Why Sourdough?

No Yeast For Us.

We believe in making bread with a sourdough starter (as opposed to yeast) because this is how bread was always made, by natural fermentation. This allows for a better flavor to develop and a kinder digestion of ingredients for your gut.

The Sourdough Way.

Sourdough is made slow. It's not like instant yeast where no matter what you do, that dough will rise (and fast.) Sourdough needs a few factors for growth, mainly: Temperature and time. 

Because we are in control of both temperature and time when making a load of bread, we are in control of the situation, not the dough( unlike yeast dough.) The longer the time we can take, the longer the dough will ferment.
Fermentation = Flavor.

It is incredible how much flavor can be added just by meeting these parameters while using limited ingredients. We don’t need to ADD flavor, time does it for us.

Sourdough is also a natural preservative. A loaf of Sourdough would probably stay fresh 3-4 times longer than a loaf of yeasted bread (without preservatives.)

Better For Your Gut.

Sourdough is really good for the gut. While we understand celiac is real, other people may experience gluten sensitivity, and often that sensitivity is related to how fast bread is made. When bread is made the Sourdough way, the slow way, when that long fermentation is implemented, bread turns a corner and becomes quite good for you. It develops a lot of good nutrients on its own. Sourdough contains Iron, Manganese, Calcium, B1-B6, B12, Folate, zinc, potassium, thiamin, niacin, iron, magnesium, and vitamin E to name a few.

Not so Sour After All.

Using Sourdough does not make all of our bread taste like sourdough. You will definitely taste a robust flavor, but it isn't sour. This has to do with when you use your Sourdough Starter in the fermentation process. Once you feed your starter your starter starts to rise. Within a 3-4 hour time, your starter has been rising, approaching its peak of life, known as “Levain”, or "young" in French. This is when we choose to use our starter, with peak flavor, without the sour.

A Labor of Love.

At any given time we have about four to five 12-quart containers full of Sourdough Starter that are constantly being rotated and fed to optimize their health and flavor. We are not constantly making a new starter, but rather replenishing the starters on a daily basis and monitoring to make sure the room and starter temperatures are correct for the situation.