Why Sourdough?

In today's diet culture, bread often gets a bad rap.

 

Blame Wonderbread. Or the Industrial Revolution.

Bread has been a staple of the human diet for centuries, but over the last century, a shift has happened. More and more consumers get their bread from a bread factory (via their grocery store) instead of getting it from a local bakery. 

 

Getting bread from a factory means you're getting a product that has a minimum of 15 ingredients--and as the increasingly popular saying goes--many of these are ingredients you can't pronounce. These extra ingredients typically are artificial sweeteners, softeners, and preservatives. These ingredients are added simply because factories need to make lots of bread fast.   

 

Getting bread from Blue Spruce means you're getting a product that has four ingredients: Flour, Water, Salt, and Yeast.

 

Additionally, our dough typically ferments between 18 and 24 hours. During this fermentation process the gluten is actually pre-digested, making it easier on your digestion system.

All of our breads are made with organic flours, including an organic unbleached and unenriched all purpose flour. Meaning that the flours used are much healthier for you than almost all store brought breads.

What is Sourdough?

Sourdough is a broad term that is often misused. Sourdough is not just a loaf of bread, but rather another name for wild yeast. You can use sourdough--sometimes called a mother, a starter, a levain--as a leavening agent for any type of baked good.

Yeast is an airborne bacteria that is constantly surrounding you. Creating a sourdough starter is the process of combining flour and water to create a living culture that traps airborne yeast and gives it a climate to grow. Starters are a living thing. I feed mine every day. Some starters have been kept alive for centuries and all starters develop a unique flavor based off their environment. Our starter (Martha) was born in December 2019.