Traditional Sourdough

As traditional sourdough, our bread contains only organic flour, water, our almost 15 year old starter and grey salt. Our sourdough culture (named Freddie) was started in 2009 by our owner Aviv with flour and water. It is fed daily at a certain time by our bread team. This keeps it fresh with a relatively “sweet” flavour.

The challenge in making bread comes from extracting flavour from subtle-tasting ingredients: flour, water and salt. The dough is hand cut and hand shaped over a three-day, cold fermentation process. This long process is what extracts the taste and character of the wheat producing a complex flavour profile. Our kneading, shaping and folding techniques, the flours grind and ratio, water temperature, fermentation and proofing times were devised to allow the bread to develop the perfect proportion between a crispy crust, chewy moist crumb and an optimal hole structure.

All of our doughs, pastries, desserts and cakes are made fresh daily from organic, locally milled flour. We stay clear of preservatives, additives or substitutes.

Looking for info on our bread classes? Click HERE

For wholesale inquiries please email wholesale@sidewalkcitizenbakery.com

ORGANIC SOURDOUGH BREAD

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