At The Sourdough People, we are passionate about highlighting the dedicated artisans behind the loaves that nourish both body and soul. Today, we are honored to feature Jessica Youngblood, a talented microbaker and the founder of Doughbauchery™, an organic sourdough microbakery based in Los Gatos, California. Jessica’s journey into sourdough began as a personal exploration—one sparked by a shared experiment with her father in early 2023. What started as a bonding activity quickly became a profound passion, offering her not only an outlet for creativity but also a deeply personal means of reconnecting with herself amidst the joys and challenges of motherhood.
Through Doughbauchery™, Jessica has cultivated a unique approach to sourdough that is deeply influenced by her Bay Area roots, a strong connection to high-quality ingredients, and a commitment to continuous experimentation. From mastering techniques like Bassinage, Autolysing, Fermentolysing, and the Aliquot method to incorporating fresh-milled grains and locally sourced ingredients, she has developed a style that is both innovative and deeply traditional. Her ability to adapt her baking to the distinct tastes of different communities—from the more experimental palates of San Jose to the appreciation for high-quality, naturally fermented loaves in Los Gatos—demonstrates not only her technical skill but also her dedication to serving her customers.
Jessica’s microbakery stands as a testament to the power of small-scale, community-focused baking. She supplies her handcrafted loaves through weekly bread drops on Hotplate, collaborates with local markets, and will soon be the official bread vendor at Mountain Market on Summit Road from May to October 2025. Beyond just selling bread, she is also deeply invested in educating and inspiring other bakers—from beginners just starting their sourdough journey to experienced bakers looking to refine their craft. Whether it’s through sharing knowledge on Instagram, sourcing high-quality flours and ingredients, or experimenting with innovative baking trends (including her spicy Hot Ones-inspired lineup), Jessica’s work is a reflection of her unwavering dedication to the sourdough community.
We are incredibly grateful to Jessica for taking the time to share her story, insights, and expertise with The Sourdough People. Her journey is a beautiful example of how sourdough can be more than just bread—it can be a source of personal growth, connection, and creativity. We invite you to enjoy this in-depth interview and be inspired by the passion and artistry behind Doughbauchery™!
Can you tell us a little about yourself?
My name is Jessica Youngblood. I am 32 years old and a mom of two little rascals (2- and 4-year-olds). I grew up with an aspiration to become a singer/songwriter, but as life changed, so did my goals. I went to college for Entomology, although I didn’t finish—my dream was to travel as an Arachnologist and discover new arachnids all over the world. I still have friends who send me pictures of insects and arachnids to identify (I love it).
Soon after my stint in college, I worked in a law office for three years, but the 9-5 aspect was not something I meshed with well. Once COVID hit, I took that time to nest into motherhood. I was pregnant with my son during the beginning of the pandemic, and having that option to stay home felt right.
I’ve been baking my whole life, but only after everything opened back up post-COVID did I find sourdough. It was January 2023 when my dad pulled me aside, asking if I wanted to join him on a sourdough adventure. My dad and I are very close, and it was a fun experiment to do. I realized soon after that sourdough was something I needed.
As a mom of two small children, I lost a bit of myself in motherhood. By finding my foundation with sourdough, it brought a bit more of myself to the surface with every bake—I knew I was hooked for life. Fast forward to today, and I just celebrated one year of Doughbauchery™ in January 2025, my organic sourdough bread microbakery.
I love to help people understand sourdough. Only being two years into this, I’m no expert, but I’ve learned so many useful tools along the way. My goal is to encourage bakers of every level to discover, experiment, and nurture a passion for baking with sourdough. Not only has it helped as my therapy for finding myself again, but it has truly added healthier options for my family, and I’m so grateful to be the one to provide that.
Where were you born, and where do you live now?
I was born in Fremont, California. Throughout my life, I’ve been a Bay Area mutt, moving from San Jose to Saratoga, Monterey Bay, and eventually Los Gatos, CA.
How have these places influenced your approach to sourdough?
Absolutely! I feel that your community can influence so many factors in your life, and mine surely has. From shopping at better grocery stores, adding quality ingredients, and understanding how each environment responds to different bakes—it all matters.
I know my Los Gatos neighbors appreciate the quality put into every loaf, but they tend to avoid the sweet bakes. Whereas in San Jose, I have a good following who love sweeter bakes, bread, and are more willing to try new experimental flavors I offer.
There is also a beautiful mix of cultures that have helped me enter a new level of baking. My community has introduced me to different flavor combinations and inspired countless loaves.
What do you love most about where you live now?
100% the people. My neighborhood is filled with small families, entrepreneurs, CEOs, and just incredibly inspirational people who fill my cup every day. From amazing business advice to friends-turned-family, I love my community so much.
Not to mention all the wonderful aspects Los Gatos has to offer with local small businesses—the community is so welcoming to new and up-and-coming businesses.
Any favorite local markets or shops related to baking?
I love going to the Saratoga and Los Gatos Farmers Markets, as well as the Mountain Market when it’s open from May to October. I shop for other items at either Lunardi’s Grocery Store or Saratoga Meats for specialty items.
Do you have a favorite local bakery, cafe, or farmer’s market that inspires you?
Mountain Market! It’s the sweetest farmers market up Summit Road. Right now, it’s off-season, but it starts back up in May. There are amazing vendors from all over, and it’s such a family-oriented area—you just feel safe, seen, and appreciated anywhere you go.
I will be their exclusive bread vendor for this coming summer season, and I’m so excited since I’ve been building a relationship with so many families up there as their sourdough dealer.
Are there any regional ingredients or traditions that influence your sourdough style?
Honestly, when I started creating my own recipes, I was just winging it. Sourdough is one big experiment, but I did dabble in different traditions along the way.
I found that using the Tartine method was a huge help moving forward. I’ve experimented with the Bassinage technique, as well as Autolysing and Fermentolysing. I like to learn as many tricks as I can for different methods, including pH balance, temping the dough, and always cold proofing to build flavor.
Right now, I’ve been utilizing the Aliquot method—this ensures I don’t overproof during these colder months, where sometimes my bulk fermentation can run 16+ hours.
I love to work with organic ingredients. Recently, I purchased a mill and have been learning the art of fresh milled grains. It’s been an amazing process but also a learning curve from regular store-bought flour.
I also have access to fresh cacao, some of the spiciest peppers in the world, and a few other specialty ingredients that I love incorporating into my loaves.
What are your go-to tools or equipment for sourdough? Any specific brands you swear by?
I would be nothing without my Simply Bread Oven, my Doap™ cleaning bar, scale, and bins. My oven has been an amazing addition to my bakery. I used to spend 20+ hour days with the oven on at different temps to complete either my weekly orders or market prep. With my oven, I have reduced that to 4-6 hours at most. I’m so grateful for the added time to be with my family.
For my bins, I have a variety of sizes that help me put things together. They’re all food-safe and help me with different items to prep. Running an at-home microbakery can be slow at times, so when I only have a few orders, it’s nice to be able to use a smaller bin as opposed to market days when I need to make 70+ loaves at a time.
My scale is an Escali San Jamar. My mom gifted it to me when I opened Doughbauchery™, and it’s been a saving grace with measuring out anything and everything. It has a removable top, so cleaning is a breeze between batches.
Brand-wise:
- I love Doap™—it truly is the best tool for my bakery as I’m always elbow-deep in dough, and cleaning is so much easier.
- For bakery whisks and spurtles, I love Floaty Goat Sourdough. I’ve always appreciated the smaller businesses that put so much care into their products.
- Bread bags and bowl covers from Nectar and Nest Home.
- My Lanon Gloves have saved me on so many occasions.
I’m sure I could go on and on about wonderful products!
Which flours or ingredients do you prefer? Do you have favorite suppliers or local sources?
I recently connected with my favorite cheese vendor at the farmers market, Step Ladder Creamery. They offered me a deal where I’m able to purchase a bucket of cultured unsalted butter, and it’s been a dream! I also purchase their cheeses.
I like to use Redmond’s Real Salt, local olive oil farmers, and local honey from either my parents’ bees or local vendors. Our family chickens have been slowing down on producing eggs, so I purchase my eggs from the farmers market.
For flour, I started using Organic King Arthur Bread Flour and swore by it. After finding my foundation with sourdough, I turned to different brands to find the right fit. I’m still using Organic King Arthur Bread Flour, but I tend to include a variation of:
- Caputo ‘00’
- Barton Springs “Rouge de Bordeaux”
- Bob’s Red Mill “Dark Rye”
- Wheat berries from Pleasant Hill Grain and Grains from the Plains
- Sometimes, I’ll venture into Ballerina Farms “Farm Flour”, since it has a protein content of 14%—which is insane! I find it gives a beautiful structure when I’m testing new loaves.
For beginners, I always recommend using Organic King Arthur Bread Flour.
Are there any cookbooks or baking books you keep coming back to? Why do they resonate?
I’ve always collected cookbooks and baking books. It’s so fun to see different takes on a similar recipe. Some favorites are:
- Peter Reinhart’s Artisan Bread Every Day – This is the book I began sourdough on. My dad purchased it about a decade ago, and once I opened Doughbauchery™, he gifted it to me. It will always hold a special place in my heart.
- The Perfect Loaf by Maurizio Leo – He is an incredible baker, and I’ve learned so much through his recipes and techniques.
- Daily Sourdough by Lisa Bass – It’s been a wonderful book full of everyday recipes.
What websites, blogs, or resources do you find most valuable for sourdough inspiration?
I find inspiration from my fellow bakers on Instagram and through everyday life. I don’t really search for ideas online; I tend to have too many ideas at once and must slow down to see things through.
It’s easy to become overwhelmed with aspirations through baking, and I’ve made it a goal for this year to not invest time in searching for ideas online but rather nurture what naturally comes into play. Of course, I do take inspiration from my Instagram feed—there are so many incredibly talented bakers showcasing their ideas, and it’s easy to aspire to try something similar.
What’s one product or resource you wish you had discovered sooner in your journey?
The Sourdough Community!
When I started my sourdough journey, I kept to myself aside from looking up recipes online. Since I’ve been baking my whole life, I made the wild assumption that I could tackle sourdough without an issue—but sourdough is humbling.
It took me a while to truly immerse myself in the sourdough community and eventually reach out for tips and tricks. I was so nervous I wouldn’t be accepted or good enough to receive information to strengthen my techniques.
Little did I know, the sourdough community is family and open to anyone and everyone. I’ve made beautiful friendships and learned incredibly helpful information that has built Doughbauchery™ into what it is today.
Where can people buy products, connect with you, or support your work in the industry? Is there anything else you want readers of this interview to know about you?
I have weekly bread drops on Hotplate with two pick-up locations. Then, this coming May–October, I will be the official bread vendor for the Mountain Market on Summit Road in Los Gatos, CA.
I’ve mainly used Instagram and Hotplate for my orders, and if anyone would like to place an order or work with me to create a custom loaf, all they would need to do is reach out on either:
- Instagram: @Doughbauchery
- TikTok @Doughbauchery
- YouTube @Doughbauchery
- Threads @Doughbauchery
- Email: doughbauchery@gmail.com
Closing Thoughts
As we wrap up this inspiring interview, we want to extend our deepest gratitude to Jessica Youngblood for sharing her incredible sourdough journey, insights, and expertise with The Sourdough People community. Her passion for baking, commitment to high-quality ingredients, and dedication to education and experimentation truly embody the heart of the sourdough movement. From her thoughtfully crafted loaves at Doughbauchery™ to her engagement with fellow bakers and customers, Jessica’s story reminds us of the power of small-scale, community-driven baking and the joy of creating something meaningful with our hands.
We also want to thank you, our readers, for taking the time to explore this feature and celebrate the craft of sourdough alongside us. The beauty of sourdough lies in its endless possibilities, its ability to connect people across generations and geographies, and the constant learning that comes with it. If this interview has inspired you, we invite you to continue the conversation and become an even bigger part of The Sourdough People community.
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We’re honored to share this interview and celebrate the vibrant, growing world of sourdough with you.
Thank you for being part of this journey—we look forward to learning, baking, and growing together! 🍞✨
