What is Sourdough(Levain Bread)?

Sourdough is a bread made using naturally occurring yeast and bacteria to ferment dough. For literally thousands of years, the process of making levain breads relied on wild yeasts and bacteria to provide gases to leaven the dough and create a ph level of 4.5 or lower. This acts as a natural preservative, inhibiting harmful bacteria and allowing a shelf life of about five days.

The process begins with water. When water is added to flour, it activates enzymes that convert the carbs into simple sugars. These sugars are consumed by the yeast and lactic acid bacteria naturally occurring in the flour. The result is the release of CO2 and ethyl alcohol. The CO2 is trapped by a gluten membrane to create expanding bubbles that leaven the bread during baking. The gluten content of flours varies, so we do use minimal commercial yeast with recipes that require it.

Soon to be added to our product page ....

Sourdough pizza dough

October 6, 2026

I haven't quite settled into a baking routine where I make certain items on certain days and put the baking out for pickup, in the hope that it sells. For now, I am taking and filling orders as they arrive. The central location should make it easy for customers to drop in for pickups. That is my hope.

Thanks to everyone who has ordered and contributed to my micro bakery. Your support means so much and helps keep this dream growing.

Cheers,

Laurie

About Sourdough