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We're back baking! Weekly menu is now updated every Saturday at 5pm.
Sourdough is made with only 2 ingredients. Flour and water. In our case we used raisin yeast water. It is fed daily everyday with rye flour for a fruity and tart flavour.
We choose to work with sourdough because the dough goes through a long fermentation time, as long as 8 hours and more, hence giving plenty of time for gluten to break down. This makes a naturally leavened bread easier to digest, and with the healthy bacteria present - beneficial for gut health. A commercially yeasted loaf of bread takes only 1-2 hours to fully ferment before it enters the oven.
Our Starters
Our Starters
Top: 100% Rye (aka our Mother Starter)
Bottom: Stiff Starter
We maintain and feed our 100% Rye up to 2 times a day depending on our requirements. We use this starter for our 5-grain, toasted cornmeal, and most of our rolls.
Our stiff starter is mainly used for our loaves and petit rolls. We do a mix of bread flour and whole wheat flour with a small percentage of seed levain. We prefer using a stiff starter as it pre-ferments part of the flour we use in the main dough, improving it's flavour and texture.
Our petit rolls uses a different kind of stiff starter - bread flour with a dash of sugar.
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