Artisan Bake is a form of art that is not just consumed by your eyes....

Sourdough is a fermented dough which is leavened, unlike the conventional process of using bakers or industrial yeast. Instead, the sourdough is fermented with the help of naturally occurring gut friendly bacteria and wild yeast. A sourdough Starter is prepared before-hand using flour and water and the same starter is used and reused to leaven the dough.

YES! Authentic Sourdough Bread is much healthier and gut-friendly than any conventional store-bought bread. Authentic Sourdough bread doesn't need any extra gluten or chemical additives in the bread-baking process. No Added sugar is required to give the bread its taste, on the contrary, Real Sourdough Bread gets a deep, complex, umami flavour along with a subtle tang because of the long and slow Fermentation. Since the Dough goes through a long fermentation process, it breaks down the Gluten manifolds and unlocks many nutritional components of wheat.  An Authentic Sourdough Bread is much lower on Glycemic index than a regular yeasted bread.

Authentic Sourdough requires a minimum of 14-18 hours of proofing, which is not possible with Maida without adding extra gluten or other additives to it. This is why our flour blend is a major portion of  Premium high Protein sifted wheat flour and about 20-25% premium quality refined wheat flour (maida). The Sifted Flour is freshly stone ground when ordered and is sourced directly from farms growing them. So that makes our breads farm-to table and thus eradicating any possibility of Adulteration.

Our Authentic Sourdough Bread will stay very fresh and soft if stored cling Wrapped in an airtight container, even in a normal room temperature (21C to 26C) for easy three to four days. If you want  to store it longer its best to cling wrap individual slices and refrigerate in an airtight container. Sourdough Bread Slices would stay fresh for easy one week.

As the name says it all "Sourdough"  the dough goes through a long fermentation process, the Wild Yeast and good bacteria feast on the dough and, in turn, release carbon dioxide and other acids, which gives sourdough bread its distinct Aroma and  tangy flavour. But if you are not fond of tangy flavour our expert bakers can very well control the flavour profile, Just inform us before hand, and we'll ensure an authentic sourdough that will be less tangy.

Certainly, yes. An authentic sourdough starter can be used to leaven any dough that needs proofing prior to baking. Products like Croissants, Danishes and other puff pastries can be easily made using a real sourdough starter.