Tag: Sourdough

  • +7 Farm Store

    +7 Farm Store

    It’s an unassuming green shed, set back from the road across from the local grocery store in Kamas. You might pass it on your way to the mountains without a second glance. But stop at the +7 Farm Store and you’ll find something special: a thoughtfully curated collection of local goods—and the culmination of generations of hard work, ingenuity, and hope.

    The +7 Farm Store is a labor of love for proprietor Chelsey Leavitt. She’ll tell you the idea simply filled a need in the community. “We’re bridging the gap between people who want to buy locally produced goods but don’t know where to find them—or don’t want to spend Saturdays driving from farm to farm—and producers who have incredible products but no place to sell them.” If pressed, she’ll admit the idea had been quietly forming for years, waiting for the right moment.
    The +7 name itself carries deep meaning. It began with Leavitt’s grandparents, Neal and Mary Jane Mortensen, who created the +7 beef brand by selecting the best seven genetic traits from different breeds and combining them into one superior product. That philosophy—bringing the best together—stuck with Chelsey. When the farm store became reality, the name felt inevitable.

    Today, the +7 Farm Store is exactly that philosophy in action: a locally produced food hub bringing together the best of the Wasatch Back under one roof. The shelves feature locally raised beef, eggs, produce, sourdough, coffee, skincare, pottery, flowers, and art. Every item is hand-selected, with offerings shifting seasonally to reflect what’s freshest and best.

    “Honor your own stories and tell them, too.” – Madeleine L’Engle

    The store also solved a very real logistical challenge. Chelsey and her husband, Cliff, had spent years trying to find the right way to market and distribute their own cattle brand, L2 Ranch Beef. After they married, they began the gradual process of buying the family ranch and transitioning from a conventional operation to a direct-to-consumer model. Chelsey, who holds a degree in Agribusiness from Utah State, always knew she wanted to be a cattle rancher—but the path wasn’t straightforward.

    Without a storefront, they experimented with beef shares, farm boxes, deliveries, and restaurant sales. Each model worked—kind of. “For years I was trying to figure out how to sell,” Leavitt says. “It was inconvenient, especially with four little kids. Delivery and pick-up were hard to coordinate.”

    Then everything clicked. After a conversation with her sister about a sourdough business and stumbling across a video about an “honesty box” produce stand, Leavitt had an unmistakable moment of clarity. “That inner knowing—you just know. Within two months, the shed was up and running.”

    The result is a self-serve experience customers love. “People enjoy being able to shop without someone hovering or asking questions,” Leavitt says. “That freedom really resonates.” It also allows Cliff to focus on ranching while Chelsey runs the business—each leaning into what they do best.

    “There are only two lasting bequests…roots and wings.”
    – Hodding S. Carter

    What truly sets +7 apart is Leavitt herself. A natural connector, she’s genuinely interested in people’s stories and thrives on helping others succeed. When the store idea took shape, she tapped into a wide network of local farmers, makers, and artists—relationships built over a lifetime.

    That entrepreneurial spark showed up early. She raised goats at age seven and ran a pet-care business in middle school. “My dad’s side of the family is all entrepreneurs,” she laughs. “It goes back generations.”

    Now, all those experiences have converged. “Everything I’ve dabbled in is finally coming together,” Leavitt says. “My confidence has grown. I believe in my vision, and that makes you brave enough to do bigger things.”

    The response has been overwhelming. “It’s exceeded all my expectations,” she says. “People love it. The community has embraced it. And I’m having so much fun—it’s my creative outlet.”

    Leavitt’s passion for healthy, accessible, locally produced food continues to drive her forward. This spring, she and partner, Lindsey Waddoups, of Three Sprouts Flower Farm will open a second +7 Farm Store in Farmington.

    When asked if she’s arrived where she wants to be, Leavitt smiles. “I’m just getting started.”

    Visit +7 Farm Store at:
    231 S 175 W, Kamas
    plus7farm.store  |  @plus7farmstore

  • The Joyful Alchemy of Sourdough

    The Joyful Alchemy of Sourdough

    Sourdough: the ancient bread that smells like heaven, crunches better than a potato chip, and rises like a little science experiment gone deliciously right. If you’ve ever been captivated by the rustic crackle of a golden crust or tempted to name your starter like it’s your third child, you’re not alone. For Elizabeth Lythgoe, sourdough baking isn’t just a hobby—it’s a lifestyle, a health journey, a science lab, and a source of connection and community. We caught up with her to learn more about her bubbly, crusty world.

    But first, a tiny taste of history…

    A Slice of Sourdough’s Past

    Sourdough is the OG of breads. Long before humans figured out how to isolate yeast into neat little packets, they were mixing flour and water and letting wild yeasts and lactobacilli do their thing. Archaeological evidence traces sourdough back to ancient Egypt around 1500 BC. That’s right—your rustic farmhouse boule is older than the pyramids. It survived the fall of Rome, voyaged on the Oregon Trail, and even had a pandemic-era renaissance (we see you, 2020). Through it all, sourdough has been a symbol of resilience, patience, and the quiet magic of fermentation.

    A Healthier Path

    Elizabeth’s journey into sourdough started not as a culinary whim, but a search for a healthier bread that didn’t leave her body feeling like it had just run a marathon. “I was looking for something better for my body—nutritionally and digestively,” she explains. That’s when sourdough entered the picture, with its naturally fermented benefits and gut-friendly properties. “Even people sensitive to gluten can often eat sourdough without issues.”

    And so began her voyage into floury waters—growing her own starter, experimenting endlessly, and navigating a sea of conflicting internet advice. “It was a lot of trial and error,” she laughs. “But I fell in love with understanding the ‘why’ behind it. Once I grasped the science, everything started making sense.”

    Science + Soul = Bread

    Ask Elizabeth what she loves most about baking bread, and she won’t just talk about the end result (although let’s be honest—warm sourdough with a pat of butter is divine). For her, it’s about the process. “It helps me slow down. It’s a creative outlet. And it’s nourishing in every way.”

    Her most memorable moment? Pulling her very first successful loaf from the oven. “I had grown the starter myself and was skeptical if it would even work. When it did—I was so proud! That sense of accomplishment has never gone away.”

    Bread Bootcamp, Lythgoe-Style

    Now a seasoned sourdough sage, Elizabeth has turned her passion into a popular hands-on class where she de-mystifies the art of breadmaking. “There’s this stigma that sourdough is super complicated,” she says. “But really, it’s the information overload that makes it feel that way.”

    It all starts with a strong, active starter. You can’t fake that.

    In her workshops, students learn the basics of the process: feed your starter, mix your dough, salt it, stretch it, fold it, ferment it, proof it, bake it, and then—best part—devour it. She gives students a chance to try the steps themselves, and then supports them with an online course they can use at home. “Most of my students are beginners or people who’ve tried sourdough on their own and got frustrated. I love showing them that they can do this.”

    And the rewards? Oh, they go way beyond bread. One student told her that sourdough became her emotional lifeline during a tough time—something to pour her energy into. She now sells baked goods across the valley. “That,” Elizabeth says, “was a full-circle moment.”

    Common Crumbs and Pro Tips

    Naturally, we had to ask: what’s the most common mistake newbies make? “Not understanding the science,” she says. “Sourdough is sensitive to temperature, humidity, even time of year. If you’re just following a recipe without understanding what’s happening, it’s hard to troubleshoot.”

    And if you’re chasing that perfect crust? “It all starts with a strong, active starter. You can’t fake that.” As for flour? She swears by Costco’s Organic All-Purpose—it’s affordable, unbleached, and has just the right protein punch.

    Beyond the Boule

    While traditional sourdough boules are the class staple, Elizabeth’s students learn how to use their starter in everything from focaccia to pancakes, muffins, cookies—even sourdough chocolate cake. “People are always surprised by how versatile sourdough is—and that you can use the discard in so many recipes without wasting it.”

    Baking with Heart (and Little Helpers)

    Elizabeth’s love for baking started early—even if her mom wasn’t exactly the most enthusiastic in the kitchen. “My mom didn’t like to cook, so I would surprise my family with cookies or muffins,” she recalls. Today, she’s passing the torch to her own kids, who help her mix and knead in the kitchen. “It’s a fun, safe space where we make memories.”

    When asked who she’d most like to bake with—past or present—she doesn’t hesitate. “My family, always. Especially my kids. Watching them learn and enjoy the process with me—it doesn’t get better than that.”

    Flour-Dusted Dreams

    When she’s not baking, Elizabeth homeschools her kids, creates content for her business Holizstic Bakery and Wellness, and spends time outdoors. And if she had to sum up sourdough in three words? “Rewarding. Educational. Satisfying.”

    Frankly, we couldn’t agree more.

    So whether you’re a seasoned baker or you’ve just named your starter “Yeast Witherspoon,” Elizabeth Lythgoe is proof that sourdough is for everyone. All it takes is a little curiosity, a pinch of patience, and maybe—just maybe—a Dutch oven.

    Hungry yet?

    More information: holiztic.com
    @holiztic

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