sour has never been sweeter
Let’s face it…bread is DELICIOUS!
A feast for all senses, taking a bite from a freshly baked loaf of sourdough bread is an experience. From hearing the crackle of a crispy crust, to seeing a plethora of airy pockets, you bring the slice up to your mouth, and the aroma sends your taste buds into a frenzy. Taking a bite, the savory tang from the sour starter creates umami to round out the entire experience.
Everything I make is naturally leavened with homegrown wild yeast, and fermented on demand in small batches. At over four years old, my sourdough culture provides a unique taste many commercial bakeries can only duplicate with unnecessary additives. It’s true that using a natural leaven requires more patience, but I think it’s worth creating a product that is more easily digestible. I take pride in using only essential, whole ingredients to create all of my products. No shortcuts here!
But, bread is bread, right? A quick look at the ingredient label on a typical sliced grocery store loaf can contain at least ten ingredients. It was also probably made within hours of being bagged. My process involves over 24 hours of mixing, folding, shaping and resting. The healthy bacteria hosted by the wild yeast uses the extra time to break down the wheat, creating a loaf of bread your gut will thank you for.