SSD Journal

As you probably know we've been closed for a month due to water damage in our kitchen. The cause and extent of the damage go deeper than we expected which forced us to push back opening twice. This has also lead us to a point where we are going to have to make some very [...]

Whether you've loaded up on freezer loaves, you just received your recently baked shipment, or you're just trying to make your local delivery last until next week: proper storage and reheating are the keys to the best sourdough experience every time! Storage Room temperature: up to 3 days Sourdough's acidic properties naturally retard mold growth, [...]

Whole wheat flour is often touted as being the healthier flour when compared to white flour. The bran (the part of the wheat that is present in whole wheat flour but is removed from white flour) is where most of the vitamins and minerals of wheat are contained. But are those vitamins and minerals even [...]

When it comes to grains there are two extremes. There’s the mainstream that says grains are the bottom of the food pyramid and they should be the majority of what you eat. On the other side there’s the carnivores who say you should never eat grains. Like most things in life, we believe the sweet [...]

Fermentation The fermentation process is what makes sourdough, sourdough. During fermentation, good bacteria and wild yeast break down starches and sugars as well as breaks down the harmful plant defense chemicals such as lectins, gluten, and phytic acid. The traditional method of sourdough fermentation has been almost entirely replaced by baker's yeast and chemical leavening [...]