BreadHouse — Original Sourdough Loaf

A naturally leavened sourdough from Hilmar, baked for us in small batches.

Crackling crust, open airy crumb, and the gentle tang that only comes from a slow ferment. There is no commercial yeast in this bread. A wild sourdough starter does the work over many hours, and that long fermentation is why sourdough is easier on the stomach for many people: it breaks down some of the gluten and phytic acid in the flour, and it gives the bread a lower glycemic impact than fast-risen loaves. It also tastes like bread used to taste.

Baked by Megan at BreadHouse in Hilmar, just down the road. Delivered fresh, so what is on the shelf was baked for us.

Who this is for

• Anyone who finds supermarket bread bloating and wants to try real sourdough
• Toast, grilled cheese and sandwiches that deserve a good loaf
• Cutting additives: this is flour, water, salt and starter
• Families who go through a loaf a week and want it to be the good one

Details

• Original loaf, or Pizza Crust made from the same dough
• Keeping it: cut side down on the counter in a paper bag, two to three days
• Day-two bread: run the crust under water and warm at 350 F for 10 minutes
• Freezes well sliced

BreadHouse is a small bakery run by Megan in Hilmar, about 20 minutes south of our Modesto store.