What is sourdough?
Sourdough makes up the basis of our bakery. Instead of relying on commercial yeast for leavening, we raise our own yeast, also known as a sourdough starter or leaven. While not as potent as the industrial variety, our sourdough has a wide flavor profile and adds complexity to our bread and sweets. The sourdough process also increases the accessible nutrition by giving the wild yeast time to break down the flour starch. For these reasons, these are the breads we choose to make, and savor with each other, with our family and friends.
Slow & cold fermentation
Our dough undergoes a long and cold rise, sometimes over 16 hours. This develops great flavor, and unlocks the nutritional potential of the flour.
High nutrition, low GI
The wild yeast in our sourdough leaven breaks down the flour, helping us to digest the bread and lowering the glycemic impact. More accessible nutrition means we can eat less but feel just as full.
Thin crusts, chewy crumbs
High-protein Taiwan wheat flour creates a great rise and chewy interior. The high-hydration process produces a custardy and aromatic crumb.