Why is it called sourdough? It’s really a misnomer, and actually refers to the “mother” or starter used to ferment the dough, but it doesn’t mean the bread tastes sharp or vinegary. It’s a symbiotic culture of bacteria (lactobacilli) and airborne fungus (wild yeast), and each element within this relationship provides something the other element requires. The signature tartness of sourdough breads comes from the same bacteria that gives yogurt and sour cream their pucker too. It’s found naturally in wheat flour, and along with yeast, comes to life with water.
Naked Pumpkin Loaves
So, what’s so special about Collette’s sourdough? She makes it using a natural fermentation process where the wheat flour and water creates natural enzymes which break down starches into glucose. The glucose and natural bacteria becomes food for the natural yeast, and that creates carbon dioxide which is a natural leaven. When more flour & water is added, Collette gets more natural leaven.
So what does it all mean? It means nutrition is improved when the starches are pre-digested, making the bread more easily digestible, it lowers insulin response which improves glucose tolerance, it breaks down the gluten, which may result in a bread that gluten sensitive people can eat, the lactic acids make the vitamins and minerals in the flour more available to the body by helping to neutralize the phytates that interfere with absorption, and vitamin B1 is protected from the damage of the baking heat.
Where To Find Us
You can find Collette’s fabulous baked goods at various farmer’s markets and special events. You can also pick up your order and we may even deliver right to your door (if you’re in the local area).
Upcoming Markets & Events
Watch for local events where you can find us!
We’ll list them right here!
Taking orders now, check our our Facebook and Instagram pages for recent bakes!
Aside from cooking your food over an open fire, it doesn’t get more primal than a traditional wood-fired oven. Wood-fired ovens have been used since ancient times by a plethora of cultures, and not only can they make your food taste great, they offer health and environmental benefits as well. A well-designed wood-fired oven offers many benefits over conventional ovens. The biggest advantage comes from using high heat and a live flame inside the oven. The heat in a wood-fired oven generally ranges between about 500 and 700 degrees Fahrenheit. The speed at which baking occurs retains nutrients and antioxidants that might otherwise be depleted with a longer cooking time. The benefit to flavour, many experts agree, is the evenness of the heat distribution. The smoke flavor imparted by the wood also adds an extra flavor dimension that is impossible to recreate in a standard oven.
Wood-fired cooking is also an environmentally friendly option, as it requires no electricity or gas; just the heat from the fire.