This rustic, hearty bread is hand-made using my sourdough starter, Fifi, and stone-ground whole-wheat flour. It isn’t as tangy as San Francisco sourdough and has a tighter crumb than pain au levain (the other French wheat sourdough bread), which makes it ideal for slathering with butter and jam or for making sandwiches or just slicing and eating!

In this particular loaf, the dark color comes from Whole Wheat, Stone Ground Organic flour (14% protein). It combines Organic Unbleached White Bread flour (12.7% protein) to provide lift, the desired tight crumb, and the crispy crust. No two loaves will ever taste alike since the sourdough starter is a living thing and will grow and change according to its environment.

What are the benefits of sourdough?

What are the benefits of sourdough? This mixture of stone-ground flour and water is left to ferment, adding organic acids (aroma and flavor) to the bread. The fermentation imparts stable, bio-available, beneficial lactic acid bacteria (like those in yogurt) and wild yeasts, which it gets right from the air. As the yeast and bacteria feed on fresh flour, they convert sugars and starches into acetic acid, making sourdough slightly sour, healthier, easier to digest, and producing carbon dioxide gas. Many people with gluten sensitivities can tolerate homemade sourdough made with wheat flour with no issues* whereas “normal” bread causes extreme bloating and discomfort. The lactic acid protects against premature firming and drying-- slowing down the staling process -- while the acidity inhibits mold growth on the baked bread. This equals longer shelf life -- usually, a perfectly edible loaf for a week or more—all without any chemical preservatives! *Note: I do not encourage those with celiac disease or extreme gluten allergies to try wheat-based sourdough bread. If you only have mild sensitivities, you may be interested in trying this one.
The lactic acid protects against premature bread firming and drying -- slowing down the staling process -- while the acidity inhibits mold growth on the baked bread. This equals longer shelf life -- usually, a perfectly edible loaf for a week or more—all without any chemical preservatives!

Storing: I recommend cutting this loaf, 12-24 hours after it comes out of the oven, into portions and wrapping & freezing whatever won't be consumed within 3 or 4 days. The bread will last in the freezer for a month or more.

You could pre-slice portions for the toaster and freeze them in a zipper bag (remove as much air as possible) immediately after slicing. Toast them directly out of the freezer.

Keep the portion you'll be eating wrapped simply in a linen kitchen towel, a plain paper bag, or a bread box (NOT in the refrigerator!). Your loaf is sold in a reusable, recyclable, machine-washable, plastic-free, sustainable, 100% cotton drawstring bag, which is perfect for storing your bread!

Warm your bread in a 350ºF oven for a couple of minutes to re-crisp the crust and release the sourdough aromas.

Later, transform leftovers into garlicky salad croutons or bread crumbs!

Please order 3 days before needed.

Local Delivery within 10 mil for an additional fee.

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