The soul of our bakery is a sourdough culture that has been meticulously fed and maintained for over 50 years. This living legacy provides the deep, complex tang and the airy, open crumb that defines every Daily Crumb loaf.
We exclusively use stone-ground flour from heritage grains grown by regional farmers. Unlike industrial processing, stone-milling preserves the nutrient-dense germ and oils, resulting in a flour that smells like a fresh field.
Beyond flour and water, the only addition is hand-harvested sea salt. We use charcoal-filtered water to ensure no chemicals interfere with the delicate 48-hour fermentation process, keeping our bread as pure as nature intended.
Curiosities of the Hearth
While our bread contains gluten, our meticulous 48-hour fermentation process allows natural enzymes to break down much of the gluten and phytic acid. Many customers with mild sensitivities find our sourdough significantly easier to digest than commercial loaves.
To maintain the contrast between the wood-fired crust and the moist interior, store your bread cut-side down on a wooden cutting board or in a breathable paper or linen bag. Avoid the refrigerator, as it accelerates staling.
Wild yeast, harvested from our 50-year-old 'Mother' starter, offers a complex depth of flavor and a lower glycemic index. Unlike commercial yeast, it works slowly, allowing the grains to fully hydrate and develop their natural nutritional potential.
Absolutely. For best results, slice the loaf first and store it in an airtight, freezer-safe bag. You can toast individual slices directly from the freezer to bring back the fresh-baked aroma and texture.
Heritage grains are ancient varieties that have not been modified for industrial farming. They contain more minerals and vitamins, and when milled locally, they retain the essential oils that provide our bread with its unique, nutty character.
If your bread has softened, simply spritz the crust lightly with water and place the whole loaf in a 350°F (175°C) oven for 6 to 10 minutes. This mimics the final moments of the bake, restoring the robust, crackling crust.
Never. We believe in the alchemy of three: flour, water, and salt. The natural acidity produced during our long fermentation acts as a natural preservative, keeping the bread fresh without the need for chemicals.
High hydration refers to the high ratio of water to flour in our dough. This technique, while difficult to master, results in a more open, translucent crumb structure and a much longer shelf life compared to drier, denser breads.