A lot of people think sourdough is a style of bread but in fact it is how bread has been made for 1000’s of years. Around 160 years ago commercial yeast or bakers yeast was formulated. This yeast sped up the bread making process. Unfortunately, this process also took away many of the health benefits that come from a naturally leavened dough. My bread does not contain store bought, commercial yeast. My breads are naturally fermented with a sourdough starter. The starter is a mixture of flour and water that is left to ferment over time, which allows wild yeast and bacteria to colonize it. Once your starter is active you feed it everyday with more flour and water to keep it alive. The whole mixing and baking process takes 2 days to produce a loaf. Good things take time! Families pass down their starters to the next generation. Some people have starters that are over 100 years old! It’s like liquid gold! Sourdough is richer in nutrients and less likely to spike your blood sugar. It contains lower amounts of gluten therefore making it easier to digest. The lactic acid bacteria in sourdough increases antioxidant levels which can help protect your cells from heart disease, cancer, and other diseaes. Sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines.

Your bread will stay fresh on the counter for 4 to 5 days after baking. Bread made with a sourdough culture has a longer shelflife than store-bought bread. Do not refrigerate your bread. It will cause your bread to stale significantly faster. Do not pre-slice your bread. It is best sliced when needed. Store your bread, on the counter, in a large Ziploc bag, or, even better, a beeswax wrap bag.  If you choose not to consume your bread in the first five days after baking, you can store your bread in the freezer in a Ziploc bag. It will keep for 3 to 6 months. When you are ready to enjoy your bread thaw on the counter for several hours until defrosted. Follow the “refresh” instructions to warm your bread.

To refresh your whole loaf, simply spritz with water or very quickly, run your bread under the water faucet. Bake in a 350° oven for 15 minutes. Let cool for 10 minutes, slice and enjoy!