Have you ever been disappointed with a loaf of sourdough because of the holes in the crumb?

Have you ever been disappointed with a loaf of sourdough because of the holes in the crumb?  Actually, you should celebrate to know this is a real wild fermented loaf of bread.  Small holes in sourdough will validate the true sourdough characteristics and they are also a clear indicator that the sourdough has been made following traditional Artisan techniques.  Stone House Bread is real Sourdough made with organic flour and fermented over 24 hours.

Our Wild Fermented Sourdoughs are allowed to go through various fermentation stages that encourage the natural yeast to create carbon dioxide gas.   This is a very important step for us because these air pockets are essential for a lighter crumb structure. Second, we promote ‘oven spring’ by adding steam injection into the oven during the baking step. This gives ‘lift’ to the sourdough that helps in producing a loaf with a light, soft and ‘holey’ crumb with a caramelized, blistered crust unique to our real sourdough bread.

At Stone House Bread we’re committed to making breads with individual characteristics.  Wild-fermented Stone House Breads range from mild and somewhat sweet to tangy and sour with lots of texture. After all, whichever Stone House flavor you are eating it is all about these tangy flavors, stimulating aromas, and contrasting textures that give you that Stone House Bread experience.

Our sourdough will commonly display uneven holes as we honor these traditions and techniques with every loaf.  We try to control the crumb with our traditional methods, but they will always fluctuate with the baker and the environment that day.