Why sourdough?
Good bread takes time. Here is what makes a slow-fermented loaf different, and why we bake the way we do.
FiveTwo vs. supermarket bread
The biggest difference is time. We let our dough ferment slowly, and that patience shapes the flavor, the texture and the ingredient list. Here is how it looks side by side.
| Aspect | FiveTwo sourdough | Typical supermarket loaf |
|---|---|---|
| Rise | Wild starter and a long, slow fermentation | Commercial yeast, often risen in a couple of hours |
| Ingredients | Flour, water, salt and starter | Often includes added conditioners, sugars and preservatives |
| Freshness | Baked in small batches to order | Made in bulk and shipped, then shelved |
The long fermentation
Sourdough is leavened by a starter, a living culture of wild yeast and friendly bacteria. Instead of racing the dough to rise, we give it many hours. During that time, the culture works on the flour, developing the tangy, complex flavor sourdough is known for.
Digestion and blood sugar
Many people find that slow-fermented bread sits more comfortably than quickly made loaves. One reason may be that a long ferment starts to break down some of the components in flour before you ever take a bite. Some people also find that sourdough affects their blood sugar more gently than other breads.
Everyone is different, and this is not medical advice. If you have a health condition, allergy or dietary concern, please check with your doctor. Our bread contains wheat and gluten.
Taste the difference
See what is coming out of our oven next and reserve yours.
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