What is the difference between a sourdough and regular bread?
Regular bread is made with store bought yeast that reacts with gluten causing it to rise and sourdough is made with a starter or a “mother” that serves the same purpose. Sourdough is converted to sugar in the body more slowly aiding digestion. This helps those of us who are monitoring our blood glucose levels for health reasons. Some say it is much easier for people who have gluten sensitivies to digest sourdough. It has a mild to moderate sour flavour which is wonderful paired with honey or sweet jams.
At its heart, sourdough is more than just bread—it’s a connection to the past, a testament to the power of patience, and a celebration of simple, natural ingredients. Every loaf we bake starts the same way it has for centuries: with just three elements—flour, water, and salt. But what sets sourdough apart is the magic of fermentation, a natural process that transforms these humble ingredients into something extraordinary.
Our sourdough is handcrafted in small batches, using a live culture starter that’s lovingly nurtured and carefully tended. This starter—often called the soul of sourdough—ferments the dough slowly over 24 to 48 hours, allowing complex flavors to develop. The result is a bread with a tangy, nuanced taste, an open, airy crumb, and a perfectly crisp, golden crust.
We believe in honoring tradition while adding a touch of creativity. From classic sourdough loaves to unique variations like rosemary-infused or multigrain blends, each piece of bread we make is a labor of love, baked to perfection for your table.
But sourdough isn’t just about flavor—it’s about health, too. The long fermentation process makes it easier to digest and enhances nutrient absorption. It’s bread as it was meant to be: wholesome, nourishing, and made with care.
When you choose our sourdough, you’re not just buying bread; you’re embracing a time-honored craft that brings people together. Whether it’s a slice toasted for breakfast, the base of a hearty sandwich, or the perfect partner for a bowl of soup, sourdough elevates every meal.
Come taste the difference that time, tradition, and craftsmanship make. Welcome to the world of sourdough, where every loaf tells a story—and we can’t wait to share ours with you.
And now for the good stuff…our chef’s recipe is as follows:
INGREDIENTS
Starter 180 grams
Water 450 grams
Flour 600 grams
Salt 18 grams
The picture to the right is our French Toast featured on our new brunch menu made with sourdough bread baked fresh in house.
INSTRUCTIONS
Mix all ingredients together in a large mixing bowl except salt. Leave to rise for 30 min and then add salt. Proof the bread (fold with wet hands so it doesn’t stick) and then let rise for 30 min. Proof and leave to rise for 30 min three more times. Let rest for 4 hours. Shape the dough into two loaves. Let rest for 1 hour. Preheat oven to 475 degrees. Place loaves in dutch ovens or a pan with a top. Bake 25 min lid on. Bake 25 min lid off. Turn off oven. Open oven door a crack and leave for 20 min. Enjoy!
If you’d prefer to buy yours right from the source, Chef Serdjo sells his loaves each Saturday morning at the Milton Farmer’s Market at 204 Main Street E, in downtown Milton. You’ll have to get there early as we sell out every week :)
