Artisanal Sourdough Bakery
Sourdough bread is made by using a small amount of starter dough and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch.
As long as the starter dough is fed flour and water daily, the sourdough mixture can stay at room temperature indefinitely and remain healthy and usable.
It is not uncommon for a baker’s starter dough to have years of history, from many hundreds of previous batches. As a result, each bakery’s sourdough has a distinct taste.
The combination of starter, culture and air temperature, humidity, and elevation also makes each batch of sourdough different.
Sourdough is leavened bread, which means the dough naturally rises as a result of gas which is produced as the grain ferments. While most commercial breads use baker’s yeast as the raising agent, sourdough is made using a sourdough starter
Purveyors of Fresh Food – Est – 1997