At Nourish we always and only rise our bread with the traditional leavening skill that accompanied

humanity throughout our history. This technique can have many names but it is commonly known as sourdough fermentation. It consists of nurturing naturally occurring micro-organisms and using them to leaven the loaves (something similar to yogurt, with water and flour instead of milk).

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This method differs from employing “fast-acting", “rapid-rise”, "instant” yeast 

which is an industrially-processed, single-strain, lab-grown agent

that cannot fully ferment the dough. 

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    On the other hand, sourdough fermentation is a slow, and temperamental process.

We have to develop a relationship with the community of micro-beings. The organisms living   in the “starter” culture will behave according to the grains used for their feeding, to the   temperature, climate, and altitude, and so on. But most importantly it will interact with the baker's hand, with the love we at Nourish impart to the whole process.

      The proof is in the loaf!

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The hard work of caring for thousands of little bubbling folks pays off on our mouths and bodies. 

Sourdough fermentation lifts the grains' natural taste palette, further developing it into a myriad of new flavor compounds. It will impart taste profiles such as floral, fruity, zesty, yogurty, and so on depending on the individuality of each starter. Nourish's sourdough loaves are pleasantly tart. We ferment our loaves for one to three days, making sure they can rest overnight to really bring more flavor and increase nutrition.  

This long process creates:

• healthy organic acids with bioactive properties;

• creates more vitamins in the loaf;

• turn minerals more available for our absorption; 

• breaks down gluten into smaller proteins, facilitating digestion;

• turn starches into sugar, reducing the glycemic index while making the loaves naturally sweeter… the list goes on!

The overall result is a much more tasty and healthy piece of bread. Even gluten-sensitive people may be able to enjoy a piece of sourdough loaf. Instead of feeling bloated, gassy, and full, like when eating store-bought bread, when you munch on Nourish sourdoughs you feel light, joyful, and... nourished!

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Our starter, who by now is old enough to be in middle school, has been passed on to us from Sarah Owens, the baker who's books has guided Douglas through his learning process. They, the starter, have been through the thick and thin through the years with at Nourish. They have endured Winter cold and boiling hot temperatures; flour-dry to 200% hydration; it has traveled from California to Illinois to New York by mail, air and drive. We are thankful for all it has been through. The many experiences our starter has endured made it stronger, faster, and more resistant. We are proud of him. And to show our appreciation, we feed them every day with purified water and freshly ground organic and local rye so they are actively pleased, helping us to make the most wondrous loaves you will taste!