Many “sourdough” bakers add yeast to speed up their dough’s rise. To them, sourdough starter is nothing more than an ingredient.
Real sourdough is a process. Real sourdough takes time and effort. Our natural leavening and cold fermentation process takes between 48 and 60 hours before baking. In addition to yielding superior flavor, long fermentation helps make nutrients readily available for our bodies to absorb, eases digestion, and lowers the bread’s glycemic index.
We’ve never used commercial yeast to hasten our process, and never will. We use organic, stoneground flour exclusively and offer many organic and vegan products. Real sourdough is worth the wait and once you taste our 100% sourdough bread, we believe you’ll agree.
You can get our real sourdough bread at the following venues: Whole Earth Market CO-OP, Menomonie Market Food CO-OP, Menomonie Market Food CO-OP (Eau Claire) and River Market Community CO-OP. We’ll be back next Monday, January 8th, and stock the shelves every Monday, Wednesday and Friday so be sure to include our 100% sourdough in your healthy diet – you deserve it.
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