Facts and myths about sourdough bread
Bartholomew Bakery is often praised for having one of the best croissants in Toronto but Bartholomew Bakery prides itself on baking top quality naturally leavened sourdough bread at their Vaughan bakery.
Sourdough bread is a healthy alternative to mass-produced loaves of bread. The sourdough bread has many health benefits as well as having a deep brown crust with rich, deep flavor, and mild tang.
FACTS
Sourdough is the oldest type of bread - True
Sourdough is thought to be the oldest form of "leavened bread". Leaveened bread contains a small amount of yeast or another leavening agent resulting in puffier and less dense than unleavened bread.
Although its exact origin is unknown, the first sourdough bread was likely made thousands of years ago by ancient Egyptians.
A sourdough bread is healthier than other alternatives - True
Sourdough bread has many unique nutritional and health benefits due to its fermentation process.
Sourdough contains a variety of vitamins, minerals, and beneficial bacteria that can contribute to a healthier diet when consumed regularly and in moderation.
We will not get into deep details about all the health benefits but here are just a few.
- Lower glycemic index (GI): Sourdough is fermented in a way that depletes bad starches within it so it won't cause blood sugar spikes like other types of bread do.
- Healthier for your gut: The lactic acid bacteria in sourdough bread promote a healthy gut microbiome.
- No chemical preserves: The lactic acid produced during fermentation works as a natural preservative helping to extend its shelf life
- Easier to digest: The fermentation process breaks down the starches (gluten) found in the grains, making it easier to digest.
These are just some of the main benefits out of many many more.
The sour taste comes from the lactic acid - True
Sourdough gets its signature sourness from its ingredients and fermentation process. The yeast within the sourdough produces carbon dioxide gas, which leavens the dough and the lactic acid bacteria produces lactic acid, which is what gives sourdough its sour flavour. Lactic acid is also what helps bread last longer without spoiling or molding as most microbes can’t handle the acidic environment created by the lactobacillus.
MYTH
Sourdough Is gluten-free - wrong
While sourdough is known for its many health benefits, and its ability to be tolerated by people with a gluten intolerance, it is not gluten-free.
Sourdough contains some gluten, although it is lower in gluten than commercially yeasted bread because the lactic acid bacteria break down the gluten during cold fermentation.
Sourdough Has A Longer Shelf Life - Yes and No
Yes, sourdough bread will not mold as quickly as regular bread because of the higher acidity level from the fermentation process.
Also, the crisp outer shell protects the inside from drying out.
However, you have to keep in mind that sourdough does not contain any preservatives or artificial improvers so it will not stay as soft and fresh as regular store-bought bread.
What customer are saying about our sourdough
Laura C
I visited for the first time today after a recommendation from a coworker and wow what an incredible bakery. I had the best latte of my life! The coffee is unbelievable and sooo smooth and the sourdough is even better. We also got 6 crossiants that i cant wait to eat. So happy to have found this treasure in Vaughan. Its a must visit for sure.
Food: 5/5 | Service: 5/5 | Atmosphere: 5/5
Jun Kim
Amazing pastries and bread! The almond croissant was the best of its kind I’ve ever had. The olive sourdough was embedded with whole olives. Love it! We also had lamb ossobuco pie which was also really good! So much meat. Can’t wait to go back and try other goodies.
Jaspreet KS96
Everything was so yummy and fresh! Me and my family tried the carrot cake crossaints, plain crossaints, cookies and cream crossaints, pain au chocolate, and the sourdough bread. Great service too!! Fast and friendly! Highly recommended!
Hands down our favorite bakery!
We’ve been going here pretty much since they opened and they have never disappointed. Super friendly staff in an open-concept space offering small neighborhood bakery vibes with fantastic food. It’s been great to see them grow from an obscure place in an industrial building to having lines out the door with people driving in from quite far just to check out that week’s specials.
They specialize in sourdough bread with the choice of plain, multigrain, or olive - all are great, but the olive takes the prize as far as I’m concerned. They also have specials every once in a while - the pumpkin spice bread was unbelievable this last halloween season.
As an artisan bakery in Vaughan, Bartholomew Bakery offers naturally leavened sourdough bread made in-house. Make a switch to a healthier choice today.
Choose from various homemade sourdough breads at our bakery in Vaughan. We offer many different varieties. Come in or call to see what we have available.