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WILD SOURDOUGH CULTURE

 

"Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures.  Its not coincidence that we say bread is the staff of life."
Lionel Poilane

 

All WILD OVEN breads are naturally leavened with Wild Sourdough Culture, better known simply as Sourdough.  From batch to batch, a small amount of Sourdough Starter is saved—just a lump of flour and water, host to a thriving colony of wild yeast and lactobacteria.  Bread has been leavened with this perpetuated culture for thousands of years, long before any biologist gave Latin names to its living constituents.  No modern contrivance from a tiny paper packet--labeled "Rapid Rise"--can rival the ancestry and complexity of Wild Sourdough Culture.


Though an ancient practice, using Sourdough is about much more than honoring tradition.  It is about unlocking the nourishing potential of grain.  Seeds (grains, nuts, beans and the like) have a purpose: to germinate and grow, and to this end their vitamins, minerals and enzymes are bound.  By mimicking soil conditions, the warm, slow, mildly acidic fermentation of natural sourdough leavening releases these nutrients, making them available to human digestion.  Bread risen hastily, as with commercial yeast, has not undergone this vital transformation, from "seed" into "food."

For more info on grains, health and tradition, check out this article from the Weston A. Price Foundation:
"Be Kind to Your Grains… And Your Grains Will Be Kind to You."