Sourdough – How ALL REAL Bread Should Be Made

REAL Sourdough is the way bread was always made from the beginning of time, and still should be made now! The only “leaven” used in olden days, and we even see throughout the Bible, was a dough, which was kept and used to “start” all of their bread. REAL Sourdough has so many health benefits and so much more nutrition than “regular” bread! What makes this bread so unique?! Why can so many of our customers who could not have any bread at all, now enjoy our REAL Sourdough on a regular basis? Is ALL Sourdough the same?

What is the Process of Our REAL Sourdough?

For ALL of our baked goods, we start with a low gluten flour, which is simply ground wheat – nothing added!! No Added Gluten, No Added Synthetic Vitamins!! This makes the job easier for our Sourdough process, but REAL Sourdough is still JUST AS IMPORTANT!!! Our REAL Sourdough is fermented for 72 hours with a long warm ferment. This process breaks down the remaining gluten, which makes the bread easier to digest. The Sourdough Starter “eats up” or “digests” the gluten for us, so our bodies don’t have to do it! The long fermenting process also adds so many benefits of probiotics and the good bacteria our guts need!!

Is ALL Sourdough the Same?

The answer, unfortunately, is a resounding NO! Sourdough is the LONG process that makes up REAL Sourdough. So many bakeries want to take shortcuts, but we see the results on our health, unfortunately! Here are some things to watch out for!

The Cold Ferment Process. This makes a “Rustic” looking loaf with bigger air holes, as the bread is taken from refrigeration and put in the oven, giving it a sudden rise. It also gives it a more sour taste typically also! These characteristics are typically seen in the cold ferment, but the cold ferment does not break down the gluten and changes the type of acid that is produced when fermenting the dough. We will never use this process as it is not proven to be beneficial for customers with gluten sensitivities.

Short Ferments That Are Labeled Sourdough. Sourdough IS the LONG process. It does not take 2 hours or half a day, it takes A LOT OF HOURS. We don’t take any chances! 72 hours is the minimum for our REAL Sourdough ferment process.

Bread That is Labeled Sourdough That Contains Yeast. REAL Sourdough DOES NOT contain yeast!! REAL Sourdough should only have a few simple ingredients including Sourdough Culture or Starter and NO Yeast or Flavoring ingredients!

Thank you for choosing our family’s bakery for your REAL Sourdough needs!! Please contact us with any questions!!