Rooted in Tradition
Sourdough is a living thing similar to yogurt and kombucha. Rooted in California tradition, sourdough is a fermentation process using wild cultures instead of the commonly used “commercial yeast”.
Sourdough goes beyond commercial yeast thanks to Lactic Acid Bacteria (LAB). Often found in health foods like yogurt, LAB breaks down sugars to form lactic acid. This process is what gives sourdough its tangy flavor and easy-to-digest qualities.
When sourdough's wild cultures go to work, they convert natural sugars from flour into carbon dioxide. This is what gives sourdough its beautiful bubbles and airy texture.