At Soul of Bread, we don’t believe in shortcuts. While commercial bread is made in a matter of hours, our sourdough takes over 48 hours to reach your home. Here is how we do it:
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The Mother: Everything starts with our starter Alma. Fed daily with rye flour and filtered water, she provides the natural leavening and that signature tang.
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Stone-Milled Flour: We source our grains from a historic French family mill (since 1895), dedicated to sustainability. By using stone-milled flour, we keep the germ and bran intact, retaining the nutrients and oils that industrial processing strips away.
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Long Cold Fermentation: Once shaped, our loaves rest in a cold environment for 24+ hours. This "cold retard" breaks down gluten proteins and phytic acid, making our bread easier on your digestion and deeper in flavor.
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The Bake: Fired at high heat to achieve a "bold bake", we aim for a crust that crackles when you squeeze it: a sign of a perfectly caramelized exterior.
True sourdough is a partnership between the baker, the wild yeast, and time. We just provide the heat.