Starter

The Starter is wild fermenting yeast, a living organism that needs to be fed with flour every 12 hours. Here at The Sourdough Shop, we call him Winston. He is 18 years old and has been used for baking since then.

Water

Water is necessary for the fermentation and reproduction of yeast. Additionally, water is also responsible for the consistency of bread.

The flour we use is organic and does not contain synthetic pesticides, fertilizers, bleach, artificial preservatives, or bromate, an unhealthy oxidizer used to strengthen and enhance the elasticity of the dough. The flour contains 13.8% of protein.

Salt

We use Pink Himalayan Salt in our bread because it contains less sodium than regular salt.