the basis for our
An ingredient we produce every day is our own natural sourdough. The use of sourdough is the earliest method of leavening used in bread making.
To this day it remains the best practice - compared to yeast or sourdough powder - both for its taste, its nutritional superiority and the shelf life it provides to the bread.
Sourdough requires two things:
skill and patience.
A mixture of flour, water and culture (probiotics) produces the sourdough
Our sourdough goes through two curing periods for a total of 56 hours
After it has rested and completed the curing process, it is now ready to be incorporated into our recipes
It is our sourdough that sets us apart and gives our bread its unique character in taste, aroma and texture.