A Quick Sourdough Q&A
I received an email asking about our sourdough process and thought it’d be great to share my response to give you another insight into how we make our delicious bread!
Due to a dietary restriction, they could only eat sourdough bread in which all wheat flour was fermented. So no wheat flour could be added just before the dough is set to rise.
Here's what I had to say:
A portion of the flour from the formula is fermented in the form of a sourdough culture 18 hours prior to mixing the final dough. We mix all of the flour with the sourdough culture and let it ferment for at least 2 hours.
When we divide the dough we dust flour on the table and the boards. We also dust flour in the proofing baskets. This would be typical of most baking processes.
I'd love to answer more of your baking questions! If you're curious about anything, send us an email or message us on Facebook or Instagram!
If you want to learn more about our sourdough, check out my other blog post on it!
Have a fond memory of Christies Bakery? Send us an email at email@example.com!