The Timeless Art of Sourdough: A Legacy from 1967

At Landert Bread, we take immense pride in the tradition and craftsmanship that goes into every loaf of our sourdough. Our breads are not only crafted with a mother culture dating back to 1967 but are also made in Europe using all-natural, GMO-free ingredients. This commitment to quality and heritage ensures that every loaf we produce is a testament to the rich traditions of European baking.

What is Sourdough?

Sourdough is a type of bread made through a natural fermentation process involving wild yeast and lactic acid bacteria. Unlike commercially yeasted breads, sourdough relies on this wild yeast and bacteria, which are cultivated over time in a mixture of flour and water called a “starter” or “mother.” This starter, made from the finest European ingredients, gives sourdough its distinctive flavor and texture, as well as its long history as a staple in many cultures around the world.

The Art of Making Sourdough

Creating sourdough is a labor of love that begins with the mother culture. This culture is carefully maintained, fed, and nurtured over the years, growing stronger and more flavorful with time. At Landert Bread, our sourdough mother has been with us since 1967, contributing to a depth of flavor that can only be achieved through decades of careful cultivation in the heart of Europe.

The process starts with mixing the mother culture with premium European flour and water to create the dough. The dough is then left to ferment, allowing the natural yeast and bacteria to do their work. This fermentation process is crucial, as it not only helps the bread rise but also develops the complex flavors and chewy texture that sourdough is known for. The dough is then shaped, proofed, and baked to perfection, resulting in a loaf that is crisp on the outside and tender on the inside.

A Unique Flavor Profile

The flavor of sourdough is truly unique. It has a tangy, slightly sour taste that comes from the lactic acid produced during fermentation. However, at Landert Bread, our decades-old mother culture and high-quality, all-natural European ingredients bring more to the table. The long fermentation process allows for the development of deeper, more nuanced flavors—notes of nuttiness, earthiness, and a subtle sweetness that balances the sour tang. The crust is hearty and golden, while the crumb is airy and soft, making each bite a delightful experience.

Health Benefits of Sourdough

Sourdough is not only delicious but also offers several health benefits. The natural fermentation process breaks down gluten, making sourdough easier to digest compared to other breads. It also promotes the growth of beneficial bacteria in the gut, contributing to better digestive health. Moreover, sourdough has a lower glycemic index, which means it won’t spike your blood sugar levels as much as other breads. It’s also rich in vitamins and minerals, including B vitamins, iron, and magnesium, which are more bioavailable due to the fermentation process. And with our commitment to using all-natural, GMO-free ingredients, you can enjoy every slice knowing it’s made with care for your health and the environment.

The Landert Bread Difference

While many bakeries produce sourdough, the difference lies in the care, tradition, and time-honored techniques that go into each loaf at Landert Bread. Our mother culture’s long history, combined with the finest European ingredients and all-natural, GMO-free practices, ensures a depth of flavor and character that’s hard to find elsewhere. The meticulous process of nurturing the mother, paired with our commitment to quality ingredients and artisan techniques, results in a sourdough that stands out in both taste and texture.

In every loaf of Landert Bread sourdough, you’ll find a piece of our history—a connection to the past that enriches every bite with tradition, flavor, and health benefits. Whether you’re a sourdough aficionado or new to this beloved bread, we invite you to experience the difference that time, tradition, and European craftsmanship can make.