Our Long Fermentation Process:
Traditional sourdough bread recipes involve a long fermentation process of 20+ hours to achieve a good rise.
The process of slow fermentation has many health benefits. “Fully fermented” artisan sourdough does not contain commercial yeast as do many “sourfaux” breads you may find in the supermarket labeled as sourdough. Rather, true sourdough is made with a natural leavened sourdough starter.
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Why Sourdough NOT SourFaux?
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Benefits of naturally leavened Sourdough:
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The fermentation process for sourdough bread can lead to an increased number of prebiotic and probiotic-like properties, which in turn improves gut health.
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The fermentation process for sourdough alters the enzymes in the wheat and may aid in the digestion of gluten. Often, people with sensitivities to gluten can tolerate fermented sourdough.
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Sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. For this reason, choosing to eat fermented sourdough in moderation can be a smart choice for diabetics.
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Sourdough bread contains linoleic acid, which naturally prevent the growth of mold (antifungal). Therefore, there is not a need for added questionable preservatives as it naturally lasts longer.
Ordering Deadlines:
Fully fermented sourdough is a slow process that cannot be hurried.
We bake on WEDNESDAYS & FRIDAYS with same day pickup.
WEDNESDAY orders MUST be in by SUNDAY evening
FRIDAY orders MUST be in by TUESDAY evening.
