Stone’s Sourdough
About
Hello and welcome to Stone’s Sourdough, where we use simple ingredients to bake small batches of fresh, made-to-order sourdough bread and goodies for you.
I am Emily, I have always had a passion for baking and fell in love with the process and benefits of baking sourdough. With the help of my husband Manny Stone, and our Mini Aussie Oliver, we want to share our sourdough with you.
New!
You asked, we listened! We are now using Caputo Flour from Italy. No bleach, no chemicals, no glyphosates, no cadmium, no enzymes. Caputo’s Saccorosso flour makes an amazing loaf of sourdough bread. The Pizzeria flour, for pizza and Frolla Pastry flour for our cookies, scones, and cinnamon rolls. We can also now offer to slice your bread. If you would like your bread sliced , just ask in the comments. I can not use the bread slicer on the sweet/chocolate loaves though.
Next Bread Dates & How to Order
Next Bread Pickup Dates are : September 12, 19, 26 Orders will close out 2 days before pick-up dates. Wednesday Evening When checking out, please select a pick up time. This helps me plan my baking days. Meet up will be arranged by 19th ave & 41. By The Ruskin Drive in Movie Theater. Dropping off at South Shore Hospital is for employees ( my favorite coworkers) only. I will bring it to your unit, dropping bread and goodies off after 4. The ladies at the front desk cannot be my dough dealers for non employees, and I can’t be at home baking and waiting for meet ups at the same time.
Pop Up Events
We are so excited to announce pop up locations! This Saturday, Sept 13th we will be at the Apollo Beach Wellness Spa from 10-2 for their 2nd Saturdays event.
Sourdough - The Process
Sourdough bread is a labor of love, it’s a very different process than that of commercial yeast bread. It’s made without the extra ingredients found in store-bought breads. Our starter, named Baby, is fed every night a delicious meal of flour and water so that she grows a healthy colony of natural yeasts and healthy prebiotics. In the morning a portion of Baby is used to begin making the dough. It takes around 6 hours from mixing the simple ingredients of flour, water, and salt for the dough to be ready to be shaped into a tight ball and tucked away in the refrigerator for a minimum of 12 hours before baking the following day. During the cold retard, the dough finishes fermenting, which helps develop the sour flavor that sourdough is known for. The process of fermentation while making sourdough bread, changes the gluten structure making it more easily digested. Many people who have a gluten intolerance can enjoy our bread. There is a whole lot of science behind it, but just know that freshly made sourdough bread not only tastes delicious but is good for you too.