We make it Simple. Three ingredients.
About our bread.
- flour. We use 100% organic premium milled flour from Central Miling. They are the Farmer and the Miller so the quality is second to none. This is the same flour that rock-star baker Chad Robertson uses for his sourdough at the Tartine Bakery in California.
- water. Pristine reverse osmosis water.
- salt. Himalayan pink salt.
- yeast. Our yeast is wild (not commercialized) and harvested from the air in Albuquerque, NM. We use the first two ingredients above to capture the lactobacilli (yes, the good bacteria) and yeasts in the air and then promote growth to create our sourdough starter. Because of this, it is not considered an ingredient.
Is our sourdough sour? No.
The sour factor of sourdough comes from how you treat your sourdough starter. We keep ours fresh and alive which means the sour taste is minimized to almost zero. Don’t think of our sourdough bread the same way you think of San Fransico sourdough bowls and clam chowder. Instead, think of wonderfully delicious, hearty, naturally leavened bread full of flavor and texture. That’s what our natural process delivers.
Our max capacity is 4 loaves per day. What does that mean? Your bread or other bakery items will get our full attention and devotion for the entire 36 hour process. This is why we can individualize each and every loaf: it is made specifically for you, from the moment we add the water to the flour.
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On the radar: English muffins, brioche hamburger buns, Italian sourdough doughnuts, and more!
We ferment our dough with wild yeasts for at least 12-15 hours–often much longer. This not only improves the digestibility of the bread but also lowers its glycemic index. Those little lactobacilli work their way into the gluten destroying the protective layer that makes it hard to digest. We also use “whole-milled” whole wheat flour–that is, flour that’s been milled from its intact state. (To make white flour, industrial mills separate the endosperm from the more nutritious bran and germ. They add them back for whole wheat flour, but bakers speculate that the germ, which goes rancid quickly when removed from the endosperm, is either not added back or is “denatured.”)
All that to say that the process of long fermentation is superior to commercial yeast in every way, except speed. Flavor, health, rise, texture, etc. all go in the win column for natural sourdough yeast.
Our delicious, purist artisan sourdough bread is, in our opinion, perfect. The crust is crunchy but not too thick and is full of flavor while the crumb is soft, airy, & pliable but full of just the right amount of chewiness. When thickly cut, a slice can be a meal. When toasted, it seems all of the little airholes opened by the wild yeasts evenly crisp – just enough to support a generous amount of butter.
In its pure form our sourdough bread is the embodiment of sustinence, beauty, simplicity, and history rolled up into a big airy boule (or batard, whichever your liking).
We would like to give thanks to Maurizio @ The Perfect Loaf for teaching us how to make unbeatable sourdough bread over the past 5 years (via his website). If you want to bake your own, we’d highly recommend his website, theperfectloaf.com
And of course the famous Chad Robertson with the Tartine Bakery and his gorgeous baking books. He and his teacher Richard Bourdon @ the Berkshire Mountain Bakery started the sourdough baking revolution we live in now. Watch the video to see some of Chad’s passion and techniques.