We get so much feedback, which we always love!
So many say, “I just love the flavor of your sourdough, it’s not too overpowering. Some say, “I thought your sourdough would have a more “overpowering” flavor”
So we come to the question… What makes the “Sourdough Flavor”?
"Natural Flavors" Of course, we wouldn't ever add sourdough flavor covered by natural flavors like many companies do because these natural flavors are horrible for you!
"Apple Cider Vinegar" And although we use a very small amount of Apple Cider Vinegar, it’s not for flavor. In fact, it doesn’t make any difference in our recipe, but rather is a natural way to keep the bread just a bit fresher on its way to you and it is SO good for you too!!
(Check out our article on the Health Benefits of Apple Cider Vinegar here)
"The Sourdough Process" As we all know with bread making, especially sourdough!, there are so many complicated factors that can affect our baking when we are doing it the old-fashioned, natural, and REAL way! Time, temperature, humidity, and so much more!!!!!
There are two kinds of acids produced when sourdough “ferments”. These acids contribute to the fermentation of the dough and do what we call “digesting” the gluten in the dough. Many people have asked, “Do you do a cold ferment?” NO we don’t! What makes the difference? During a cold ferment, more Acetic acid is formed making a “sour flavor”, but it slows down the sourdough process which is the whole reason we are making REAL sourdough. We let our sourdough ferment the natural way in warm room temperatures to ensure the proper “digestion” of the gluten by the sourdough making it so much easier to digest and keeping it natural!
We only bake what our family eats and believes in! We love our family so we do what’s best and we love baking for you too! Check out the rest of our Blog Articles and be sure to ask us any questions you may have!!!
Our family loves baking for you!!
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