Why Sourdough?

Sourdough bread is an irresistible delight, cherished for its unique tangy flavor, chewy crust, and soft, airy interior that reflects the dedication and craft of artisan baking. Beyond its delectable taste, sourdough bread boasts several health benefits that make it a wholesome choice for bread enthusiasts:

  • Natural Fermentation: Sourdough undergoes a natural fermentation process, where wild yeast and lactic acid bacteria break down gluten and phytic acid, aiding in better digestion and nutrient absorption.
  • Gut-Friendly Probiotics: The prolonged fermentation of sourdough results in the proliferation of beneficial bacteria, contributing to a healthy gut microbiome and potentially enhancing overall digestive well-being.
  • Lower Glycemic Index: The fermentation process reduces the bread’s glycemic index, leading to a slower rise in blood sugar levels, making sourdough a favorable option for individuals concerned about blood sugar control.
  • Nutrient Availability: Sourdough’s fermentation enhances the availability of certain nutrients, such as B-vitamins and minerals, promoting a more nutrient-dense bread that aligns with a balanced and health-conscious lifestyle.
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Handmade with wild yeast sourdough, a process that takes three days from start to finish and yields incredible flavor from the slow fermentation of the dough.

Why Natural Leaven?

Wild yeast leaven, also known as a sourdough starter, is a natural mixture of yeast and bacteria that is used as a leavening agent in bread baking. Unlike commercial yeast, which is a single strain of yeast, wild yeast leaven is a diverse ecosystem of microorganisms that can impart unique flavors and characteristics to the bread. Wild yeast leaven is typically made by mixing flour and water and allowing it to ferment at room temperature for several days, during which time the yeast and bacteria in the mixture will begin to multiply and consume the sugars in the flour. As the mixture ferments, it will become more acidic and develop a tangy “sour” flavor, which is a hallmark of sourdough bread.

In addition to its unique flavor profile, wild yeast leaven offers health benefits. Because the fermentation process in sourdough bread is longer and slower than in bread made with commercial yeast, it allows the microorganisms in the starter to break down more of the starches and gluten in the dough. This can make the bread easier to digest and reduce the spike in blood sugar that can occur after eating other types of bread. Additionally, the fermentation process can increase the availability of certain nutrients in the bread, such as iron and zinc. Overall, using wild yeast leaven in bread baking can result in a flavorful and healthier loaf of bread.

MADE IN A HOME KITCHEN

Permit #PR135115

County of Orange, California

About

I started making sourdough bread in the summer of 2022. What began as a hobby soon became an obsession as I realized how remarkable a fresh-baked loaf can be, and how pleasant it is to share my bread with my neighbors and friends. I follow the “Slow Food” principles in my baking practice, ensuring that ingredients are sourced responsibly and from regenerative farms.

Slow Food

The slow food movement is a global movement that advocates for a slower, more deliberate approach to food production, consumption, and enjoyment. The movement originated in Italy in the 1980s as a response to the growing trend of fast food and mass-produced, industrialized agriculture. Slow food emphasizes the importance of quality over quantity, and prioritizes the use of local, seasonal ingredients that are grown using sustainable and ethical practices. The movement also seeks to preserve traditional food cultures and techniques, and to promote the social and cultural aspects of food, such as community gatherings and shared meals.

One of the key tenets of the slow food movement is the concept of “food as a right.” The movement argues that access to healthy, nutritious, and culturally appropriate food is a fundamental human right, and that everyone should have the ability to grow, produce, and access food in ways that are sustainable and respectful of the environment. Slow food also highlights the interconnectedness of food with other aspects of life, such as health, culture, and community, and promotes a holistic approach to food that recognizes the important role it plays in shaping our lives and our world. Through its advocacy, education, and activism, the slow food movement seeks to create a more equitable and sustainable food system that benefits all people and the planet.