How do you make sourdough?

The first step is called autolyse: during this step, the flour and water are mixed and left to rest. Second, we take our mother (sourdough starter is wild yeast and bacteria — no store bought yeast here!), and fold it into our dough, starting the bulk fermentation process. After a few hours of work, the dough is ready to be shaped into bread. It rests overnight in the fridge, and then the next morning it’s baked.

What is sourdough?

Sourdough is wild bacteria and yeast. We feed our sourdough twice a day with fresh flour and water. Just like active yeast or instant yeast, it provides rise to our bread. However, it also is naturally pro-biotic and prebiotic, and provides a depth of flavor not found in store bought bread. While most people think of a classic country loaf as “sourdough bread,” you can (and we do!) swap commercial yeast with sourdough for any risen products.

Is sourdough … sour?

It can be! Bakers can make bread as sour or not sour as we’d like, by controlling the environment. Our traditional country loaves have a sour tang to them, but our sweeter breads (hello, cinnamon raisin and babka!) don’t.