JJ’s Artisan Sourdough

Hi! My name is Jennifer Johnson and I bake amazing artisan sourdough out of my home in Oologah, OK. I’m also a wife and mama to two very busy kiddos!

So what exactly is sourdough and the science behind it? If you are unfamiliar with sourdough, the quick explanation is that rather than adding dry packaged yeast to make the bread rise quickly, sourdough uses natural yeasts that have been cultured over time to give it a very distinct tangy taste and natural rise. Oftentimes, sourdough starter (the key ingredient) has been with the baker for many years or even centuries. I obtained my starter from a workshop I attended and have been keeping it happy and healthy ever since!

Sourdough has many benefits over regular bread and in my opinion tastes far superior! When making sourdough breads and other products, the dough is mixed and fermented slowly at room temperature and then in the refrigerator for a total of approximately 24 hrs or longer. This results in an increase in the bioavailability of the grain’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest. This is why some people with mild gluten allergies may still be able to eat this bread with no issues.

Sourdough may also support gut health. Research suggests that the fermentation process improves the bioavailability of fiber and minerals. This is because a naturally occurring compound found in grains, called phytic acid, is broken down and this enables us to access the grain’s nutrients more readily. Also, during this process the fiber and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which makes sourdough bread a gut-friendly choice!

All of my products are fermented for at least 24 hours. This allows all those awesome bacteria to work their magic on the dough. Most of my breads can be enjoyed by people with mild gluten sensitivities due to the longer ferment time and breakdown of the gluten by the natural yeasts. Always check with your doctor if you have a serious gluten allergy. I only use 100% organic unbleached flour, pink Himalayan salt, and filtered water as the base ingredients for all my breads.

I typically require 48 hours notice for orders. Payment is due upon pickup from my home in Oologah. Address provided with invoice.