Sourdough is the oldest method of leavening bread. It relies on wild yeast and bacteria—each starter having its own unique mix of strains, which is fascinating! These microorganisms work together to break down and pre-digest the gluten and starches in the flour, making sourdough bread healthier and much easier to digest compared to breads made with commercial, single-strain yeast. Unlike the rapid rise of commercial yeast, the sourdough process takes significantly longer, allowing for a deeper and more thorough fermentation.
Why do I need to place my order 2 days in advance?
The entire sourdough baking process takes about 36 hours, from feeding the starter to mixing the dough, fermenting at room temperature, cold-proofing overnight, and finally baking. To ensure your order is ready on time, I need to know all orders by the evening before baking, as that’s when I feed my starter and begin the process.
Do you have any gluten free options?
I currently don’t offer any gluten-free bakes. However, if you’re gluten-sensitive (but not completely intolerant), sourdough might be a great option for you! The wild fermentation process breaks down the gluten, making sourdough much easier to digest compared to bread made with commercial yeast. Many people with gluten sensitivities can enjoy sourdough without any problems.
How do I get in touch?
You can message me on Facebook or Instagram (search for Wright Way Bread on either platform), OR you can text/call me at (732) 685-4817
