells pleasantly tangy or slightly fruity.
• If it ever smells off or grows mold, discard and start over.
• Don’t worry if it takes a few days to get lively — sourdough is patient by nature!

About my bread

Every loaf I bake begins with curiosity, patience, and respect for both science and tradition. As a scientist and baker, I see breadmaking as a living process — one that blends fermentation, flavor chemistry, and a deep appreciation for time-honored craft.⸻Classic Artisanal Sourdough
Traditional Craft, Modern yet Balanced
My classic sourdoughs are inspired by European baking traditions but balanced for American taste — aromatic and flavorful, yet light and never too dense. Made with whole wheat flour for a rustic character, each loaf is slow-fermented and naturally leavened to develop a crisp crust and soft, open crumb.Variations:
I love exploring subtle twists on the classic loaf — from olive and herb breads to warmly spiced cinnamon variations. Each batch celebrates the same slow fermentation process that brings out rich flavor and digestibility while highlighting seasonal ingredients.⸻***White Sourdough or Baguettes with Khorasan WheatGolden, Sweet, and Nutty
This softer white loaf features a touch of Khorasan, an ancient wheat variety known for its beautiful golden hue and smooth texture. Khorasan imparts a gentle sweetness and nutty aroma that make this bread both nostalgic and refined. It’s perfect for those who love a lighter crumb but still crave the depth and soul of a traditional sourdough.⸻Rye BreadEarthy Depth, Aromatic Warmth
Rye has deep roots in European baking heritage — known for its hearty aroma and nourishing flavor. My rye recipes are crafted to balance that traditional depth with a milder, more approachable flavor that suits modern preferences. The result is a loaf that’s wholesome, aromatic, and full of character without being heavy or sour.⸻50/50 Einkorn Bread (Low Gluten)Gentle on the Body, Rich in Flavor
This loaf blends modern wheat with 50% einkorn flour, one of the oldest cultivated grains. Einkorn’s naturally softer gluten structure makes it easier to digest than typical wheat.I’m personally gluten sensitive (not celiac, but I carry one of the gene mutations linked to gluten sensitivity), so I developed this recipe with care and science in mind. Each loaf ferments slowly for over 30 hours, allowing enzymes and wild yeast to naturally break down gluten while enhancing flavor, aroma, and texture. The result is a loaf that’s deeply flavorful and gentle on the body.