The phrase identifies a selected sort of bread, sourdough, provided on the market at a specific retail chain. This bread selection distinguishes itself via a fermentation course of using a starter tradition. This methodology, counting on wild yeasts and micro organism, imparts a attribute tangy taste and a chewier texture in comparison with commercially produced loaves utilizing baker’s yeast, and the aforementioned retailer is a distinguished outlet.
Sourdough baking boasts a wealthy historical past, predating the widespread use of economic yeasts. Its enchantment lies not solely in its distinctive taste profile but in addition probably in its enhanced digestibility and nutrient availability in comparison with different breads. The provision of this conventional model of bread at a big retailer signifies a rising shopper curiosity in artisanal and naturally leavened baked items, providing a handy entry level for a broader viewers.
