At Stone Oven Wholesale Bakery, we create Authentic Cleveland Sourdough using our organic starter which is scratch-made and lovingly tended in our midtown production location on East 36th Street. This exclusive starter is what makes our sourdough so incredibly flavorful.
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and wild yeast. Sourdough bread–surprise!–has a more sour taste than breads made with baker’s yeast. An added bonus of sourdough bread is a longer shelf life, due to the natural preservative effects of the lactic acid produced by the lactobacilli.
Our sourdough loaves are hand-shaped and baked off right on the stone hearth of our deck oven.
- Offered as 2.5# pan loaf, 2# batard, 1# boule, 1# baguette, 1.5# and 2# loaf
- Also available in whole wheat, garlic and rye
Sourdough is the oldest form of leavened bread and is known to have existed at least as early as ancient Egypt circa 4000BC. Sourdough was probably discovered by accident when bread dough was left out and good microorganisms — wild yeast — drifted into the mix.
Sourdough bread is a specific type of artisan bread that uses a wild yeast starter instead of commercial yeast. This starter provides the distinctive tangy taste and a light airy crumb. The wild yeast also breaks sugars in the dough down in a distinctive way to enable easier digestibility of the wheat and more absorption of nutrients like magnesium, iron and zinc. Authentic sourdough is a low FODMAP food, which means that people with wheat sensitivity and/or IBS are able to enjoy it without triggering symptoms
Perhaps one day a sample of our Cleveland sourdough starter will take up residence in the Sourdough Library.