The Sourdough Sage: Jenny from Bread and More

Jenny at a market with her sourdough creations.

What made me notice Jenny's Instagram account ‘Bread and More’ among the plethora of sourdough enthusiasts out there? It was the writing on her apron: “introverted but willing to discuss sourdough”. The sentiment resonated; I've been labeled “quiet” my whole life, but if you get me on a subject I'm passionate about, you won't be able to shut me up! I complimented her on the apron (and impressive sourdough art) and we dove a little deeper into her story. 

Like many people out there, Jenny started making sourdough as a hobby during the pandemic, but for her, the art of baking also became a metaphor for healing. Jenny's journey to wellness took a lot of time and effort.

In addition to taking online orders, you'll find Jenny selling her sourdough at the Wheaton and Geneva farmers markets. Stop by her booth and say “hi!”. She'll love to chat…as long as it's about sourdough!

Tell us a little about yourself!

Hi, I’m Jenny! I live in Warrenville, IL with my husband and we have seven grown children and two grandbabies who keep life interesting and full of joy. When I’m not baking bread, I work in healthcare, and somehow, sourdough has become the perfect balance to that fast-paced world. My husband and I love working out, although with market season, workouts usually take a back seat to my sleep schedule.

How did you get into making sourdough? How long have you been at it?

It all started as a pandemic hobby, like it did for many of us, but it quickly became so much more. I’ve been baking sourdough for several years now, and what began as a curiosity turned into a passion and now a small business. There’s something incredibly grounding and beautiful about the process, and of course, the community that’s grown from it.

Jenny’s beautiful sunflower loaf

How did your own health journey inspire you?

Living with lupus has been a big part of my story. It pushed me to take a closer look at what I was putting into my body and how it was affecting me. That’s when I started exploring clean eating, not as a trend, but as a real way to support my health and feel better day to day. Sourdough became a key part of that shift. The long fermentation, simple ingredients, and gut-friendly benefits aligned perfectly with the kind of nourishment I was searching for. I wanted real bread, the kind our grandparents made, and I realized I could make that for myself, my family, and eventually my community too.

What are the health benefits of sourdough?

Sourdough is easier to digest thanks to the long fermentation process, which breaks down gluten and phytic acid. It also supports better blood sugar stability and contains beneficial bacteria for gut health.

What equipment would someone need to get started making their own?

You don’t need much to start! A digital scale, mixing bowl, Dutch oven, banneton (or even just a colander with a towel), and a jar for your starter. A bench scraper is nice to have but not essential. More important than equipment is patience.

What are your best tips for sourdough rookies?

Start simple and give yourself grace. Your starter doesn’t need to be perfect, it just needs to be alive and active. Learn to read your dough instead of the clock, and take notes so you can track what works in your kitchen.

Where can folks find your sourdough?

You can find me at the Geneva & Wheaton Farmers Market and a few other pop-ups locally. I also take custom orders through my website www.breadandmore.net and share behind-the-scenes content on Instagram, Facebook and Tik Tok at @breadandmore4u.

Favorite “crunchy” spot near you (outdoor area, shop, restaurant, cafe, etc.)

One of my favorite local spots is Arwa Yemeni Coffee. It’s a small Yemeni coffee shop, but nice place to slow down and think about new bread flavors!