The Taste of Green River in a Sourdough [PHOTOS]

The Taste of Green River in a Sourdough [PHOTOS]

GREEN RIVER — Sourdough is one of those magic breads that tastes different in each city it’s made.

The unique flavor begins in the starter, an immortal mixture of yeast and microbes that when kept fed and happy can make sourdough bread for generations. Some even have names, like Clint Yeastwood.

A mother-son baking duo in Green River have brought their own take on sourdough to Sweetwater County, baking up the tangy loaves a couple times a week at their downtown shop, The Daily Knead.

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Loanda Slaton, 60, has been baking since she was eight years old. She was a home economics major in college. She decided to try her hand at making her own sourdough about 15 years ago and she’s still doing it.

A fresh-baked sourdough cooling on a rack, fresh out of the oven. The Daily Knead usually makes sourdough bread on Tuesdays and Thursdays. Check their schedule for the breads they make each day.

Loanda has baked all her life. “My mom was the 4H leader so we always baked at home.  She always made our birthday cakes and lots of cookies,” she said. Loanda learned baking bread and the Slovenian sweet treat, potica, from a neighbor. A family friend then taught her how to decorate cakes and make frosting roses.

Aaron Slaton, Loanda’s son and bakery partner, has also been baking all his life. “I grew up watching my parents cook all the time,” he said.

Aaron, 30, went on to study culinary arts at Mesa State University and brought those skills back home with him.

Aaron Slaton, cutting caramels into bite-sized pieces at the The Daily Knead in downtown Green River.

Loanda began baking for farmers markets around 2005 and Aaron helped during the summers when he was in college. Their most popular item was their Heart Tarts, little handmade pies in the shape of a heart.

“We were making 60 dozen a week and selling all of them,” said Loanda.

Almost 8 years ago, they opened up the brick-and-morter shop downtown, baking up pastries, breads, caramels, cookies, and more starting at 5 AM each weekday.

The Daily Knead at 176 East Flaming Gorge Way in downtown Green River.

Loanda’s favorite thing to make are decorated cookies where she gets to be creative. For Aaron, he likes baking the breads. “I like watching the dough change textures as you knead it. It was crumbly before and now it’s a tight little ball,” he said.

And the bakery is aptly named because the dough needs to be kneaded for 10-15 minutes, which can be a little bit of a workout. Bread is a daily need, so they go ahead and knead it for you fresh–daily.

Check out the photos of this sweet little bakery in downtown Green River.

Fresh croissants, which take 4+ hours to make because the dough has to rest and be kept cold.
Croissant dough with its delicate folds being worked and kneaded, soon to become the flaky pastry.
Fancy cookies decorated by Loanda Slaton. Cookies like these are her favorite thing to make.
Aaron Slaton at the Daily Knead in downtown Green River.
Licorice caramels being prepared at The Daily Knead, where they made 200 lbs of caramels last year.
Mother-son duo, Loanda Slaton and Aaron Slaton, at The Daily Knead bright and early each weekday at 5 AM. And yes, the photographer got up that early to take these photos.