Sourdough Bread
$10.00
This handcrafted sourdough loaf is made with a well-established wild yeast starter, fed regularly with organic unbleached all-purpose flour and a touch of rye flour to keep it thriving (don’t worry—it doesn’t impact the flavor). Each loaf is baked using the same organic unbleached flour blended with whole wheat flour, then naturally fermented for 24 hours to develop a rich, complex taste and a soft, chewy crumb.
Loaves are baked fresh every Sunday. Orders must be placed by Friday at 8:00 PM.
Local orders only. Porch pickup in Fruitland is available any time after 10:00 AM on Sunday.
Baked fresh every Sunday, this artisan sourdough bread is made with care from a mature, wild yeast starter that has been nurtured over time with organic unbleached all-purpose and rye flours. While rye helps keep the starter healthy and active, it doesn’t affect the flavor of the final loaf. Each batch is mixed with organic unbleached all-purpose flour and whole wheat flour, then left to ferment slowly for 24 hours. This long, natural fermentation allows for maximum flavor development and improved digestibility.
Sourdough is one of the oldest forms of leavened bread, with roots tracing back over 5,000 years. Unlike commercially yeasted breads, sourdough uses naturally occurring wild yeast and beneficial bacteria to rise—resulting in a more flavorful, tangy loaf with a hearty crust and tender crumb.
Many people find sourdough gentler on the stomach due to its lower gluten content and the breakdown of phytic acid during fermentation, which may make nutrients more bioavailable. And because it ferments over a full day, each loaf has time to develop depth, texture, and character you won’t find in quick-rise breads.
Loaves are available for local pickup only every Sunday after 10:00 AM. Orders must be placed by Friday at 8:00 PMto reserve your loaf.
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