Foraging for Wild Seeds

Our philosophy at Renegade Sourdough extends beyond just flour and water. We believe in utilizing the natural bounty that surrounds us, which is why we forage for wild seeds right here on our property.

Discovering Wild Flavors

Depending on the season, our property is home to a variety of wild, edible plants. We carefully harvest wild mustard seed, curly dock (rumex), and lamb's quarters.

Each of these seeds brings a unique flavor and texture profile to our baked goods. The wild mustard adds a subtle, earthy heat, while the curly dock provides a hearty, buckwheat-like crunch.

From Field to Cracker

After harvesting, the seeds are dried, cleaned, and sorted by hand. We incorporate them into our Foraged Wild Seed Crackers, which are made using the discard from our rye and wheat sourdough starters.

"It's a process that connects us directly to the land and ensures that no two batches are ever exactly the same."

When you eat our crackers, you're tasting a specific time and place in Mount Morris, Michigan.