Our bakery has recently started our very own, made completely from scratch Sourdough, using all natural ingredients and long-ferment, slow-rise traditional techniques.
Likely originating alongside agriculture in the Fertile Crescent, Sourdough has been one of the most ancient and popular ways of leavening bread for most of human history until the European Middle Ages, when it was replaced by barm from the beer-brewing process and, later in the 1800s, cultured yeast.
Sourdough is made through a slow fermentation process during which flour and water are given a couple days to develop a stable culture of naturally occurring wild yeast and beneficial bacteria. As the flour hydrates, the naturally occurring enzyme amylase breaks down starches into sugars such as glucose and maltose, which the microorganisms ferment. This produces carbon dioxide that leavens the dough, along with lactic acid that gives sourdough its characteristic sour taste, distinct texture, and improved keeping qualities.
Available in our in-store Bakery in two heavenly forms: