A new type of local bread
The practice of using wild yeast to leaven bread is centuries old. It’s the original way of making bread, before specific strains of yeast were domesticated for commercial use. But the benefits go way beyond historical preservation.
When wild yeasts are captured from grain, and from the air, beneficial bacterial are also captured. Strains of beneficial lactobacillus live in perfect harmony with wild yeasts, lending that signature tart flavor to sourdough bread. These are the same beneficial bacterial that support a healthy gut, and they are also found in kombucha, kimchi, and other gut-friendly fermented foods.
To this particular baker, the most intriguing aspect of naturally leavened breads is the fact that they can take on the unique characteristics of the place in which they were made. “Terroir” is a French word typically used to describe the qualities a particular region can impart on a batch of wine. Everything matters, from the weather, to the soil, to the farmer’s hands. The concept of terroir is an affront to all mass-produced foods everywhere; it celebrates the innate mutability and individuality of handmade products. With sourdough, we harness only the specific strains of wild yeast and beneficial bacterial native to our region. These beneficial microbes are an essential partner in creating a truly new type of local bread.