About Sourdough

The vast majority of bread eaten today is made with commercial yeast. Commercial yeast is predictable, fast-acting, and widely available. But wild, natural yeast is even more available! It exists in the air all around us. It is free, and we harness it in our “starter” of flour and water. This bubbly mixture is what leavens our bread.

Wild fermentation is dependent on environment. The dough ferments slowly, allowing time for glutens to be broken down into more easily absorbed nutrients (which is why many gluten sensitive individuals prefer naturally leavened bread). The resulting flavors are more complex without the addition of milk, eggs, sugar. Your average loaf of grocery store “sourdough” is leavened with commercial yeast and has all sorts of additives, including an acid to produce that signature sour taste.

We start with three ingredients - flour, water, and salt. That’s our Classic Sourdough loaf, and it’s the basis for all of our breads, though the amount and type of flour changes from loaf to loaf. In some we add seeds, nuts, dried fruit, garlic, herbs, and honey (and in our Cinnamon Raisin loaf, a little sugar). We never use commercial yeast, and all our basic breads are free of eggs and dairy*

*we may introduce a specialty loaf that contains eggs or dairy, but none of the breads in our current rotation do.

 

What is sourdough? wild fermentation

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organic flour, whole grains

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simple ingredients

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