Many weeks ago, we started our series on the tale of two sourdough uses and in that first part we went deep deep into the science of sourdough. Probably more than was anticipated. What can we say, when you want to nerd out, you have to nerd out. The point of this series, however, was to look at the two ways we use sourdough in our
In our bakery we pride ourselves on baking entirely with a sourdough starter we created some 10 years ago after many failed attempts, long before the COVID-19 Sourdough craze. Over the past two years in the Bush Order Provisions bakery every loaf of bread that has come out of the oven has been naturally leavened, the term for sourdough bread.
We’re not always happy with the free-form loaves we are baking. They don’t always meet our standards of what a loaf of sourdough should look like, so we recently asked ourselves the question: Is it us, or is it our oven? Marie, who is our lead baker in the bakery every day of the week slinging dough, was the first