Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they raise the dough more slowly.
We grind white wheat, sift it lightly to remove the outer bran that has more of the phytic acid. If you prefer a lighter loaf, we can use some unbleached, unbromated white flour as well. We only rise it with our sourdough culture that we keep on hand, no yeast or vinegar added! These loaves are great for slicing and making into sandwiches or toast. And because we only ferment it for about 5 hours, it makes it more enjoyable to folks that don't care for the strongly fermented taste, but gives it some time to break down the phytic acid in the wheat. It is not heavy either ;-)
Be sure and order a few days before pickup as we have to have time to prepare each batch!