what are the benefits of sourdough?
Sourdough has natural and healthy yeast bacteria that help break down gluten! Many people with gluten intolerance can safely eat sourdough because of this added benefit.
We also aim to be a no-waste bakery, which is why we use, not throw out, our sourdough discard. When making traditional sourdough, you 'feed' a starter to activate and culture the yeast fermentation, and as it grows, you have excess or 'discard' after you bake bread. Some people throw their discard away, but not us! We use the cultured discard in baked treats to add digestive benefits and texture. It's a simple ratio of switching out eggs and flour from any recipe and adding in the discard.
Using cultured sourdough in everyday recipes creates a 'better' version for your tummy, making our treats easier to digest. If your tummy tends to disagree with bread or sweets, we hope you'll give our bakery a try.
Can you taste it in your sweet treats?
I always get questions about how I make cookies, cinnamon rolls, or sweet breads out of sourdough. It's a fair question, and has an easy answer! Sourdough isn't just for bread. Besides the digestive benefit, adding sourdough discard to baked treats adds a complex depth to the flavor profile and helps create phenomenal texture. Cookies are chewy, yet stay soft and fluffy inside. Sweet breads have a delicious crumb. Cupcakes are tender and have a richer flavor. Oh, and can you taste the "sour?" Nope, but we think you'll like what you do taste.
