Stone’s Sourdough

You asked, we listened! We are now using Flour from Italy. No bleach, no chemicals, no glyphosates, no cadmium, no enzymes. We can also now offer to slice your bread. I can not use the bread slicer on the cinnamon or chocolate loaves though.

Next Bread Pickup: March 26 Orders due by Tuesday evening for Thursday pickup. April 3, Orders due by Wednesday for Friday pickup. We are still taking things one week at a time. We had a pipe break, spent a week with only minimum water , then had the entire house repiped. We are still figuring out new flooring ( thanks water damage). Dust and dough don’t mix well, so we will be taking a week or two off from baking when we get new floors installed, just don’t know when that will be yet. When checking out, please select a pick up time. 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.

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.