What is Wild Fermentation?

Have you ever wondered what makes our sourdough bread so special? The secret lies in a fascinating process known as wild fermentation.

Unlike conventional bread that uses commercial, highly specialized yeast, our wild-fermented bread relies on naturally occurring bacteria and yeast to work their magic. These cultures are found on the flour, in the air, and all around us. This natural process not only gives our bread its unique flavor and character but also enhances its nutritional value.

By embracing wild fermentation, we honor traditional bread-making methods, ensuring each loaf is packed with goodness and a depth of flavor you won’t find anywhere else.

Pick up a loaf and  taste the difference that nature makes at Stone House Bread. Let every bite connect you to the ancient art of bread making.

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