Sourdough Breads

Sourdough is the catch-all term for breads that are naturally leavened by the wild yeasts in the baker's environment, rather than adding commercially packaged yeast. The "sour" part of the name comes from the tangy flavor that develops slowly as the dough ferments and creates acetic acid, the same substance that gives vinegar its punch.

At Zingerman's Bakehouse, many of the breads are made with doughs that rely on this slow, natural fermentation, rather than commercial yeast. They vary in just how "sour" they taste. At the tartest end is the (Better Than) San Francisco Sourdough; the Country Miche has a much milder tang in comparison.