A Soda Springs sourdough baker who initially pursued a career in mechanical engineering started baking as a hobby and turned it into a successful bakery business.

Afton Marowelli is the proud owner of Baked Fresh Sourdough and sells her clean-ingredient sourdough, jams, dipping oils and other baked goods on consignment through local businesses to customers across Caribou County and the Pocatello area.

While working in the mining industry in Wyoming, Marowelli grew tired of frequent relocations and decided to transition into real estate. After moving to Soda Springs for her husband's job, she was happy and content being a stay-at-home mother of two.

She began baking sourdough just for fun and loved the idea of fresh-ingredient breads for her family. The health benefits of sourdough were rewarding for her as a mother, and she began sharing her baked goods with friends.

Friends quickly began requesting the baked goods and encouraging her to start selling them.

While sourdough isn't extremely hands-on or time-consuming, the timing of fermentation to maintain a thriving starter requires organization and consistency with feedings to manage baking demands and produce the number of loaves being ordered.

"I have very scheduled, planned-out days. People expect their orders," Marowelli said. "I have little wiggle room. Everything is planned ahead. There is no room for simply not showing up."

Sourdough bread is an artisan bread that uses one of the oldest forms of leavening and is surprisingly healthy for many people. The fermentation breaks down gluten compounds and phytic acids that make other bread types harder to digest.

The Mayo Clinic website shares that the health benefits of sourdough include gut-friendly properties, specifically how the fermentation process creates probiotics and healthy bacteria that aid digestion. However, not all sourdough bread is created equal. Shelf-stable sourdough alternatives often mean the process has been adapted to speed up fermentation, and preservative ingredients have been added to maintain longer shelf life.

Marowelli advises reading labels carefully. Short lists of whole ingredients are always the better choice. Avoid additive ingredients such as commercial yeasts and vinegars that imitate the flavors of wholesome sourdough.

It's a refreshing change in a world full of preservatives that Marowelli vows to maintain quality baked goods with clean ingredients.

Camille Monk, owner of The Flower Box in Soda Springs, said, "This bread is delicious. It's such a fun addition to my shop. My husband tells me not to bring it home but then grumbles when I don't. The added health benefits make it even better. The orange white chocolate is a must-try."

Sourdough is far more than a trendy choice. It's a scientifically proven health choice that is rooted in centuries of tradition. Marowelli is making that choice easier than ever for her community with her weekly baking efforts.

Basic boule sourdough loaves are available weekly, with specialty flavors like orange vanilla white chocolate, jalapeño cheddar and cinnamon swirl that rotate weekly. Fresh loaves are delivered Wednesdays to consignment locations at London Drug in Grace, The Flower Box and The Henry Store in Soda Springs, as well as Soda Sip for a quick treat with your drink.

Marowelli also takes orders and schedules direct deliveries in the Soda Springs and Pocatello areas through her social media pages at Baked Fresh Sourdough.