Country Sourdough Loaf

$10.00
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Pickups will be on Thursdays between 3pm and 6pm. Choose a date and amount below for the month of October.

This traditional sourdough loaf, with its chewy crust, soft airy crumb, and hearty, wholesome flavor will make you feel like you just stepped into a farmhouse kitchen. We enjoy this amazing bread sliced with butter, toasted, or just hand-ripped piece-by-piece on road trips. Our country sourdough loaf is both delicious and nourishing, in the sort of way that only traditional breads can be.

Made with locally grown and milled Yecora Rojo wheat flour and our own starter that’s been living and thriving in our home bakery for years now, the making of these loaves is a 2-day process of working, waiting, working, and waiting some more to bring you something special that can only be done “the old-fashioned way” if you want to really taste the authenticity of artisanal bread. But aren’t all the best things in life the one’s that require the most work and waiting? We think so.

Dates:

Pickups will be on Thursdays between 3pm and 6pm. Choose a date and amount below for the month of October.

This traditional sourdough loaf, with its chewy crust, soft airy crumb, and hearty, wholesome flavor will make you feel like you just stepped into a farmhouse kitchen. We enjoy this amazing bread sliced with butter, toasted, or just hand-ripped piece-by-piece on road trips. Our country sourdough loaf is both delicious and nourishing, in the sort of way that only traditional breads can be.

Made with locally grown and milled Yecora Rojo wheat flour and our own starter that’s been living and thriving in our home bakery for years now, the making of these loaves is a 2-day process of working, waiting, working, and waiting some more to bring you something special that can only be done “the old-fashioned way” if you want to really taste the authenticity of artisanal bread. But aren’t all the best things in life the one’s that require the most work and waiting? We think so.

A little more about our Sourdough Country Loaf:

The thing with sourdough is that you can find it just about anywhere, and, for most of us, it’s one of those things we find it difficult to define, but we know it when we taste it. At it’s heart, sourdough is just bread made from a starter, sometimes called levain if your baker’s first-language is French, like ours’. Sourdough, in its most ancient and original form, must be made from levain, as it has been for as long as 5000 years, perhaps even longer, probably originating in the agricultural lands of Egypt and the “Fertile Crescent” which is contemporarily represented by a large swathe of the Middle-East including Iraq, Isreal, Syria, Lebanon, Palestine, Jordan, Kuwait, Turkey, and even the western portion of Iran.

What most people don’t know is where sourdough gets its characteristic “sourness” from. This is where chemistry, microbiology, and culinary arts all come together to make something really extraordinary. That sour flavor is the result of fermentation of the dough from the ubiquitous and essential presence of wild lactobacillaceae and yeast. These microscopic critters work together in the tiny factory we make for them in our levain jar, and all they ask for is a little water, and a little flour. That’s where they do their tiny-but-mighty work of producing small amounts of lactic acid which has another essential function apart from just creating great-tasting bread. Lactic acid has preserving qualities that prevent unwanted mold spores from eating our bread before we get the chance to. When we say our bread “contains no preservatives,” what we mean is, “no preservatives that nature doesn’t just lend us without us even having to ask.” Make no mistake though, what you are getting when you buy this bread is totally au natural. This is bread made the way bakers have been making it for mellennia.

Our ingredients are as simple as they come: flour, water, salt, and levain (starter). That’s it.

We can’t wait for you to enjoy the wonder that is sourdough bread with us, as we continue to develop new recipes, mindful to not deviate from the sourdough’s ancestry of simple ingredients and a symbiotic relationship with our friendly, helpful microbial roommates.