This all-American sourdough has a crisp, crackly crust, and a moist, honeycombed interior made with organic flour and that trademark sour tang will tickle your tongue. To get that tang, we use more of our sourdough starter—the same one we've been nurturing every day since we fired up our ovens and started baking bread in 1992—than you'll find in most naturally leavened breads. We also give the dough plenty of time to develop flavor. Each day, making a batch of sourdough takes a full 18 hours.
At Zingerman's Bakehouse, we use the sourdough to make grilled cheese sandwiches every Wednesday (it's especially great with cheddar). At Zingerman's Roadhouse restaurant, it's often one of the breads brought to the table at the start of the meal. At home, I love it toasted for breakfast with good butter or sour cherry preserves.
Sourdough is consistently one of our most popular loaves. We ship thousands to bread lovers across the country each year, including to plenty of San Franciscans.
This handmade bread's ingredients are organic wheat flour (organic wheat, malted barley), water, sea salt, and organic whole wheat flour.
Heat the bread when you're ready to eat. Click here for instructions.