@lady.sourdough | Creator profile on Nutcake

What kind of content does Jessica Natvig make?

Jessica Natvig offers a delightful journey into the world of sourdough and home baking. On Instagram, she shares mouthwatering recipes for everything from classic loaves to unique cookies and English muffins, all crafted in her own bakery. Beyond the delicious recipes, Jessica also provides invaluable insights into building a micro-bakery business and embarking on your own sourdough adventure, making her a go-to resource for aspiring bakers and food enthusiasts alike.

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I decided to elevate my loaves by including 20-30% fresh milled flour into each of my blends. For example:

My traditional loaf has 25% fresh milled red wheat berries & my seeded ancient grain loaf contains 30% spelt. I mill all the flour needed for my blends either the night before or morning of mixing the dough to ensure the most nutrients remain in the dough as it can die out quickly.

Including organic fresh milled flour along with our organic all purpose flour is a step I have wanted to make for some time as it offers a number of health benefits:

More nutrients are retained with fresh milled unlike commercially milled flour because the bran and germ remain. The germ contains oils, vitamins, minerals, and antioxidants such as:

* Vitamin E
* B vitamins
* Magnesium
* Iron
* Zinc
* Healthy fats
* Antioxidants

The reason why commercial flour has been stripped of the wheat & germ is due to the increased shelf life this provides. Making it easier to produce in mass quantities. This is also a reason why so many have digestion issues when it comes to commercial gluten products. Fresh milled flours (especially when paired with the long sourdough fermentation process will make this bread much easier to digest, especially for those with gluten sensitivities.

So while it’s an extra step and cost to include this into my sourdough artisan loaves I’m so exited to offer it locally here in Bend!

You can pick up our loaves & other sourdough baked goodies at the NW Crossing Farmer’s Market located at Northwest Crossing Dr in Bend, Oregon every Saturday from 10am-2pm starting May 30th! We hope to see you there 🫶 @nwxfarmersmarket

#sourdough #microbakery #cottagebakery

Moving our little bakery from Florida to Oregon 🌴🌺-> 🌲🌷

There has been a lot of holding our breath to get here, and me constantly imagining I would end up delivering my baby on a plane 😅 but we are officially in Bend and working on getting our bakery equipment set up in our new place!

We’ll be at the Northwest Crossing Farmer’s Market on Saturdays from 10am-2pm. Season starts the last Saturday of May 🥳

You’ll be able to find our signature sourdough cookies, traditional artisan loaves (with rotating flavors every market) sliced sandwhich loaves, English muffins, and a variety of other goods- all sourdough of course!

You can find more market updates here @nwxfarmersmarket as we get closer to opening weekend 🤗

We hope to see you there! 🍞✨

*this video was previously recorded in Florida*

#sourdough #cottagebakery #levain #farmersmarkets #supportlocal

This sourdough loaf flavor is anything but ordinary, and perfect for those who love bold flavor without dairy 🥖

A customer and friend of mine who loves my cheddar & everything seasoning loaf and my jalapeno cheddar loaf asked if I could make her some everything seasoning jalapeno loaves since she tries to avoid dairy.

Thanks to her, everything jalapeno artisan sourdough loaves will be joining my menu 😋

Comment “SOURDOUGH” if you are new to sourdough but want my free guide DM’d to you for making a sourdough starter from scratch so you can start making your own loaves! (You can also find it linked in my bio)

Here is what I did:

I took my favorite basic sourdough recipe and added 25g of everything bagel seasoning and 2 sliced jalapeños per loaf. I didn’t want to overwhelm the loaf with salt from the seasoning so you can either add less salt to your loaf and more seasoning or keep the same amount of salt and add less seasoning. Next time I’ll probably add more seasoning to the dough and bump the salt content down on the actual loaf. (Example: my recipe calls for 10g salt per loaf, I’ll try 8g salt and 40g seasoning in the dough.)

I also saved extra everything seasoning to add to the outside.

A tip for the jalapeños: I prefer to roast my jalapeños, after slicing I bake them at 350F, the time varies based on amount being baked but for the large amount I was doing I baked for 15 mins, stirred and baked for another 15 minutes. You can also lower the hydration in you base sourdough loaf recipe too if preferred. I noticed baked the water out of the jalapeños allows me to skip that. Adding 20g of honey to your loaf will also remove some of the heat if you prefer to not have as much spice!

Have you tried this flavor before, or would you? I was super happy with how it turned out!!

*previously recorded before our move.*

#sourdough #sourdoughstarter #microbakery #cottagebakery

Who is Jessica Natvig’s audience?

Jessica Natvig's audience is likely comprised of home bakers and aspiring micro-bakery owners in the US, actively seeking detailed sourdough recipes and baking techniques. Their high engagement rate (3.31% ER on Instagram, exceeding the platform benchmark of 1.5%) signals strong interest and a propensity to interact with content, indicating they are likely to explore further resources and potentially purchase related products or courses. This audience is primed for educational and inspirational content, suggesting a high potential for conversion on Nutcake.

Which creators are similar to Jessica Natvig?

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