What is Sourdough?

Sourdough is the oldest form of naturally leavened bread, which means it does not use commercial yeast to rise. The yeast within sourdough produces carbon dioxide gas, which leavens the dough and the lactic acid bacteria produces lactic acid, which is what gives sourdough its sour flavor.

How long will my Sourdough last?

In short, 3-7 days at room temperature. It is freshest between 1-3 days.

Up to 3 Months in the freezer, please properly wrap and slice prior to freezing.

How do I store my Sourdough?

You have quite a few options:

1. Breadbox- with sliced side down to keep the crumb from becoming dry.

2. Paper bag or a Perforated Bread Bag- keeping in paper or a plastic bag with breathable micro-perforations maintains a soft inside and crusty exterior.

3. Linen Bag or Cotton Tea Towel- a breathable piece of linen works the same as a paper bag.

4. Bees Wax Wrap- Helps keep the bread fresh and the bees wax creates a natural seal, is reusable and easy to clean.

5. Freezer- to freeze your bread, slice first and wrap nicely in plastic wrap or a bread bag- can be stored up to 3 months.

6. Fridge- I do not recommend storing bread in the fridge. The bread will absorb and odors from other foods in your fridge and will also dry your bread out.

Is Sourdough Gluten-Free?

No, Sourdough is not gluten-free.

However, the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest.

We are no doctors here at Risen Loaf Bakery, but sourdough has been known by many people with IBS, Gluten Intolerance or Gluten Sensitivity can tolerate sourdough bread, due to the methods used. If you want to give it a go and have any of the above intolerances to gluten, please speak to your doctor prior to experimenting.

What type of flour do you use?

We use King Arthur Sir Lancelot Hi-Gluten Flour (for most breads and cookies) , and King Arthur Special Patent Flour (for pastries and cakes).