A Batch of Grace & Faith

A Batch of Grace & Faith

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My speciality is Sourdough w/ Organic & clean ingredients. Including fresh milled flour. Simply the best! Near Costco in Dallas!

We have something for everyone including organic yeast bread. Apothecary with infused botanical skincare including tallow.

Visit Bessie & Co. on Bakesy to order! 06/12/2026

Get a stamp on your passport! Visit Bessie & Co!

Visit Bessie & Co. on Bakesy to order! Small-town Georgia farmstand 🌿 Fresh sourdough, biscuits & seasonal bakes šŸž Garden goods, vintage finds & Southern living ✨

Photos from Wild One Flower Farm's post 06/12/2026

Grab your passport and go get you some beautiful flowers!

Photos from A Batch of Grace & Faith 's post 06/09/2026

Thank you to my amazing customers for believing in my little bakery. I am so thankful for each of you.
I hope you all enjoy your bread and muffins!

06/09/2026

Extras ready to be picked up today.
2 artisan sourdough loaves
1 Sandwich yeast bread sliced!
Remember all organic ingredients.
Let me know and I will label and bag them for you.

$12 each

06/09/2026

It’s Bake Day! Best Day!

Photos from A Batch of Grace & Faith 's post 06/07/2026

Who’s ready for a fresh loaf of Sourdough on Tuesday!
It’s dough day here. I’m taking a little break for some brunch.

Photos from Janie's Mill's post 06/04/2026

So proud to use Janie’s Mill grains and flour in our baked goods.

06/04/2026

Sourdough discard is unfed sourdough starter that is removed before feeding.
It has already gone through its rise and fall.

Sourdough discard is acidic because it is unfed starter packed with wild yeast and lactic acid bacteria. As these microbes consume flour, they naturally produce byproducts like lactic and acetic acids.

It is important to keep a sourdough starter properly balanced. That’s why proper feeding ratios and timing is so important.

Now what happens to the discard. For me personally I do not keep discard. I don’t maintain large amounts of starter. It’s a waste more than tossing the discard.
I typically maintain 30g daily. I can time and bulk the off shoot needed for dough day. I can easily turn that small amount into the 10,000g I will use.

A hot topic in the sourdough world is labeling of products using discard. Most don’t mind it does not under go long fermentation and label it sourdough.

For me I don’t think that aligns with the education I’ve had over the years. Also with my own gut health issues having something more acidic isn’t a benefit for me personally.

So take this as my opinion and decide for yourself. I do not make any claims. Only my personal thoughts.
šŸ˜ƒā˜€ļø

* I just fed my mother starter in this video. She’s sitting to the side. She is fed twice a day. A video of proper peaked starter will be in the comments.

Photos from A Batch of Grace & Faith 's post 06/02/2026

No AI bread pictures!
This is what you get at A Batch of Grace & Faith.
Beautiful and wonderful tasting bread!

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Location

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Address


28 Southshore Court
Dallas, GA
30157

Opening Hours

Tuesday 2:30pm - 6:30pm
Wednesday 2:30pm - 6:30pm