Sourdough has historic roots in early American frontier baking, prized for its natural leavening and long shelf life. It symbolizes artisanal craftsmanship and has become a staple in modern bakeries across the United States.

Wildgrain's loaves are slow‑fermented for 20+ hours in a real bakery before freezing, preserving the complex flavor and chewy crumb that typical factory‑frozen breads lack.

In France, chocolate croissants (pain au chocolat) are made with laminated butter dough and dark chocolate batons. Some regions add almond paste or replace chocolate with hazelnut spread for a local twist.

The biggest errors are baking from a partially thawed loaf and using an under‑preheated oven. Both lead to a gummy interior and uneven crust. Follow the preheat and bake‑direct‑from‑frozen steps precisely.

Both items bake well at 375°F (190°C) and have similar bake times, allowing you to save energy and time by using a single sheet. The croissants may brown faster, so covering them with foil if needed ensures they finish perfectly.

Yes. Keep the frozen loaf and croissants in the freezer until needed. After baking, store leftover bread in an airtight container in the refrigerator for up to three days, or re‑freeze sliced portions for later use.

The crust should be deep golden‑brown with a crisp snap, and the loaf should sound hollow when tapped on the bottom. The interior crumb should be airy with irregular holes typical of a well‑fermented sourdough.

Internet Shaquille creates candid, commentary‑driven videos about influencer culture, personal finance, and occasional food‑related content, often blending humor with practical product recommendations.

Instead of step‑by‑step cooking tutorials, Internet Shaquille focuses on storytelling, cultural critique, and product placement, offering viewers a behind‑the‑scenes look at the creator's life while still providing useful food shortcuts like the Wildgrain bake.

Wildgrain also sells frozen bagels, English muffins, and seasonal flavored loaves that can be baked straight from frozen in 15‑25 minutes, perfect for busy mornings.