FAQs

ARE YOU OPEN?

Weiss Ferments is now Closed. Please visit our Sourdough Bread company page here: Leavened.

HOW DO WE GET TO YOU?

We are located at 240 Bohlen Rd, Gilboa, NY 12076. For pickups, please use the main driveway.

WHAT KIND OF BREAD ARE YOU OFFERING?

All of our breads are sourdough breads. We use no commercial yeast. But this doesn’t mean they are all “sour.” Sourdough simply refers to the natural fermentation process of traditionally made bread using a starter, or “mother.” Our Mother (the ‘Bed-Stuy Rye’) is fed a steady diet of Red Fife bread flour and Farmer Ground Whole Rye (along with the best water in the country).

WHAT IF I CAN’T FINISH AN ENTIRE LOAF? HOW DO I STORE IT?

Sourdough bread has a much longer counter-life than store-bought bread. It can typically be left out for 5-6 days. Once you cut into a loaf, simply store it cut side down on your cutting board or lightly wrap it in beeswax cloth. Never store in plastic bags UNLESS you plan to freeze it. Sourdough freezes very well and will last up to four months.

IS ANY OF YOUR BREAD GLUTEN-FREE?

No. At this time, we are using organic whole grains in all of our bread. However, with sourdough, the natural fermentation process produces healthier bread than commercial yeasted bread. They are much easier to digest and much more nutritious.
**If you do have Celiac Disease it's best to avoid sourdough bread!

WHERE ARE YOU LOCATED?

We are operating out of our farmhouse in the town of Conesville, New York in the Northern Catskills. We’re a part of the great county of Schoharie.