Blog
Which sourdough loaf should I order? A guide to our breads
Sandwiches, toast, soup night or something spicy — how to pick the right loaf from the Kat's Lil Kitchen menu in Puriscal.
Is sourdough gluten-free? What to know before you order
Sourdough made with wheat still contains gluten. Here is an honest answer about long fermentation, digestion and what is safe — from a sourdough bakery in Puriscal.
Buying sourdough for the whole week: how to freeze and reheat it
Driving to Puriscal from farther away? Order two or three loaves at once. How to slice, freeze and reheat sourdough so the last slice tastes as good as the first.
How to keep sourdough fresh in Costa Rica's humidity
Humidity changes how fast bread stales and molds. Simple storage habits for Puriscal kitchens — counter, fridge, freeze, and reheat.
Sourdough and Costa Rican breakfast: simple pairings that work
From café con leche to gallo pinto on toast — easy ways Puriscal families enjoy sourdough with everyday Costa Rican breakfast habits.
Sourdough vs commercial yeast: benefits for flavor, digestion, and everyday baking
Why we choose long-fermented sourdough at Kat's Lil Kitchen — and when commercial yeast still has a place in the kitchen.
Sourdough starter care in a tropical kitchen
Heat and humidity change feeding schedules, rise times, and fridge vs counter decisions. A practical starter routine for Costa Rica home bakers.
What to order and when: pickup-only baking at Kat's Lil Kitchen
We bake on a schedule — not from a warehouse shelf. How production time, pickup days, and daily limits work so your order arrives when you need it.
Whole wheat vs white unbleached vs bleached flour: what bakers should know
Not all white flour is the same. Here is how whole wheat, unbleached white, and bleached white flour behave in sourdough and everyday baking at Kat's Lil Kitchen.