The Art and Science of Long Fermented Sourdough Bread

At Stone House Bread, we pride ourselves on our long fermented – traditional sourdough bread, which undergoes a meticulous fermentation process lasting over 24 hours. This extended fermentation is essential for achieving the perfect rise and enhancing the bread’s flavor and texture.

As sourdough bread gains renewed popularity, many new varieties have emerged in the market. However, these newer versions often use sourdough primarily for flavor, relying on additional leavening agents like baking powder, yeast, and baking soda to achieve a good rise.

Advantages of Long Fermentation

Enhanced Digestibility: The long fermentation process allows the sourdough to break down the bran of the grain, making it more digestible. This process also neutralizes phytic acid, which can interfere with the absorption of essential minerals.

Depth of Flavor: A true sourdough starter imparts a rich, complex flavor that is unmatched by breads that only use a small amount of sourdough for taste. The natural fermentation process develops unique flavors that commercial yeasts or baking soda cannot replicate.

Simple Ingredients: Traditional sourdough bread can be made with just a few basic ingredients: flour, water, starter, and salt. There is no need for outside leavening agents, as the natural yeasts in the starter provide all the leavening needed.

At Stone House Bread, we remain committed to the time-honored practice of long fermentation, ensuring that every loaf we bake is delicious, nutritious, and true to the traditional sourdough method.