Selling and marketing
Sourdough Label Template: 7 Fields and a State Rule Check
A clear list of what goes on your sourdough label and a check for your state's rule.
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What to remember
- Every label needs seven required fields.
- The ‘Made in a Home Kitchen’ statement must be at least 12-point type.
- State rules can add extra requirements.
- A template saves time and prevents mistakes.
Using a sourdough label template ensures you meet all legal requirements every time you sell a loaf. This guide walks through each field you need to include. It also shows you how to check your own state’s cottage food labeling rules, which can vary. For more on the rules of selling, visit our selling hub.
The 7 Required Fields for Your Label
Federal and state cottage food laws require specific information on your label. According to Inyo County’s guide, these are the seven fields you must include. Missing one can result in fines or stop your sale.
Common Name
List the common name of the product, like ‘Sourdough Bread’ or ‘Whole Wheat Sourdough Loaf’.
Business Name and Address
Include the name and full address of your cottage food operation. A PO Box is often not allowed.
Ingredient List
List all ingredients in descending order by weight. For sourdough, this is typically flour, water, salt, and starter.
Net Weight or Volume
State the net weight (e.g., ‘1 lb 8 oz’ or ‘680g’) or volume of the product.
Allergen Information
Declare major food allergens as required by FALCPA. Wheat is a common allergen in sourdough.
"Made in a Home Kitchen" Statement
This statement must be on the label in at least 12-point type, according to the Inyo County guide.
Any State-Specific Declarations
Some states require extra text, like ‘This product is made in a home kitchen not subject to public health inspection.’
How to Check Your State’s Labeling Rules
Cottage food laws are state-specific. A label that works in California might not meet requirements in Texas. Follow these steps to find and confirm your state’s rules.
Find Your State Agency
Search for ‘[Your State] cottage food program’ or ‘[Your State] department of agriculture.’
Look for Labeling Guidelines
On the agency’s website, find the page for ‘labeling requirements’ or ‘cottage food labeling.’
Download the Official PDF
Official guides or PDFs are the most reliable sources. Print or save the page for reference.
Note Any Differences
Compare the state list to the seven fields above. Note any extra text or formatting rules.
For example, Texas requires the phrase ‘This product is made in a home kitchen and is not inspected by the Department of State Health Services.’ Placing this text correctly is as important as the ingredients list. Learn more about the legal basics in our guide, How to Legally Sell Sourdough: Permits and Labels (2026).
Common Labeling Mistakes That Cost You Money
Small errors on your label can lead to rejected products at a farmers’ market or customer complaints. Here are the mistakes that often cost home bakers time and sales.
Using a template you update for each product prevents these errors. For a similar approach on other baked goods, see Bread Label Template: 7 Fields and a State Rule Check.
How to Create and Use Your Template
A template saves you from recreating the label layout for every sale. You can make one in a word processor or design tool. Here is how to set it up.
Choose Your Software
Use a simple tool like Google Docs, Microsoft Word, or Canva. Set the page size to match your label sheets.
Add Text Boxes for Each Field
Create a separate text box for each of the seven required fields. Leave space for the specific product details.
Set the Font Sizes
Make sure the ‘Made in a Home Kitchen’ statement is in 12-point type or larger, as your state requires.
Save a Master Copy
Save this file as your ‘Sourdough Label Master.’ Duplicate it for each new product variety you make.
Fill in the Blanks for Each Batch
For each batch, update the product name, exact net weight, and any specific ingredients. Print a test page first.
For example, your master template would have blank spaces for ‘Product Name:’ and ‘Net Weight:’. When you bake a batch of rye sourdough, you fill in ‘Rye Sourdough Loaf’ and ‘1 lb 10 oz’. This process is similar for packaging sourdough starter to sell.
Where to Get a Free Printable Template
You can download a free template from your state’s cottage food program website. Many university extension offices also provide them. These templates are pre-formatted to meet your state’s rules.
- Inyo County Cottage Food Labeling Requirements
- Search for ‘[Your State] cottage food label template’
Always verify that a downloaded template is current for the year you are using it. Laws can change. If you sell at multiple farmers’ markets, keep a copy of the template and the state rules in your sales kit.
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Common questions
Can I use a sticker for my sourdough label?
Yes, a sticker label is acceptable as long as it is securely attached and contains all required information. The label must remain readable and intact under normal handling conditions.
What if I sell sourdough at a farmer's market in another state?
You must comply with the labeling laws of the state where the sale occurs. If you sell in multiple states, you may need different labels for each, or use a label that meets the strictest requirements.
Do I need to list 'water' as an ingredient?
Yes, water is an ingredient and should be listed in descending order by weight. In a basic sourdough, the order would typically be flour, water, sourdough starter, salt.
How specific does the net weight need to be?
Net weight must be accurate and can be stated in ounces and pounds or grams. You should weigh a finished, cooled loaf. It is good practice to weigh a sample from each batch.
Sources
This guide provides general information. Labeling laws vary by state. Always check your state's official cottage food regulations for the most current and specific requirements.